Prep the chicken. Pat the chicken dry with paper towels. Season with salt, pepper, onion powder, paprika, and Italian seasoning. Toss to coat so the spices cling evenly.

Blanch the green beans (optional but recommended). Bring a pot of salted water to a boil. Add green beans and cook for 2 minutes, just until bright green. Drain and rinse under cold water. This step ensures tender-crisp beans later.

Heat the pan. Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When hot and shimmering, add the chicken in a single layer. Don’t overcrowd the pan; work in batches if needed.

Sear the chicken. Cook without moving for 3–4 minutes to get a golden crust. Flip and cook 2–4 minutes more, until cooked through and no longer pink in the center. Transfer to a plate and cover loosely to keep warm.

Make the garlic base. Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Stir in the garlic and red pepper flakes. Cook 30–45 seconds, just until fragrant. Don’t let the garlic brown.

Deglaze and build the sauce. Pour in the chicken broth and scrape up the browned bits from the pan with a wooden spoon. Let it simmer for 2–3 minutes to reduce slightly.

Add green beans. Stir the green beans into the sauce. Cover and cook 2–3 minutes until tender-crisp. If you skipped blanching, cook an extra 3–4 minutes, adding a splash more broth if needed.

Return chicken to the pan. Add the chicken and any juices back to the skillet. Stir in the lemon juice and remaining 1 tablespoon butter. Toss everything until coated and glossy. Taste and adjust salt, pepper, or lemon.

Finish and serve. Remove from heat. Sprinkle with chopped parsley. Serve as is, or pair with rice, mashed potatoes, or crusty bread to soak up the sauce.