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
Scale
Vegetables and Broth
- ½ cup chicken broth, divided
- 12 ounces fresh green beans
Spices and Seasonings
- 1-1/4 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
