Ingredients
Equipment
Method
- In a shallow dish, whisk together the flour, parmesan, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat each piece of chicken on both sides with the flour mixture, dusting off any excess.
- Heat the olive oil in a skillet over medium-high heat. Add the coated chicken and cook for 4 to 6 minutes per side, depending on thickness. Remove the cooked chicken to a plate while you prepare the sauce.
- In a small saucepan over medium heat, combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning. Allow the mixture to reduce until it measures 3 tablespoons.
- Add 1 tablespoon of butter to the saucepan and remove the pan from the heat. Swirl the pan until the butter begins to melt. Place the pan back on the heat for a few seconds, then remove and continue swirling until the butter melts completely. Repeat this process with the remaining tablespoons of butter, one at a time. Once all butter is melted, remove the sauce from the heat and set it aside.
- Add a small drizzle of oil to the skillet used for the chicken, if needed. Add the lemon slices and move them around the pan with tongs to pick up the browned bits from the chicken.
- Add the green beans to the skillet and sauté them for 3 to 5 minutes, or until they reach your preferred tenderness. Season the beans with salt, pepper, and the remaining 1/4 teaspoon of garlic powder.
- Place the chicken on top of the green beans or divide everything into individual servings. Drizzle the prepared lemon garlic butter sauce over the entire skillet or serve it on each portion.
Notes
When coating the chicken, pressing the flour mixture onto the meat helps create a better crust. If you prefer a lower-carb option, you can skip the flour coating entirely and simply sear the chicken, adjusting the cooking time as needed.