I absolutely love this Lemon Garlic Butter Chicken and Green Beans Skillet Recipe because it’s such a perfect blend of flavors and so quick to pull together. If you re like me and want something that feels a bit fancy but doesn t demand hours in the kitchen, this skillet recipe will quickly become a weeknight favorite. The balance between the zesty lemon, fragrant garlic, and rich butter creates a sauce that coats the chicken and green beans beautifully, making every bite irresistible.
When I first tried this recipe, I was amazed at how the simple ingredients came together to make a dish that feels wholesome, fresh, and satisfying. It s also super versatile-you can adjust the heat with chili flakes or swap butter for ghee if you re following a paleo diet. Whether you re cooking for family or just craving a delicious solo dinner, this Lemon Garlic Butter Chicken and Green Beans Skillet Recipe is a winner you ll want to make again and again.
Why You’ll Love This Recipe
- Quick & Easy: From start to finish, this skillet meal comes together in about 30 minutes, perfect for busy nights.
- Flavor-Packed: The combination of garlic, lemon, and butter creates a delicious sauce that elevates simple ingredients.
- One-Pan Wonder: Cooking everything in a skillet means fewer dishes and more time enjoying your meal.
- Family Favorite: My family goes crazy for this dish – it s comforting yet fresh, so it hits all the right notes.
Ingredients You’ll Need
These ingredients are easy to find and work beautifully together to create a harmonious flavor profile. I always recommend using fresh garlic and lemon because their brightness really lifts the dish.
- Chicken Thighs: I love using skinless, boneless thighs because they stay juicy and tender while cooking.
- Green Beans: Fresh green beans give a great snap; trimming them well helps with even cooking.
- Butter (or Ghee): Butter adds richness, but ghee is a great dairy-free swap if you prefer.
- Garlic: Fresh minced garlic brings that signature punch; don t skimp on it!
- Paprika: Adds a subtle smoky warmth that pairs nicely with the lemon.
- Onion Powder: This rounds out the seasoning for deep savory notes.
- Salt & Fresh Cracked Black Pepper: Essential for seasoning and balancing flavors.
- Lemon Juice & Lemon Slices: Fresh lemon juice brightens the sauce, and slices make a pretty garnish.
- Chicken Stock: It helps build the sauce s depth-homemade or store-bought works fine.
- Hot Sauce (like Sriracha): Adds a gentle kick; you can adjust amount to taste or leave out for milder flavor.
- Crushed Red Chili Pepper Flakes (optional): For those who want a bit more heat, this is the way to go.
- Fresh Parsley: Chopped and added at the end, parsley adds freshness and color.
Variations
I love how flexible this Lemon Garlic Butter Chicken and Green Beans Skillet Recipe is-you really can tailor it to your taste or what you have on hand. Feel free to experiment with different veggies or spice levels!
- Add Mushrooms or Cherry Tomatoes: I once tossed in some mushrooms and tomatoes for a more colorful dish; it gave an extra layer of umami and sweetness.
- Swap Chicken Thighs for Breasts: If you prefer leaner meat, chicken breasts work, just watch the cooking time to avoid drying out.
- Make it Paleo or Keto: Using ghee instead of butter keeps it paleo-friendly, and green beans fit well within keto macros.
- Spice it Up More: I sometimes double the chili flakes when I want a serious kick-just keep some cooling sides nearby!
How to Make Lemon Garlic Butter Chicken and Green Beans Skillet Recipe
Step 1: Season and Prepare the Chicken
Start by patting your chicken thighs dry with paper towels-this little step helps them sear up nicely without steaming. Then, mix your paprika, onion powder, salt, and pepper in a small bowl before rubbing it all over each piece of chicken. I like to let the chicken rest with the seasoning for a few minutes while I prep the green beans; it really lets those flavors sink in.
Step 2: Cook the Green Beans
While it s tempting to cook everything in the skillet, I found microwaving the green beans with a little water for 8-10 minutes gives them a perfect tender-crisp texture that holds up in the skillet without overcooking. Make sure to drain the water afterward so the skillet doesn t get soggy. You ll appreciate the contrast of textures once everything comes together.
Step 3: Sear the Chicken
Heat a large cast iron skillet over medium-low and melt 2 tablespoons of butter. Place the seasoned chicken thighs skin side down and let them cook undisturbed for about 5-6 minutes until they develop a beautiful golden crust. Then flip and cook another 5-6 minutes until the internal temperature hits 165°F (75°C). Pro tip: If your chicken is browning too fast, lower the heat-patience here pays off for juicy meat.
Step 4: Make the Garlic Butter Sauce with Green Beans
Remove the chicken and set it aside. Lower the skillet heat and melt the remaining tablespoon of butter. Toss in the minced garlic, chopped parsley, hot sauce, and crushed chili flakes if using, cooking for about 30 seconds until fragrant. Add the pre-cooked green beans and stir for 4-5 minutes to let the flavors mingle. Finish by pouring in the lemon juice and chicken stock, letting the sauce slightly thicken-it s magical how it all comes together here.
Step 5: Bring It All Together
Push the green beans to the side of the skillet and nestle the chicken back in with the sauce to reheat quickly for a minute or two. Taste and adjust seasoning with fresh cracked pepper as needed. That final step lets the chicken soak up some of the lemon garlic butter goodness one last time before serving.
Pro Tips for Making Lemon Garlic Butter Chicken and Green Beans Skillet Recipe
- Dry the Chicken Thoroughly: This simple step ensures you get a beautiful golden crust instead of soggy chicken.
- Don t Rush Searing: Let the chicken sit in the pan without moving it until it s ready to flip to avoid tearing the meat or losing that crispness.
- Microwave Green Beans First: It speeds up cooking and keeps their snap while finishing them off in the skillet for flavor.
- Adjust Heat Level Gradually: If you add chilies or hot sauce, start small-you can always add more, but you can t take it away!
How to Serve Lemon Garlic Butter Chicken and Green Beans Skillet Recipe
Garnishes
I like to finish this dish with extra chopped fresh parsley for a pop of color and fresh flavor. Adding a slice or two of lemon on the side not only looks lovely but lets people squeeze more citrus if they want that extra lemony brightness. A sprinkle of more crushed red chili flakes is great if you want a little heat.
Side Dishes
This skillet meal is so flavorful on its own that I often keep sides simple. Garlic mashed potatoes or fluffy rice are my go-to for soaking up the buttery lemon sauce. Sometimes I serve it with crusty bread to mop up all that goodness-trust me, it s a little taste bud party!
Creative Ways to Present
For a special occasion, I ve served this in individual cast iron skillets, which keeps everything warm and makes it feel restaurant-worthy. You can also plate it beautifully by arranging the chicken atop a bed of the green beans and garnishing with lemon wedges and freshly chopped herbs. A drizzle of extra virgin olive oil right before serving adds a nice finishing touch.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The chicken holds up beautifully and the green beans stay crisp-tender, though they soften a bit upon reheating, which I actually love because the sauce has time to deepen in flavor.
Freezing
I ve frozen this dish once or twice when I made a bigger batch. Just be sure to cool it completely before packing into freezer-safe containers. It reheats well, though fresh green beans don t freeze perfectly crisp, so I recommend enjoying frozen leftovers within 1-2 months for best texture.
Reheating
Reheat gently in a skillet over low heat until warmed through to keep the chicken tender and avoid drying it out. Adding a splash of water or chicken stock helps loosen the sauce if it thickened too much in the fridge. Microwave works in a pinch, but I prefer stovetop for best flavor and texture.
FAQs
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Can I use chicken breasts instead of thighs in this Lemon Garlic Butter Chicken and Green Beans Skillet Recipe?
Absolutely! Chicken breasts can be substituted, but be mindful that they cook faster and can dry out more easily. I recommend pounding them to an even thickness and watching the cooking time closely, removing from heat as soon as they reach 165°F (75°C).
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Is it okay to skip microwaving the green beans first?
You can skip microwaving, but the green beans may take longer to cook and risk becoming soggy if added raw directly to the skillet. Pre-cooking helps them reach that perfect tender-crisp texture faster while maintaining freshness.
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How spicy is this dish with the hot sauce and chili flakes?
The heat level is adjustable! The hot sauce and red chili flakes add a mild to moderate kick by default, but you can reduce or omit them for a milder version or increase for more heat depending on your spice preference.
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Can this recipe be made dairy-free?
Yes! Simply swap the butter with ghee or a plant-based butter alternative. Ghee works especially well as it provides a similar richness without dairy solids.
Final Thoughts
This Lemon Garlic Butter Chicken and Green Beans Skillet Recipe is one of those dishes that never fails to impress and satisfy. It s straightforward, flavorful, and versatile enough to suit a range of moods and occasions. I hope you enjoy making it as much as I do-it s like a little comfort hug on a plate that s perfect any night of the week. Give it a try, and I bet it ll become a staple in your kitchen like it is in mine!
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 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Lemon Garlic Butter Chicken and Green Beans Skillet features juicy, seasoned chicken thighs cooked to perfection in a buttery garlic sauce with tender green beans. The dish is brightened with fresh lemon juice and a touch of heat from hot sauce and chili flakes, making it a flavorful and easy one-pan meal ideal for weeknights.
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
- 1 pound (450g) green beans, trimmed
- 1/2 cup (125ml) water
Sauce and Seasoning
- 3 tablespoons butter, divided (or ghee for paleo diet)
- 4 garlic cloves, minced
- Juice of 1/2 lemon + lemon slices for garnish
- 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
Instructions
- Prepare Chicken: Pat the chicken thighs dry thoroughly using a paper towel to remove excess moisture, which helps in browning. Mix onion powder, paprika, salt, and pepper in a bowl and rub the mixture generously on the chicken thighs. Set aside for seasoning to infuse while preparing other ingredients.
- Cook Green Beans: Place trimmed green beans in a microwave-safe dish with 1/2 cup water. Microwave on high for 8-10 minutes until they are nearly tender but retain a crisp bite. Drain and set aside.
- Sear Chicken: Preheat a large cast iron skillet over medium-low heat and melt 2 tablespoons butter. Add chicken thighs, skin side down, cooking for 5-6 minutes until golden brown. Flip the chicken and cook another 5-6 minutes or until the internal temperature reaches 165°F (75°C). Adjust heat to prevent burning and timing based on thickness. Remove chicken and place on a plate.
- Prepare Sauce and Green Beans: In the same skillet, reduce heat, melt remaining tablespoon of butter, then add minced garlic, chopped parsley, hot sauce, optional red chili flakes, and pre-cooked green beans. Cook and stir for 4-5 minutes until green beans reach preferred tenderness.
- Add Liquids and Reduce: Pour in lemon juice and chicken stock, stirring to combine. Let the sauce simmer for a couple of minutes until it thickens slightly, enhancing flavor and coating the vegetables.
- Finish and Serve: Push green beans to the side and return chicken to the skillet to reheat in the sauce. Adjust seasoning with fresh cracked black pepper. Serve warm, garnished with extra parsley, crushed chili flakes, and lemon slices if desired. Enjoy your flavorful skillet meal!
Notes
- For a paleo version, substitute butter with ghee.
- Microwaving green beans helps retain their crispness but you can also steam them on the stovetop as an alternative.
- Adjust chili flakes and hot sauce quantity based on your preferred spice level.
- Ensure chicken reaches an internal temperature of 165°F (75°C) to guarantee it is fully cooked.
- Use a cast iron skillet or a heavy-bottomed pan for best searing results.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
