Ingredients

3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided or (ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
1/4 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley

Instructions

1. To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
Tips for the chicken thighs recipe

Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
We use boneless and skinless chicken thighs because they render less fat and cook quicker than bone-in. Plus, it is easier to rub the spice mixture deep into the chicken meat.
Season chicken just before cooking to prevent drawing out moisture and drying out the meat. If you want to let it sit longer, omit the salt fro the spice mixture, and add it 10 minutes before cooking.
You can add crispy bacon to the green beans for a nice flavor.
For a variant of this chicken recipe, you can use chicken tenders instead of chicken thighs. They’re delicious and cook faster! Just keep an eye on it so they don’t overcook and dry up.

What other readers say about this chicken thighs recipe

“Turned out pretty well! So quick & easy! We enjoyed all the flavors.” – Rebekah

“The chicken turned out great! My picky husband even liked it!” – Alexandra

“On our third week of keto and I wish I would have found this chicken recipe sooner! It’s delicious!!! Will absolutely be making again even when we aren’t doing keto.” – Brittany

“Delicious!!! Next time would omit the red pepper flakes they made it extra spicy (which I usually love) but wanted to appreciate the other flavors and possibly reduce the sriracha but fantastic recipe may want to try it with shrimp!!! I also doubled the garlic and seasoning for chicken thighs.” – Melanie

“Lemon Garlic Butter Chicken with Green Beans! My husband loved and my 5yo asked for seconds!” – Amy

“I used chicken breasts instead of thighs. The flavor of this entire dish was incredible!! Absolutely loved by my entire family!” – Stefanie

“This was extremely delicious! The chicken kept in the juice and didn’t dry out. I cooked it a little longer after with the chicken stock.” – Catherine

chicken and green beans recipe - #recipe by #eatwell101®Photo credit: © Eatwell101.com
Try this for dinner
undefined - #recipe by #eatwell101®Asado Chicken and Sauteed Lemon Zucchini
undefined - #recipe by #eatwell101®Tuscan Garlic Salmon Skillet with Spinach and Tomato
undefined - #recipe by #eatwell101®These 19 Mother’s Day Brunch Recipes Are So Easy to Make
undefined - #recipe by #eatwell101®Garlic Lemon Chicken Thighs
undefined - #recipe by #eatwell101®20-Minute Healthy Sausage and Veggies One-Pot
undefined - #recipe by #eatwell101®Creamy Spinach Turkey Meatballs
undefined - #recipe by #eatwell101®80+ Easy Recipes For Fast & Healthy Meals
undefined - #recipe by #eatwell101®Honey Mustard Pork Chops and Potato Skillet
undefined - #recipe by #eatwell101®3 Favorite Egg Salad Recipes You Should Try This Week
undefined - #recipe by #eatwell101®Asado Chicken and Sauteed Lemon Zucchini
undefined - #recipe by #eatwell101®Tuscan Garlic Salmon Skillet with Spinach and Tomato
undefined - #recipe by #eatwell101®These 19 Mother’s Day Brunch Recipes Are So Easy to Make
undefined - #recipe by #eatwell101®Garlic Lemon Chicken Thighs
undefined - #recipe by #eatwell101®20-Minute Healthy Sausage and Veggies One-Pot
undefined - #recipe by #eatwell101®Creamy Spinach Turkey Meatballs
Delicious distraction for you
Arrange these tiles correctly to reveal something delicious!
undefined - #recipe by #eatwell101®
Lemon Garlic Butter Chicken Thighs and Green Beans Skillet

by eatwell101
Yield: 3 servings Prep Time: 10 min Cook time: 20 min
This skillet chicken Thighs recipe with green beans is a snap to fix and is so addicting!
PRINT RECIPE
Meal plan

Ingredients you need
Scale:

3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided or (ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
1/4 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley

Directions

1. To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
Help us improve the quality of the recipes for the whole community: Click here to suggest a correction to this recipe



Tips for the chicken thighs recipe

Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
We use boneless and skinless chicken thighs because they render less fat and cook quicker than bone-in. Plus, it is easier to rub the spice mixture deep into the chicken meat.
Season chicken just before cooking to prevent drawing out moisture and drying out the meat. If you want to let it sit longer, omit the salt fro the spice mixture, and add it 10 minutes before cooking.
You can add crispy bacon to the green beans for a nice flavor.
For a variant of this chicken recipe, you can use chicken tenders instead of chicken thighs. They’re delicious and cook faster! Just keep an eye on it so they don’t overcook and dry up

SKILLET