Lemon Garlic Butter Chicken (Printable Version)
Tender chicken thighs and green beans in a bright lemon garlic butter sauce cooked all in one skillet.
# Everything You’ll Need:
→ Protein
01 -
1.5 lbs boneless skinless chicken thighs
→ Vegetables
02 -
12 oz trimmed green beans
→ Aromatics
03 -
4 garlic cloves, minced
→ Seasonings
04 -
1 teaspoon paprika
05 -
0.5 teaspoon dried thyme
06 -
0.5 teaspoon salt
07 -
0.5 teaspoon freshly ground black pepper
→ Sauce & Fats
08 -
3 tablespoons butter
09 -
1 tablespoon olive oil
10 -
0.5 cup chicken broth
→ Fresh Finish
11 -
Zest and juice of 1 lemon
12 -
Fresh parsley, chopped, for garnish
# Steps to Cook:
01 -
Pat chicken thighs dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and dried thyme.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5 to 6 minutes per side until golden brown. Remove from skillet and set aside.
03 -
Reduce heat to medium and add butter to the skillet. Once melted, incorporate minced garlic and cook for 30 seconds until fragrant.
04 -
Pour in chicken broth while scraping up browned bits from the skillet bottom. Stir in lemon juice and zest to the sauce.
05 -
Add green beans to the skillet and toss to coat in sauce. Simmer for 3 to 4 minutes until they begin to soften.
06 -
Return chicken thighs to the skillet and spoon sauce over them. Cover and cook for 8 to 10 minutes until chicken is cooked through and green beans are tender.
07 -
Sprinkle chopped fresh parsley over the dish. Serve hot directly from the skillet.
# Extra Suggestions:
01 -
Store leftovers in an airtight container refrigerated up to 4 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth if necessary to loosen the sauce.