Description
This Lemon Garlic Butter Chicken and Green Beans Skillet is a quick and flavorful dish that combines tender chicken thighs with crisp green beans in a tangy lemon butter sauce.
Ingredients
Units
Scale
For the Lemon Garlic Butter Chicken:
- 3 – 6 skinless, boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt and fresh cracked black pepper
- 3 tablespoons butter, divided or ghee for paleo diet
- 4 garlic cloves, minced
- Juice of 1/2 lemon + lemon slices for garnish
- 1 tablespoon hot sauce (e.g., Sriracha)
- 1/4 teaspoon crushed red chili pepper flakes, optional
- 1/2 cup fresh chopped parsley
For the Green Beans:
- 1 pound (450g) green beans, trimmed
- 1/2 cup (125ml) water
Instructions
- Pat the chicken thighs dry: Use a paper towel to remove excess moisture from the chicken thighs.
- Season the chicken: Combine onion powder, paprika, salt, and pepper in a small bowl. Rub the seasoning mixture generously on the chicken thighs.
- Cook the green beans: Place green beans and water in a microwave-safe dish. Cook in the microwave for 8-10 minutes until almost done but still crisp.
- Cook the chicken: Melt 2 tablespoons of butter in a skillet. Cook the seasoned chicken thighs until golden on both sides and cooked through.
- Make the sauce: In the same skillet, melt the remaining butter. Add garlic, parsley, hot sauce, red chili flakes, and green beans. Cook for 4-5 minutes. Add lemon juice and chicken stock, then reduce the sauce until slightly thickened.
- Combine and serve: Return the chicken to the skillet, reheat, and adjust seasoning. Serve warm, garnished with parsley, chili flakes, and lemon slices.
Notes
- If the chicken browns too quickly, lower the heat to prevent burning.
- Adjust the cooking time based on the thickness of the chicken thighs.
