One Skillet Chicken and Green Beans with Bacon (2024)

This Chicken and Green Beans with Bacon dish is made all in one skillet which you can whip up in less than 30 minutes – weeknight dinner win!

Skillet Chicken and Green Beans

If you’re looking for a simple chicken breast recipe, you can’t beat the simplicity of this dish quick and easy Chicken and Green Beans recipe. It’s cooked in a white wine sauce with bacon, all in one skillet. You can modify this basic recipe using any veggies you like, but I think it’s a perfect way to cook up green beans! And the best part, since you’re only using one skillet, less pots and pans to wash.

This is such a simple dish, perfect for clean eating. You can easily modify this for a Paleo or Whole30 diet by leaving the wine out or replacing it with more chicken broth.

Ingredients

• center-cut bacon, chopped
• boneless, skinless chicken breasts, cut lengthwise into thin cutlets
• kosher salt and freshly ground black pepper
• minced shallot and garlic
• low-sodium chicken broth
• crisp white wine, such as Sauvignon Blanc
• chopped fresh thyme
• French green beans

How To Make Chicken and Green Beans

1. Heat a large non-stick skillet over medium heat. Add the bacon and sauté until brown and crisp. Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside. Discard the majority of the bacon grease, leaving a very thin coating in the pan.
2. Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through. Transfer to a plate and tent with foil.
3. Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits. Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir. Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.
4. Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds. Pour sauce over the chicken and green beans and top with chopped bacon.

Variations:

• Swap the chicken breasts for chicken tenderloins or turkey cutlets.
• Exchange the green beans for broccolini, mushrooms or asparagus
  
• Swap the bacon for turkey bacon if you don’t eat pork.
• Make it Whole30 approved by replacing the wine with more broth.

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• Chicken Fajitas
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