If you’re on the hunt for a quick, flavorful, and wholesome dinner idea, look no further than the Lemon Garlic Butter Chicken and Green Beans Skillet. This one-skillet recipe is a game-changer for busy weeknights, combining tender chicken thighs, vibrant green beans, and a rich lemon garlic butter sauce—all cooked together in one pan.
Not only is it deliciously addictive, but it also saves you from a pile of dishes. Let’s dive into this easy-to-make meal that’s bound to become a family favorite.
Why You’ll Love This Recipe
- One-Pan Convenience: Minimal cleanup! Everything cooks in one skillet, making this dish perfect for busy schedules.
- Bursting with Flavor: The combination of garlic, lemon, butter, and spices creates a sauce that’s both zesty and comforting.
- Nutritious and Balanced: Packed with protein from the chicken and fiber from the green beans, this dish offers a well-rounded meal.
- Customizable: Adjust the spice level, swap out green beans for another veggie, or use ghee for a paleo-friendly version.
Lemon Garlic Butter Chicken
Ingredients You’ll Need
To whip up this Lemon Garlic Butter Chicken and Green Beans Skillet, you’ll need the following ingredients:
- Chicken Thighs: 3–6 skinless, boneless chicken thighs (adjust based on servings).
- Green Beans: 1 pound (450g), trimmed and ready to cook.
- Butter or Ghee: 3 tablespoons, divided. Use ghee for a paleo-friendly option.
- Garlic: 4 cloves, minced for that aromatic punch.
- Seasonings: 1 teaspoon paprika, 1 teaspoon onion powder, 1/4 teaspoon salt, and fresh cracked black pepper.
- Lemon: Juice of half a lemon plus slices for garnish.
- Chicken Stock: 1/2 cup (125ml) to create the base of the sauce.
- Hot Sauce: 1 tablespoon (we recommend Sriracha) for a slight kick.
- Red Chili Pepper Flakes: Optional, for those who love extra heat.
- Fresh Parsley: 1/2 cup, chopped for garnish and flavor.
Step-by-Step Directions
1. Prep Your Chicken
Start by patting the chicken thighs dry with a paper towel to remove any excess moisture. This helps them brown beautifully in the skillet. Combine paprika, onion powder, salt, and pepper in a small bowl, then rub the seasoning generously over the chicken thighs. Set them aside while you prepare the green beans.
2. Pre-Cook the Green Beans
Place the trimmed green beans in a microwave-safe dish with 1/2 cup (125ml) water. Microwave for 8–10 minutes until they’re almost tender but still crisp. This step ensures they cook evenly in the skillet later.
3. Sear the Chicken
Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. Place the seasoned chicken thighs top-side down in the hot skillet and cook for about 5–6 minutes until golden brown. Flip the chicken and cook for another 5–6 minutes until fully cooked through (internal temperature should read 165°F or 75°C). If the chicken starts to brown too quickly, reduce the heat slightly. Once done, transfer the chicken to a plate and set aside.
4. Cook the Green Beans in Lemon Garlic Butter Sauce
In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add minced garlic, chopped parsley, hot sauce, red chili pepper flakes (if using), and the pre-cooked green beans. Stir regularly for about 4–5 minutes until the green beans are cooked to your liking.
Add the lemon juice and chicken stock to the skillet and let it simmer for a couple of minutes to reduce slightly and thicken into a luscious sauce.
5. Bring It All Together
Push the green beans to one side of the skillet and return the cooked chicken thighs to the pan. Spoon some of the sauce over the chicken and let everything reheat for a minute or two. Adjust seasoning with additional black pepper or chili flakes if needed.
6. Serve and Enjoy!
Serve your Lemon Garlic Butter Chicken and Green Beans Skillet warm. Garnish with fresh parsley, crushed chili flakes (optional), and a slice of lemon for an extra pop of freshness.
Tips for Success
- Don’t Skip Drying the Chicken: Removing excess moisture ensures that your chicken develops a nice golden crust when seared.
- Use Fresh Ingredients: Fresh garlic, parsley, and lemon juice make all the difference in flavor.
- Adjust Spice Levels: If you prefer less heat, skip the chili pepper flakes or reduce the amount of hot sauce. For more spice, add extra chili flakes or use a spicier hot sauce variety.
- Swap Veggies: Not a fan of green beans? Try broccoli florets, asparagus, or zucchini as substitutes.
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes! If you prefer chicken breasts over thighs, you can absolutely make this swap. Just keep in mind that chicken breasts tend to cook faster, so monitor closely to avoid overcooking.
Can I Make This Dish Ahead of Time?
Yes! You can prepare this dish ahead of time and store it in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave before serving.
Is This Recipe Gluten-Free?
Yes! This recipe is naturally gluten-free as it doesn’t include any wheat-based ingredients.
Can I Make This Dairy-Free?
Absolutely! Substitute butter with a dairy-free alternative like olive oil or vegan butter to make this recipe dairy-free.
What Can I Serve With This Dish?
This skillet dish is hearty enough on its own but pairs beautifully with mashed potatoes, rice, or quinoa if you want to add some carbs to your meal.
Final Thoughts
The Lemon Garlic Butter Chicken and Green Beans Skillet is proof that simple ingredients can create extraordinary flavors. Whether you’re cooking for your family or hosting guests, this one-pan recipe delivers on taste, convenience, and presentation. Plus, it’s versatile enough to fit various dietary preferences with just a few tweaks.
So grab your skillet and give this recipe a try—you might just find yourself adding it to your regular dinner rotation!
PrintLemon Garlic Butter Chicken & Green Beans Skillet
This one-skillet Lemon Garlic Butter Chicken recipe is a snap to fix. The chicken thighs and green beans are cooked with lemon garlic butter sauce in the same pan. So addicting!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
Ingredients
Chicken and Seasoning:
3–6 skinless, boneless chicken thighs
1 teaspoon paprika
1 teaspoon onion powder
¼ teaspoon salt
Fresh cracked black pepper, to taste
Green Beans and Sauce:
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided (or ghee for paleo diet)
4 garlic cloves, minced
Juice of ½ lemon + lemon slices, for garnish
½ cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
¼ teaspoon crushed red chili pepper flakes, optional
½ cup fresh chopped parsley
Instructions
Prepare the Chicken:
- Pat the chicken thighs dry with a paper towel to remove excess moisture for proper browning.
- In a small bowl, combine the onion powder, paprika, salt, and pepper.
- Rub the chicken thighs generously with the seasoning mixture. Set aside.
Prepare the Green Beans:
- Arrange the green beans in a microwave-safe dish with ½ cup (125ml) water.
- Cook in the microwave for 8-10 minutes until almost done but still crisp.
Cook the Chicken:
- Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.
- Place the seasoned chicken thighs top side down in the hot skillet and cook until golden, about 5-6 minutes.
- Flip the chicken thighs and cook another 5-6 minutes, until cooked through and a cooking thermometer reads 165°F (75°C). Adjust heat if the chicken browns too quickly.
- Transfer the chicken to a plate and set aside.
Make the Sauce and Cook Green Beans:
- 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 (if using), and the pre-cooked green beans.
- Cook for 4-5 minutes, stirring regularly, until cooked to your liking.
- Add lemon juice and chicken stock, then reduce the sauce for a couple of minutes until slightly thickened.
Combine and Serve:
- Push the green beans to the side of the skillet and place the chicken back in the pan with the sauce.
- Reheat quickly and adjust seasoning with additional pepper if needed.
- Serve warm, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if desired.
Notes
- Use ghee instead of butter for a paleo-friendly version.
- Adjust the spice level by increasing or omitting the crushed chili pepper flakes and hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg
