Lemon Garlic Butter Thighs And Green Beans Skillet

Short, Catchy Intro

So you want dinner that tastes fancy but takes zero patience and even less brain power? Perfect. This lemon garlic butter thighs and green beans skillet is basically the culinary version of slipping into your comfiest sweatpants. Crispy skin, juicy meat, garlicky buttery sauce, bright lemon notes, and green beans that actually matter. You can make this on a weeknight and still feel like you nailed it. Also FYI you will want seconds.

Why This Recipe is Awesome

• It cooks mostly in one pan so fewer dishes and more time for scrolling or dancing in the kitchen.
• It is idiot proof even I did not mess it up the first time.
• The lemon and garlic cut through the butter so it tastes indulgent and fresh at the same time.
• It looks restaurant chic but takes less effort than ordering takeout.
• Want a similar one pan vibe with different vibes check this Black Beans and Rice with Sausage for inspiration.

Ingredients You’ll Need

• 4 to 6 bone-in skin-on chicken thighs approx 2 to 2.5 pounds total
• 1 teaspoon sea salt because we like our chicken seasoned like it means business
• ½ teaspoon freshly ground black pepper for a little attitude
• 1 pound fresh green beans trimmed and ready to crunch
• ½ cup 1 stick unsalted butter yes you need the butter trust me
• 2 tablespoons extra virgin olive oil because flavor matters
• 6 to 8 cloves garlic minced to make your neighbors jealous
• Zest of 1 large lemon bright and aromatic
• Juice of 1 large lemon about 3 to 4 tablespoons fresh is best
• ½ cup low-sodium chicken broth for sauce and no mystery liquid here
• ¼ teaspoon red pepper flakes optional for a tiny kick
• ¼ cup fresh parsley chopped for freshness and some green vibes

Step-by-Step Instructions

1 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.

2 Trim the Green Beans
Snap or cut off the stem ends of each bean. Rinse under cold water and set aside.

3 Mince Garlic and Zest and Juice Lemon
Peel and mince 6 to 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 to 4 tablespoons of fresh lemon juice.

4 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 about 30 seconds. Add half of the unsalted butter ¼ cup to the skillet melt and swirl to coat the pan.

5 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.

6 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 to 3 minutes to meld flavors and slightly reduce. Remove skillet from heat.

7 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.

8 Cook Skin Side Down
Let the chicken cook undisturbed for 5 to 7 minutes on the skin side until deeply golden brown and crispy. Resist the urge to peek or move them.

9 Flip and Finish Cooking
Use tongs to carefully flip the chicken thighs over. Reduce the heat to medium. Continue to cook for another 8 to 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.

10 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.

11 Cook the Green Beans
While chicken rests return the skillet with drippings to medium heat. Add the trimmed green beans. Sauté for 5 to 7 minutes stirring occasionally until tender crisp. Add a splash of water or broth if the pan seems dry.

12 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.

13 Simmer and Infuse
Allow everything to simmer together for another 2 to 3 minutes over medium low heat letting the chicken warm through and the flavors meld and deepen.

14 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.

Common Mistakes to Avoid

• Thinking you do not need to pat the chicken dry rookie move. Moist skin will steam instead of crisp.
• Skipping salt on the chicken salt makes a huge difference not negotiable.
• Letting the garlic burn it goes from heavenly to bitter in a blink. Keep the heat moderate.
• Overcrowding the pan which prevents browning and ruins crisp skin. Cook in batches if needed.
• Not letting the chicken rest. Cut into it too soon and you lose all those lovely juices.

Alternatives and Substitutions

• No fresh green beans No problem use frozen green beans thawed and patted dry. They still do the job.
• Want less butter Swap half the butter for olive oil but I will judge you slightly less.
• No chicken thighs Use bone in chicken breasts or boneless thighs adjust cooking time and watch internal temp.
• Want spice Add more red pepper flakes or a pinch of cayenne for a proper wake up.
• No chicken broth Use white wine or a splash more lemon juice plus water but keep it tasty.
• Fresh herbs swap parsley for cilantro or basil if you are feeling adventurous IMO parsley keeps it classic.

FAQ Frequently Asked Questions

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Butter gives richness and flavor you will notice

Q Can I bake the chicken in the oven instead of finishing in the skillet
A Sure thing Preheat oven to 400 degrees F after searing transfer the skillet to the oven for about 12 to 18 minutes depending on size until 165°F internal temp

Q Can I make this ahead and reheat later
A You can but best served fresh The chicken will reheat fine in a low oven and the green beans may soften more than you want

Q Is lemon juice from a bottle okay
A Fresh is best for brightness but bottled will work in a pinch just use a little less and taste as you go

Q How do I know the chicken is done without a thermometer
A Cut near the bone If juices run clear and meat is no longer pink you are good But a thermometer is the least dramatic kitchen gadget you ever buy

Q Can I double this recipe for a crowd
A Yes double everything and use two skillets or sear in batches Do not crowd the pan or you will lose crispiness

Q Any tips for extra crispy skin
A Pat that skin super dry and make sure the pan is hot before the thighs land Let them sear and do not touch you will thank me

Final Thoughts

This is the kind of dinner that makes you feel like you paid attention to life without actually investing a lot of effort. The lemon lifts the buttery garlic and the green beans add crunch and color. You can serve it with rice mashed potatoes or crusty bread to mop up the sauce and no one will judge which one you pick. Now go impress someone or yourself with your new culinary skill set you earned it

Conclusion

Want to peek at similar takes or compare notes on technique Check out this Lemon Garlic Butter Chicken Thighs Recipe with Green Beans for a close cousin of this dish. Or see another friendly version at Lemon Garlic Chicken with Green Beans for more ideas and plating inspo.

Lemon Garlic Butter Chicken Thighs with Green Beans

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A simple yet fancy one-pan dish with crispy chicken thighs, fresh green beans, and a zesty lemon garlic butter sauce.

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Ingredients

Scale 1x2x3x

• 4 to 6 bone-in skin-on chicken thighs (approximately 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 to 8 cloves garlic, minced
• Zest of 1 large lemon
• Juice of 1 large lemon (about 3 to 4 tablespoons)
• ½ cup low-sodium chicken broth
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh parsley, chopped

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Instructions

1. Prepare the chicken thighs: remove from packaging, pat dry with paper towels, and season with salt and pepper.
2. Trim the green beans: snap or cut off the stem ends and rinse under cold water.
3. Mince garlic and zest and juice the lemon.
4. Melt butter and olive oil in a skillet over medium-high heat.
5. Sauté the garlic in the skillet until fragrant.
6. Build the sauce base with garlic, lemon zest, lemon juice, chicken broth, and red pepper flakes; simmer gently.
7. Sear the chicken thighs skin-side down in a clean skillet until golden brown.
8. Flip and finish cooking until internal temperature reaches 165°F (74°C).
9. Rest the chicken for 5 minutes.
10. Cook the green beans in the skillet until tender-crisp.
11. Combine rested chicken with sauce and green beans, simmer for a few minutes.
12. Garnish with fresh parsley and serve immediately.

Notes

Pat the chicken skin dry for extra crispiness. Do not overcrowd the pan for best results.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 3g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 120mg

Keywords: chicken, lemon, garlic, skillet, one-pan