This Lemon Garlic Butter Chicken and Green Beans Skillet is a fresh, vibrant one-pan dinner packed with bold lemon flavor, tender chicken, and crisp green beans. It’s quick enough for busy weeknights but elegant enough for guests. With simple ingredients and a buttery garlic sauce, this skillet chicken recipe is pure comfort with a bright citrus twist.
Why You’ll Love This Recipe
- One-pan meal with minimal cleanup
- Juicy chicken thighs with crispy edges
- Fresh lemon garlic butter sauce
- Naturally gluten-free and halal-friendly
- Ready in about 30 minutes
Ingredients
- ½ cup chicken broth, divided
- 12 ounces fresh green beans
- 1 ¼ teaspoons salt, divided
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil or avocado oil
- 4–5 boneless, skinless chicken thighs
- 2 teaspoons minced garlic (about 4 cloves)
- 1 lemon, juiced
- ½ teaspoon red pepper flakes
- 3 tablespoons butter
- Fresh parsley, fresh dill, lemon slices, extra red pepper flakes (optional garnish)
Instructions
- Heat a large skillet with a lid over medium heat. Add ¼ cup chicken broth and green beans. Cover and steam for 5 minutes. Remove lid and cook 2–3 more minutes until liquid evaporates. Transfer green beans to a plate.
- In a small bowl, combine 1 teaspoon salt, pepper, garlic powder, and smoked paprika.
- Pat chicken thighs dry and season both sides generously with the spice mixture.
- Add oil to the same skillet over medium-high heat. When hot, add chicken thighs in a single layer. Cook 5–7 minutes per side until golden and fully cooked. Transfer to the plate with green beans.
- Reduce heat to medium. Deglaze pan with remaining ¼ cup chicken broth, scraping up browned bits.
- Add minced garlic, lemon juice, remaining ¼ teaspoon salt, and red pepper flakes. Simmer on low until sauce reduces by half.
- Stir in butter and cook 1–2 minutes until melted and slightly thickened.
- Return chicken and green beans to the skillet. Spoon sauce over and simmer 2–3 minutes until heated through.
- Serve your Lemon Garlic Butter Chicken and Green Beans Skillet with fresh parsley, dill, and lemon slices if desired.
Tips & Tricks
- Pat chicken dry to get a beautiful golden sear.
- Don’t overcrowd the pan—cook in batches if needed.
- Add mushrooms for extra depth.
- Substitute asparagus for green beans.
- For extra lemon flavor, add a bit of zest to the sauce.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, Gluten-free
Notes
- Serve over rice, mashed potatoes, or cauliflower rice.
- Use fresh lemon juice for the best bright flavor.
- Leftovers taste even better the next day.
Nutrition (Approx. per serving)
- Calories: 420
- Protein: 32g
- Carbohydrates: 8g
- Fat: 30g
FAQ
Can I use chicken breasts instead of thighs?
Yes, adjust cooking time to avoid overcooking.
Can I make Lemon Garlic Butter Chicken and Green Beans Skillet dairy-free?
Replace butter with additional olive oil.
How do I know when chicken is done?
Internal temperature should reach 165°F (74°C).
Can I meal prep this recipe?
Yes, it stores well and reheats easily.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs.
Storage
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze up to 2 months.
- Reheat: Warm gently in skillet with splash of broth.
Similar Recipes
Lemon Garlic Butter Chicken and Green Beans Skillet
One-pan Lemon Garlic Butter Chicken and Green Beans Skillet.
Ingredients
- ½ cup chicken broth divided
- 12 ounces fresh green beans
- 1 ¼ teaspoons salt divided
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil or avocado oil
- 4 –5 boneless skinless chicken thighs
- 2 teaspoons minced garlic about 4 cloves
- 1 lemon juiced
- ½ teaspoon red pepper flakes
- 3 tablespoons butter
- Fresh parsley fresh dill, lemon slices, extra red pepper flakes (optional garnish)
Instructions
- Heat a large skillet with a lid over medium heat. Add ¼ cup chicken broth and green beans. Cover and steam for 5 minutes. Remove lid and cook 2–3 more minutes until liquid evaporates. Transfer green beans to a plate.
- In a small bowl, combine 1 teaspoon salt, pepper, garlic powder, and smoked paprika.
- Pat chicken thighs dry and season both sides generously with the spice mixture.
- Add oil to the same skillet over medium-high heat. When hot, add chicken thighs in a single layer. Cook 5–7 minutes per side until golden and fully cooked. Transfer to the plate with green beans.
- Reduce heat to medium. Deglaze pan with remaining ¼ cup chicken broth, scraping up browned bits.
- Add minced garlic, lemon juice, remaining ¼ teaspoon salt, and red pepper flakes. Simmer on low until sauce reduces by half.
- Stir in butter and cook 1–2 minutes until melted and slightly thickened.
- Return chicken and green beans to the skillet. Spoon sauce over and simmer 2–3 minutes until heated through.
- Serve your Lemon Garlic Butter Chicken and Green Beans Skillet with fresh parsley, dill, and lemon slices if desired.
Notes
- Serve over rice, mashed potatoes, or cauliflower rice.
Conclusion
This Lemon Garlic Butter Chicken and Green Beans Skillet is bright, savory, and incredibly easy to make. With juicy chicken, tender green beans, and a rich lemon garlic butter sauce, it’s a reliable one-pan dinner you’ll want on repeat.