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 in 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 the chicken cooks, 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 it from the heat. Swirl the pan until the butter begins to melt. Return the pan to low heat for a few seconds, then remove and continue swirling until the butter is completely melted. Repeat this process with the remaining butter tablespoons. 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 desired tenderness. Season the beans with salt, pepper, and the remaining 1/4 teaspoon of garlic powder.
- You can place the chicken on top of the green beans or divide the components into individual servings. Drizzle the lemon garlic butter sauce over the entire skillet or serve it individually with each portion.
Notes
This recipe is a quick, balanced meal that uses fresh ingredients. If you do not have all-purpose flour, you can substitute it with almond flour for a lower-carb option, though the coating texture will change slightly.