If you love quick, flavorful dinners with minimal cleanup, you’re going to fall in love with this Lemon Garlic Butter Chicken and Green Beans Skillet. It’s rich, zesty, savory, and satisfying—all made in a single pan! This recipe is a staple in our kitchen, and once you taste that buttery lemon-garlic sauce mingling with tender chicken and crisp green beans, it’ll be on repeat in yours too.
Ideal for busy weeknights, casual lunches, or meal prep, this recipe is high in flavor and low in stress. Plus, it works beautifully in any season—light enough for summer, comforting enough for winter.
Why You’ll Love This Skillet Chicken Recipe
- One Pan = Easy Cleanup: No mountains of dishes afterward!
- Simple Ingredients: Most are pantry staples.
- Bold Flavors: Garlic, lemon, butter, and herbs create a rich, balanced sauce.
- Quick Cooking: Ready in under 30 minutes.
- Nutritious and Satisfying: A wholesome meal with protein and veggies.
Ingredients (Serves 3)
- 3–6 skinless, boneless chicken thighs
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter, divided (use ghee for a paleo version)
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt and cracked black pepper, to taste
- Juice of ½ lemon + lemon slices for garnish
- ½ cup (125ml) chicken stock
- 1 tablespoon hot sauce (Sriracha recommended)
- ¼ teaspoon crushed red chili pepper flakes (optional)
- ½ cup fresh chopped parsley
How to Make Lemon Garlic Butter Chicken and Green Beans Skillet
Step 1: Prepare the Chicken
Pat the chicken thighs dry with paper towels to ensure proper browning. In a small bowl, mix paprika, onion powder, salt, and pepper. Rub this seasoning blend generously onto both sides of the chicken. Let it sit while you prep the green beans.
Step 2: Pre-Cook the Green Beans
Place the trimmed green beans in a microwave-safe dish with ½ cup of water. Microwave for 8–10 minutes until just tender but still slightly crisp. Drain and set aside.
Step 3: Sear the Chicken
Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. Add the seasoned chicken thighs top-side down and sear for 5–6 minutes until golden. Flip and cook the other side for another 5–6 minutes until the internal temperature reaches 165°F (75°C). If the chicken is browning too fast, reduce the heat. Transfer the cooked chicken to a plate and keep warm.
Step 4: Make the Lemon Garlic Butter Sauce
In the same skillet, reduce the heat and add the remaining tablespoon of butter. Stir in the minced garlic, chopped parsley, hot sauce, chili flakes (if using), and the pre-cooked green beans. Sauté for 4–5 minutes until the green beans absorb the flavors and are cooked to your liking.
Step 5: Finish with Lemon and Stock
Pour in the lemon juice and chicken stock. Let the mixture simmer for 2–3 minutes, reducing slightly to create a flavorful sauce.
Step 6: Return the Chicken
Push the green beans to the side of the skillet and return the chicken to the pan. Spoon the sauce over the thighs and cook for another minute or two to reheat everything evenly.
Step 7: Serve and Garnish
Serve immediately, garnished with extra parsley, crushed red chili flakes, and lemon slices if desired.
Pro Tips for the Best Skillet Chicken
- Use Chicken Thighs: They’re juicier and more forgiving than chicken breasts.
- Dry Before Cooking: This helps you get that irresistible golden sear.
- Microwave Green Beans: Speeds up cooking without overloading your skillet.
- Balance the Sauce: Adjust the lemon juice, hot sauce, and chili to suit your taste.
Pairing Suggestions
This Lemon Garlic Butter Chicken and Green Beans pairs wonderfully with:
- Steamed rice or cauliflower rice
- Quinoa or couscous
- A crisp garden salad
- Crusty bread to mop up the sauce
Ideal for Every Occasion
Whether you’re looking for a weeknight dinner, a dish to impress dinner guests, or a healthy meal prep option, this skillet recipe checks all the boxes. It’s full of flavor and easy to make, with enough elegance to serve at your next dinner party.
Join the Conversation
Have you made this Lemon Garlic Butter Chicken and Green Beans Skillet? Let us know your twist on the recipe in the comments. Did you add mushrooms? Swap in asparagus? Your creativity might inspire someone else!
Lemon Garlic Butter Chicken and Green Beans Skillet
Ingredients
- 3 –6 skinless boneless chicken thighs
- 1 pound 450g green beans, trimmed
- 3 tablespoons butter divided (use ghee for a paleo version)
- 4 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt and cracked black pepper to taste
- Juice of ½ lemon + lemon slices for garnish
- ½ cup 125ml chicken stock
- 1 tablespoon hot sauce Sriracha recommended
- ¼ teaspoon crushed red chili pepper flakes optional
- ½ cup fresh chopped parsley
Instructions
Step 1: Prepare the Chicken
- Pat the chicken thighs dry with paper towels to ensure proper browning. In a small bowl, mix paprika, onion powder, salt, and pepper. Rub this seasoning blend generously onto both sides of the chicken. Let it sit while you prep the green beans.
Step 2: Pre-Cook the Green Beans
- Place the trimmed green beans in a microwave-safe dish with ½ cup of water. Microwave for 8–10 minutes until just tender but still slightly crisp. Drain and set aside.
Step 3: Sear the Chicken
- Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. Add the seasoned chicken thighs top-side down and sear for 5–6 minutes until golden. Flip and cook the other side for another 5–6 minutes until the internal temperature reaches 165°F (75°C). If the chicken is browning too fast, reduce the heat. Transfer the cooked chicken to a plate and keep warm.
Step 4: Make the Lemon Garlic Butter Sauce
- In the same skillet, reduce the heat and add the remaining tablespoon of butter. Stir in the minced garlic, chopped parsley, hot sauce, chili flakes (if using), and the pre-cooked green beans. Sauté for 4–5 minutes until the green beans absorb the flavors and are cooked to your liking.
Step 5: Finish with Lemon and Stock
- Pour in the lemon juice and chicken stock. Let the mixture simmer for 2–3 minutes, reducing slightly to create a flavorful sauce.
Step 6: Return the Chicken
- Push the green beans to the side of the skillet and return the chicken to the pan. Spoon the sauce over the thighs and cook for another minute or two to reheat everything evenly.
Step 7: Serve and Garnish
- Serve immediately, garnished with extra parsley, crushed red chili flakes, and lemon slices if desired.
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