Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) green beans, trimmed
- 2 tbsp water (for steaming beans)
- 1 1/2 lb (680 g) cooked chicken pieces (rotisserie or leftovers), bite-size
- 4 tbsp (56 g) unsalted butter
- 3 cloves garlic, minced
- 1 1/2 tsp Italian seasoning
- 3/4 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1 lemon (1 tsp zest + 2 tbsp juice)
- 1 tbsp chopped parsley (optional)
Do This
- 1. Steam green beans (covered) with 2 tbsp water: 4–5 min on HIGH (1000W), stir, then 1–2 min more until crisp-tender.
- 2. Drain beans; toss with 1 tbsp butter, 1/4 tsp salt, and pepper. Cover to keep warm.
- 3. In a microwave-safe bowl, melt remaining 3 tbsp butter with garlic + Italian seasoning: 30–45 sec on HIGH.
- 4. Add cooked chicken; toss to coat. Cover and microwave 2 min on HIGH.
- 5. Stir, then microwave 1–2 min more until hot throughout (target 165°F / 74°C in the thickest pieces).
- 6. Stir in lemon zest + 2 tbsp lemon juice. Taste and add remaining salt if needed.
- 7. Serve chicken alongside green beans; sprinkle parsley on top.
Why You’ll Love This Recipe
- Fast and reliable: A true “meat + veg” dinner in under 20 minutes.
- Big flavor, simple ingredients: Butter, garlic, Italian herbs, and lemon make everything taste fresh.
- Perfect for leftovers: A great way to make cooked chicken taste newly made.
- Minimal cleanup: One bowl for chicken, one dish for green beans.
Grocery List
- Produce: 1 lb green beans, 1 lemon, 3 cloves garlic, (optional) parsley
- Dairy: unsalted butter
- Pantry: Italian seasoning, kosher salt, black pepper
Full Ingredients
For the Green Beans
- 1 lb (450 g) green beans, trimmed
- 2 tbsp water
- 1 tbsp (14 g) unsalted butter
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
For the Microwave Garlic-Herb Chicken
- 1 1/2 lb (680 g) cooked chicken pieces, cut into bite-size chunks (rotisserie chicken, leftover roasted chicken, or cooked chicken thighs/breasts)
- 3 tbsp (42 g) unsalted butter
- 3 cloves garlic, minced (about 1 tbsp)
- 1 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice (about 1/2 lemon)
To Finish (Optional but Nice)
- 1 tbsp chopped fresh parsley
- Extra lemon wedges for serving
Step-by-Step Instructions
Step 1: Prep the beans and chicken
Trim the stem ends off the green beans. Cut any very long beans in half for easier serving.
Pull the cooked chicken off the bone (if using rotisserie) and cut into bite-size pieces, about 1 to 1 1/2 inches. Smaller pieces warm more evenly in the microwave.
Step 2: Steam the green beans in the microwave
Place the green beans in a microwave-safe dish (a 1 1/2 to 2-quart dish works well). Add 2 tbsp water. Cover tightly with a microwave-safe lid or a plate (or use vented microwave-safe plastic wrap).
Microwave on HIGH (1000W) for 4 minutes. Carefully remove the cover (watch for steam) and stir. Continue microwaving for 1 to 2 minutes, until the beans are crisp-tender.
Step 3: Season the green beans and keep them warm
Drain off any excess water. Add 1 tbsp butter, 1/4 tsp salt, and 1/4 tsp black pepper to the hot beans. Toss until the butter melts and coats the beans.
Cover the dish to keep warm while you heat the chicken.
Step 4: Make the garlic-herb butter sauce
In a microwave-safe bowl (medium size), add 3 tbsp butter, minced garlic, and Italian seasoning.
Microwave on HIGH for 30 to 45 seconds, just until the butter is melted. Stir well to distribute the garlic and herbs.
Step 5: Warm the chicken gently and evenly
Add the cooked chicken pieces to the bowl of garlic-herb butter. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, then stir to coat.
Cover the bowl (a microwave-safe plate works well). Microwave on HIGH for 2 minutes. Stir thoroughly, moving hotter outer pieces toward the center for even heating.
Microwave again on HIGH for 1 to 2 minutes, until the chicken is hot all the way through. For best food safety and best texture, aim for 165°F (74°C) in the thickest pieces (check with an instant-read thermometer if you have one).
Step 6: Add lemon for brightness and balance
Stir in 1 tsp lemon zest and 2 tbsp lemon juice. Taste and add a pinch more salt if needed.
If you like a slightly looser sauce, stir in 1 to 2 tsp hot water to help the buttery herbs coat every piece.
Step 7: Serve
Divide the green beans among plates and spoon the chicken (and any buttery garlic-herb sauce) alongside. Sprinkle with chopped parsley if using, and serve with extra lemon wedges for squeezing at the table.
Pro Tips
- Use cooked chicken for speed: This recipe is designed to warm chicken, not cook it from raw. For raw chicken, use a different method for safe, even cooking.
- Stir between bursts: Microwaves heat unevenly. Stirring (and re-covering) prevents rubbery edges and cold centers.
- Don’t overcook the garlic: Melting the butter first and keeping the microwave burst short helps the garlic stay fragrant instead of bitter.
- Adjust for your microwave: Times are written for 1000W. If your microwave is lower wattage, add 30–60 seconds total. If higher wattage, start checking early.
- Brighten at the end: Lemon goes in after heating so it stays fresh-tasting (and doesn’t turn slightly bitter).
Variations
- Parmesan garlic-herb chicken: After adding lemon, stir in 2 tbsp finely grated Parmesan and a splash of hot water to make a light, silky sauce.
- Spicy version: Add 1/4 tsp crushed red pepper flakes to the butter with the garlic, or finish with a few dashes of hot sauce.
- Swap the veg: Use broccoli florets or asparagus instead of green beans. Microwave steam times vary: broccoli usually 3–4 minutes covered; asparagus 2–4 minutes depending on thickness.
Storage & Make-Ahead
Store leftover chicken and green beans in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave at 50–70% power in 30-second bursts, stirring between bursts, until hot (165°F / 74°C). For make-ahead, trim the beans and mince the garlic up to 24 hours in advance; keep refrigerated. Add lemon only after reheating for the freshest flavor.
Nutrition (per serving)
Approximate, based on 4 servings: 420 calories, 35 g protein, 26 g fat, 12 g carbohydrates, 5 g fiber, 620 mg sodium.
