These lemon garlic skillet green beans are packed with bright flavor and are super fast and easy to make in one pan – no blanching required!
Elevate your side dish game with these super tasty green beans. They are incredible and so simple (and quick!) to make!
Why These Green Beans are the Perfect Side Dish
- These lemony garlic green beans go well as a side for everything from cheesy pasta to grilled chicken.
- They cook in one pan and don’t require blanching the green beans ahead of time.
- The recipe comes together super fast – 20 minutes or less!
- The lemon and garlic make the green beans pop with flavor. They are so yummy!
I’m all about side dishes that are practical, fast, and delicious. This recipe elevates every day green beans into a spectacular side dish with very minimal effort.
Ingredients Notes
- Broth: Chicken broth, vegetable broth, or water can be used.
- Lemon juice: For the best flavor, use fresh lemon juice. Make sure to zest the lemon before juicing, as the zest is used at the end of the recipe.
- Garlic: Fresh garlic, finely minced, is preferred. If you don’t have fresh garlic on hand, 1/4 to 1/2 teaspoon garlic powder can be used instead.
- Salt: Add salt to the liquid before cooking the green beans AND be sure to taste and add more salt, if needed, after the green beans have cooked.
- Green beans: French green beans or standard green beans work well. I prefer French green beans for their thinner shape and more tender texture. If using frozen green beans, don’t thaw before using in the recipe, and add 1 to 2 minutes to the cooking time.
- Lemon zest: Sprinkle the lemon zest over the beans after they have cooked.
A Few Helpful Tips
These lemon garlic skillet green beans are so easy and straightforward to make. Here are a few additional tips to help the recipe turn out just right:
- You can leave the green beans whole or cut them into 1- or 2-inch pieces before cooking.
- Be sure to trim the stem end of the green beans to avoid a tough, stringy texture.
- Add a sprinkle of Parmesan cheese on top for an extra dose of tastiness.
- Serve the green beans within 10 minutes of cooking. With more cooking or resting time, they will lose the vibrant green color and soften in texture.
These green beans are fantastic with literally any meal – from an every day weeknight dinner to a special holiday meal. I, also, love them as leftovers for lunch. The lemon flavor gets better with time. (And, yes, I eat them cold straight from the fridge because that’s how I roll.)
Lemon Garlic Skillet Green Beans
Servings 4 servings
Calories 43kcal
Equipment
- 12-Inch Nonstick Skillet
- Kitchen Tongs
- Citrus Zester
- Citrus Juicer
Ingredients
- ¾ cup chicken broth, vegetable broth, or water
- 3 tablespoons fresh lemon juice, divided (zest the lemons before juicing and reserve zest to use later)
- 2 cloves garlic finely minced or pressed through a garlic press
- ½ teaspoon coarse, kosher salt (or 1/4 teaspoon table salt)
- 1 pounds fresh green beans, ends trimmed, if needed
- 1 teaspoon fresh lemon zest
Instructions
- In a 10- or 12-inch skillet, add the broth (or water), 2 tablespoons lemon juice, garlic, and salt. Bring to a simmer over medium heat.
- Add the green beans and give a quick toss. Cover the skillet, and simmer for 6 to 8 minutes, depending on desired tenderness. Moderate the heat, as needed, during cooking to maintain a simmer (rather than a vigorous boil).
- Remove from the heat and sprinkle with remaining 1 tablespoon lemon juice and lemon zest.
- Serve immediately.
Notes
Frozen Green Beans: Frozen green beans can also be used. Add green beans to the skillet frozen without thawing first. Add 1 to 2 minutes to the cooking time.
Nutrition
Serving: 1 serving | Calories: 43kcal | Carbohydrates: 9g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 316mg | Fiber: 3g | Sugar: 4g
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