30 Minute One Pan Lemon Chicken Breast
This 30-minute One Pan Lemon Chicken Breast Recipe is everything you could ask for in a quick dinner. Chicken breast in a lemon garlic butter sauce with green beans and sauteed mushrooms.
- 8 oz mushrooms, quartered
- 3/4 lb green beans, trimmed
- 1 lb chicken breast, boneless & skinless
- 3 garlic cloves, minced
- 4 Tbsp unsalted butter
- 1/2 cup chicken broth
- 1 Tbsp lemon juice
- 1 tsp cornstarch
- 1 Tbsp oil
Align the green beans with the stem facing in one direction and trim stems.
Add green beans to a saucepan. Cover completely with water. Bring to a boil and cook until tender, about 10 minutes. Drain beans and cover to keep warm. In a bowl, combine all the ingredients for the seasoning. Set aside.
Cut the chicken breast into tenderloins or just cut in half. Season the chicken breast, set aside the remaining seasoning.
In a skillet, heat oil. Add chicken and cook over med/high heat until both sides are golden. Turn heat down and cook an additional 6-8 minutes so the chicken becomes tender.
Remove chicken from skillet and cover to keep warm.
Add the quartered mushrooms to the skillet. Saute until browned, lightly season and remove from skillet.
In the skillet, melt the butter and add minced garlic. Cook for about 1 minute. Add in the chicken broth, lemon juice, cornstarch. and the leftover seasoning.
Bring the sauce to a simmer and cook until it thickens. Add the chicken, green beans, and mushrooms back to the skillet. Smother in the sauce and cook to reheat.
Serve and Enjoy.