Lemon Garlic Butter Chicken and Green Beans Skillet Recipe
This Lemon Garlic Butter Chicken and Green Beans Skillet is a quick and flavorful one-pan meal featuring tender chicken thighs cooked in a zesty lemon garlic butter sauce with vibrant green beans. Perfect for busy weeknights, this recipe combines simple ingredients to create a savory, slightly spicy dish with fresh herbs and a hint of heat from Sriracha and chili flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 to 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
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
- 1 pound (450g) green beans, trimmed
Butter & Aromatics
- 3 tablespoons butter, divided (or ghee for paleo diet)
- 4 garlic cloves, minced
Liquids & Flavorings
- 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)
Herbs
- 1/2 cup fresh chopped parsley
Instructions
- Prepare the chicken: Pat the chicken thighs dry and season both sides evenly with paprika, onion powder, salt, and freshly cracked black pepper to build a flavorful base for the cooking process.
- Sauté chicken in butter: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 5-7 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the green beans and garlic: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and green beans. Sauté for 3-5 minutes until the green beans are tender-crisp and the garlic is fragrant, stirring frequently to avoid burning.
- Combine liquids and seasonings: Pour in the chicken stock, lemon juice, hot sauce, and, if using, crushed red chili pepper flakes into the skillet. Stir to deglaze the pan, scraping up any browned bits, and simmer the sauce for about 2 minutes to meld the flavors.
- Return chicken to skillet: Place the cooked chicken thighs back into the skillet nestling them among the green beans. Reduce the heat to low and let everything simmer together for 3-4 minutes to allow the chicken to absorb the sauce and heat through completely.
- Add fresh parsley and garnish: Stir in the freshly chopped parsley for a bright herbal note. Garnish with lemon slices for an extra touch of citrus aroma and serve immediately.
Notes
- Choose skinless, boneless chicken thighs for juicier meat that stays moist.
- Ghee can be used instead of butter for a paleo-friendly version.
- Adjust the amount of hot sauce and chili flakes to control the spice level.
- Green beans should be trimmed and fresh for best texture.
- This recipe is great served over rice, mashed potatoes, or with crusty bread to soak up the sauce.
