There’s something so comforting about the rich aroma of butter and garlic simmering with fresh lemon and tender chicken. This Lemon Garlic Butter Chicken with Green Beans Recipe strikes that perfect balance between zesty and savory, making it one of those dishes I often turn to on a busy weeknight or whenever I want a cozy but bright meal.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Lemon Garlic Butter Chicken with Green Beans Recipe
- Top Tip
- How to Serve Lemon Garlic Butter Chicken with Green Beans Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Lemon Garlic Butter Chicken with Green Beans Recipe
Why You'll Love This Recipe
From the first time I made this Lemon Garlic Butter Chicken with Green Beans Recipe, I was hooked. The simplicity of a one-skillet meal combined with those bold, fresh flavors means you get a restaurant-quality dish that feels homemade. Plus, it’s quick enough for weeknights but special enough to serve guests.
- One-pan wonder: You’ll hardly have any cleanup because everything cooks in one skillet, making dinnertime easier.
- Bright & buttery flavors: The lemon and garlic butter sauce brings a fresh pop that wakes up the tender chicken and crisp green beans.
- Low carb and keto-friendly: This dish fits well into many diets without sacrificing flavor or satisfaction.
- Versatile for any occasion: Dress it up with fresh herbs or serve simply for a cozy family dinner—you’ll enjoy it either way.
Ingredients & Why They Work
Each ingredient in this Lemon Garlic Butter Chicken with Green Beans Recipe plays its part perfectly—from juicy, seasoned chicken thighs to crisp green beans and that silky garlic butter sauce. Here’s a quick look at why each one matters and some tips for picking the best versions.
- Chicken thighs: I prefer boneless, skinless thighs for their juicy texture and quick cooking time—they stay tender and flavorful.
- Green beans: Fresh is best here—look for vibrant green, crisp beans without blemishes for the perfect snap.
- Chicken broth: Using broth adds depth to the sauce and helps steam the green beans gently, keeping them bright and tender.
- Butter: This enriches the sauce and brings that irresistible silky mouthfeel that makes the dish so comforting.
- Garlic & garlic powder: A double dose of garlic gives the sauce a fragrant punch without overpowering the other flavors.
- Lemon juice: Fresh lemon juice adds brightness and balances out the richness of the butter and chicken.
- Olive or avocado oil: These oils are perfect for searing chicken without burning and add a subtle fruity flavor.
- Smoked paprika: It adds a warm, smoky depth that elevates the seasoning beyond ordinary.
- Red pepper flakes: Just a pinch adds a hint of heat to keep every bite interesting.
Make It Your Way
I love how flexible this Lemon Garlic Butter Chicken with Green Beans Recipe is—you can easily tailor it to suit your tastes or the time you have. Personally, I sometimes swap green beans for asparagus or add mushrooms to the skillet for extra flavor and texture.
- Try swapping veggies: I once used fresh snap peas instead of green beans and my family loved the slightly sweeter crunch it added.
- Spice it up: Feel free to increase the red pepper flakes for a spicier kick, or add a dash of cayenne for bold heat.
- Dairy-free option: Replace the butter with coconut oil or use vegan butter to keep the dish rich without dairy.
- Extra herbs: Tossing in fresh thyme or rosemary while cooking can bring a wonderful aroma and complexity to the dish.
Step-by-Step: How I Make Lemon Garlic Butter Chicken with Green Beans Recipe
Step 1: Steam the Green Beans Just Right
I start by heating a large skillet with a lid over medium heat, adding ¼ cup chicken broth and the fresh green beans. Cover and let them steam for about 5 minutes—this locks in their vibrant color and tender-crisp texture. Then I remove the lid and let the liquid cook off for another 2 to 3 minutes before setting the beans aside. This two-step steaming cooking method keeps them perfectly tender without sogginess.
Step 2: Season Your Chicken For Maximum Flavor
While the beans steam, I mix 1 teaspoon of salt, pepper, garlic powder, and smoked paprika in a small dish. Patting the chicken thighs dry with paper towels first is key—I’ve learned this helps the seasoning stick and the chicken brown beautifully. Then, I generously season both sides with the spice blend, making sure every piece is flavorful.
Step 3: Sear the Chicken to Golden Perfection
Adding olive or avocado oil to the hot skillet, I wait until it shimmers before laying down the thighs flat. I cook them for about 5 to 7 minutes per side, depending on thickness, until they develop a gorgeous golden crust and are cooked through. This step is crucial for flavor and texture; high heat sears the outside while locking in juicy tenderness.
Step 4: Create the Lemony Garlic Butter Sauce
Once the chicken is out, I turn the heat down to medium and deglaze the pan with the remaining ¼ cup chicken broth right away, scrapping up all those tasty browned bits stuck to the bottom. Then I add minced garlic, fresh lemon juice, a pinch more salt, and red pepper flakes. Letting this simmer gently until the sauce thickens by about half unlocks layers of flavor. Finally, I stir in butter until the sauce becomes silky and rich.
Step 5: Bring It All Together and Serve
Adding the chicken and green beans back to the skillet lets them soak up all that luscious sauce. I let everything heat through for 2 to 3 minutes, then serve immediately. At this point, fresh herbs and lemon slices make it feel even more special.
Top Tip
Over the years, I’ve picked up a few tricks that really elevate this recipe and make it fail-proof. These little ideas might save you some headaches and help you get the tastiest results every time.
- Pat chicken dry: Moisture is the enemy of a good sear, so always dry your chicken thighs with paper towels before seasoning.
- Don’t forget to deglaze: Those stuck bits on the pan are pure flavor gold; scraping them up with broth gives your sauce incredible depth.
- Steaming green beans first: It keeps them vibrant and tender without overcooking—too soft green beans just kill the texture.
- Add butter last: Stir it in off the heat or on very low to keep the sauce silky and prevent it from splitting.
How to Serve Lemon Garlic Butter Chicken with Green Beans Recipe
Garnishes
I love topping this dish with freshly chopped parsley or dill, a few thin lemon slices, and a pinch of red pepper flakes for extra color and flavor brightness. It’s these simple garnishes that make the meal feel fresh and inviting on the plate.
Side Dishes
I usually pair it with a light, garlicky cauliflower rice or a simple side salad to keep things low carb and balanced. But a crusty piece of bread or some fluffy mashed potatoes also works if you want something heartier.
Creative Ways to Present
For a dinner party, try serving the chicken and beans over a bed of herbed quinoa, and arrange lemon slices artistically around the plate. You could also serve portions in cast iron skillets for rustic charm—everyone loves that cozy touch!
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually keep the sauce and chicken together with green beans to keep all those flavors mingling. It reheats well without drying out if you do it gently.
Freezing
I’ve frozen this recipe a couple of times, especially when I’ve made extra. It’s best frozen before adding delicate herbs or lemon slices. Just thaw overnight in the fridge and reheat gently on the stove for best texture.
Reheating
To reheat, warm it slowly in a skillet over low to medium heat, adding a splash of broth or water if needed to loosen the sauce and avoid drying out the chicken. Microwaving works in a pinch, but a skillet method keeps that luscious sauce intact.
Frequently Asked Questions:
Yes! You can swap chicken breasts, but be careful not to overcook them as they tend to dry out faster than thighs. Pound them to an even thickness for best results.
Absolutely! Replace the butter with a dairy-free alternative like coconut oil or a plant-based butter to maintain the rich flavor without dairy.
The chicken thighs should reach an internal temperature of 165°F (75°C). They’ll be golden brown on the outside and juices should run clear when pierced with a fork.
Frozen green beans can work, but they tend to release more water. You might need to adjust the steaming time and make sure to cook off excess liquid to keep the veggies from becoming soggy.
Final Thoughts
This Lemon Garlic Butter Chicken with Green Beans Recipe stands out for me because it’s a perfect mix of flavors and textures that feel both indulgent and fresh. It’s one of those meals I love recommending to friends who want something straightforward yet impressive. I hope you enjoy making it (and eating it!) as much as I do—it’s a real winner in my kitchen that’s sure to become a favorite in yours too.
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Lemon Garlic Butter Chicken with Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
This Lemon Garlic Butter Chicken and Green Beans Skillet features tender chicken thighs and crisp green beans coated in a rich, savory lemon garlic butter pan sauce. A low-carb, keto-friendly one-pan meal that's simple to prepare and full of vibrant flavors, perfect for a quick and satisfying dinner.
Ingredients
Vegetables and Broth
- ½ cup chicken broth, divided
- 12 ounces fresh green beans
Spices and Seasonings
- 1-¼ teaspoons salt, divided
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
Proteins and Fats
- 4-5 chicken thighs, boneless and skinless
- 2 tablespoons olive oil or avocado oil
- 3 tablespoons butter
Fresh Ingredients and Garnishes
- 2 teaspoons minced garlic (about 4 cloves)
- 1 lemon, juiced
- garnishes like fresh parsley, fresh dill, lemon slices, red pepper flakes (optional)
Instructions
- Steam Green Beans: Heat a large skillet with a lid over medium heat. Add ¼ cup chicken broth and the fresh green beans. Cover and cook for 5 minutes to steam the beans, then remove the lid and cook an additional 3 minutes to evaporate the liquid. Transfer the green beans to a plate and set aside.
- Prepare Seasoning: While the green beans steam, mix 1 teaspoon salt, pepper, garlic powder, and smoked paprika in a small bowl.
- Season Chicken: Pat dry the chicken thighs with paper towels. Season both sides generously with the prepared seasoning blend.
- Cook Chicken: Add the olive or avocado oil to the same skillet over medium-high heat. When the oil is hot and shimmering, place the chicken thighs flat in the skillet. Cook for 7 minutes on each side or until fully cooked through and golden brown. Transfer the chicken to the plate with the green beans.
- Make Pan Sauce: Reduce heat to medium and deglaze the pan with the remaining ¼ cup chicken broth, scraping up all browned bits. Add minced garlic, lemon juice, ¼ teaspoon salt, and red pepper flakes. Simmer on low until the sauce reduces by half. Stir in butter and cook for another 2 minutes until melted and the sauce is smooth.
- Combine and Reheat: Return the chicken and green beans to the skillet, gently coating them in the lemon garlic butter sauce. Heat together for 2-3 minutes to rewarm and meld flavors.
- Serve: Garnish with fresh parsley, dill, lemon slices, and extra red pepper flakes if desired. Serve immediately for a flavorful and satisfying meal.
Notes
- Use fresh green beans for the best texture and flavor; frozen can be substituted but may be softer.
- Bone-in chicken thighs may be used but will require slightly longer cooking time.
- Adjust red pepper flakes to your heat preference or omit for no spice.
- This recipe can be doubled for larger servings, ensuring the skillet is large enough to cook chicken evenly.
- For a dairy-free version, replace butter with a plant-based alternative or additional oil.
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 3 g
- Sodium: 726 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 154 mg
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