Let me tell you, weeknight meals are relatively easy and tastier than this Lemon Garlic Butter Chicken and Green Beans Skillet. As a chef who’s always looking for quick and flavorful options, this dish has become a lifesaver on busy evenings.

The first time I threw this together, I was amazed at how much depth of flavor comes from such simple ingredients. The chicken gets beautifully golden brown and tender, while the green beans retain a nice crispness. The real magic happens with the lemon garlic butter sauce – it’s tangy, buttery, and incredibly addictive!

This recipe is a testament to the power of a well-seasoned skillet dish. It’s become a favorite in my household, and I know it will be in yours, too!

With over 20 years of experience in the kitchen, I’ve learned that fresh, high-quality ingredients are essential to healthy and flavorful meals. This recipe uses simple techniques that come together quickly, but the result is a restaurant-worthy dish you can feel good about feeding your family.

Here’s what you’ll need to whip up this delicious skillet meal

Ingredients for Chicken and Green Beans Skillet with Lemon Garlic Butter

• 3 – 6 skinless, boneless chicken thighs (depending on desired serving size)
• 1 pound (450g) green beans, trimmed
• 3 tablespoons butter, divided
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 teaspoon salt and fresh cracked black pepper
• Juice of 1/2 lemon + lemon slices for garnish
• 1/2 cup (125ml) chicken stock
• 1 tablespoon hot sauce (Sriracha or your favorite)
• 1/4 teaspoon crushed red chili pepper flakes (optional)
• 1/2 cup fresh chopped parsley

Equipment

• Large skillet with a lid
• Cutting board
• Knife
• Garlic press (optional)
• Spoon
• Serving spatula

 

Directions for Chicken and Green Beans Skillet with Lemon Garlic Butter

• Prep is key! Wash and trim your green beans. Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper.
• Heat things! Melt 1 tablespoon of butter in your large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 5-7 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
• Flavor explosion! Reduce the heat to medium and add another tablespoon of butter to the pan. Add the minced garlic, paprika, and onion powder, and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
• Green bean magic! Toss in the trimmed green beans and cook for another 5-7 minutes, stirring occasionally, until they are tender-crisp.
• Building the sauce! Pour in the chicken stock, lemon juice, and hot sauce. Stir to scrape up any browned bits from the bottom of the pan—season with additional salt and pepper to taste. Add crushed red pepper flakes if you like a little kick.
• Bringing it all together! Nestled the cooked chicken thighs back into the pan with the green beans and sauce. Let everything simmer for a minute or two to allow the flavors to meld.
• Finishing touches! Sprinkle with fresh chopped parsley and garnish with lemon slices for a pop of color.

Serving and Sides

This recipe is delicious on its own, but you can also serve it with a side of rice, quinoa, or mashed potatoes. It goes well with roasted vegetables or a simple salad for a well-rounded meal.

This recipe easily feeds 4-6 people, depending on the number of chicken thighs you use and the appetites of your guests. Preparation takes about 10 minutes, and cooking time is around 20 minutes, making it a perfect weeknight dinner option.

Conclusion

This Lemon Garlic Butter Chicken and Green Beans Skillet is a fuss-free recipe that delivers on flavor. It’s a one-pan wonder perfect for busy weeknights or a casual weekend meal. Give it a try, and I’m sure it will become a favorite in your home, too!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Be mindful of cooking time, as chicken breasts cook faster than thighs. Adjust cooking time accordingly to avoid drying out the chicken breasts.

Need fresh parsley?

No worries! A tablespoon of dried parsley can be substituted.