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Lemon Garlic Butter Chicken and Green Beans in a cast iron skillet with garlic butter sauce, fresh parsley, and lemon slices

Lemon Garlic Butter Chicken and Green Beans Skillet

A 30-minute one-skillet dinner with juicy seasoned chicken thighs and tender-crisp green beans finished in a rich lemon garlic butter sauce. Naturally gluten-free, low-carb, and keto-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 skinless boneless chicken thighs up to 6 depending on serving size
  • 1 lb green beans trimmed
  • 3 tbsp butter divided, or ghee for paleo
  • 4 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp onion powder
  • 0.25 tsp salt add just before cooking
  • fresh cracked black pepper to taste
  • 0.5 lemon juiced, plus slices for garnish
  • 0.5 cups chicken stock
  • 1 tbsp hot sauce Sriracha recommended, optional
  • 0.25 tsp crushed red chili pepper flakes optional
  • 0.5 cups fresh parsley chopped

Equipment

  • Large cast-iron skillet
  • Small mixing bowl
  • Microwave-safe dish
  • Digital instant meat thermometer
  • Paper towels

Method
 

  1. Pat the chicken thighs completely dry with paper towels to remove surface moisture for a better sear.
  2. In a small bowl, combine paprika, onion powder, salt, and cracked black pepper. Rub the mixture all over both sides of the chicken thighs just before cooking.
  3. Place the trimmed green beans in a microwave-safe dish with 1/2 cup of water. Microwave for 8 to 10 minutes until nearly tender but still firm. Drain and set aside.
  4. Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter until foamy.
  5. Add the seasoned chicken thighs and cook undisturbed for 5 to 6 minutes until deeply golden. Lower the heat if browning too quickly. Flip and cook another 5 to 6 minutes until a thermometer reads 165 degrees F. Transfer to a plate.
  6. Reduce heat to low. Melt the remaining tablespoon of butter in the same skillet. Add the garlic, parsley, hot sauce, and chili flakes if using. Stir for about 30 seconds until fragrant.
  7. Add the pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking.
  8. Pour in the lemon juice and chicken stock. Let the sauce reduce for about 2 minutes until slightly thickened.
  9. Push the green beans to one side and return the chicken to the skillet. Reheat for 1 to 2 minutes, spooning the sauce over the top. Adjust seasoning with salt and pepper.
  10. Serve warm garnished with extra parsley, chili flakes if desired, and a fresh lemon slice.

Notes

Remove chicken thighs from the refrigerator 15 minutes before cooking for more even searing. Season just before cooking to avoid drawing out moisture. Chicken tenders can be substituted and cook faster. Add crispy bacon to the green beans for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.