Description
This Lemon Garlic Butter Chicken and Green Beans Skillet is a quick and flavorful one-pan meal featuring juicy, seasoned chicken thighs cooked to perfection with tender green beans in a zesty lemon garlic butter sauce. Ideal for a wholesome dinner, this recipe combines simple ingredients with bold flavors and minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 3 – 6 skinless, boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Fresh cracked black pepper, to taste
Vegetables and 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 + 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 the Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture, ensuring better browning during cooking.
- Mix the Seasoning: In a small bowl, combine onion powder, paprika, salt, and fresh cracked black pepper for a well-rounded flavor profile.
- Season the Chicken: Rub the mixed seasoning generously all over the chicken thighs and set them aside to marinate briefly while preparing the other ingredients.
- Pre-cook the Green Beans: Place the trimmed green beans in a microwave-safe dish with 1/2 cup water and microwave on high for 8-10 minutes until they are nearly tender but still crisp, then drain.
- Sear the 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 and cook for 5-6 minutes until golden brown. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (75°C). Remove the chicken and set aside on a plate.
- Sauté the Aromatics and Green Beans: In the same skillet, reduce the heat and melt the remaining tablespoon of butter. Add the minced garlic, fresh chopped parsley, hot sauce, crushed red chili flakes if using, and the pre-cooked green beans. Cook for 4-5 minutes, stirring frequently, until fragrant and heated through.
- Make the Sauce: Pour in the lemon juice and chicken stock. Allow the mixture to reduce and thicken slightly over a couple of minutes while stirring gently.
- Combine and Reheat: Push the green beans to one side of the skillet, return the cooked chicken thighs to the pan, and reheat quickly to meld flavors. Adjust seasoning if needed.
- Serve: Plate the chicken and green beans, garnish generously with additional crushed chili flakes, fresh parsley, and lemon slices for a bright finishing touch.
Notes
- Microwaving the green beans before adding to the skillet speeds up cooking and helps retain their vibrant color and crunch.
- Using a cast iron skillet helps achieve perfect searing on the chicken thighs.
- For a milder dish, omit the hot sauce and crushed red chili flakes.
- Ghee can be substituted for butter for a paleo-friendly version.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
