Season and Sear the Chicken: Season the chicken breasts with salt and pepper on both sides Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Once browned, remove the chicken from the skillet and set aside on a plate.

Cook the Vegetables: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sliced mushrooms. Sauté for 3-4 minutes, stirring occasionally, until the mushrooms are tender and golden. Add the trimmed green beans and cook for another 2-3 minutes.

Simmer with Chicken: Pour in the chicken broth and sprinkle in the dried thyme and rosemary. Stir to combine. Return the chicken breasts to the skillet, nestling them among the green beans and mushrooms. Cover the skillet with a lid and let simmer for 7-10 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the green beans are tender-crisp.

Finish and Garnish: If using, drizzle the lemon juice over the chicken and vegetables for a fresh, zesty flavor boost. Garnish with fresh parsley before serving.

Serve: Serve hot with rice, mashed potatoes, or a crusty slice of bread to soak up the delicious juices.