Lemon Garlic Butter Chicken Skillet is a quick, flavorful, and satisfying one-pan meal that brings together juicy chicken thighs and crisp green beans in a rich, zesty sauce. This dish is perfect for busy weeknights when you want something comforting yet fresh.
Why You’ll Love This Recipe
This Lemon Garlic Butter Chicken Skillet is packed with bold flavors from garlic, butter, and fresh lemon juice. It’s simple to prepare, uses minimal ingredients, and cooks in just one pan—making cleanup easy. The combination of tender chicken and vibrant green beans makes it a family-friendly, wholesome dinner option.
Ingredients
- 3–6 skinless, boneless chicken thighs
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter (or ghee)
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Fresh cracked black pepper
- Juice of 1/2 lemon
- Lemon slices (for garnish)
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (Sriracha or similar)
- 1/4 teaspoon crushed red chili pepper flakes (optional)
- 1/2 cup fresh chopped parsley
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- In a small bowl, mix paprika, onion powder, salt, and black pepper.
- Rub the seasoning evenly over the chicken thighs.
- Place green beans in a microwave-safe dish with water and cook for 8–10 minutes until slightly tender but still crisp. Drain and set aside.
- Heat a large skillet over medium-low heat and melt 2 tablespoons of butter.
- Add chicken thighs and cook for 5–6 minutes per side until golden and fully cooked (internal temperature 75°C). Remove and set aside.
- In the same skillet, melt remaining butter. Add garlic, parsley, hot sauce, and chili flakes.
- Stir in green beans and cook for 4–5 minutes.
- Add lemon juice and chicken stock, letting the sauce reduce slightly.
- Return chicken to the skillet, spoon sauce over it, and reheat briefly.
- Serve the Lemon Garlic Butter Chicken Skillet warm with lemon slices and extra parsley.
Tips & Tricks
- Use chicken breast if preferred, but adjust cooking time to avoid drying.
- For extra crispiness, sear chicken on higher heat briefly before lowering.
- Substitute green beans with asparagus or zucchini.
- Add a touch of honey for a sweet balance to the lemon sauce.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Gluten-Free, Low-Carb, Halal-Friendly
Notes
- You can replace butter with ghee for a paleo-friendly option.
- Serve with rice, mashed potatoes, or cauliflower rice for a complete meal.
Nutrition (Approximate)
- Calories: 380 kcal
- Protein: 28g
- Carbs: 10g
- Fat: 26g
FAQ
Can I make Lemon Garlic Butter Chicken Skillet ahead of time?
Yes, you can cook it ahead and store it in the fridge for up to 3 days.
Can I use frozen green beans?
Yes, just thaw and drain them before cooking.
What can I substitute for chicken stock?
Vegetable broth works well as an alternative.
How do I know the chicken is fully cooked?
Use a thermometer—internal temperature should reach 75°C (165°F).
Is this recipe spicy?
It has mild heat, but you can skip chili flakes and hot sauce if preferred.
Storage
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Freeze for up to 2 months
- Reheating: Warm in a skillet over low heat or microwave until heated through
Similar Recipes
Lemon Garlic Butter Chicken Skillet
Ingredients
- 3 –6 skinless boneless chicken thighs
- 1 pound 450g green beans, trimmed
- 3 tablespoons butter or ghee
- 4 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Fresh cracked black pepper
- Juice of 1/2 lemon
- Lemon slices for garnish
- 1/2 cup 125ml chicken stock
- 1 tablespoon hot sauce Sriracha or similar
- 1/4 teaspoon crushed red chili pepper flakes optional
- 1/2 cup fresh chopped parsley
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- In a small bowl, mix paprika, onion powder, salt, and black pepper.
- Rub the seasoning evenly over the chicken thighs.
- Place green beans in a microwave-safe dish with water and cook for 8–10 minutes until slightly tender but still crisp. Drain and set aside.
- Heat a large skillet over medium-low heat and melt 2 tablespoons of butter.
- Add chicken thighs and cook for 5–6 minutes per side until golden and fully cooked (internal temperature 75°C). Remove and set aside.
- In the same skillet, melt remaining butter. Add garlic, parsley, hot sauce, and chili flakes.
- Stir in green beans and cook for 4–5 minutes.
- Add lemon juice and chicken stock, letting the sauce reduce slightly.
- Return chicken to the skillet, spoon sauce over it, and reheat briefly.
- Serve the Lemon Garlic Butter Chicken Skillet warm with lemon slices and extra parsley.
Notes
- You can replace butter with ghee for a paleo-friendly option.
- Serve with rice, mashed potatoes, or cauliflower rice for a complete meal.
Conclusion
This Lemon Garlic Butter Chicken Skillet is a reliable, flavor-packed dish that’s easy enough for weeknights yet impressive enough for guests. With its bright lemony sauce and tender chicken, it’s a recipe you’ll come back to again and again.