Lemon Garlic Butter Chicken and Green Beans Skillet

By Ellie

3 Person

30 Minutes

0 Calories

Lemon Garlic Butter Chicken Thighs and Green Beans Skillet – So addicting! This paleo, low carb, keto-friendly skillet chicken recipe is a snap to fix and cook. Chicken and green beans are cooked in one skillet for easy prep and the flavor combination is spot on. With only 25 minutes of total work, this nourishing chicken meal makes weeknight dinners a breeze.

Ingredients

1/2 cup parsley
1 tbsp. hot sauce
1/2 cup chicken stock
1/2 slices lemon
1 tsp. onion powder
1 tsp. paprika
4 cloves garlic
3 tsp. butter
1 pound green beans
3 – 6 boneless chicken thighs

Method

01

In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
02

Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
03

Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
04

In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
05

Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

Related Tags

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Lemon Garlic Butter Chicken and Green Beans Skillet

3.8

( By Ellie )

01 Information

Grade easy
Serving 3 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/2 cup parsley

1 tbsp. hot sauce

1/2 cup chicken stock

1/2 slices lemon

1 tsp. onion powder

1 tsp. paprika

4 cloves garlic

3 tsp. butter

1 pound green beans

3 – 6 boneless chicken thighs

03 Method

Step 1

In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

Step 2

Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

Step 3

Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

Step 4

In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

Step 5

Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

04 Author