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Chicken & Green Beans with Gremolata

An image of prepared Chicken & Green Beans with Gremolata made with chicken, shallots, green beans, Swanson® Organic Chicken Stock, lemon and parsley.
  • prep time: 20 min
  • total time: 40 min
  • serves: 4 people

Part condiment and part garnish, gremolata is made from a combination of parsley, lemon zest and garlic and is most commonly used for a final flourish of flavor.  It adds a bright and savory burst of flavor to this chicken and green been dish.  Click on “recipe tips” below to see how to prep this meal ahead of time making it a perfect weeknight dinner.


  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 4 large shallot, thinly sliced crosswise (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon all purpose flour
  • 3/4 pound green beans, trimmed
  • 2 cups Swanson® Organic Chicken Stock or Chicken Stock
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon grated lemon zest


  • Tips

    • Prep Ahead Meal: The gremolata mixture in this recipe (see Step 4) can be made ahead and stored in an airtight container in the fridge for up to 1 day (you can store it a bit longer than that but the parsley may dull in color).  The green beans, however, can be washed and trimmed up to 3 days ahead and stored in a gallon-size resealable bag in the fridge.  Doing both ahead will make your prep at dinnertime a lot shorter!
  • Step 1

    Season the chicken as desired.  Heat half the oil in a 12-inch skillet over high heat.  Add the chicken and cook for 6 minutes or until well browned on both sides.  Remove the chicken from the skillet.

  • Step 2

    Heat the remaining oil in the skillet.  Add the shallots and cook for 3 minutes or until tender-crisp, stirring occasionally.  Add half the garlic and cook and stir for 1 minute.  Add the flour and cook and stir for 1 minute.

  • Step 3

    Add the green beans and stock to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Cook for 3 minutes or until the stock mixture is reduced by half.  Stir in the lemon juice.  Return the chicken to the skillet.  Cook for 3 minutes or until the chicken is cooked through. Season to taste.

  • Step 4

    Stir the parsley, lemon zest and remaining garlic in a small bowl.  Sprinkle the parsley mixture over the chicken before serving.

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Made With

Calories 242
Total Fat 5 g
Sat. Fat 1.2 g
Trans Fat 0 g
Cholesterol 84 mg
Sodium 334 mg
Total Carb 13 g
Dietary Fiber 3 g
Sugar 5 g
Protein 34 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 14 %DV
Potassium 12 %DV
Calories 0
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carb 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g
Vitamin D 0 %DV
Calcium 0 %DV
Iron 0 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.