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, shaking 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 this mixture to reduce until you have 3 tablespoons remaining.
- 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 butter, one tablespoon 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 chicken skillet if needed. Add the lemon slices and use tongs to move them around the pan, scraping up any browned bits left by the chicken.
- Add the green beans to the skillet and sauté 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 the contents into individual servings. You can drizzle the prepared lemon garlic butter sauce over the entire skillet or serve it individually with each portion.
Notes
This dish works well for meal prepping. If you are adapting this for a gluten-free diet, make sure your flour substitute is measured correctly for coating. For a different vegetable, try using broccoli florets or asparagus spears in place of the green beans.