If you’re anything like me, you want a weeknight dinner that’s flavorful, quick, and somehow still makes you feel like you’ve put in a little effort. This Lemon Garlic Butter Chicken and Green Beans Skillet Recipe fits the bill perfectly. It s packed with zesty lemon, rich garlic butter, and just the right touch of heat – and it all comes together in one pan for super easy cleanup.
What I absolutely love about this recipe is how it balances bright, fresh ingredients with comforting richness. The tender chicken thighs get beautifully caramelized, while the green beans soak up that luscious buttery sauce. Whether you’re cooking for family or a casual night with friends, this dish is sure to impress without keeping you tied to the stove.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, which means minimal dishes and maximum flavor.
- Bright & Buttery: The lemon and garlic butter combo creates a sauce that s both fresh and indulgent.
- Family Favorite: My family literally asks for this recipe on repeat – it’s that good.
- Customizable Heat Level: Thanks to optional chili flakes and hot sauce, you can dial up or down the spice to suit your taste.
Ingredients You’ll Need
These are simple, fresh ingredients that work seamlessly to bring the Lemon Garlic Butter Chicken and Green Beans Skillet Recipe to life. Don t worry if you don t see exact amounts here-the printable recipe card at the bottom has all the details.
- Chicken thighs: I use skinless, boneless thighs because they stay juicy and tender without extra fuss.
- Green beans: Fresh and crisp – trim the ends for the best texture.
- Butter (or ghee): Butter adds richness, but you can swap ghee if you prefer paleo-friendly fats.
- Garlic cloves: Freshly minced garlic gives the sauce that irresistible aroma and depth.
- Paprika: Adds a subtle smoky warmth to the chicken.
- Onion powder: Brings savory balance without the texture of fresh onion.
- Salt and fresh cracked black pepper: Essential for seasoning and highlighting flavors.
- Lemon: Both juice and slices brighten up the dish – don t skip this!
- Chicken stock: Helps build a flavorful sauce and keeps things moist.
- Hot sauce (like Sriracha): Adds a lovely kick without overpowering the dish.
- Crushed red chili flakes (optional): For those who want a little extra heat.
- Fresh parsley: A fresh herb finish that lifts and freshens every bite.
Variations
I love to tweak this Lemon Garlic Butter Chicken and Green Beans Skillet Recipe depending on what s in my fridge or how spicy we re feeling that day. There s plenty of room to make it your own!
- Add roasted potatoes: When I want a heartier meal, I toss in some baby potatoes that roast alongside the chicken for perfect crispy bites.
- Swap veggies: Broccoli or asparagus work beautifully in place of green beans if you want variety.
- Milder version: Leave out the hot sauce and chili flakes for a kid-friendly version that still has tons of flavor.
- Paleo or dairy-free: Use ghee instead of butter, and double-check your chicken stock to keep it compliant.
How to Make Lemon Garlic Butter Chicken and Green Beans Skillet Recipe
Step 1: Prep the Chicken and Seasoning
First, pat your chicken thighs dry with paper towels – this little step is a game changer. I learned the hard way that wet chicken doesn t brown well, which means you lose out on that gorgeous caramelized crust. Mix up your paprika, onion powder, salt, and black pepper in a small bowl, then rub that seasoning all over the chicken liberally. Set those seasoned beauties aside while you prep your green beans.
Step 2: Microwave the Green Beans
Here s a quick trick I use: instead of steaming green beans on the stove, I toss them in a microwave-safe dish with a splash of water and nuke for about 8-10 minutes. They come out perfectly tender-crisp and this saves so much time! They ll finish cooking in the skillet later, so don t overdo it.
Step 3: Brown the Chicken
Heat a large cast iron or heavy skillet over medium-low heat and add 2 tablespoons of butter. When it s melted and sizzling, place the chicken thighs skin-side (or one side if skinless) down. Don t crowd the pan; they need space to brown nicely. Cook about 5-6 minutes without moving them – you want that golden-brown crust. Flip and cook another 5-6 minutes until the chicken reaches an internal temperature of 165°F (75°C). If the chicken starts to brown too fast or burn, turn down the heat slightly – low and slow is the way here for juicy thighs.
Step 4: Create the Garlic Butter Sauce and Finish
Remove the chicken to a plate temporarily. In the same skillet, melt the remaining tablespoon of butter over low heat. Add your minced garlic, fresh parsley, hot sauce, and chili flakes if using, then toss your pre-cooked green beans in. Stir everything for about 4 to 5 minutes; the beans will soak up the buttery garlicky goodness. Pour in the lemon juice and chicken stock, letting the sauce reduce for a couple of minutes until slightly thickened. Finally, slide the chicken back into the skillet nestled alongside the green beans, and give everything a quick reheat to meld the flavors. Finish with some crack of fresh black pepper to taste.
Pro Tips for Making Lemon Garlic Butter Chicken and Green Beans Skillet Recipe
- Dry the Chicken Thoroughly: I can’t stress enough how dry chicken skin or surface leads to a crispy, golden crust instead of steaming.
- Use a Thermometer: Checking doneness with a thermometer helps avoid overcooking and keeps meat juicy every time.
- Microwave for Speed: Pre-cooking green beans this way saves stove space and time while preserving crispness.
- Low Heat for Sauce: Keep the heat low when making the garlic butter sauce to prevent garlic from burning and turning bitter.
How to Serve Lemon Garlic Butter Chicken and Green Beans Skillet Recipe
Garnishes
I usually finish this with a sprinkle of fresh chopped parsley and a few thin lemon slices – they add a fresh burst of color and flavor right on the plate. If you love a little extra heat like my family does, I toss on some extra crushed red pepper flakes just before serving.
Side Dishes
This skillet meal is pretty complete on its own, but I like pairing it with fluffy white rice or crusty bread to soak up all that garlicky sauce. For something lighter, a simple quinoa salad or roasted baby potatoes are also fantastic.
Creative Ways to Present
For special dinners, I arrange the chicken and green beans over a bed of creamy mashed potatoes, garnished with lemon zest and parsley curls. It looks restaurant-worthy but is so easy to pull off on a weeknight!
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge for up to 3 days. The key is to cool it quickly and keep moisture out, so the chicken doesn t get soggy. When reheated properly, the flavors really hold up well.
Freezing
I ve frozen this dish once or twice with good results. Just pop the chicken and green beans into a freezer-safe container and thaw overnight in the fridge before reheating. I recommend freezing before adding the lemon juice and fresh parsley to keep everything tasting bright.
Reheating
To warm leftovers, I reheat gently in a skillet over low heat with a splash of chicken stock or water to keep the sauce from drying out. It helps refresh the succulent texture without overcooking the chicken.
FAQs
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Can I use chicken breasts instead of thighs for this Lemon Garlic Butter Chicken and Green Beans Skillet Recipe?
Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily. I recommend pounding them to an even thickness and keeping a close eye on cooking time. You might want to reduce cooking to around 4-5 minutes per side and ensure they reach 165°F (75°C) to stay juicy.
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Is this recipe suitable for paleo or keto diets?
Yes! If you swap butter for ghee and ensure your chicken stock is paleo-friendly (no additives or gluten), this recipe fits nicely into both paleo and keto lifestyles. Just be mindful of the hot sauce ingredients if you re strict.
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How can I make this recipe less spicy?
Simply omit the hot sauce and crushed red chili flakes. The dish will still be bursting with garlic, lemon, and buttery goodness without any heat, making it perfect for kids or sensitive palates.
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Can I prepare parts of this recipe ahead of time?
Definitely! You can season the chicken ahead and keep it refrigerated for a few hours or overnight for even deeper flavor. Par-cooking the green beans in the microwave ahead of time is also a great way to save minutes when you re ready to cook.
Final Thoughts
This Lemon Garlic Butter Chicken and Green Beans Skillet Recipe holds a special place in my weekly dinner rotation because it feels fancy without the fuss. It s the kind of meal I m proud to serve but can whip up on a busy weeknight. I hope you enjoy making it and sharing it as much as I do – once you try it, it just might become your family s new favorite too!
Print
Lemon Garlic Butter Chicken and Green Beans Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Lemon Garlic Butter Chicken and Green Beans Skillet is a flavorful and easy one-pan meal featuring tender, juicy chicken thighs cooked to perfection with a zesty lemon garlic butter sauce and crisp-tender green beans. Perfect for a quick weeknight dinner, this recipe balances vibrant citrus notes with savory spices and a touch of heat from hot sauce and chili flakes.
Ingredients
Chicken
- 3 – 6 skinless, boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Fresh cracked black pepper, to taste
Green Beans & Sauce
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter, divided (or ghee for paleo diet)
- 4 garlic cloves, minced
- Juice of 1/2 lemon
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (such as Sriracha)
- 1/4 teaspoon crushed red chili pepper flakes, optional
- 1/2 cup fresh chopped parsley
- Lemon slices, for garnish
Instructions
- Prepare Chicken: Pat the chicken thighs dry thoroughly with a paper towel to remove excess moisture, ensuring better browning during cooking.
- Mix Seasoning: In a small bowl, combine onion powder, paprika, salt, and freshly cracked black pepper. Rub this seasoning mixture generously over the chicken thighs. Set aside while preparing the green beans.
- Cook Green Beans: Arrange trimmed green beans in a microwave-safe dish with 1/2 cup (125ml) water. Microwave on high for 8 to 10 minutes, until the beans are almost cooked through but remain crisp.
- Sear Chicken: Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. Place the seasoned chicken thighs skin side down in the hot skillet. Cook for about 5-6 minutes until golden brown, then flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (75°C). Lower heat if browning too quickly. Adjust cooking time based on thickness. Transfer chicken to a plate when done.
- Make Sauce and Finish Green Beans: In the same skillet, reduce heat and melt the remaining tablespoon of butter. Add chopped parsley, minced garlic, hot sauce, and crushed red chili flakes (if using). Stir in the pre-cooked green beans and cook for 4 to 5 minutes, stirring frequently, until cooked to your preferred texture.
- Reduce Sauce: Add the lemon juice and chicken stock to the skillet. Let the sauce reduce for a couple of minutes, until it thickens slightly and flavors meld.
- Reheat Chicken: Push green beans to the side of the skillet and return the chicken thighs to the pan. Reheat quickly in the sauce to warm through and coat with the flavorful butter sauce. Adjust seasoning with black pepper as needed.
- Serve: Plate the chicken and green beans. Garnish with extra crushed chili flakes, fresh parsley, and lemon slices if desired. Serve warm and enjoy!
Notes
- For a paleo version, substitute butter with ghee.
- Microwaving green beans before sautéing helps preserve their bright color and crisp texture.
- If you prefer less heat, omit the hot sauce and chili flakes.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg
