45g of Protein

Garlic-Caper Chicken

with Parmesan Toast & Lemony Green Beans

40 MIN

4 Servings

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From the Test Kitchen

In this wholesome dish, a duo of aromatic garlic and briny capers—cooked briefly together with butter and lemon juice—creates a simple, irresistible topping for our Italian-seasoned chicken. We're serving it with two hearty sides of parmesan toast and sautéed green beans finished with more bright lemon.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

500 Cals (est.)

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
¾ lb Green Beans
2 cloves Garlic
2 Tbsps Capers
1 oz Salted Butter
½ cup Grated Parmesan Cheese
2 Small Baguettes
2 Lemons
2 Tbsps Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate 1 lemon to get 4 teaspoons of zest. Halve both lemons crosswise; remove the seeds. Halve the baguettes lengthwise. Peel and roughly chop 2 cloves of garlic.

2 Cook & dress the green beans

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and the water has cooked off. Transfer to a bowl; add the lemon zest and the juice of 2 lemon halves. Stir to coat. Taste, then season with salt and pepper if desired.

3 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the parmesan toast

Meanwhile, line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Evenly top with the parmesan and drizzle with olive oil. Bake 9 to 11 minutes, or until the cheese is melted and the bread is lightly toasted. Transfer to a cutting board. When cool enough to handle, halve crosswise on an angle.

5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the butter and chopped garlic. Cook on low, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the capers and the juice of the remaining lemon halves (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the parmesan toast and dressed green beans. Top the chicken with the pan sauce. Enjoy!