Prep the chicken: Pat the chicken dry with paper towels. Slice breasts in half horizontally if they’re thick, so they cook evenly. Season both sides with salt, pepper, and a light sprinkle of Italian seasoning.

Blanch the green beans (optional but helpful): Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking. Set aside.

Sear the chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the chicken in a single layer. Cook 3–5 minutes per side, depending on thickness, until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate and tent with foil.

Sauté the garlic: Lower the heat to medium. Add another 1 tablespoon butter to the pan. Stir in the minced garlic and cook for 30–45 seconds until fragrant, not browned.

Deglaze and build sauce: Pour in 1/3 cup chicken broth (or white wine), scraping up browned bits. Simmer 1–2 minutes to reduce slightly. Stir in a pinch of crushed red pepper flakes if you like a little heat.

Add green beans: Toss the green beans into the skillet. Season lightly with salt and pepper. Cook 2–3 minutes, stirring, until they’re warm and coated in the garlicky sauce.

Return chicken to pan: Nestle the chicken back into the skillet. Add another 1 tablespoon butter and sprinkle 1/3–1/2 cup grated Parmesan evenly over chicken and beans. Stir gently so the cheese melts into the sauce and lightly clings to everything.

Brighten it up: Add the zest of half a lemon and a squeeze of lemon juice to taste. This lifts the richness and makes the flavors pop.

Taste and adjust: Add more salt, pepper, or Parmesan as needed. If the sauce seems thick, splash in another tablespoon or two of broth to loosen.

Finish and serve: Sprinkle with chopped parsley for color. Serve hot straight from the skillet with extra lemon wedges and Parmesan on the side.