PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings
This Lemon Garlic Butter Chicken and Green Beans Skillet is a breeze to make and will surely be a hit every time! It is super addicting, not to mention paleo, low carb, keto-friendly.
INGREDIENTS
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3 tbsp butter, divided or (ghee for paleo diet)
3 – 6 skinless, boneless chicken thighs
1 tsp paprika
4 garlic cloves, minced
1 tsp onion powder
1 lb (450 grams) green beans, trimmed
1/2 c. (125ml) chicken stock
1 tbsp hot sauce (we used Sriracha)
1/4 tsp salt and fresh cracked black pepper
1/2 c. fresh chopped parsley
Juice of 1/2 lemon plus lemon slices, for garnish
1/4 tsp crushed red chilli pepper flakes, optional
How to make Lemon Garlic Butter Chicken and Green Beans Skillet
Step 1: Combine the onion powder, paprika, salt, and pepper in a small bowl. Generously season the chicken thighs with the spice mixture.
Step 2: In a microwave-safe dish, pour a half cup or 125ml water. Arrange the green beans on the dish and cook for about 8 to 10 minutes in the microwave until the green beans are almost done but still crisp.
Step 3: In a large skillet, melt 2 tbsp butter over medium-low heat. In a single layer, lay the seasoned chicken thighs. Cook the chicken thighs for about 5 to 6 minutes. Turn the chicken on the other side and continue to cook for 5 to 6 minutes more or until completely cooked and the internal temperature of the meat reached 165 degrees F or 75 degrees C. Decrease the heat if the chicken browns too quickly. To a plate, transfer the cooked chicken and set it aside.
Step 4: Decrease the heat and melt the rest of the butter in the same skillet. Now, add the chopped parsley, garlic, hot sauce, red crushed chilli pepper flakes, and pre-cooked green beans. Cook for about 4 to 5 minutes until cooked, stirring often. Next, add the lemon juice and chicken stock. Continue to cook for a few minutes more until the sauce has slightly thickened.
Step 5: To one side of the skillet, push the green beans and return the chicken thighs to the pan. Quickly reheat and adjust the seasoning according to taste.
Step 6: If desired, garnish the lemon garlic butter chicken thighs with extra crushed chilli pepper, fresh parsley, and a slice of lemon. Serve right away. Enjoy!
Ingredients
- 3 tbsp butter, divided or (ghee for paleo diet)
- 3 – 6 skinless, boneless chicken thighs
- 1 tsp paprika
- 4 garlic cloves, minced
- 1 tsp onion powder
- 1 lb (450 grams) green beans, trimmed
- 1/2 c. (125ml) chicken stock
- 1 tbsp hot sauce (we used Sriracha)
- 1/4 tsp salt and fresh cracked black pepper
- 1/2 c. fresh chopped parsley
- Juice of 1/2 lemon plus lemon slices, for garnish
- 1/4 tsp crushed red chilli pepper flakes, optional
Instructions
Step 1: Combine the onion powder, paprika, salt, and pepper in a small bowl. Generously season the chicken thighs with the spice mixture.
Step 2: In a microwave-safe dish, pour a half cup or 125ml water. Arrange the green beans on the dish and cook for about 8 to 10 minutes in the microwave until the green beans are almost done but still crisp.
Step 3: In a large skillet, melt 2 tbsp butter over medium-low heat. In a single layer, lay the seasoned chicken thighs. Cook the chicken thighs for about 5 to 6 minutes. Turn the chicken on the other side and continue to cook for 5 to 6 minutes more or until completely cooked and the internal temperature of the meat reached 165 degrees F or 75 degrees C. Decrease the heat if the chicken browns too quickly. To a plate, transfer the cooked chicken and set it aside.
Step 4: Decrease the heat and melt the rest of the butter in the same skillet. Now, add the chopped parsley, garlic, hot sauce, red crushed chilli pepper flakes, and pre-cooked green beans. Cook for about 4 to 5 minutes until cooked, stirring often. Next, add the lemon juice and chicken stock. Continue to cook for a few minutes more until the sauce has slightly thickened.
Step 5: To one side of the skillet, push the green beans and return the chicken thighs to the pan. Quickly reheat and adjust the seasoning according to taste.
Step 6: If desired, garnish the lemon garlic butter chicken thighs with extra crushed chilli pepper, fresh parsley, and a slice of lemon. Serve right away. Enjoy!
