- 1 tsp Sweet paprika
- 1 tsp Onion powder
- ¼ tsp Salt
- Black pepperfresh ground, to taste
- 4 Chicken thighsskinless, boneless
- 1 lb Green beanstrimmed
- 3 tbsp Gheedivided or butter
- ½ cup Parsleyfresh, chopped
- 4 cloves Garlicminced
- 1 tbsp Hot sauce
- ¼ tsp Red pepper flakeschili
- Juice of ½ Lemon
- ½ cup Chicken stock
For garnish:
- Slices of Lemon
Lemon Garlic Butter Chicken
This Lemon Garlic Butter Chicken and green beans skillet recipe makes for a perfect low-fuss weeknight meal that can be on the table in about 30 minutes. Chicken thighs perfectly seasoned with paprika, onion powder, salt and black pepper seared until golden in ghee or butter. The chicken is served with garlicky and a little spicy green beans, lots of parsley, and a good squeeze of lemon. It’s simple but so delicious. Just make sure to serve the dish with crusty bread to soak up all that amazing lemon butter sauce.
Season the chicken thighs and set aside while you prepare the green beans. Pre-cook the green beans in the microwave until almost done but still crisp. Melt ghee in a large skillet and sear the chicken thighs until golden and cooked through. Once the chicken is crispy and the ghee browned, remove the chicken from the skillet and set aside. To the same skillet, add the remaining tablespoon of ghee, parsley, garlic, hot sauce, crushed chili pepper flakes, and pre-cooked green beans, and cook for 3 to 4 minutes. Add in a splash of lemon juice and chicken stock and reduce for a few minutes to create a nice pan sauce. Then add the cooked chicken thighs back to the skillet and reheat quickly. Serve immediately with an extra sprinkle of freshly ground black pepper, more crushed chili pepper, fresh parsley, and a slice of lemon.
To make the Lemon Garlic Butter Chicken, you will need the following ingredients:
Steps to make Lemon Garlic Butter Chicken
1 | Combine seasonings | 1 |
In a shallow bowl, combine 1 teaspoon paprika, 1 teaspoon onion powder, ¼ teaspoon salt, and black pepper to taste. | ||
2 | Season chicken | 1 |
Season the chicken thighs with the prepared spice mixture. Set aside as you prepare the green beans. | ||
3 | Pre-cook green beans | 8 |
Arrange 1 pound trimmed green beans in a microwave-safe dish with ½ a cup water. Cook in the microwave for 5-8 minutes until almost done yet still crisp. | ||
4 | Cook chicken | 12 |
In a large skillet over medium-low heat, melt 2 tablespoons ghee or butter. Arrange the seasoned chicken thighs in one layer and cook for 5-6 minutes, then flip and cook for another 5-6 minutes until cooked through, and a cooking thermometer reads 165 °F. Lower the heat if the chicken browns too quickly. Transfer the cooked chicken to a plate and set aside. | ||
5 | Cook green beans | 4 |
In the same skillet, lower the heat and melt the remaining 1 tablespoon of ghee. Add ½ cup fresh chopped parsley, 4 minced garlic cloves, 1 tablespoon hot sauce, ¼ teaspoon crushed chili pepper flakes, and pre-cooked green beans and cook for 3 to 4 minutes, stirring regularly. | ||
6 | Add chicken stock and lemon juice | 2 |
Add ½ cup chicken stock and lemon juice and reduce the sauce for 2 minutes until slightly thickened. | ||
7 | Add chicken | 2 |
Push the green beans to the side of the skillet and add the cooked chicken thighs back to the skillet and reheat quickly. | ||
8 | Serve | |
Serve immediately with an extra sprinkle of freshly ground black pepper, more crushed chili pepper, fresh parsley, and a slice of lemon. | ||
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