Skillet Chicken with Green Beans and Bacon

Skillet Chicken with Green Beans and Bacon

This quick and easy chicken dish is cooked in a white wine sauce with string beans and bacon, all in one skillet. You can modify this basic recipe using any veggies you like!  Zucchini and Asparagus are awesome substitutes.

Yields: 4 Servings


  • 6 strips center-cut bacon, chopped
  • 2lbs boneless, skinless chicken breasts, cut lengthwise into thin cutlets
  • 2 tsp. kosher salt
  • 1 tsp freshly ground black pepper
  • ½ of a white onion, diced
  • 1 Tbls. minced garlic
  • ¾ cup low-sodium chicken broth
  • ½ cup crisp white wine, such as Sauvignon Blanc (use more broth for Whole30 or Paleo)
  • 2 teaspoon thyme
  • 16 ounces French green beans (fresh or frozen)


  1. Heat a large non-stick skillet over medium heat. Add the bacon and sauté until brown and crisp.  Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside.  Wipe out the majority of the bacon grease with a paper towel, leaving a very thin coating in the pan.
  2. Season both sides of the chicken pieces with salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through. Transfer to a plate and cover loosely with foil.
  3. Add the onion to the now empty skillet and sauté 1 minute, scraping up brown bits. Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir.  Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.
  4. Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/2 teaspoon salt and fresh pepper. Pour chicken juices from the plate into sauce and stir and cook for an additional 30 seconds.
  5. Pour sauce over the chicken and green beans and top with chopped bacon.