Sauteed Green Beans with Creamy Lemon Dressing

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons olive oil

2 shallots, chopped 

2 pounds green beans, trimmed, cut into 1 1/2-inch pieces 

Kosher salt and ground black pepper 

1 cup heavy cream

6 sprigs fresh thyme, leaves only

1/2 lemon, zested and juiced 

1 cup chicken broth 

2 tablespoons sour cream 


Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.

Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.

Pour the dressing over the green beans to serve.

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