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Skillet Lemon Garlic Butter Chicken served with fresh herbs and lemon slices

Lemon Garlic Butter Chicken and Green Beans Skillet

A savory dish combining juicy chicken thighs and fresh green beans in a luscious lemon-garlic butter sauce, perfect for busy weeknights or relaxed dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4-5 pieces boneless and skinless chicken thighs Tender and juicy, these are ideal for the dish.
  • 2 tablespoons olive oil or avocado oil Provides healthy fats and helps achieve a golden-brown crust.
  • 1 teaspoon salt Enhances all flavors in the dish.
  • ½ teaspoon pepper Balances the dish.
  • 1 teaspoon garlic powder Adds an aromatic touch to the chicken.
  • ½ teaspoon smoked paprika Brings a slight smokiness.
  • 2 teaspoons minced garlic Intensifies the garlic flavor.
  • 1 lemon juiced Brightens up the dish.
  • ½ teaspoon red pepper flakes Adds a hint of heat.
  • 3 tablespoons butter Rounds out the flavors beautifully.
For the Green Beans
  • 12 ounces fresh green beans Adds vibrant color and crisp texture.
  • ¼ cup chicken broth A moist base to steam the beans.
  • 1/4 teaspoon salt Enhances flavor while cooking.
Garnishes (Optional)
  • fresh parsley Adds freshness to the presentation.
  • fresh dill Provides an aromatic touch.
  • lemon slices Enhances visual appeal.
  • extra red pepper flakes For additional heat.

Method
 

Preparation
  1. Heat a large skillet over medium heat. Pour in ¼ cup of chicken broth and add the fresh green beans. Cover the skillet and steam the beans for about 5 minutes. Remove the lid and cook for an additional 2-3 minutes to evaporate excess liquid. Transfer the green beans to a bowl and set aside.
  2. In a small dish, mix 1 teaspoon of salt, pepper, garlic powder, and smoked paprika. Pat the chicken thighs dry with paper towels and season both sides with the spice blend.
Cooking
  1. In the same skillet, add the oil and heat it over medium-high. Once glistening, lay the chicken thighs in the skillet and cook for 5-7 minutes per side until golden brown and cooked through. Transfer the chicken to the plate with the green beans.
  2. Reduce heat to medium, add the remaining ¼ cup of chicken broth to deglaze the pan, scraping up browned bits. Add minced garlic, lemon juice, ¼ teaspoon salt, and red pepper flakes. Simmer until reduced by half, then stir in the butter and cook for 1-2 minutes until melted.
  3. Return chicken and green beans to the skillet, gently mixing them with the sauce. Reheat everything for 2-3 minutes. Serve hot, garnished with lemon slices, parsley, dill, and optional red pepper flakes.

Notes

Use fresh herbs for enhanced flavor and feel free to include additional vegetables for added color and nutrition. Adjust seasoning to your taste preferences.