Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 1 lb fresh green beans, trimmed
  • 2 tbsp water or chicken broth
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter, chilled and cubed
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken cubes with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer; sear undisturbed for 3–4 minutes until a golden-brown crust forms, then toss and cook until just opaque.
  4. Remove chicken from the pan and set aside on a plate.
  5. In the same skillet, add the green beans and stir for 2 minutes until they start to blister.
  6. Pour in the water or broth and immediately cover with a lid for 2–3 minutes.
  7. Remove the lid and push the beans to the side of the pan.
  8. Add the minced garlic to the center and sauté for 30–60 seconds until fragrant.
  9. Return the chicken and its accumulated juices to the pan.
  10. Turn the heat to low and stir in the cold cubed butter, lemon juice, and lemon zest.
  11. Toss constantly until the butter melts into a velvety sauce that coats everything, then garnish with fresh parsley.