Lemon Garlic Butter Chicken Thighs and Green Beans Skillet
This one-pan wonder is about to become your go-to weeknight hero. Lemon Garlic Butter Chicken Thighs are seared to golden perfection, then simmered with tender-crisp green beans in a zesty, buttery sauce infused with garlic and citrus. It’s quick, clean, and bursting with flavor — perfect for when you want something hearty but healthy(ish). Serve it with crusty bread, rice, or as-is for a low-carb dinner win!
Equipment
- Large cast iron skillet or sauté pan
- Tongs
- Small bowl for mixing spices
- Knife and cutting board
- Zester or grater
Ingredients
Protein & Veggies:
- 6 bone-in skin-on chicken thighs
- 2 cups green beans trimmed
Pantry & Fridge:
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 5 garlic cloves minced
- Juice and zest of 1 large lemon
- ½ cup chicken broth or white wine
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt & pepper to taste
Optional: fresh parsley, chili flakes
Instructions
Prep the Chicken:
- Pat chicken thighs dry and season with salt, pepper, paprika, and Italian seasoning.
Sear the Chicken:
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear until crispy and golden brown, about 5–6 minutes per side. Remove and set aside.
- Sauté Garlic & Deglaze:
- In the same pan, reduce heat to medium and add garlic. Sauté until fragrant (30 seconds). Deglaze with chicken broth and stir in lemon juice, zest, and remaining butter.
Simmer Everything Together:
- Return chicken to the skillet and nestle in green beans. Cover and cook on medium-low for 10–12 minutes, or until chicken is fully cooked (internal temp: 165°F/74°C) and green beans are tender-crisp.
Garnish & Serve:
- Sprinkle with fresh parsley or chili flakes for a pop of color and heat. Serve hot, straight from the skillet!
Notes
🔁 Variations
Low Carb Swap: Sub green beans with broccoli or zucchini. Crispy Finish: Finish the skillet in a 425°F oven for 5 mins to crisp the skin. Creamy Option: Add ¼ cup heavy cream to the sauce after the broth for a richer twist. 🧊 Storage Tips
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat: Warm in a covered skillet over low heat or microwave with a splash of broth. Freeze: Freeze cooked chicken (without green beans) for up to 2 months. ❓ Frequently Asked Questions
Can I use boneless thighs?
Yes, boneless thighs or breasts work too — reduce cook time by 5–7 minutes. Is it spicy?
Not by default, but adding chili flakes or cayenne will kick it up! What sides go well with this?
Rice, couscous, mashed potatoes, or warm bread all soak up the sauce beautifully.
Low Carb Swap: Sub green beans with broccoli or zucchini. Crispy Finish: Finish the skillet in a 425°F oven for 5 mins to crisp the skin. Creamy Option: Add ¼ cup heavy cream to the sauce after the broth for a richer twist. 🧊 Storage Tips
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat: Warm in a covered skillet over low heat or microwave with a splash of broth. Freeze: Freeze cooked chicken (without green beans) for up to 2 months. ❓ Frequently Asked Questions
Can I use boneless thighs?
Yes, boneless thighs or breasts work too — reduce cook time by 5–7 minutes. Is it spicy?
Not by default, but adding chili flakes or cayenne will kick it up! What sides go well with this?
Rice, couscous, mashed potatoes, or warm bread all soak up the sauce beautifully.