Lemon Garlic Butter Chicken Skillet
A quick one-pan Lemon Garlic Butter Chicken Skillet made with juicy chicken thighs and green beans.
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.