Ingredients
Chicken and Seasoning
- 1½ pounds boneless, skinless chicken breast
- ¾ teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ teaspoon garlic powder
- 2 tablespoons cornstarch, or arrowroot powder
- 2 tablespoons olive oil, divided
Vegetables and Aromatics
- 3 medium shallots, or 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound fresh green beans, trimmed and halved
Liquids and Finishing
- 1½ cups low-sodium chicken broth
- 3 tablespoons fresh lemon juice, plus extra lemon wedges for serving (about 2 lemons)
- ¼ cup water
- 2 tablespoons capers, drained and rinsed
- ¼ cup shredded parmesan cheese (optional, omit to keep dairy-free)
Instructions
- Prepare the Chicken: Slice the chicken into ½-inch thick, 1-inch wide strips and place them in a bowl. Sprinkle with kosher salt, ground black pepper, garlic powder, and 1 tablespoon of cornstarch. Toss until evenly coated.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium-high heat. Once hot, add the chicken in a single layer and brown on both sides for about 5 to 6 minutes. Remove the chicken to a plate; it will not be fully cooked yet.
- Sauté Shallots and Garlic: Reduce heat to medium-low and add the remaining tablespoon of olive oil to the skillet. Add the thinly sliced shallots and minced garlic, sautéing for 1 to 2 minutes until fragrant and softened.
- Add Liquids and Deglaze: Pour in the low-sodium chicken broth and fresh lemon juice, scraping up any browned bits stuck to the bottom of the pan to incorporate flavor into the sauce.
- Simmer Chicken and Green Beans: Add the trimmed and halved green beans along with the seared chicken back into the skillet. Cover and let simmer for 8 to 10 minutes until the green beans are tender and the chicken reaches an internal temperature of 165℉, indicating it's cooked through.
- Thicken the Sauce: In a small bowl, stir the remaining tablespoon of cornstarch into ¼ cup cold water until dissolved. Pour this mixture into the pan and bring to a gentle simmer, stirring until the sauce thickens slightly, about 1 to 2 minutes. Keep in mind the sauce will thicken more as it cools.
- Finish with Capers and Season: Stir in the rinsed capers. Taste and adjust seasoning with additional salt, pepper, or lemon juice as preferred.
- Serve: Serve the lemon chicken and green beans over cooked rice, pasta, or with roasted potatoes. Top each serving with lemon wedges and a sprinkle of shredded parmesan cheese if using.
- Store Leftovers: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate and consume within 3 days for best freshness.
Notes
- To keep this dish dairy-free, simply omit the parmesan cheese topping.
- Arrowroot powder is a good substitute for cornstarch if preferred.
- Adjust lemon juice and seasoning to taste for more tanginess or saltiness.
- Serve with your choice of sides such as rice, pasta, or potatoes for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165℉ for food safety.
- Leftovers store well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Low Fat
