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Skillet green beans with red bell pepper and onions on a platter.

Skillet Green Beans

Have a picky eater in your house? Try these crowd-pleasing green beans. A touch of bacon grease and a combo of fresh veggies makes a delicious side dish!

Yield: 4 servings 1x
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes


  • 4 slices bacon
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 1 pound green beans, trimmed
  • 1 cup chicken broth, plus more if needed
  • 1/2 cup chopped red bell pepper
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/8 teaspoon ground black pepper, plus more to taste

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  1. Preheat a large skillet to medium-high heat. Add the bacon and cook until it’s crispy. Remove bacon but leave the grease behind. 
  2. To the hot bacon grease, add the garlic and onions and cook for about 1-2 minutes, stirring the whole time. 
  3. Add in the green beans and toss until they are combined with the onion mixture. 
  4. To the skillet, add the chicken broth, chopped red pepper, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring it to a simmer. 
  5. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape.
  6. Cook until the beans are fairly soft, yet still a bit crisp. They should be fork tender. Usually takes about 15-20 minutes (but sometimes longer depending on your green beans). Check regularly.
  7. Sprinkle the cooked and crumbled bacon over the top before serving. Taste and add more salt and pepper, as desired.


  • Fresh green beans are the only type that will work for this recipe. 
  • If chicken stock evaporates before beans are done, just add more. 
  • If not using bacon, you can sauté the veggies in oil or butter. Just add a little more salt at the end. 
© Author: Polly Conner
Cuisine: American Method: Skillet