Golden, pan-seared chicken breasts and crisp green beans are tossed in a bright garlic butter sauce flavored with fresh lemon. Finished with citrus zest and dried parsley, the dish offers a sharp, savory profile without the use of heavy cream or cheese. The chicken remains juicy from the pan-searing, while the beans provide a fresh snap that balances the richness of the butter.

About This Recipe

The chicken breasts are seasoned and seared in a hot skillet until a golden crust forms on both sides. Once the meat is set aside, the green beans go into the same pan to pick up the remaining savory bits, cooking just long enough to stay firm and vibrant. A small amount of chicken broth and lemon juice is used to lift the browned bits from the bottom of the skillet, creating a light, shimmering liquid that carries the garlic flavor.

Whisking the butter into the warm lemon juice and broth creates a thin, glossy sauce that coats the ingredients. The minced garlic is added toward the end to keep it fragrant and soft, while the lemon zest provides a hit of citrus aromatics. Returning the chicken and beans to the pan allows them to finish cooking in the sauce so the garlic and citrus settle gently onto the meat.

You’ll see the deep green of the beans contrasting against the browned chicken, with the clear sauce pooling slightly at the bottom of the dish. Flecks of parsley and garlic are visible throughout, and the scent of toasted garlic and fresh citrus is immediate. It is a clean-looking meal that feels light and refreshing, making it a substantial option that doesn’t rely on heavy dairy for its flavor.

---

Why You’ll Love This Recipe

• Light, fresh keto dinner
• No cream or cheese
• One-pan recipe
• Crisp-tender green beans
• Bold lemon butter flavor
• Ready in under 30 minutes
• Great for leftovers

---

What You’ll Need for This Keto Lemon Butter Chicken & Green Beans

• 1½ lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 8 oz fresh green beans, trimmed
• 3 tbsp butter
• 3 cloves garlic, minced
• ¼ cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried parsley

---

Step-by-Step Preparation

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt, black pepper, and garlic powder.
3. Add chicken to the skillet and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
4. Add green beans to the skillet and cook for 4–5 minutes until crisp-tender. Remove and set aside.
5. Reduce heat to medium-low and add butter to the skillet.
6. Add garlic and cook for 30 seconds until fragrant.
7. Pour in chicken broth, lemon juice, and lemon zest. Simmer for 2–3 minutes.
8. Return chicken and green beans to the skillet and spoon sauce over everything.
9. Sprinkle with dried parsley and serve immediately.

---

FAQ

• Are green beans keto-friendly?
  Yes, green beans are low in net carbs when eaten in moderation.
• Can I use chicken thighs instead of breasts?
  Yes, thighs work well and will be slightly richer.
• Does this recipe reheat well?
  Yes, it reheats cleanly without sauce separation.
• Is this recipe creamy?
  No, it’s a light lemon butter sauce, not a cream-based dish.

---

Variations & Substitutions

• Add red pepper flakes for heat
• Use fresh thyme instead of parsley
• Swap green beans for asparagus
• Add extra lemon zest for brightness

---

Serving Suggestions

• Serve on its own as a complete meal
• Pair with cauliflower rice
• Add a simple side salad

---

---

Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Creamy Lemon Chicken & Zucchini Skillet
• Garlic Butter Salmon with Asparagus

New keto recipes are added every week — check back often for more low-carb inspiration!