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Chicken thighs searing in cast iron skillet for lemon garlic butter recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 portions
Course: Dinner, Main
Cuisine: American, Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3–6 pieces skinless, boneless chicken thighs
  • 1 tsp paprika
  • 1 tsp onion powder
  • 0.25 tsp salt
  • fresh cracked black pepper to taste
  • 1 lb green beans trimmed
  • 0.5 cup water
  • 3 tbsp butter divided, or ghee for paleo
  • 4 cloves garlic minced
  • 0.5 lemon juice + slices for garnish
  • 0.5 cup chicken stock
  • 1 tbsp hot sauce e.g., Sriracha
  • 0.25 tsp crushed red chili flakes optional
  • 0.5 cup fresh chopped parsley

Equipment

  • Large cast iron skillet or heavy-bottomed pan
  • Microwave-safe dish
  • Paper towels
  • Small mixing bowl
  • meat thermometer

Method
 

  1. Pat chicken thighs dry. Mix paprika, onion powder, salt, and pepper. Rub onto chicken and let rest.
  2. Microwave green beans with ½ cup water for 8–10 minutes until tender-crisp. Drain and set aside.
  3. 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.
  4. Lower heat, melt remaining butter. Stir in garlic, parsley, hot sauce, and chili flakes.
  5. Add green beans, stir 4–5 minutes until well coated.
  6. Pour in lemon juice and chicken stock. Simmer 2–3 minutes until slightly thickened.
  7. 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.