Lemon Garlic Butter Chicken Skillet

Introduction

Welcome back to another delicious and simple recipe that is sure to become a family favorite! Today, we’re diving into the mouthwatering world of Lemon Garlic Butter Chicken Skillet. This dish combines tender chicken thighs with crisp green beans, all smothered in a rich and tangy lemon garlic butter sauce. Not only is it packed with flavor, but it’s also quick and easy to prepare, making it perfect for a busy weeknight dinner.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 3 to 6 skinless, boneless chicken thighs
• 1 pound (450g) green beans, trimmed
• 3 tablespoons butter, divided (or ghee for paleo diet)
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 teaspoon salt and fresh cracked black pepper
• Juice of 1/2 lemon, plus lemon slices for garnish
• 1/2 cup (125ml) chicken stock
• 1 tablespoon hot sauce (e.g., Sriracha)
• 1/4 teaspoon crushed red chili pepper flakes (optional)
• 1/2 cup fresh chopped parsley

Directions

Step 1: Prepare the Chicken

1. Pat the chicken thighs dry with a paper towel to remove excess moisture, ensuring proper browning.
2. Combine the seasoning: In a small bowl, mix together 1 teaspoon paprika, 1 teaspoon onion powder, 1/4 teaspoon salt, and some freshly cracked black pepper.
3. Rub the chicken thighs generously with the seasoning mixture and set them aside.

Step 2: Pre-Cook the Green Beans

4. Microwave the green beans: Place the green beans in a microwave-safe dish with 1/2 cup of water. Microwave for 8-10 minutes until they are almost done but still crisp.

Step 3: Cook the Chicken

5. Melt 2 tablespoons of butter in a large cast-iron skillet over medium-low heat.
6. Cook the chicken thighs: Place the thighs top side down in the skillet and cook until golden, about 5-6 minutes. Flip and cook for another 5-6 minutes or until a thermometer reads 165°F (75°C). Remove the chicken from the skillet and set aside.

Step 4: Prepare the Sauce and Vegetables

7. Melt the remaining butter in the same skillet.
8. Add the garlic and parsley: Stir in the minced garlic, 1/2 cup fresh chopped parsley, 1 tablespoon hot sauce, and 1/4 teaspoon crushed red chili pepper flakes (if using). Cook for about 1 minute until fragrant.
9. Add the pre-cooked green beans: Cook for an additional 4-5 minutes until the green beans are tender.
10. Pour in the lemon juice and chicken stock: Let it reduce for a couple of minutes until the sauce thickens.

Step 5: Finish and Serve

11. Reintroduce the chicken: Return the chicken thighs to the skillet, spooning some of the sauce over them. Adjust the seasoning if needed and quickly reheat the chicken.
12. Serve warm: Garnish with extra crushed red chili pepper flakes, fresh parsley, and lemon slices.

Nutrition Information

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: 320 kcal
• Servings: 4

Conclusion

This Lemon Garlic Butter Chicken Skillet is not just a feast for your taste buds but also a visual delight with its vibrant colors and rich, tangy sauce. It’s a quick and easy meal that’s perfect for any night of the week. Give it a try and let us know how it turned out for you! Don’t forget to share your photos and feedback in the comments below. Enjoy!

Lemon Garlic Butter Chicken Skillet

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 4 1x

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Ingredients

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3 to 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided (or ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon, plus lemon slices for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (e.g., Sriracha)
1/4 teaspoon crushed red chili pepper flakes (optional)
1/2 cup fresh chopped parsley

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Instructions

Pat the chicken thighs dry with a paper towel to remove excess moisture, ensuring proper browning.
Combine onion powder, paprika, salt, and pepper in a small bowl.
Generously rub the chicken thighs with the seasoning mixture and set aside.
Place green beans in a microwave-safe dish with 1/2 cup water and microwave for 8-10 minutes until almost done but still crisp.
Melt 2 tablespoons of butter in a large cast-iron skillet over medium-low heat.
Cook the chicken thighs top side down until golden, about 5-6 minutes, then flip and cook for another 5-6 minutes or until a thermometer shows 165°F (75°C).
In the same skillet, melt the remaining butter, add garlic, parsley, hot sauce, chili flakes, and pre-cooked green beans. Cook for 4-5 minutes.
Add lemon juice and chicken stock, reduce for a couple of minutes until sauce thickens.
Reintroduce the chicken to the skillet, adjust seasoning, and quickly reheat.
Serve warm, garnished with chili flakes, parsley, and a lemon slice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 320 Kcal