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Easy Lemon Garlic Butter Chicken Thighs & Green Beans Skillet Recipe
Stephanie Moore

Easy Lemon Garlic Butter Chicken Thighs & Green Beans Skillet

A remarkably simple yet flavorful one-pan meal featuring tender chicken thighs and crisp-tender green beans, all coated in a luscious lemon-garlic butter sauce. Perfect for a quick, healthy weeknight dinner, this dish is high in protein, low in carbs, and ideal for keto, paleo, or general healthy eating.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 lb fresh green beans, trimmed
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter or ghee
  • 1/4 cup chicken stock
  • 2 tbsp fresh lemon juice
  • 1 tsp paprika
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • Optional: pinch of red pepper flakes
  • 2 tbsp fresh parsley, chopped, for garnish

Method
 

  1. Pat the chicken thighs dry with paper towels and season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat.
  2. Add the seasoned chicken to the skillet in a single layer. Cook for 5-7 minutes per side, until browned and cooked through. Remove chicken from the skillet and set aside.
  3. Add the trimmed green beans to the same skillet. Cook for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly browned.
  4. Add the minced garlic to the skillet with the green beans and cook for about 1 minute until fragrant, being careful not to burn it.
  5. Reduce the heat to medium-low. Add the butter or ghee to the skillet. Once melted, whisk in the chicken stock and lemon juice until combined.
  6. Return the cooked chicken to the skillet. Stir to coat the chicken and green beans with the sauce. If using, add red pepper flakes.
  7. Simmer for 1-2 minutes to allow the flavors to meld and the sauce to thicken slightly.
  8. Garnish with fresh chopped parsley before serving.

Notes

Ensure chicken is cooked to an internal temperature of 165°F (74°C).
Adjust lemon juice and garlic to your preference.
For a richer sauce, you can add a splash of heavy cream at the end, but this will increase the carbohydrate count.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.