Lemon-Garlic Chicken with Green Beans

Ingredients

• 1 lb chicken breast cutlets
• 1 tsp salt, divided
• 1/2 tsp ground pepper, divided
• 2 tbsp extra-virgin olive oil, divided
• 6 cup green beans (about 1 pound), trimmed
• 4 clove garlic, thinly sliced
• 1 tsp grated lemon zest
• 1 tsp chopped fresh thyme, plus leaves, for garnish
• 1/4 cup unsalted chicken broth
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 1/4 cup toasted pine nuts (see Tip)
• Lemon wedges, for garnish

Instructions

1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes per side. Transfer to a plate.
2. Add the remaining 1 tablespoon oil and green beans to the pan. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until tender-crisp, about 2 minutes. Stir in garlic, lemon zest and thyme; cook, stirring, until fragrant, about 1 minute. Add broth, wine and lemon juice and return the chicken and any accumulated juices to the pan. Cook, stirring occasionally, until the liquid is reduced by half, about 1 minute more.
3. Serve topped with pine nuts, more thyme and lemon wedges, if desired.