Name: Delicious Lemon Garlic Butter Chicken Thighs and Green Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 bone-in, skin-on chicken thighs (boneless optional); 1 pound fresh green beans, trimmed; 2 tablespoons olive oil; 4 tablespoons unsalted butter, divided; 4 garlic cloves, minced; Zest and juice of 1 large lemon; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon onion powder; 1 teaspoon paprika; Salt and black pepper to taste; 1 cup low-sodium chicken broth; Fresh parsley, chopped (for garnish); Lemon slices (optional, for serving)

Description

A comforting, bright, and flavorful skillet dinner perfect for any night of the week. Tender chicken thighs are simmered in a rich lemon garlic butter sauce alongside crisp green beans for a balanced and satisfying meal that comes together easily with simple ingredients.

Ingredients

Scale

6 bone-in, skin-on chicken thighs (boneless optional)
1 pound fresh green beans, trimmed
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 garlic cloves, minced
Zest and juice of 1 large lemon
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon paprika
Salt and black pepper to taste
1 cup low-sodium chicken broth
Fresh parsley, chopped (for garnish)
Lemon slices (optional, for serving)

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Instructions

Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, paprika, onion powder, oregano, and thyme.
Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until golden and crisp. Flip and sear the other side for 4-5 minutes. Remove from the pan and set aside.
Add 2 tablespoons of butter to the same skillet. Once melted, add the green beans and season lightly with salt and pepper. Cook for 5 minutes, stirring occasionally.
Stir in the minced garlic and lemon zest, cooking about 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, placing them on top of the green beans. Add the remaining butter around the pan.
Reduce heat to medium-low, cover, and cook for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the green beans are tender-crisp.
For crispier skin, broil the pan in the oven for 2-3 minutes before serving, watching closely.
Garnish with fresh parsley and optional lemon slices. Spoon the sauce over the chicken when serving.

Notes

Bone-in chicken adds extra juiciness, but boneless works too; reduce simmer time slightly.
Fresh lemon will give the best bright flavor.
You can swap the green beans for broccoli, asparagus, or zucchini to vary the recipe.
Leftovers keep well in the refrigerator for up to 3 days and reheat best in a skillet with a splash of broth.

Prep Time: 10 minutes
Cook Time: 25 minutes