Description
This Lemon Garlic Butter Chicken Thighs and Green Beans Skillet is an easy, one-pan meal bursting with flavor. Juicy chicken thighs are seared to perfection and cooked in a rich garlic butter sauce with fresh green beans for a quick, healthy, and satisfying dinner. This keto-friendly and gluten-free dish is perfect for busy weeknights, offering a balance of protein, fiber, and zesty lemon goodness in just 30 minutes.
Ingredients
Scale
- 3 to 6 skinless, boneless chicken thighs
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter, divided (or ghee for a paleo-friendly option)
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt
- Freshly cracked black pepper (to taste)
- Juice of ½ lemon + lemon slices for garnish
- ½ cup (125ml) chicken stock
- 1 tablespoon hot sauce (such as Sriracha)
- ¼ teaspoon crushed red chili pepper flakes (optional)
- ½ cup fresh chopped parsley
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture. In a small bowl, mix paprika, onion powder, salt, and black pepper. Rub this seasoning blend generously over the chicken, ensuring even coverage.
- Pre-Cook the Green Beans: Place the green beans in a microwave-safe dish with ½ cup of water and microwave for 8–10 minutes until slightly tender but still crisp. Drain and set aside.
- Sear the Chicken: Heat a large cast-iron skillet over medium heat and melt 2 tablespoons of butter. Once hot, add the seasoned chicken thighs, placing them top-side down. Sear for 5–6 minutes until golden brown. Flip the chicken and cook for another 5–6 minutes, adjusting heat as needed to prevent burning. Check for doneness by ensuring the internal temperature reaches 165°F (75°C). Transfer the cooked chicken to a plate and cover loosely with foil.
- Cook the Green Beans and Sauce: In the same skillet, reduce the heat and melt the remaining tablespoon of butter. Add minced garlic, chopped parsley, hot sauce, and red chili flakes. Stir for about 30 seconds until fragrant, then add the pre-cooked green beans. Stir frequently and cook for 4–5 minutes until tender.
- Finish the Dish: Pour in the chicken stock and squeeze fresh lemon juice over the green beans. Let the sauce simmer for 1–2 minutes until slightly thickened. Push the green beans to the side of the skillet and return the cooked chicken thighs to the pan, allowing them to absorb the flavors. Simmer for an additional minute to warm everything through.
- Serve and Garnish: Remove from heat and serve warm. Garnish with additional chopped parsley, crushed red pepper flakes, and a fresh lemon slice for extra brightness.
Notes
- For extra crispiness: Pat the chicken thighs dry thoroughly before seasoning to achieve the best sear.
- For a richer sauce: Add an extra tablespoon of butter at the end for a silkier texture.
- For a dairy-free version: Replace butter with olive oil or a dairy-free butter alternative.
- For more veggies: Add sliced mushrooms or cherry tomatoes for extra variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 2g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg