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Lemon Garlic Butter Thighs and Green Beans Skillet

A cozy, flavor-forward skillet meal that comes together quickly on a weeknight yet feels special enough for guests. Crispy, buttery chicken thighs get brightened with lemon and garlic while fresh green beans soak up the pan juices for a one-skillet dinner that’s comfort food with a lift. If you want the original inspiration and measurements side-by-side, check the complete recipe on Amazing Food All for a handy reference.

Why make this recipe
If you’re tired of bland chicken dinners and soggy vegetables, this recipe is perfect because it delivers crisp, golden skin and vibrant green beans in one pan — no separate sides, no extra dishes, and every bite coated in a garlicky lemon-butter sauce that feels both indulgent and fresh.

Step-by-Step Guide to Making Lemon Garlic Butter Thighs and Green Beans Skillet

Ingredients

4–6 bone-in, skin-on chicken thighs (approx. 2 to 2.5 pounds total)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 pound fresh green beans, trimmed
½ cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
6–8 cloves garlic, minced
Zest of 1 large lemon
Juice of 1 large lemon (about 3–4 tablespoons)
½ cup low-sodium chicken broth
¼ teaspoon red pepper flakes (optional)
¼ cup fresh parsley, chopped

Directions

Prepare the Chicken Thighs
Carefully remove chicken thighs from packaging. Pat them very dry with paper towels. Sprinkle both sides generously with salt and black pepper. Trim any excess fat if desired.
Trim the Green Beans
Snap or cut off the stem ends of each bean. Rinse under cold water and set aside.
Mince Garlic and Zest/Juice Lemon
Peel and mince 6–8 cloves of fresh garlic. Zest the entire large lemon, avoiding the white pith. Slice the lemon in half and juice it, collecting about 3–4 tablespoons of fresh lemon juice.
Melt Butter and Olive Oil (for Sauce Base)
Heat a large, oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil, warm for 30 seconds. Add half of the unsalted butter (¼ cup) to the skillet, melt, and swirl to coat the pan.
Sauté the Garlic
Add minced garlic to the skillet. Reduce heat slightly to medium-low. Sauté for about 1 minute, stirring constantly, until wonderfully fragrant. Do not let the garlic burn.
Build the Sauce Base
To the fragrant garlic, add lemon zest, lemon juice, chicken broth, and optional red pepper flakes. Stir and bring to a gentle simmer for 2–3 minutes to meld flavors and slightly reduce. Remove skillet from heat.
Sear the Chicken Thighs
Wipe out the skillet (or use a fresh one). Add the remaining ¼ cup of butter and the other 2 tablespoons of olive oil to the clean skillet over medium-high heat. Once melted and sizzling, carefully place seasoned chicken thighs, skin-side down, into the hot skillet. Do not overcrowd; cook in batches if necessary.
Cook Skin-Side Down
Let the chicken cook undisturbed for 5–7 minutes on the skin side until deeply golden brown and crispy. Resist the urge to peek or move them.
Flip and Finish Cooking
Use tongs to carefully flip the chicken thighs over. Reduce the heat to medium. Continue to cook for another 8–10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part (avoiding bone).
Rest the Chicken
Once cooked, remove the chicken thighs from the skillet and transfer them to a plate. Tent loosely with foil and allow to rest for at least 5 minutes to redistribute juices.
Cook the Green Beans
While chicken rests, return the skillet (with drippings) to medium heat. Add the trimmed green beans. Sauté for 5–7 minutes, stirring occasionally, until tender-crisp. Add a splash of water or broth if the pan seems dry.
Combine Chicken and Sauce
Once green beans are nearly done, pour the reserved lemon garlic butter sauce base (from step 6) into the skillet with the green beans. Stir everything together, scraping up any browned bits from the pan. Gently nestle the rested chicken thighs back into the skillet, spooning some of the sauce over them.
Simmer and Infuse
Allow everything to simmer together for another 2–3 minutes over medium-low heat, letting the chicken warm through and the flavors meld and deepen.
Garnish and Serve
Remove the skillet from the heat. Sprinkle generously with fresh chopped parsley. Serve immediately, directly from the skillet or transferred to a serving platter.

Why these steps matter (brief notes)

Drying the chicken and searing skin-side down creates that coveted crisp skin; moisture is the enemy of browning.
Building the sauce separately preserves the bright lemon flavor instead of letting it scorch near high heat.
Resting the chicken keeps the meat juicy — rushing straight to slice will cause the juices to run out onto the plate.

Best Way to Store Lemon Garlic Butter Thighs and Green Beans Skillet

Refrigeration: Place cooled leftovers in an airtight container and store in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freezing: For longer storage, separate chicken and green beans into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over low-medium heat with a splash of broth to refresh the sauce, or in a 325°F (160°C) oven until warmed through (about 10–15 minutes).

Serving Suggestions for Lemon Garlic Butter Thighs and Green Beans Skillet

Serve over a bed of fluffy mashed potatoes, rice pilaf, or a scoop of creamy polenta to catch the buttery lemon sauce.
For a lighter plate, pair with lemony couscous or a simple quinoa salad with cucumber and feta.
Add a crisp green salad and crusty bread to mop up the pan juices for a well-rounded family meal.

Tips to make Lemon Garlic Butter Thighs and Green Beans Skillet
Q: How do I keep the chicken skin crispy after baking or resting?
A: After searing and finishing in the skillet, keep the skillet uncovered when resting and avoid piling the thighs on top of each other. If skin softens, pop the skillet under a hot broiler for 1–2 minutes to re-crisp, watching closely.

Q: Can I prepare parts of this ahead of time?
A: Yes. Trim the green beans and mince the garlic up to a day ahead; keep refrigerated in separate sealed containers. Pat the chicken dry and season it briefly before cooking, but avoid salting too far in advance if you want the skin exceptionally crisp (salt draws moisture).

Q: How do I avoid overcooking the green beans?
A: Cook them to tender-crisp — a quick 5–7 minutes in the hot skillet. If beans are large or older, blanch for 2 minutes in boiling water, then shock in ice water before adding to the skillet.

Variations

Bullet-style substitution:
- Swap bone-in thighs for boneless skin-on thighs if you prefer quicker cooking (reduce cook time by several minutes).
- Replace green beans with haricots verts, asparagus (trimmed), or broccolini; adjust sauté time to reach desired tenderness.
Short paragraph variation:
If you want a richer, more Mediterranean spin, add a splash of white wine to the sauce base instead of half the chicken broth and finish with a handful of capers and a drizzle of extra virgin olive oil. The capers bring a salty brine that complements the lemon and garlic while the wine adds another depth of flavor.

FAQs
Q: Is bone-in chicken necessary?
A: No — boneless skin-on thighs will work and speed up cooking, though bone-in tends to stay juicier and tastier.

Q: Can I make this gluten-free?
A: Yes. The recipe as written is naturally gluten-free as long as you use gluten-free chicken broth.

Q: What can I do if my garlic burns while sautéing?
A: Burned garlic tastes bitter. If it happens, discard it, wipe the pan clean, lower the heat, and start again. Keep garlic moving in the pan and sauté over medium-low heat.

How long does it take from start to finish?
Generally about 35–45 minutes, including searing, finishing, and a brief rest. Prep time (trimming beans, mincing garlic) is roughly 10–15 minutes.
Can I use frozen green beans?
Frozen beans can work, but they release more water and will not have the same bright snap as fresh. Thaw and pat dry before adding, and shorten sauté time.

Cooking notes and flavor-building techniques

Browning properly: Use a heavy-bottomed skillet (cast iron is ideal) for even heat and better fond development — those browned bits give the sauce a savory backbone.
Balancing acid: Taste the sauce before finishing; lemon juice adds brightness but can overwhelm. If too bright, stir in a small knob of butter or a teaspoon of honey to balance.
Garlic timing: Add garlic early enough to release aroma but not so long that it darkens. If you want a mellow roast garlic flavor, toss whole cloves into the pan earlier and mash them into the sauce later.

Make-ahead and hosting tips

To host: Sear the thighs fully, transfer to a baking sheet, and refrigerate. Make the garlic-lemon sauce and green beans; reheat everything in a hot oven and nestle the chicken back into the pan before serving. This reduces last-minute stove juggling and keeps the meal warm for guests.
To scale up: Use a second skillet or cook in batches to avoid crowding; crowded pans steam rather than sear.

Pairings (wine, sides, condiments)

Wine: Crisp Sauvignon Blanc or a light, unoaked Chardonnay pairs well with lemon-butter flavors.
Sides: Herb roasted potatoes, garlic butter rice, or a grain salad with parsley and lemon.
Condiments: Add lemon wedges for extra brightness, a spoonful of gremolata for herbaceous lift, or a dollop of plain Greek yogurt with a pinch of smoked paprika for a cooling contrast.

Troubleshooting common issues

Chicken not browning: Make sure the pan is properly preheated and the chicken is dry. Overcrowding cools the pan — work in batches.
Sauce too thin: Simmer a little longer to reduce, or swirl in an extra tablespoon of butter to slightly thicken and gloss the sauce.
Beans too soft: Adjust sauté time; cook to a tender-crisp stage and remove from heat sooner.

Nutrition and portioning

This dish offers a satisfying balance of protein and vegetables; using skin-on, bone-in thighs increases fat content but also flavor. For lighter portions, remove skin after cooking or use skinless thighs. Serve with whole grains and a side salad for a balanced plate.

Safety notes

Always check internal temperature of poultry; the safe internal temp is 165°F (74°C) measured near the bone for bone-in thighs.
When working with hot oil and butter, exercise caution: oil splatter can burn, and butter burns at lower heat — watch your heat levels when searing.

Final thoughts
This skillet is a reliable, flexible recipe: quick enough for a weekday but worthy of company. It’s forgiving to swaps and additions and gives generous, sauce-soaked leftovers that reheat beautifully when done right.

Conclusion

For an alternative version and more photos, see Lemon Garlic Butter Chicken Thighs Recipe with Green Beans, which showcases another approach to the same bright, buttery flavors. If you’d like a slightly different take with helpful step-by-step photos, check out Lemon Garlic Chicken Skillet with Green Beans – Basil And Bubbly for inspiration and plating ideas.