Description
This Lemon Garlic Butter Chicken and Green Beans Skillet is a delicious one-pan meal featuring tender, juicy chicken thighs and crisp steamed green beans coated in a rich lemon garlic butter sauce. It's a low-carb, keto-friendly dish that’s easy to prepare and bursting with bright, savory flavors, perfect for a quick weeknight dinner.
Ingredients
Scale
For the Green Beans and Chicken
- ½ cup chicken broth, divided
- 12 ounces fresh green beans
- 1-1/4 teaspoons salt, divided
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil or avocado oil
- 4-5 chicken thighs, boneless and skinless
For the Sauce and Garnishes
- 2 teaspoons minced garlic (about 4 cloves)
- 1 lemon, juiced
- ½ teaspoon red pepper flakes
- 3 tablespoons butter
- Fresh parsley, fresh dill, lemon slices, red pepper flakes (optional for garnish)
Instructions
- Steam the Green Beans: Heat a large skillet with a lid over medium heat. Add ¼ cup chicken broth and the fresh green beans. Cover and steam for 5 minutes. Remove the lid and cook for another 3 minutes to evaporate the liquid. Transfer the green beans to a separate plate and set aside.
- Prepare the Seasoning: While the green beans steam, mix 1 teaspoon salt, pepper, garlic powder, and smoked paprika in a small bowl.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Generously season both sides with the seasoning blend prepared in the previous step.
- Cook the Chicken: Add the olive or avocado oil to the same skillet over medium-high heat. When hot, lay the chicken thighs flat in the pan. Cook for 7 minutes per side or until fully cooked and golden brown. Transfer chicken to the plate with the green beans.
- Make the Sauce: Turn heat to medium. Deglaze the pan with the remaining ¼ cup chicken broth, scraping up any browned bits. Add minced garlic, lemon juice, ¼ teaspoon salt, and red pepper flakes. Simmer over low heat until sauce reduces by half. Stir in butter and cook for another 2 minutes until melted and combined.
- Combine and Reheat: Return chicken and green beans to the skillet with the sauce. Gently mix to coat and let them reheat together for 2-3 minutes.
- Serve: Garnish with fresh lemon slices, chopped parsley or dill, and extra red pepper flakes if desired. Serve immediately.
Notes
- To keep chicken thighs juicy, avoid overcooking; internal temperature should reach 165°F.
- Fresh green beans provide the best texture, but frozen can be used if steamed slightly longer.
- Substitute avocado oil if you prefer a higher smoke point oil.
- For extra heat, increase red pepper flakes to taste.
- Use fresh lemon juice for a bright, authentic flavor rather than bottled lemon juice.
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
