Here's another one pan dinner idea. I omitted the cornstarch / water step as I wanted some leftover sauce for reheating the next day. Another option is to dredge the chicken with some flour before browning instead of adding the cornstarch and water mixture.
One Pan Lemon Chicken with Green Beans
Ingredients
4 boneless chicken thighs or breasts
salt
pepper
any other spices desired
1 Tablespoon olive oil
1 Tablespoon butter
2-3 cloves garlic, minced
1 lb green beans
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon cornstarch mixed with 1 Tablespoon water - optional
1 lemon (1/2 lemon juiced / 1/2 lemon sliced)
Directions
Heat oil and butter in a skillet. Sprinkle chicken with salt, pepper and any other spices on both sides. Cook for about 6-7 minutes on each side. Remove and set aside.
Lower the heat. Add garlic and green beans and sauté for a few minutes. Add chicken broth. salt and pepper and simmer until the green beans are tender, adding a cover if needed.
If the sauce is too watery, add the cornstarch/ water mixture to thicken. Otherwise, omit this step. Add lemon juice and slices, along with chicken and simmer for a few minutes until chicken is cooked through.
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