Lemon Garlic Butter Chicken and Green Beans Skillet is a simple one-pan recipe that makes a complete homemade meal without complicated preparation. The chicken and vegetables are cooked together in the same skillet, making this recipe convenient for busy days and easy cleanup.
This recipe follows a straightforward cooking method that allows the chicken and green beans to cook together while the skillet sauce comes together at the end. With a few basic steps, you can have a satisfying dinner ready without using several pots and pans.
1. Lemon Garlic Butter Chicken and Green Beans Skillet (Yield: 6 Servings)
Ingredients
- 6 skinless, boneless chicken thighs
- 1 pound (450 g) green beans, trimmed
- 3 tablespoons butter, divided, or ghee for a paleo diet
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
- Juice of ½ lemon, plus lemon slices for garnish
- ½ cup (125 ml) chicken stock
- 1 tablespoon hot sauce, such as Sriracha
- ¼ teaspoon crushed red pepper flakes, optional
- ½ cup fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with paprika, onion powder, salt, and freshly cracked black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once the butter is melted, place the chicken thighs in the skillet in a single layer.
Cook the chicken for about 5–6 minutes on the first side, without moving it too much, until nicely browned. Turn the chicken and cook for another 4–5 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add another tablespoon of butter to the same skillet. Add the trimmed green beans and cook for about 5 minutes, stirring occasionally, until they begin to become tender.
Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant. Be careful not to let the garlic burn.
Pour the chicken stock into the skillet and stir gently, scraping up any browned bits from the bottom of the pan.
Add the lemon juice and hot sauce. If using, sprinkle in the crushed red pepper flakes. Stir everything together and allow the mixture to simmer for about 2 minutes.
Return the chicken thighs to the skillet, placing them among the green beans. Spoon some of the skillet sauce over the chicken.
Cover the skillet and cook for about 5–7 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F.
Remove the lid and add the remaining tablespoon of butter. Stir gently until the butter melts into the sauce.
Taste the sauce and adjust the salt, black pepper, or hot sauce if needed.
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the chicken and green beans.
Garnish with lemon slices and serve warm, spooning some of the skillet sauce over each portion.
2. Tips for Perfect Lemon Garlic Butter Chicken and Green Beans Skillet
Pat the chicken dry before seasoning. This helps the chicken brown better and prevents excess moisture from interfering with the searing process.
Use chicken thighs of similar size. Even-sized pieces are easier to cook evenly and help prevent some pieces from becoming dry.
Do not overcrowd the skillet. Give the chicken enough space to make good contact with the hot pan. If necessary, cook the chicken in batches.
Trim the green beans evenly. Similar-sized green beans will cook at a more consistent rate.
Watch the garlic carefully. Garlic only needs a short time in the hot skillet. Cooking it too long can make it bitter.
Check the chicken temperature. Cooking time can vary depending on the thickness of the thighs, so use an instant-read thermometer to make sure the thickest part reaches 165°F.
Adjust the heat in the sauce. The hot sauce and red pepper flakes are adjustable, so reduce or increase them according to your preference.
3. Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts can be used, although they may require a different cooking time because they are generally thicker and leaner. Pound very thick breasts to an even thickness for more consistent cooking.
Can I use frozen green beans?
Yes. Frozen green beans can be substituted for fresh ones. They may require less cooking time, so add them according to their texture and check them as they cook.
Can I make this recipe dairy-free?
Yes. You can replace the butter with a suitable dairy-free cooking fat or oil. The overall cooking method remains the same.
How can I make the sauce less spicy?
Simply reduce or omit the hot sauce and crushed red pepper flakes. The lemon, garlic, and butter will still provide plenty of flavor without the additional heat.
Can I prepare this skillet meal ahead of time?
Yes. The chicken and green beans can be cooked ahead and refrigerated in an airtight container. Reheat gently in a skillet until warmed through, adding a small amount of chicken stock if the sauce has thickened too much.
4. Nutrition Information
The following nutrition information is an estimate based on the ingredients listed and divided into 6 servings. Actual values may vary depending on the size of the chicken thighs, the amount of butter used, and the specific chicken stock and hot sauce.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 365 kcal |
| Protein | 34 g |
| Carbohydrates | 9 g |
| Fat | 21 g |
| Saturated Fat | 9 g |
| Cholesterol | 155 mg |
| Sodium | 500 mg |
| Fiber | 3 g |
| Sugar | 4 g |
| Calcium | 65 mg |
| Iron | 2 mg |
Conclusion
Lemon Garlic Butter Chicken and Green Beans Skillet is an easy recipe to keep in your regular dinner rotation. The one-pan cooking method keeps preparation simple while allowing the chicken, vegetables, and skillet sauce to come together in a single dish.
The recipe is also flexible enough to adjust to your preferences. Once you have the basic method down, you can easily change the level of heat or make simple ingredient substitutions while keeping the same straightforward cooking process.
