It’s easy to make this Lemon Garlic Butter Chicken recipe in only one skillet. In the same pan, sauté the green beans and chicken thighs together in a lemon garlic butter sauce. Very compulsive
This recipe for Lemon Garlic Butter Chicken Thighs with Green Beans is incredibly addictive! This recipe for low-carb, keto-friendly, paleo chicken thighs is really easy to prepare. Green beans and chicken thighs cook perfectly together in a single skillet, making preparation simple. This filling chicken dish takes only 25 minutes to prepare, making midweek dinners a snap.
INGREDIENTS LIST FOR THE LEMON GARLIC BUTTER CHICKEN THIGHS AND GREEN BEANS SKILLET
3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided or (ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
1/4 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley
WHY YOU’LL LOVE OUR CHICKEN THIGHS RECIPE
High in protein: One high-protein food that can help you feel full all day is chicken thighs.
Flavorful and delicious: The blend of butter, garlic, and spices is incredible!
With only around 30 minutes of preparation time, this chicken recipe is a quick and easy choice for a weekday meal.
This recipe works well for anyone on a ketogenic or low-carb diet that excludes grains and added sweets.
Naturally gluten-free is this dish for chicken and green beans.
A quick and simple dinner option for hectic weeknights is a one-pan meal.
Extremely adaptable: You can add extra hot sauce or crushed red chilli pepper flakes to make the dish spicier if you’d like. As an alternative, you can vary the herbs and spices to your personal preference.
DIRECTIONS
How to Make this Lemon Garlic Butter Chicken Recipe:
- Use a paper towel to gently pat the chicken thighs dry. To get the right browning on the chicken, you want to remove any extra moisture.
- In a small bowl, mix the paprika, onion powder, salt, and pepper.
- Apply a thick layer of the spice mixture to the chicken thighs. Put aside to make the green beans.
- Place the green beans in a dish that is safe to use in the microwave, add 1/2 cup (125 ml) of water, and cook for 8 to 10 minutes, or until the beans are almost done but still crisp.
- Melt two tablespoons of butter in a large cast-iron skillet over medium-low heat.
- Put the spiced chicken thighs top side down in the heated skillet and cook for 5 to 6 minutes, or until brown. Then, turn the thighs over and continue cooking for an additional 5 to 6 minutes, or until they are cooked through and a cooking thermometer registers 165°F (75°C). Reduce the heat if the chicken browns too rapidly. Depending on the thickness, adjust the timing. After moving the chicken to a platter, set it aside.
- Reduce the heat to low and melt the last tablespoon of butter in the same skillet. Add the precooked green beans, chopped parsley, garlic, spicy sauce, and red crushed chilli pepper flakes. Cook, turning frequently, for 4 to 5 minutes, or until the beans are cooked to your preference. After adding the lemon juice and chicken stock, reduce the sauce for a few minutes until it thickens just a little.
- Quickly reheat the chicken by pushing the green beans to the side and returning it to the pan with the sauce. Add more pepper to the chicken’s seasoning.
- Garnish the warm lemon garlic butter chicken thighs with fresh parsley, more crushed chilli pepper, and a slice of lemon, if desired. Have fun!
TIPS FOR THE CHICKEN THIGHS RECIPE
To get the chicken thighs nearly to room temperature, take them out of the refrigerator fifteen minutes before cooking.
Since boneless chicken thighs cook faster and render less fat than bone-in chicken thighs, we use them instead. Furthermore, it is simpler to thoroughly rub the spice mixture into the chicken meat.
Just before cooking, season the chicken thighs to avoid removing moisture and drying it out. Remove the salt from the spice mixture and add it ten minutes before cooking if you wish to let it sit longer.
For a great flavour, you can add crispy bacon to the green beans.
For a variation of this recipe, you can substitute chicken tenders for the chicken thighs. They cook more quickly and taste great! Just watch them carefully to prevent overcooking and drying out.
WHAT OTHER READERS SAY ABOUT THIS CHICKEN THIGHS RECIPE
It worked out fairly well! Very simple & quick! Every flavour was enjoyable to us. – Rebecca
“The chicken came out delicious! Even my finicky spouse enjoyed it! – Alexandra
We are currently in our third week of keto, and I regret not discovering this chicken recipe sooner! It tastes great! Will without a doubt make again even if we decide not to follow the keto diet. – Brittany
“Yum! The red pepper flakes added extra spiciness, which I usually adore, but I wanted to enjoy the other flavours and maybe go back on the sriracha. Still, this is a great recipe; you should definitely try it with prawns! For the chicken thighs, I increased the spice and garlic by twofold. Melanie
“Grilled chicken with garlic and onions and green beans! My five-year-old asked for seconds, and my husband was in love! – Amy
Instead of using chicken thighs, I used breasts. This entire dish had an amazing flavour! Completely adored by my whole family! – Stefanie
This was really tasty! The chicken did not dry out since it retained its juice. I added more chicken stock and simmered it for a little while longer. – Catherine
HOW TO KEEP CHICKEN THIGHS AND ASPARAGUS LEFTOVERS
Any leftover chicken and green beans can be refrigerated for up to three days in an airtight container. To loosen the sauce, reheat in the microwave or hob with a few drops of water added.
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