If you like lemons you’re going to love this dish. All done in one frying pan and made from start to finish in about half an hour. It’s also only has six ingredients – plus salt and pepper, as well as coming in under 300 Kcal per serving. The perfect light lunch for those summer days. This Lemon Chicken and Green Beans tastes even better in the sunshine with a nice cold drink.
I love a one pan meal as not only do all the flavours meld together but also it really reduces the washing up! We all know that washing up is the worst part of cooking. Now this isn’t the kind of one pan dish that you throw it all in and leave it for an hour and come back to a delicious meal. There are a few processes you need to do but it is well worth it I can promise you that.
The smell that fills the kitchen from this dish is phenomenal zesty lemon and sweet onion really might be one of my favourite smells. It certainly makes people come to the kitchen! This really is a simple dish and I love it as it is. If you wanted to serve it with a carb then a delicious chunk of crusty bread or some steamed new potatoes would be perfect. Also if you end up with leftovers cut is all up and stir through hot pasta and that is a glorious way to make leftovers divine.
To make this dish I take two chicken breasts and slice them in half – as if i was going to butterfly them but slicing through. Or think of slicing a cake into layers make two ‘layers’ of chicken breast. This makes sure they cook nice and quickly and also lets you get four portions from 2 breasts. Now some may say this is unnecessary however I believe it is plenty besides if you want more to eat have a dessert!
Looking for more one pan meals? Then take a look at these:
Chicken & Chorizo Traybake
Hassleback Butternut Squash
Fish & Chips Traybake
Sausage Traybake
Let me know what you think of this Lemon Chicken and Green Beans in the comments below. If you have a go share your pictures with me, tag me on social media use the hashtag #CUBBintheKitchen to be featured in my stories.
Happy Eating!
Lemon Chicken & Green Beans
Easy One-pan meal that is low stress and the perfect light lunch
- 2 Chicken Breast
- 40 grams Plain Flour
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
- 1 Onion
- 1 Lemon
- 150 grams Green Beans
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 tbsp Honey
Onions On & Prep Time
Slice the Onion in half then cut into thin crescents. Heat half a tbsp of Olive Oil in a frying pan or skillet and tip the sliced Onions in. Allow the onions to soften for 10-15 minutes stirring occasionally, until soft and golden brown then remove and set aside on a plate.
During this time – Slice the Chicken Breasts in half through the middle (as you would slice a cake into layers) to make four thinner Chicken portions.
Mix the Flour with the Salt & Pepper and then coat the Chicken portions in the seasoned flour.
Trim the Green beans and slice the Lemon into slices keeping the ends with a bit of flesh in them to squeeze the juice out of later.
Cooking Time
Heat the remaining half tbsp of Olive oil in the frying pan or skillet over a medium heat and cook the Chicken for 4 minutes. Turn the chicken to the other side and throw in the trimmed Green Beans and cook for another 4 minutes until the Green Beans are bright Green. Then remove and set onto the plate with the onions
Place the Lemon slices into the pan and allow to cook they will release juice as the cook, the longer you let them brown and caramelise the more bitter they becoem so if you dont want it bitter go for golden if you want a bitter edge be bold and go for browning. For me 3-4 minutes is perfect then remove and place aside with the Chicken, Beans & Onions.
Quick Sauce and Heat
Melt the Butter and Honey together in the pan once melted add the chicken back in with the Green Beans and Onions then Top with the Lemon Slices. Use the cut ends of the Lemon to squeeze juice over the whole pan.
Let it heat and cook together for a final 5 minutes and enjoy!
If you wish you can serve with cous cous, potato, or a slice of soft bread if you feel the need.
Leftovers Tip
These Leftovers taste delicious the next day I simply chop everything up slightly smaller then toss through spaghetti.
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