Step 1

On a flat surface, butterfly the two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides.

Step 2

Heat a large pan over medium-high heat. Once hot, add the oil and heat it up.

Step 3

Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove from pan onto a plate.

Step 4

To the same pan, add the butter and melt it, using the back of a spatula to grease the entire surface. Add the onions and sauté, for 3 minutes, until they turn translucent and golden. Add the garlic, and stir to cook the garlic for about 30 seconds.

Step 5

Add the chicken broth to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme, stir to combine, and reduce the heat to medium-low to simmer for 5 minutes.

Step 6

Meanwhile, prepare the green beans by heating up a large skillet over medium-high heat. Once hot, melt the butter. Add the garlic and sauté for 30 seconds, until fragrant.

Step 7

Add the green beans to the pan, Italian seasoning, red pepper flakes, salt, and pepper. Stir to distribute. Add the water to the pan and cover it immediately. Reduce the heat to low and simmer for 10 to 12 minutes, opening up the cover to stir occasionally.

Step 8

Once the green beans are ready, remove the lid, squeeze half a lime over the top, stir and turn off the heat.

Step 9

In a small bowl, combine the cornstarch and 1 tablespoon of water and mix until smooth. Add the cornstarch mixture to the pan, mix to combine, and add the chicken breasts back to the pan, spoon the sauce over the top and simmer for 2 minutes to heat everything through.

Step 10

Serve the chicken with the cooked green beans and lemon wedges from the remaining ½ lemon sliced into wedges.