Lemon-Tahini Chicken with Green Beans Recipe
Lemon-Tahini Chicken with Green Beans is a flavorful, easy one-pan meal combining juicy, seasoned chicken breasts with tender green beans in a creamy lemon-tahini sauce. Ready in just 30 minutes, this dairy-free, gluten-free dish is perfect for a quick, no-mess weeknight dinner with Mediterranean-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Ingredients
Spices and Seasonings
- 1/2 tbsp cumin
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp salt (divided)
- 1 tsp black pepper
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts
- 8 oz green beans, trimmed
- 1/2 yellow onion, diced
Liquids and Sauce
- 2 tbsp olive oil
- 1 1/4 cup chicken broth (divided)
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 lemon, wedged for serving
Instructions
- Mix spices: In a small mixing bowl, whisk together cumin, thyme, and paprika to create the seasoning blend for the chicken.
- Season chicken: Coat the chicken breasts evenly with the spice mixture, ensuring they’re well covered for maximum flavor.
- Brown chicken: Heat 2 tablespoons of olive oil in a medium cast iron skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes until the exterior is browned and crispy; the chicken may still be undercooked inside at this stage.
- Sauté vegetables: Remove chicken from the pan and reduce heat to medium. Add the green beans, diced yellow onion, and 1/2 teaspoon salt to the skillet. Cook for 3-5 minutes until onions begin to soften.
- Simmer chicken and vegetables: Return the chicken to the pan and pour in 1 cup of chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 6-8 minutes until chicken is fully cooked through.
- Rest chicken and vegetables: Using tongs or a slotted spoon, transfer the chicken and green beans to a plate and cover to keep warm while preparing the sauce.
- Prepare tahini sauce: Whisk the remaining 1/4 cup of chicken broth, tahini, and lemon juice in the skillet. Stir in 1/2 teaspoon salt and black pepper, combining well to form a creamy sauce.
- Coat chicken and vegetables: Return the chicken and vegetables to the skillet, tossing gently to coat them thoroughly in the lemon-tahini sauce.
- Serve: Serve the Lemon-Tahini Chicken warm, garnished with lemon wedges for an extra bright citrus finish.
Notes
- You can substitute green beans with asparagus or snap peas for a similar fresh texture.
- Use fresh lemon juice rather than bottled for the best flavor impact.
- Ensure not to overcook the chicken when browning to avoid dryness.
- Use a cast iron skillet or any heavy-bottomed pan for even cooking and flavor development.
- To make it spicier, add a pinch of red pepper flakes to the seasoning blend.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
