Sure, here is a recipe for Lemon Garlic Butter Chicken and Green Beans Skillet:
This easy one-pan skillet dinner is bursting with flavor!
Tender, juicy chicken thighs are cooked to perfection in a garlicky lemon butter sauce alongside crisp-tender green beans.
It’s a complete meal in itself, ready in under 30 minutes, making it perfect for busy weeknights.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 4-6 |
| Green beans, trimmed | 1 pound |
| Butter, divided | 3 tablespoons |
| Garlic cloves, minced | 4 cloves |
| Paprika | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt, divided | 1 1/4 teaspoons |
| Black pepper | 1/2 teaspoon |
| Chicken broth | 1/2 cup |
| Lemon juice | 1/2 lemon |
| Fresh parsley, chopped (for garnish) | 1/4 cup |
Cooking Guide
-
Prep the Chicken and Green Beans:
- Pat the chicken thighs dry with paper towels.
- In a small bowl, combine the paprika, onion powder, 1 teaspoon salt, and black pepper.
- Season the chicken thighs generously with the spice mixture on both sides.
- Trim the green beans to remove the ends.
-
Cook the Chicken:
- Heat 2 tablespoons of butter in a large skillet over medium heat.
- Add the chicken thighs and cook for 5-7 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the pan and set aside on a plate.
-
Sauté the Green Beans:
- Add the remaining 1 tablespoon of butter to the pan.
- Once melted, add the green beans and cook for 3-4 minutes, stirring occasionally, until crisp-tender.
-
Make the Lemon Butter Sauce:
- Add the minced garlic to the pan with the green beans and cook for 30 seconds, until fragrant.
- Stir in the remaining 1/4 teaspoon of salt and the chicken broth.
- Bring to a simmer and cook for 1-2 minutes, or until slightly reduced.
- Stir in the lemon juice and cook for another minute.
-
Serve:
- Return the cooked chicken thighs to the pan with the green beans and sauce.
- Spoon the sauce over the chicken and green beans to coat.
- Garnish with chopped fresh parsley and serve immediately.
Tips
- For thicker sauce, whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the sauce before adding the chicken back to the pan.
- If the chicken thighs are very thick, you may need to cook them for an additional few minutes per side.
- You can substitute boneless, skinless chicken breasts for the chicken thighs, but be sure to adjust the cooking time as breast meat cooks faster.
- Serve this dish with rice, mashed potatoes, or quinoa for a complete meal.
- For a bit of a kick, add a pinch of red pepper flakes to the sauce.
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