Description
A delicious skillet dish featuring tender lemon garlic butter chicken and crisp green beans, perfect for a quick dinner.
Ingredients
Scale
- 3–6 skinless, boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt
- Fresh cracked black pepper, to taste
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter, divided (or ghee for paleo diet)
- 4 garlic cloves, minced
- Juice of ½ lemon + lemon slices, for garnish
- ½ cup (125ml) chicken stock
- 1 tablespoon hot sauce (we used Sriracha)
- ¼ teaspoon crushed red chili pepper flakes, optional
- ½ cup fresh chopped parsley
Instructions
- Pat the chicken thighs dry with a paper towel to remove excess moisture for proper browning.
- In a small bowl, combine the onion powder, paprika, salt, and pepper.
- Rub the chicken thighs generously with the seasoning mixture. Set aside.
- Arrange the green beans in a microwave-safe dish with ½ cup (125ml) water and cook in the microwave for 8-10 minutes until almost done but still crisp.
- Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.
- Place the seasoned chicken thighs top side down in the hot skillet and cook until golden, about 5-6 minutes.
- Flip the chicken thighs and cook another 5-6 minutes, until cooked through and a cooking thermometer reads 165°F (75°C). Adjust heat if the chicken browns too quickly.
- Transfer the chicken to a plate and set aside.
- In the same skillet, lower the heat and melt the remaining tablespoon of butter.
- Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes (if using), and the pre-cooked green beans.
- Cook for 4-5 minutes, stirring regularly, until cooked to your liking.
- Add lemon juice and chicken stock, then reduce the sauce for a couple of minutes until slightly thickened.
- Push the green beans to the side of the skillet and place the chicken back in the pan with the sauce.
- Reheat quickly and adjust seasoning with additional pepper if needed.
- Serve warm, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if desired.
Notes
- For a paleo version, substitute butter with ghee.
- Adjust the spiciness by adding or omitting the hot sauce and chili pepper flakes.
- For best flavor, use fresh herbs when available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 482mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Lemon Garlic Butter Chicken, Green Beans, Skillet Recipe, Dinner Recipe