Chicken breast is by far the most popular cut of poultry out there. We’ve all had it a million times, and we’re also always looking for new ways to enjoy the classic meat. It’s naturally lean and can tend to dry out, so getting a flavorful, juicy chicken breast is our number one goal. Rounding out the meal with more delicious and healthy ingredients? Well, that’s just a really delectable bonus.
Check out our Juicy Pan Cooked Chicken with Green Beans and Almonds Recipe, complete with our top secrets on how to cook a juicy chicken breast and our best green bean tips!
Is Cooking Chicken in a Pan Healthy?
You often hear that baking chicken is the healthiest option out there, but pan cooked chicken certainly gives the oven a run for its money. When you use a moderate amount of oil or butter in which to pan sear your chicken, you’re adding just as few calories as you would if you baked it. Plus, cooking chicken breast quickly can help it retain its flavorful juices, meaning less need or desire for calorie-heavy, fatty, or sugar-laden sauces and sides.
Why Is My Chicken Tough and Chewy?
It’s possible that there is nothing worse than tough, dry, chewy chicken.
If you’re consistently getting tough and chewy chicken, it’s likely that you’re overcooking the meat, breaking down the proteins into that all-too-common, rubbery texture. A good, skillet-fried chicken breast should be cooked for about 5-7 minutes on each side, depending on the thickness of your particular piece of meat.
One of the greatest things about pan cooked chicken is that it cooks the lean chicken breast meat faster than baking, leaving it less time to dry out and often with a nice sear on the outside to seal in the juicy goodness we’re all looking for. Plus, cooking chicken on the stove top also means you can whip up a yummy, light sauce right there in the pan where the chicken can soak it in.
And one of our best tips on how to cook chicken breast actually comes after you’ve cooked it: make sure to keep it covered. Use a little foil tent to trap in more moisture and the delicious flavors you’ve infused into your pan cooked chicken.
How Do I Know When Chicken Is Fully Cooked?
Sometimes we fear eating undercooked chicken so much that we cook our chicken into rubbery, flavorless oblivion. No need! Once your meat has reached a temperature of 165 degrees fahrenheit, you’ll likely be safe from any harmful microbes that might have existed before cooking.
How Do You Make Green Beans Taste Good?
Maybe it’s a crazy question but apparently some people aren’t as into green beans as we are. Probably because they have yet to try our amazing chicken with green beans recipe, but that’ll all change soon. :)
If you’re not yet a green bean aficionado, here are a few of our best green bean tips:
- Purchase them fresh, when they’re firm and can still snap when bent.
- Trim the ends before cooking, and peel out the fibrous stip along the inside if you wish.
- Green beans are best cooked quickly and with high heat, to retain most of their crunchy, fresh texture.
- Green beans pair well with many flavors such as lemon juice, butter, garlic, basil, onions, mushrooms, almonds, and OBVIOUSLY bacon.
Juicy Pan Cooked Chicken with Green Beans and Almonds Recipe
Without further ado, let’s get prepped for some of the best, juiciest, most flavorful pan cooked chicken of your life with our easy pan seared chicken with green beans and almonds recipe!
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories: 395 Fat: 13g Protein: 58g Carbs: 7g
Chicken With Green Beans and Almonds INGREDIENTS
- 1 tablespoon olive oil, divided
- 4 medium chicken breasts, boneless and skinless
- Salt and pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- Pinch red chili flakes
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh tarragon, minced
- 3/4 cup low-sodium chicken broth
- 1 tablespoon chickpea flour (optional)
- 1 teaspoon fresh lemon juice
- 2 cups green beans, ends trimmed and sliced in half
- 1/4 cup slivered almonds, toasted
Chicken With Green Beans and Almonds DIRECTIONS
1. Preheat the oven to 350 degrees Fahrenheit. When hot, toast slivered almonds for about five minutes, or until fragrant and golden. Set aside.
2. Heat 1/2 tablespoon of the oil in a large skillet with high sides over medium-high heat. Season chicken with salt and pepper and cook 5 to 7 minutes per side until browned. Ensure meat has reached a temperature of 165 degrees Fahrenheit with a meat thermometer. Remove onto a plate and tent with foil to keep warm.
3. Add remaining 1/2 tablespoon of oil to the skillet. Add onion and cook until translucent, about 5 minutes. Season with salt and pepper to taste. Add garlic, red chili flakes, thyme, and tarragon and cook until fragrant, about 1 minute.
4. Nestle chicken pieces back into the pan and pour in any accumulated juices from the plate. Add chicken broth and gently stir to combine. Increase heat to a simmer and cook to reduce sauce, about 10 to 12 minutes. Slowly whisk in chickpea flour to thicken, if needed.
5. When there are just 2 to 3 minutes left of cooking time, add green beans to the skillet in an even layer and cook until bright green and still crunchy. Season with salt and pepper and add lemon juice, to taste.
6. Serve chicken and green beans sprinkled with toasted slivered almonds and enjoy!
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