Description
This Lemon Garlic Butter Chicken and Green Beans Skillet recipe is a delicious one-pan meal featuring tender, juicy chicken thighs cooked to perfection in a buttery garlic sauce with crisp-tender green beans. The combination of zesty lemon juice, savory paprika and onion powder seasonings, and a touch of heat from optional chili flakes and hot sauce creates a flavorful, satisfying dish that’s quick to prepare and perfect for any weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 3 – 6 skinless, boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Fresh cracked black pepper, to taste
Vegetables
- 1 pound (450g) green beans, trimmed
- 4 garlic cloves, minced
- 1/2 cup fresh chopped parsley
Liquids and Fats
- 3 tablespoons butter, divided (or ghee for paleo diet)
- Juice of 1/2 lemon + lemon slices for garnish
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (such as Sriracha)
Optional
- 1/4 teaspoon crushed red chili pepper flakes
Instructions
- Pat Chicken Dry: Pat the chicken thighs dry with a paper towel to remove any excess moisture, which helps achieve a good sear.
- Mix Seasonings: In a small bowl, combine onion powder, paprika, salt, and freshly cracked black pepper.
- Season Chicken: Rub the seasoning mixture generously all over the chicken thighs and set them aside for flavor infusion.
- Pre-cook Green Beans: Place trimmed green beans in a microwave-safe dish with 1/2 cup water. Microwave for 8-10 minutes until the beans are almost cooked but still crisp.
- Melt Butter in Skillet: Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter to prepare for cooking the chicken.
- Cook Chicken: Place the seasoned chicken thighs skin side down in the hot skillet. Cook for 5-6 minutes until the chicken develops a golden crust. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (75°C). Remove chicken from skillet and set aside on a plate.
- Sauté Green Beans and Flavorings: Lower the heat, melt the remaining 1 tablespoon of butter in the skillet, then add minced garlic, fresh parsley, hot sauce, and optional crushed red chili flakes. Add the pre-cooked green beans and sauté, stirring regularly for 4-5 minutes to combine flavors.
- Add Lemon and Stock: Pour lemon juice and chicken stock into the skillet. Allow the sauce to simmer and reduce for a couple of minutes until it slightly thickens to coat the ingredients.
- Reheat Chicken: Push the green beans to the side, return the cooked chicken thighs to the pan, and reheat quickly. Taste and adjust seasoning if necessary.
- Serve: Serve the dish warm, garnished with extra crushed chili pepper, fresh parsley, and lemon slices if desired. Enjoy this flavorful, comforting skillet meal!
Notes
- You can swap butter with ghee if following a paleo diet.
- Microwaving green beans before sautéing ensures they cook evenly and retain a pleasant crunch.
- Adjust the amount of hot sauce and chili flakes to suit your heat preference or omit for a milder dish.
- For extra richness, consider adding a splash of heavy cream or finishing with grated Parmesan.
- This recipe works well with chicken breasts, but thighs stay juicier and more flavorful.
