Description
A simple yet fancy one-pan dish with crispy chicken thighs, fresh green beans, and a zesty lemon garlic butter sauce.
Ingredients
Scale
- 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
Instructions
- Prepare the chicken thighs: remove from packaging, pat dry with paper towels, and season with salt and pepper.
- Trim the green beans: snap or cut off the stem ends and rinse under cold water.
- Mince garlic and zest and juice the lemon.
- Melt butter and olive oil in a skillet over medium-high heat.
- Sauté the garlic in the skillet until fragrant.
- Build the sauce base with garlic, lemon zest, lemon juice, chicken broth, and red pepper flakes; simmer gently.
- Sear the chicken thighs skin-side down in a clean skillet until golden brown.
- Flip and finish cooking until internal temperature reaches 165°F (74°C).
- Rest the chicken for 5 minutes.
- Cook the green beans in the skillet until tender-crisp.
- Combine rested chicken with sauce and green beans, simmer for a few minutes.
- 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