AI-generated serving inspiration; not a photograph of a tested recipe.
Thin cutlets cook quickly and evenly, making this a comfortable dinner for two. The green beans steam in the same pan after the chicken is browned, then lemon and butter turn the remaining liquid into a light sauce.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
The chicken and vegetables share one pan.
Lemon balances the buttery sauce.
Ingredient notes
Five main ingredients; oil, water, salt, and pepper are excluded pantry basics.
Cutlets should be about 1/2 inch thick.
Equipment you’ll need
12-inch skillet with lid
Instant-read thermometer
Fine grater
Helpful cooking tips
Use a thermometer to avoid overcooking thin chicken.
Keep lemon juice off very high heat so the sauce stays gentle.
Make it your own
Variations
Add capers to the sauce for a briny finish; they add an ingredient.
Substitutions
Use asparagus instead of green beans, shortening its cooking time.
What to serve with it
Serve as written or add bread or cooked rice on the side.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use thick chicken breasts?
Slice each horizontally into thinner cutlets first. Whole thick breasts need a longer cooking time.
Let’s get cooking
Lemon Chicken Skillet for Two
Two chicken cutlets with green beans and a bright lemon-butter pan sauce.
Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
2
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
12-inch skillet with lid · Instant-read thermometer · Fine grater
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Pat chicken dry and season with salt and pepper. Heat oil in a skillet over medium-high heat.
Cook cutlets 3–4 minutes per side until golden and 165°F / 74°C in the center. Transfer to a plate.
Add green beans and water to the pan. Cover and cook 5–7 minutes until tender-crisp.
Uncover and let excess water evaporate. Add garlic and stir 30 seconds, then reduce heat and add butter, lemon zest, and juice.
Return chicken and its juices for 1 minute to coat in sauce. Divide between two plates.
Cook’s notes
Use a thermometer to avoid overcooking thin chicken.
Keep lemon juice off very high heat so the sauce stays gentle.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/lemon-chicken-skillet-for-two.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
