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Lemon Garlic Butter Chicken Thighs with Green Beans in a skillet

Lemon Garlic Butter Chicken Thighs with Green Beans

A quick and flavorful one-pan meal featuring juicy chicken thighs and crisp-tender green beans in a lemon garlic butter sauce, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs Boneless works too, but bone-in keeps it moist.
  • 1 pound fresh green beans, trimmed If using frozen, thaw and pat dry before cooking.
  • 1 medium fresh lemon, juice and zest Zest gives a bright lemon aroma without extra acidity.
  • 3 cloves garlic, minced Add after browning the chicken to prevent burning.
  • 4 tablespoons unsalted butter For the silky finish.
  • 1 tablespoon olive oil To sear the chicken.
  • 1 cup chicken broth To deglaze the pan and stretch the sauce.
Seasonings
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika Swap for Italian seasoning or fresh herbs if desired.
  • 1/4 teaspoon red pepper flakes Adjust according to spice preference.

Method
 

Cooking the Chicken
  1. Pat the chicken thighs dry with paper towels.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Season the chicken thighs with salt and pepper, then sear them in the hot skillet skin-side down for 6-7 minutes until golden brown.
  4. Flip the chicken and cook for another 6-7 minutes until cooked through (internal temperature should be at least 165°F). Remove the chicken from the pan and let rest.
Making the Sauce and Green Beans
  1. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  2. Add the chicken broth and scrape up any brown bits from the bottom of the pan.
  3. Stir in the lemon juice, zest, and butter until melted and mixed.
  4. Add the trimmed green beans to the pan, cover for 2-3 minutes to steam them until crisp-tender.
Serving
  1. Return the chicken to the pan to reheat briefly in the sauce.
  2. Serve the chicken thighs topped with the lemon garlic butter and green beans.

Notes

Leftovers keep well. Store airtight in the fridge for up to 3 days. Reheat gently with a splash of broth to loosen the sauce. For added creaminess, consider stirring cream or half and half into the sauce at the end.