Description
Lemon Garlic Butter Chicken and Green Beans Skillet brings weeknight dinner magic straight to your kitchen with minimal effort and maximum flavor. Tender chicken and crisp green beans dance in a zesty, buttery sauce that makes your taste buds sing.
Ingredients
Scale
Protein:
- 4–5 chicken thighs, boneless and skinless
Vegetables:
- 12 ounces fresh green beans
- 2 teaspoons minced garlic (about 4 cloves)
Seasonings and Liquids:
- ½ cup chicken broth
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil or avocado oil
- 3 tablespoons butter
- 1 lemon, juiced
- Optional garnishes: fresh parsley, fresh dill, lemon slices, red pepper flakes
Instructions
- Blend 1 teaspoon salt, pepper, garlic powder, and smoked paprika in a small bowl. Thoroughly coat the 4-5 chicken thighs with this seasoning mixture.
- Pour 2 tablespoons olive oil into a large skillet and heat to medium-high, around 375°F. Carefully place seasoned chicken thighs into hot skillet and cook 5-6 minutes per side until golden brown.
- Transfer chicken to a clean plate, leaving drippings in the pan. Add 12 ounces green beans to skillet and sprinkle remaining ¼ teaspoon salt. Sauté for 4-5 minutes until edges become slightly charred.
- Reduce heat to medium and add 2 teaspoons minced garlic. Pour ¼ cup chicken broth, lemon juice, and ½ teaspoon red pepper flakes into the skillet. Stir ingredients and let simmer for 2 minutes.
- Drop 3 tablespoons butter into the skillet and swirl until completely melted and sauce thickens slightly. Return chicken to pan and spoon sauce over each piece.
- Cook chicken at 350°F for additional 3-4 minutes until internal temperature reaches 165°F. Plate your chicken and beans, then scatter fresh herbs and optional lemon slices on top.
Notes
- Use bone-in, skin-on chicken thighs for extra flavor and juiciness, ensuring they reach 165°F internal temperature.
- Fresh green beans work best, but frozen can be substituted if you’re short on time.
- Adjust red pepper flakes to control the heat level according to your spice preference.
- For a low-carb version, swap green beans with zucchini or asparagus, and for gluten-free, ensure your chicken broth is certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3 to 4
- Calories: 355 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg