This lemon garlic butter chicken and green beans skillet meal is tangy, spicy, and full of flavor! You will be amazed at how easy it is to make, and yet how tasty this one-pan meal is. If you want dinner to be extra special, add a side of Garlic Butter Rice
Ingredients You’ll Need:
To make this chicken and green bean recipe, you will need the following ingredients:
- Boneless, skinless chicken thighs
- Green beans (I like to buy the microwavable ones)
- Garlic
- Onion powder
- Paprika
- Salt and pepper
- Butter
- Olive oil
- Lemon (juice and slices)
- Chicken broth
- Sriracha
- Fresh parsley
If you don’t like chicken thighs, you can use chicken breasts.
How Do You Make Chicken and Green Beans?
Lemon garlic chicken thighs with green beans are super easy to make by following these simple steps:
- Cook the green beans according to package directions until tender but still a bit crisp. Set aside.
- Season the chicken thighs on both sides with salt, pepper, onion powder, and paprika. Melt 1 ½ tablespoons of butter plus one teaspoon of olive oil in a large skillet and brown the chicken thighs on both sides over medium-high heat (about 5 minutes on each side until fully cooked). Transfer to a plate and set aside.
- In the same skillet, melt ½ tablespoon of butter and saute the garlic, chopped parsley, and Sriracha for about 30 seconds. Pour in the chicken broth and lemon juice. Simmer until slightly thickened, about 2 minutes.
- Add the green beans and cook for 2 minutes. Season with salt and pepper if needed.
Cut the chicken thighs into bite-size pieces. Push the green beans to one side of the skillet and place the chicken on the other. Serve with freshly chopped parsley and lemon slices on top.
What To Make With Chicken and Green Beans?
This chicken and green bean recipe already has protein and veggies. All it needs is a carb side dish, and I recommend Garlic Butter Rice, Mushroom Rice, Crockpot Potatoes, Potatoes Romanoff, or Bombay Potatoes if you like a little spice!
How To Brown Chicken Properly?
If you want your chicken to brown and not just cook, there are two very important things you must do. First, the skillet has to be hot before placing the chicken in it.
Let the skillet get very hot, then add the butter and oil, and lastly place the seasoned chicken on the hot skillet (medium-high heat is perfect). Second, do not touch the chicken for at least 4 minutes before turning it over. If you don’t want the butter to burn, add a bit of oil to it.
How to Store Chicken Thighs and Green Beans?
Wait for any leftovers to come to room temperature and store them in an airtight container and the fridge for up to 3 days. You can also freeze them for up to 3 months. The green beans will lose their vibrant green color, but not their flavor.
Chicken and Green Beans Recipe
Equipment
- Large skillet
- Knife and cutting board
- Microwave or pot for cooking green beans
- Stove
Ingredients
- 5 boneless, skinless chicken thighs
- 1 lb green beans (I like the microwave-in-bag ones)
- 2 tablespoons butter, divided
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon of lemon juice
- ½ cup chicken broth
- 1 tablespoon Sriracha
- 2 tablespoons freshly chopped parsley
- Lemon slices for garnish
Instructions
- Cook the green beans according to package directions until tender but still a bit crisp. Set aside.
- Season the chicken thighs on both sides with salt, pepper, onion powder, and paprika. Melt 1 ½ tablespoons of butter plus one teaspoon of olive oil in a large skillet and brown the chicken thighs on both sides over medium-high heat (about 5 minutes on each side until fully cooked). Transfer to a plate and set aside.
- In the same skillet, melt ½ tablespoon of butter, and saute the garlic, chopped parsley, and Sriracha for about 30 seconds.
- Pour in the chicken broth and lemon juice. Simmer until slightly thickened, about 2 minutes.
- Add the green beans and cook for 2 minutes. Season with salt and pepper if needed.
- Cut the chicken thighs into bite-size pieces (Cutting them after they’re cooked keeps them juicy). Push the green beans to one side of the skillet and place the chicken on the other. Serve with freshly chopped parsley and lemon slices on top.
