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
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
- 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
