Lemon Garlic Butter Chicken Recipe with Green Beans – One-Skillet Chicken Thighs — Eatwell101

Lemon Garlic Butter Chicken Thighs Recipe with Green Beans – So addicting! This paleo, low carb, keto-friendly chicken thighs recipe is a snap to fix and cook. Chicken thighs 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.

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Ingredients list for the Lemon Garlic Butter Chicken Thighs and Green Beans Skillet

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Why You’ll Love our Chicken thighs recipe

• High in protein: Chicken thighs are a high-protein option, which can help keep you satisfied throughout the day.
• Delicious and flavorful: The garlic-butter-spice combo is just out of this world!
• This chicken recipe only takes about 30 minutes to make, making it a convenient and fast option for a weeknight dinner.
• This recipe suits those following a low-carb or keto diet with no grains or added sugars.
• This chicken and green beans recipe is naturally gluten-free.
• One-pan meal: a convenient and easy option for busy weeknights.
• Super versatile: If you prefer a spicier dish, you can add more hot sauce or crushed red chili pepper flakes. Alternatively, you can also switch up the herbs and spices to your liking.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

How to Make this Lemon Garlic Butter Chicken Recipe:

1. Pat the chicken thighs dry with a paper towel. You want to remove excess moisture so the chicken will brown properly.

2. Combine the onion powder, paprika, salt, and pepper in a small bowl. 

3. Rub the chicken thighs generously with the seasoning mixture. Set aside while you prepare green beans.

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

5. Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.

6. Place the seasoned chicken thighs skin side down in the hot skillet and cook, until the skin is crispy about 5-6 minutes, then flip the chicken thighs and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If the chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

7. In the same skillet, lower the heat and melt the remaining tablespoon of 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.

8. Push green beans to the side, place the chicken back in the pan with the sauce, and reheat quickly. Adjust seasoning chicken with pepper.

9. Serve the lemon garlic butter chicken thighs warm, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

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Tips for the chicken thighs recipe

• Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
• We use boneless and skinless chicken thighs because they render less fat and cook quicker than bone-in. Plus, it is easier to rub the spice mixture deep into the chicken meat.
• Season chicken thighs just before cooking to prevent drawing out moisture and drying out the meat. If you want to let it sit longer, omit the salt from the spice mixture, and add it 10 minutes before cooking.
• You can add crispy bacon to the green beans for a nice flavor.
• You can use chicken tenders instead of chicken thighs for a variant of this chicken thighs recipe. They’re delicious and cook faster! Just keep an eye on it so they don’t overcook and dry up.

What other readers say about this chicken thighs recipe

“Turned out pretty well! So quick & easy! We enjoyed all the flavors.” – Rebekah

“The chicken turned out great! My picky husband even liked it!” – Alexandra

“On our third week of keto and I wish I would have found this chicken recipe sooner! It’s delicious!!! Will absolutely be making again even when we aren’t doing keto.” – Brittany

“Delicious!!! Next time would omit the red pepper flakes they made it extra spicy (which I usually love) but wanted to appreciate the other flavors and possibly reduce the sriracha but fantastic recipe may want to try it with shrimp!!! I also doubled the garlic and seasoning for chicken thighs.” – Melanie

“Lemon Garlic Butter Chicken with Green Beans! My husband loved and my 5yo asked for seconds!” – Amy

“I used chicken breasts instead of thighs. The flavor of this entire dish was incredible!! Absolutely loved by my entire family!” – Stefanie

“This was extremely delicious! The chicken kept in the juice and didn’t dry out. I cooked it a little longer after with the chicken stock.” – Catherine

How to keep chicken thighs and asparagus leftovers

You can keep any chicken and green beans leftovers in an airtight container in your refrigerator for up to 3 days. Reheat on the stove or microwave with a few drops of water to loosen the sauce.

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