PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings
If you are looking for another chicken dish to impress your family, you have to try this crazy delicious lemon garlic butter chicken with green beans. This skillet recipe is very easy to throw together and ready in a snap!
INGREDIENTS
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3 tbsp butter, divided or (ghee for paleo diet)
3 – 6 skinless, boneless chicken thighs
4 garlic cloves, minced
1 lb (450 grams) of green beans, trimmed
1 tsp paprika
1/4 tsp salt and fresh cracked black pepper
1/2 c. (125ml) chicken stock
1 tsp onion powder
1 tbsp hot sauce (we used Sriracha)
1/2 c. fresh chopped parsley
Juice of 1/2 lemon + 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 to make the spice mixture. Generously sprinkle this on the chicken thighs and set them aside.
Step 2: In a microwave-safe dish with 1/2 cup (125ml) water, arrange the green beans. Place in the microwave for about 8 to 10 minutes 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 in the skillet and cook for about 5 to 6 minutes. Then, flip and continue to cook for additional 5 to 6 minutes or until completely cooked and the internal temperature of the chicken is 165 degrees F or 75 degrees C. Decrease the heat if the chicken browns too quickly and adjust the cooking time depending on the thickness of the chicken thighs. When done, transfer the chicken thighs to a plate and set them aside.
Step 4: In the same skillet, add the rest of the butter. Decrease the heat and let the butter melt. Once the butter has melted, add the chopped parsley, garlic, hot sauce, red crushed chilli pepper flakes, and pre-cooked green beans. Cook for about 4 to 5 minutes while stirring until done. Then, pour in the lemon juice and chicken stock. Cook further until the sauce has reduced and slightly thickened.
Step 5: To one side of the skillet, push the green beans. Return the chicken thighs to the pan and quickly reheat. Adjust the seasoning according to taste.
Step 6: Remove from the heat when done. Before serving, garnish with more crushed chilli pepper, fresh parsley, and a slice of lemon. Enjoy!
Nutrition Facts:
Amount Per Serving: Energy 616.66 cal, Fat 45.26 g, Protein 36.63 g, Carbs 17.61 g, Saturated Fat 16.51 g, Polyunsat Fat 7.53 g, Monounsat Fat 17.13 g, Sugar 6.54 g, Cholesterol 221.99 mg, Sodium 477.57 mg, Potassium 935.97 mg, Fiber 5.76 g, Energy 616.66 kcal, Fat 45.26 g, Protein 36.63 g, Carbs 17.61 g, Saturated Fat 16.51 g, Polyunsat Fat 7.53 g, Monounsat Fat 17.13 g, Sugar 6.54 g, Cholesterol 221.99 mg, Sodium 477.57 mg, Potassium 935.97 mg, Fiber 5.76 g
Ingredients
- 3 tbsp butter, divided or (ghee for paleo diet)
- 3 – 6 skinless, boneless chicken thighs
- 4 garlic cloves, minced
- 1 lb (450 grams) of green beans, trimmed
- 1 tsp paprika
- 1/4 tsp salt and fresh cracked black pepper
- 1/2 c. (125ml) chicken stock
- 1 tsp onion powder
- 1 tbsp hot sauce (we used Sriracha)
- 1/2 c. fresh chopped parsley
- Juice of 1/2 lemon + 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 to make the spice mixture. Generously sprinkle this on the chicken thighs and set them aside.
Step 2: In a microwave-safe dish with 1/2 cup (125ml) water, arrange the green beans. Place in the microwave for about 8 to 10 minutes 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 in the skillet and cook for about 5 to 6 minutes. Then, flip and continue to cook for additional 5 to 6 minutes or until completely cooked and the internal temperature of the chicken is 165 degrees F or 75 degrees C. Decrease the heat if the chicken browns too quickly and adjust the cooking time depending on the thickness of the chicken thighs. When done, transfer the chicken thighs to a plate and set them aside.
Step 4: In the same skillet, add the rest of the butter. Decrease the heat and let the butter melt. Once the butter has melted, add the chopped parsley, garlic, hot sauce, red crushed chilli pepper flakes, and pre-cooked green beans. Cook for about 4 to 5 minutes while stirring until done. Then, pour in the lemon juice and chicken stock. Cook further until the sauce has reduced and slightly thickened.
Step 5: To one side of the skillet, push the green beans. Return the chicken thighs to the pan and quickly reheat. Adjust the seasoning according to taste.
Step 6: Remove from the heat when done. Before serving, garnish with more crushed chilli pepper, fresh parsley, and a slice of lemon. Enjoy!
