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
Units
Scale
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
