This simple Skillet Green Beans recipe with lemon and garlic is ready in 30 minutes and goes great with any meal! It can’t get more simple than a handful of ingredients in one pan – you’re going to love them!
Green beans are a vegetable that you can always count on – they take no time to cook, have a sweet but mild taste, and they pair really well with other fresh flavors, especially lemon and garlic, which I am using today. The recipe is simplicity at it’s finest, and that is always a nice reminder when I make this dish!
I feel like I’ve always been a “roast all the veggies” kind of girl. But let me tell you – there is something to be said about sautéing green beans in a skillet, until they are beautifully charred on each side. I love green beans, and if you’re someone who is able to pull green beans out of your own garden (unfortunately, I am not able to. Yet!), I highly recommend doing so. Garden to table vegetables are the best kind of vegetables!
Ingredients
- Green beans – Fresh is best – if you have them in the garden, even better! I’m using 1 lb today.
- Butter – Unsalted.
- Garlic – 4 fresh cloves, minced. Golden rule when using jarred garlic; 1 1/2 teaspoons is equal to 1 fresh clove.
- Italian seasoning – Any brand of your choice is great.
- Red pepper flakes – These bring a delicious element of flavor to this dish – but it’s optional for those who want to make something a little more mild.
- Salt and pepper – For seasoning and to taste.
- Broth – Chicken or vegetable broth can be used for this recipe – I prefer the low sodium or no salt added options.
- Lemon juice – Freshly squeezed.
- Parsley – Chopped, for garnish.
Not A Fan Of Green Beans?
Green beans are not the only vegetable that turn out great from a little charring in the skillet! If you’re not feeling the green bean situation I have presented to you, feel free to use any number of other vegetables such as carrots, snap peas, or asparagus. The list is endless and I encourage you to try it with any of your favorite veggies!
How To Make Skillet Green Beans
- Prepare the skillet: Heat the skillet over medium heat and melt the butter. Once melted, add the garlic and let it saute for about 30 seconds, or until it becomes aromatic.
- Cook the beans: Stir in the green beans, Italian seasoning, red pepper flakes, salt pepper and broth. Cover the skillet and cook for 10 – 12 minutes; stirring occasionally.
- Finish the dish: Uncover the skillet, turn heat down to medium-low and continue to cook for another 2 to 3 minutes, just until the green beans start to char a bit. Finally, stir in the lemon juice, garnish with parsley and serve warm!
What To Serve
These skillet green beans make for a perfect healthy side dish and can really be served with any type of meal. Or if you’d like to just eat a big bowl of them on their own – all the power to you!
- Roast Chicken
- Braised Lamb Shanks
- Baked Lemon Pepper Salmon
- Cranberry Pork Roast
- Steak and Mushroom Pie
- Prime Rib Roast
- Brined roast Turkey Breast
How To Store Leftovers
In the fridge your green beans will last about 3 – 4 days, stored in an airtight container. They also freeze really well, so if you’d like to extend the shelf life of the beans, store them in an airtight container or tightly wrapped and they’ll last for for 4 – 6 months.
Try Some Of My Other Easy Side Dishes:
- Easy Cornbread Recipe
- Instant Pot Baked Beans
- Harvest Rice
- Rosemary Smashed Potatoes
- Garlic and Herb Roasted Carrots
- Roasted Red Peppers
- Instant Pot Mac and Cheese
- Butter Biscuits
- Asian Green Beans
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Skillet Green Beans
Equipment
Ingredients
- 1 pound fresh green beans
- 2 tablespoon butter
- 4 cloves garlic minced
- 2 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ cup chicken broth low sodium or no sodium added
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon chopped parsley
Instructions
- Prepare the skillet: Heat the skillet over medium heat and melt the butter. Once melted, add the garlic and let it saute for about 30 seconds, or until it becomes aromatic.
- Cook the beans: Stir in the green beans, Italian seasoning, red pepper flakes, salt pepper and broth. Cover the skillet and cook for 10 – 12 minutes; stirring occasionally.
- Finish the dish: Uncover the skillet, turn heat down to medium-low and continue to cook for another 2 to 3 minutes, just until the green beans start to char a bit. Finally, stir in the lemon juice, garnish with parsley and serve warm!
Video
Recipe Notes
- In the fridge your green beans will last about 3 – 4 days, stored in an airtight container.
- They also freeze really well, so if you’d like to extend the shelf life of the beans, store them in an airtight container or tightly wrapped and they’ll last for for 4 – 6 months.
I love green beans but am not the best at cooking it. This recipe, however, turned out perfect- a little bit of char, not squeaky when you bite, but also not mushy, and the seasoning was just the right amount!
I’m so happy to hear this. Glad you liked them!
I see that skillet is cast iron but I have never seen one like that. Is this special kind of cast iron skillet.
It’s pre-seasoned with a smooth textured cooking surface to help prevent sticking 😊
That’s not it. I have cast pans none look like this. It looks like it has a small protuberance/grip handle that is rectangular from the picture on the one side not a steam/pour indentation. Looking at cast iron pan from a picture you can’t tell if its preseason or not. Sorry to be such a pain.
We’ve worked with many cast iron skillets and this one is a favorite for us to use. It’s quite standard. Search for cast iron skillet images and you’ll see many of them have have this piece on the end; Lodge especially likes to use this piece.
My family loved these green beans! Delicious!
I made the skillet green beans and the buttermilk biscuits. Both were yummy good. The beans were crunchy just he way I like them–I might wait to put the garlic in as it did brown a little too much. But so easy and delicious. Thanks so much Jo. I love your website and your photography makes me hungry.
Thank you, Susan, so glad you’re enjoying my recipes. 🙂