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Lemon Garlic Butter Chicken and Green Beans Skillet

by Rebecca February 23, 2022

PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings

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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

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!

Lemon Garlic Butter Chicken and Green Beans Skillet

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This Lemon Garlic Butter Chicken… General Recipes Lemon Garlic Butter Chicken and Green Beans Skillet European Print This
Serves: 3 Prep Time: 10 mins Cooking Time: 20 mins 20 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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