This Lemon Garlic Butter Chicken and Green Beans recipe is the perfect balance of bright citrus flavor, rich buttery goodness, and tender chicken. Made in one skillet, this meal combines juicy chicken thighs with crisp green beans coated in a zesty lemon-garlic sauce. Ready in under 30 minutes, it’s ideal for weeknights when you want something wholesome, flavorful, and easy to clean up.

Why You’ll Love This Recipe

This dish is not only bursting with flavor but also fits beautifully into a variety of diets — keto, paleo, and gluten-free. The savory butter sauce combined with fresh lemon juice gives the chicken a mouthwatering aroma, while the green beans add a crisp, healthy touch. It’s a one-pan wonder that makes cooking and cleanup effortless. Whether you’re serving family dinner or meal prepping for the week, this recipe is as practical as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 to 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
• 1/4 teaspoon fresh cracked black pepper
• Juice of 1/2 lemon, plus lemon slices for garnish
• 1/2 cup (125ml) chicken stock
• 1 tablespoon hot sauce (such as Sriracha or a milder option if preferred)
• 1/4 teaspoon crushed red chili pepper flakes (optional)
• 1/2 cup fresh chopped parsley

Directions

1. Pat the chicken thighs dry with paper towels to remove excess moisture. Combine paprika, onion powder, salt, and pepper in a small bowl, then rub the mixture over the chicken thighs.
2. Place the green beans in a microwave-safe dish with 1/2 cup (125ml) water and microwave for 8–10 minutes, until almost tender but still crisp.
3. Heat a large cast-iron or heavy skillet over medium-low heat and melt 2 tablespoons of butter. Add the chicken thighs, top side down, and cook for 5–6 minutes until golden brown. Flip and cook another 5–6 minutes, or until fully cooked through (internal temperature should reach 165°F/75°C). Transfer to a plate and set aside.
4. In the same skillet, melt the remaining tablespoon of butter. Add minced garlic, parsley, hot sauce, and red chili flakes (if using). Stir in the pre-cooked green beans and cook for 4–5 minutes, stirring regularly.
5. Add lemon juice and chicken stock, simmering for 2–3 minutes until the sauce slightly thickens.
6. Push the green beans to one side of the skillet, return the chicken to the pan, and spoon the sauce over the top. Heat through for 1–2 minutes.
7. Garnish with lemon slices, parsley, and extra chili flakes if desired. Serve warm and enjoy!

Servings and Timing

• Servings: 3
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Chicken Breasts: Substitute chicken thighs with boneless, skinless chicken breasts. Slice them horizontally to cook faster.
• Vegetable Swap: Replace green beans with asparagus, broccoli, or zucchini for a fresh twist.
• Creamy Version: Add a splash of heavy cream or coconut cream to the sauce for a richer texture.
• Milder Option: Skip the hot sauce and chili flakes for a family-friendly flavor.
• Herb Upgrade: Try adding thyme or basil for a more aromatic finish.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave with a splash of water or stock to maintain the sauce’s smooth texture. Avoid overcooking to keep the chicken juicy.

FAQs

How do I know when the chicken is fully cooked?

The chicken is ready when the internal temperature reaches 165°F (75°C) and the juices run clear.

Can I use frozen green beans instead of fresh?

Yes, but reduce the microwave cooking time by half, as frozen beans soften faster.

Is this recipe suitable for meal prep?

Absolutely! It keeps well in the fridge for a few days and reheats beautifully.

Can I make it dairy-free?

Yes, substitute the butter with olive oil or dairy-free margarine.

What can I serve with this dish?

It pairs wonderfully with rice, mashed potatoes, quinoa, or cauliflower rice for a low-carb option.

Can I use chicken tenders instead of thighs?

Yes, chicken tenders work perfectly and cook even faster — about 3–4 minutes per side.

What type of skillet works best?

A cast-iron or stainless steel skillet gives the best sear and heat retention for even cooking.

How can I make it less spicy?

Use mild hot sauce or omit the chili flakes altogether. The lemon and garlic will still provide great flavor.

Can I double the recipe?

Yes, simply double the ingredients. Use a larger pan or cook in two batches to avoid overcrowding.

Can I freeze this dish?

Yes, let it cool completely, then freeze for up to 2 months. Reheat on the stove with a bit of stock to refresh the sauce.

Conclusion

Lemon Garlic Butter Chicken and Green Beans is a flavorful, wholesome meal that comes together quickly with minimal cleanup. The rich garlic butter sauce balanced by zesty lemon makes every bite irresistible. Perfect for busy weeknights or a cozy weekend dinner, this one-pan recipe will easily become a household favorite.

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