Description
A flavorful and easy one-pan meal featuring tender lemon garlic butter chicken thighs cooked to perfection alongside crisp-tender green beans. Infused with a zesty lemon sauce, garlic, and a hint of spice from hot sauce and chili flakes, this skillet dish is perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 3 – 6 skinless, boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Fresh cracked black pepper, to taste
Vegetables & Sauce
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter, divided (or ghee for paleo diet)
- 4 garlic cloves, minced
- Juice of 1/2 lemon + lemon slices for garnish
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (such as Sriracha)
- 1/4 teaspoon crushed red chili pepper flakes, optional
- 1/2 cup fresh chopped parsley
Instructions
- Prep the chicken: Pat the chicken thighs dry with a paper towel to remove any excess moisture, which will help achieve a better sear.
- Season the chicken: In a small bowl, combine onion powder, paprika, salt, and freshly cracked black pepper. Rub this seasoning mix generously all over the chicken thighs, then set aside.
- Cook the green beans: Place the trimmed green beans in a microwave-safe dish with 1/2 cup water. Microwave for 8-10 minutes until the beans are almost cooked but still retain some crispness. Drain and set aside.
- Sear the chicken: Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. Add the seasoned chicken thighs, skin side down, and cook for 5-6 minutes until golden brown. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and set aside on a plate.
- Prepare the sauce and vegetables: In the same skillet, reduce heat to low and melt the remaining 1 tablespoon butter. Add minced garlic, fresh chopped parsley, hot sauce, and crushed red chili pepper flakes if using. Stir together and then add the microwaved green beans. Cook for 4-5 minutes, stirring frequently to combine flavors.
- Make the lemon sauce: Pour lemon juice and chicken stock into the skillet with the green beans and seasonings. Allow the sauce to reduce for a couple of minutes until it slightly thickens and coats the green beans.
- Reheat and combine: Push green beans to one side of the skillet. Return the cooked chicken thighs to the pan and reheat briefly with the sauce and beans. Taste and adjust seasoning if necessary.
- Serve: Plate the chicken and green beans, garnishing with extra crushed red chili flakes, fresh parsley, and a lemon slice if desired. Serve warm and enjoy your vibrant, flavorful skillet meal!
Notes
- Using skinless, boneless chicken thighs ensures juicy, tender meat with quicker cooking times.
- Microwaving green beans prior to skillet cooking helps preserve their bright color and crisp texture.
- Cast iron skillet is recommended for even heat distribution and great searing; a heavy-bottomed skillet works as well.
- Adjust the amount of hot sauce and chili flakes according to your preferred spice level.
- For a paleo-friendly version, substitute butter with ghee.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
