Description
Lemon Garlic Butter Chicken and Green Beans Skillet features tender chicken thighs and crisp steamed green beans coated in a rich, savory lemon garlic butter pan sauce. This one-skillet, low-carb meal is simple, flavorful, and perfect for a quick dinner.
Ingredients
Scale
Chicken and Seasoning
- 1-1/4 teaspoons salt, divided
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 4-5 chicken thighs, boneless and skinless
Vegetables and Broth
- 12 ounces fresh green beans
- ½ cup chicken broth, divided
- 2 tablespoons olive oil or avocado oil
Sauce and Garnishes
- 2 teaspoons minced garlic (about 4 cloves)
- 1 lemon, juiced
- ½ teaspoon red pepper flakes
- 3 tablespoons butter
- garnishes like fresh parsley, fresh dill, lemon slices, red pepper flakes (optional)
Instructions
- Steam the Green Beans: Heat a large skillet with a lid over medium heat. Add ¼ cup chicken broth and the fresh green beans. Cover with the lid and steam for 5 minutes. Uncover and cook another 3 minutes to evaporate the liquid. Transfer green beans to a bowl and set aside.
- Prepare Seasoning Blend: In a small dish, combine 1 teaspoon salt, pepper, garlic powder, and smoked paprika.
- Season the Chicken: Pat dry the chicken thighs with paper towels and generously season both sides with the prepared seasoning blend.
- Cook the Chicken: Add oil to the same skillet over medium-high heat. When the oil glistens, add the seasoned chicken thighs flat in the pan. Cook 7 minutes per side or until fully cooked. Transfer chicken to the plate with green beans.
- Make the Sauce: Reduce heat to medium. Deglaze the pan with the remaining ¼ cup chicken broth, scraping up any browned bits. Add minced garlic, lemon juice, ¼ teaspoon salt, and red pepper flakes. Simmer on low until sauce reduces by half. Stir in butter and cook 2 more minutes.
- Combine and Reheat: Return chicken and green beans to the skillet. Gently mix to coat with sauce and reheat for 2-3 minutes.
- Serve: Garnish with fresh lemon slices, chopped parsley or dill, and extra red pepper flakes as desired. Serve warm.
Notes
- Use boneless, skinless chicken thighs for tender, juicy meat and quick cooking.
- Adjust red pepper flakes to your heat preference or omit for a milder dish.
- Fresh herbs like parsley and dill add a bright flavor contrast but are optional.
- For crispier chicken skin, use skin-on thighs and adjust cooking time accordingly.
- This low-carb recipe is keto-friendly and perfect for a quick weeknight dinner in one skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 3 g
- Sodium: 726 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 154 mg
