Lemon Garlic Butter Chicken Green Beans is my go-to recipe when I need dinner on the table fast without sacrificing flavor. I still remember the first time I threw this together on a Tuesday evening when the grandkids were coming over. The smell of garlic and butter sizzling in my cast iron skillet took me straight back to Grandma’s farmhouse kitchen, where she’d always say the best meals are the simple ones made with love.
This one-skillet wonder captures everything I love about home cooking. Tender chicken thighs get beautifully golden while fresh green beans soak up all that tangy lemon garlic butter sauce. No fancy ingredients, no complicated steps, just honest-to-goodness dinner that brings everyone to the table. The best part? You’re only dirtying one pan, which means less time scrubbing and more time enjoying the company. Let’s get that skillet heated up!
What Makes This Lemon Garlic Butter Chicken So Special
After making weeknight dinners for my family for more than three decades, I can tell you this recipe hits every mark. The chicken stays juicy, the green beans have that perfect crisp-tender bite, and that sauce…well, you’ll want to serve it over rice just to soak up every drop.
- Ready in just 30 minutes, perfect for those evenings when everyone’s hungry and patience is running thin
- One skillet does all the work, which means you’ll spend more time at the dinner table and less time at the sink
- Packed with protein from tender chicken thighs that stay moist even if you cook them a minute or two longer
- Naturally keto-friendly and low-carb with no added sugars or grains, plus it’s completely gluten-free
- Budget-friendly ingredients you probably already have sitting in your pantry and refrigerator
- Easily customizable to your family’s heat preference, from mild to spicy
My grandchildren request this every time they visit. The garlic butter sauce is what keeps them coming back.
Ingredient Spotlight
<strong>Boneless skinless chicken thighs</strong> are my preferred choice because they stay incredibly juicy and tender. Unlike chicken breasts, which can dry out if you blink too long, thighs are forgiving and flavorful.
<strong>Fresh green beans</strong> add wonderful color and a crisp-tender texture that soaks up the garlic butter sauce beautifully. I always trim them fresh rather than using frozen for the best results.
<strong>Butter</strong> creates that rich, silky base for the sauce and helps develop a gorgeous golden-brown crust on the chicken. You can substitute ghee if you’re following a paleo diet.
<strong>Fresh garlic cloves</strong> deliver that unmistakable aromatic punch. I always use fresh garlic instead of the jarred kind because the flavor is so much brighter and more pronounced.
<strong>Lemon juice</strong> brightens everything up with tangy zip and balances the richness of the butter perfectly. Fresh-squeezed makes all the difference.
<strong>Paprika</strong> adds subtle sweetness and beautiful color without overpowering the delicate garlic butter flavors.
<strong>Chicken stock</strong> creates a light sauce that brings all the elements together and keeps everything moist and tender.
<strong>Hot sauce</strong> gives the dish a gentle kick of heat. I use Sriracha, but you can adjust the amount or skip it entirely based on your family’s preferences.
How to Make Lemon Garlic Butter Chicken Green Beans
<strong>Step 1.</strong> Pat the chicken thighs completely dry with paper towels. Removing excess moisture helps them develop that beautiful golden-brown crust we’re looking for.
<strong>Step 2.</strong> Mix your paprika, onion powder, salt, and pepper in a small bowl, then rub it generously all over the chicken thighs, coating both sides evenly.
<strong>Step 3.</strong> Place your trimmed green beans in a microwave-safe dish with half a cup of water and microwave for 8-10 minutes until they’re almost tender but still have a nice crisp bite.
<strong>Step 4.</strong> Heat your cast iron skillet over medium-low heat and melt 2 tablespoons of butter, swirling it around to coat the bottom evenly.
<strong>Step 5.</strong> Place the seasoned chicken thighs top-side down first. Cook for 5-6 minutes without moving them, then flip and cook another 5-6 minutes until they reach 165°F internally.
<strong>Step 6.</strong> Lower the heat before adding the garlic to prevent it from burning and turning bitter. Melt that remaining tablespoon of butter over low heat.
<strong>Step 7.</strong> Toss in your parsley, garlic, hot sauce, red pepper flakes, and pre-cooked green beans. Stir regularly for 4-5 minutes until the beans are cooked to your liking.
<strong>Step 8.</strong> Pour in the lemon juice and chicken stock, then let the sauce reduce for a couple of minutes until it thickens slightly and coats the back of a spoon.
<strong>Step 9.</strong> Push those green beans to the side, nestle the chicken back into the pan with the sauce, and let everything warm through together for a minute or two.
<strong>Step 10.</strong> Taste and adjust the seasoning right before serving. Sometimes I add an extra crack of black pepper or squeeze of lemon to make it just right.
Keeping This Lemon Garlic Butter Chicken Fresh
Store any leftover Lemon Garlic Butter Chicken Green Beans in an airtight container in the refrigerator where it stays fresh for up to 3 days. The chicken actually absorbs more of that garlic butter flavor as it sits, making leftovers just as tasty as the original meal. You don’t need to separate the chicken and green beans since they store beautifully together.
For reheating, I prefer using the stovetop over low heat with a tablespoon or two of water or chicken stock to loosen the sauce and keep everything moist. The microwave works in a pinch, just add a few drops of water, cover loosely, and heat in 30-second intervals, stirring between each one.
I don’t recommend freezing this dish because the green beans lose their crisp-tender texture when thawed and reheated, becoming soft and watery instead.
Perfect Partners for Lemon Garlic Butter Chicken Green Beans
- <strong>Fluffy white rice or jasmine rice</strong> soaks up every drop of that delicious lemon garlic butter sauce. You might also enjoy this creamy garlic parmesan chicken pasta for another comforting weeknight option.
- <strong>Creamy mashed potatoes</strong> provide a buttery contrast to the bright, tangy flavors of the chicken. If you love garlic-forward sides, try garlic parmesan chicken and potatoes baked all in one pan.
- <strong>Simple garden salad with vinaigrette</strong> adds a fresh, crisp element that balances the richness of the dish and brings color to your table.
- <strong>Crusty bread or dinner rolls</strong> are perfect for mopping up the sauce. My grandchildren always fight over who gets the last piece to do this!
- <strong>Roasted baby potatoes</strong> seasoned with herbs complement the garlic butter beautifully. For another one-pan option, check out sheet pan lemon balsamic chicken and potatoes.
- <strong>Steamed cauliflower rice</strong> keeps the meal low-carb and keto-friendly while still providing that satisfying rice texture for sauce-soaking purposes.
My family prefers serving this with jasmine rice and a simple cucumber salad on the side. It’s become our Tuesday night tradition. For more chicken thigh recipes, you might also love honey garlic chicken thighs or bobby flay chicken thighs.
FAQs
You can use chicken breasts, but watch the cooking time carefully and remove them from heat the moment they reach 165°F to prevent drying out. Thighs are more forgiving and stay juicier.
Use any heavy-bottomed skillet you have, whether stainless steel or non-stick. Cast iron does give the best browning and heat retention, but other pans work fine.
This dish tastes best cooked fresh since it only takes 30 minutes. You can prep the chicken seasoning and trim the green beans in advance to save time.
Lemon Garlic Butter Chicken and Green Beans
Ingredients
Equipment
Method
- Pat the chicken thighs completely dry with paper towels to remove excess moisture so they brown properly.
- Combine the onion powder, paprika, salt, and pepper in a small bowl. Rub the chicken thighs generously with the seasoning mixture on both sides.
- Arrange the green beans in a microwave-safe dish with 1/2 cup water and microwave for 8-10 minutes until almost done but still crisp.
- Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.
- Place the seasoned chicken thighs top side down in the hot skillet and cook until golden, about 5-6 minutes. Flip and cook another 5-6 minutes until cooked through and internal temperature reaches 165°F (75°C). Transfer to a plate.
- In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red pepper flakes, and pre-cooked green beans. Cook for 4-5 minutes, stirring regularly.
- Add lemon juice and chicken stock. Let the sauce reduce for a couple of minutes until slightly thickened.
- Push green beans to the side, place the chicken back in the pan with the sauce, and reheat quickly. Adjust seasoning with additional pepper if needed.
- Serve warm, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if desired.
