Pat dry the chicken and season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add 2 tablespoons butter and the minced garlic. Sauté for 30 seconds until fragrant.
Add the green beans, season with salt, pepper, and red pepper flakes, and stir-fry for 3-4 minutes until tender-crisp.

Add 3 tablespoons butter to the skillet, then pour in lemon juice and chicken broth. Stir in Italian seasoning and let it simmer for 2-3 minutes.

Return the chicken and green beans to the skillet, coating them in the lemon butter sauce. Let everything simmer together for 2 minutes.

Garnish with parsley and lemon slices.