Lemon Garlic Butter Chicken and Green Beans Skillet

Name: Lemon Garlic Butter Chicken and Green Beans Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 3 pieces Chicken Thigh (3 – 6 skinless, boneless chicken thighs — up to 6); 1 lb Green Beans (1 pound (450g) green beans, trimmed); 3 tbsp Clarified Butter (3 tablespoons butter, divided or (ghee for paleo diet)); 4 pieces Garlic (4 garlic cloves, minced); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Onion Powder (1 teaspoon onion powder); ¼ tsp Table Salt (1/4 teaspoon salt and fresh cracked black pepper); ½ piece Lemon (Juice of 1/2 lemon + lemon slices, for garnish); ½ cup Chicken Stock (1/2 cup (125ml) chicken stock); 1 tbsp Hot Sauce (1 tablespoon hot sauce (we used Sriracha)); ¼ tsp Red Pepper Flakes (1/4 teaspoon crushed red chili pepper flakes, optional) — optional; ½ cup Parsley (1/2 cup fresh chopped parsley)

Lemon Garlic Butter Chicken and Green Beans Skillet - Dinner (American)

30 minAmerican

Servings3

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Egg Free

Steps

1To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
2Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
4In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
5Push green beans to the side and add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!