This lemon garlic butter chicken green beans skillet transforms simple ingredients into a restaurant-quality meal that’s ready in just 30 minutes. I’ve been making this recipe for over fifteen years, and it never fails to bring my family running to the dinner table.
There’s something magical about the way butter, garlic, and fresh lemon juice come together in one pan. I first discovered this combination during a particularly hectic week when I needed something quick but satisfying. What started as a “throw-together” meal has become one of our most requested dinners. The chicken gets perfectly golden while the green beans stay crisp-tender, and that buttery sauce ties everything together beautifully. This one’s a keeper!
Why You’ll Love This Lemon Garlic Butter Chicken Green Beans Skillet
This recipe has saved countless weeknight dinners in my kitchen, just like my quick and easy chicken stir fry and vegetable pasta, and I know it’ll do the same for yours The combination of juicy chicken thighs and perfectly cooked green beans in that heavenly garlic butter sauce creates a meal that feels both comforting and fresh – exactly what busy families need.
Quick and easy – ready in just 30 minutes from start to finish
One-pan wonder means minimal cleanup and maximum flavor
Family favorite that appeals to both kids and adults
Uses everyday ingredients you likely have on hand
Perfect balance of protein and vegetables in one dish
Versatile recipe that works for casual dinners or entertaining guests
The best part? This lemon garlic butter chicken green beans skillet consistently delivers delicious results, even on your busiest nights. It’s become my go-to when I want something that tastes like I spent hours cooking but actually took less time than ordering takeout.
Ingredient Note List
Boneless Chicken Thighs: I always choose thighs over breasts because they stay incredibly juicy and flavorful, even if you cook them a minute or two longer than planned.
Fresh Green Beans: Look for bright green beans that snap crisply when you bend them – they’ll hold their texture beautifully in this skillet dish.
Butter: Real butter creates that rich, glossy sauce that makes this lemon garlic butter chicken green beans skillet so irresistible, though ghee works wonderfully for paleo diets.
Fresh Garlic Cloves: Freshly minced garlic gives the most vibrant flavor – I never recommend using pre-minced from a jar for this recipe.
Fresh Lemon Juice: Squeeze your lemon just before cooking to get that bright, zingy flavor that balances the richness of the butter perfectly.
Chicken Stock: A splash of good-quality stock helps create a silky sauce and keeps everything moist during cooking.
Paprika and Onion Powder: These warm spices give the chicken a beautiful color and add depth without overwhelming the fresh lemon and garlic flavors.
Hot Sauce: Just a tablespoon adds a subtle warmth that enhances all the other flavors – you won’t taste heat, just richness.
Fresh Parsley: I always finish with chopped parsley because it adds a pop of color and fresh herb flavor that makes the dish look restaurant-quality.
How to Cook Lemon Garlic Butter Chicken Green Beans Skillet
Step 1. I always start by patting the chicken completely dry with paper towels – this step is crucial for getting that beautiful golden crust we’re after.
Step 2. Mix your paprika, onion powder, salt, and pepper in a small bowl, then rub the seasoning generously all over the chicken thighs and let them rest while you prep the green beans.
Step 3. My grandmother taught me to partially cook green beans first, so I microwave them with a splash of water for 8-10 minutes until they’re almost tender but still have a nice bite.
Step 4. Heat your cast iron skillet over medium-low heat and melt 2 tablespoons of butter – I’ve found that starting with lower heat prevents the butter from burning and gives better browning.
Step 5. Place the chicken thighs in the skillet and resist the urge to move them for 5-6 minutes – this patience is what creates that gorgeous golden crust.
Step 6. Flip the chicken carefully and cook another 5-6 minutes until the internal temperature reaches 165°F, then remove to a plate and cover loosely.
Step 7. In the same pan with all those delicious browned bits, I melt the remaining butter and add the minced garlic, being careful not to let it burn.
Step 8. Add the pre-cooked green beans, parsley, hot sauce, and chili flakes, stirring everything together for 4-5 minutes until the beans reach your preferred tenderness.
Step 9. Pour in the lemon juice and chicken stock, letting the mixture simmer for a couple of minutes until the sauce thickens slightly and coats the vegetables beautifully.
Step 10. Return the chicken to the skillet to reheat in that gorgeous sauce, then serve immediately while everything is hot and the flavors are at their peak.
How to Store & Reheat
I usually store any leftover lemon garlic butter chicken green beans skillet in an airtight container in the refrigerator, where it stays fresh for up to 3 days. The flavors actually meld together beautifully overnight, making leftovers just as delicious as the original meal.
For freezing, I recommend portioning the cooled dish into freezer-safe containers where it keeps well for 1-2 months. Keep in mind that the green beans will soften slightly after freezing, but the chicken and sauce maintain their wonderful flavor.
When reheating, I prefer using a skillet over low heat with a splash of chicken stock to loosen the sauce. You can also use the microwave on 50% power, stirring every 30 seconds until heated through. Avoid high heat, which can make the chicken tough and break the butter sauce.
Lemon Garlic Butter Chicken and Green Beans Skillet
This one-pan chicken and green beans recipe delivers golden-seared chicken thighs in a garlicky lemon butter sauce with tender-crisp green beans. A flavorful, comforting, and weeknight-friendly meal ready in just 30 minutes.
Pat chicken thighs dry. Mix paprika, onion powder, salt, and pepper. Rub onto chicken and let rest.
Microwave green beans with ½ cup water for 8–10 minutes until tender-crisp. Drain and set aside.
Heat 2 tbsp butter in skillet over medium-low heat. Add chicken and sear 5–6 minutes per side until golden and 165°F inside. Remove from pan.
Lower heat, melt remaining butter. Stir in garlic, parsley, hot sauce, and chili flakes.
Add green beans, stir 4–5 minutes until well coated.
Pour in lemon juice and chicken stock. Simmer 2–3 minutes until slightly thickened.
Return chicken to skillet to reheat. Garnish with lemon slices and parsley. Serve warm.
Notes
To keep chicken juicy and skin crispy, avoid moving it while searing. Green beans retain texture best when microwaved first. Use fresh lemon and garlic for vibrant flavor.
What to Serve with Lemon Garlic Butter Chicken Green Beans Skillet
Garlic Mashed Potatoes: The creamy, buttery texture of mashed potatoes is perfect for soaking up that incredible lemon garlic sauce – it’s a match made in heaven.
Fluffy White Rice: Simple steamed rice lets the bright flavors of the chicken and green beans shine while providing a satisfying, filling base for the meal.
Crusty French Bread: I love serving this with warm, crusty bread that’s perfect for mopping up every last drop of that buttery sauce.
Simple Caesar Salad: A crisp Caesar salad adds a fresh, crunchy contrast to the rich, warm flavors of the skillet – the perfect balance for your plate.
Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes complements the savory garlic and lemon flavors beautifully, especially during fall and winter months.
Herb Rice Pilaf: A fragrant rice pilaf with herbs like thyme or oregano enhances the Mediterranean-style flavors in this dish while keeping things light and fresh.
FAQs
How many calories are in this lemon garlic butter chicken green beans skillet?
Each serving contains approximately 350 calories with 30 grams of protein, making it a satisfying yet reasonable choice for dinner that won’t derail your healthy eating goals.
Is this lemon garlic butter chicken recipe healthy?
Yes, this dish is quite nutritious – you’re getting lean protein from the chicken, fiber and vitamins from the green beans, and healthy fats from the butter, all while keeping carbs relatively low.
Can I use chicken breasts instead of thighs for this recipe?
Absolutely, though I recommend reducing the cooking time to about 4-5 minutes per side and checking for doneness with a thermometer since breasts cook faster and can become dry if overcooked.
What’s the best way to keep the green beans crisp in this skillet?
The key is pre-cooking them in the microwave until just tender, then adding them to the hot skillet for only 4-5 minutes – this prevents them from becoming mushy while still absorbing those delicious flavors.
