In a small dish, combine the paprika, onion powder, salt, and pepper and stir together. Lay the chicken breasts on a cutting board and sprinkle about half of the seasoning mix over the breasts and rub it in a bit. Flip the breasts over and repeat with the other half of the seasoning mix on the other side.
In a large skillet, melt two tablespoon of the butter over medium-high heat. Add the seasoned chicken breasts in a single layer and cook for about 4 minutes. Flip the breasts over and cook for another 3-4 minutes on the other side until the chicken is cooked through. Transfer to a side plate and cover with aluminum foil to keep warm.
Add the remaining tablespoon of butter to the skillet and reduce the heat to medium-low. When the butter is melted, add the beans and sprinkle with salt and pepper to taste. Stir to coat with the butter. Cover the pan and cook 5-6 minutes covered, stirring halfway through. Remove the lid and add the garlic, parsley, and crushed red pepper flakes. Stir and cook for another minute until garlic is fragrant. Add the broth and lemon juice and cook for another 2-3 minutes to reduce the sauce.
Add the chicken back into the skillet and spoon the sauce over the top. Cook for another 1-2 minutes to warm the chicken. Spoon the sauce over the chicken when serving.