If there is one object in my kitchen that rivals my intense love for mason jars it's my cast iron skillet. This one pan meal can be thrown together in ~20 minutes and may just be the perfect weeknight dinner.
2 large boneless skinless chicken breasts, halved horizontally to make 4 thin chicken breasts
1 lb. fresh French green beans
3 tbsp butter or ghee
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp paprika
1 tsp dried basil
1 tsp dried oregano
1 tsp minced garlic
1/4 tsp onion powder
1/4 tsp black pepper
1/2 tsp sea salt
chopped parsley for serving
Heat a large cast iron skillet over medium heat. In a small bowl, mix together dried seasonings. Blot chicken with paper towel to remove excess moisture. Sprinkle seasoning on both side of each chicken breast.
Add 2 tablespoons of butter to skillet and add chicken breasts. Cook 5 minutes, turn and add garlic. Cook an additional 5 minutes, place chicken onto a plate.
Add remaining tablespoon of butter to pan and add green beans. Cook 10 minutes, stirring occasionally. Make room for chicken breasts in skillet and add chicken breasts back to pan along with lemon juice and lemon zest. Cook 3 minutes to warm chicken. Garnish with parsley before serving.
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