Name: Lemon Garlic Butter Chicken and Green Beans Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup chicken broth, divided; 12 oz fresh green beans, trimmed; 1–1¼ tsp salt, divided; ½ tsp black pepper; 1 tsp garlic powder; ½ tsp smoked paprika; 2 Tbsp olive oil (or avocado oil); 4–6 boneless, skinless chicken thighs; 2 tsp minced garlic (about 4 cloves); Juice of 1 lemon; ½ tsp red pepper flakes (optional); 3 Tbsp butter; Garnishes: lemon slices, fresh parsley or dill, extra pepper flakes (optional)

A bright, buttery skillet dinner that brings juicy chicken thighs and crisp-tender green beans together in a luscious lemon-garlic sauce—all in just one pan and about 30 minutes total. Lemon Garlic Butter Chicken and Green Beans Skillet

Why You’ll Love This Recipe

I love how this dish comes together quickly and cleanly—with minimal dishes and maximum flavor. The chicken thighs get a golden-crisp sear, the green beans steam to perfection in the same pan, and everything is coated in a rich lemon-garlic butter sauce that feels both comforting and fresh. It’s low-carb, flavor-packed, and perfect for busy weeknights when I want something satisfying without much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup chicken broth, divided
12 oz fresh green beans, trimmed
1–1¼ tsp salt, divided
½ tsp black pepper
1 tsp garlic powder
½ tsp smoked paprika
2 Tbsp olive oil (or avocado oil)
4–6 boneless, skinless chicken thighs
2 tsp minced garlic (about 4 cloves)
Juice of 1 lemon
½ tsp red pepper flakes (optional)
3 Tbsp butter
Garnishes: lemon slices, fresh parsley or dill, extra pepper flakes (optional)

Directions

I heat a large skillet with a lid over medium heat. I pour in ¼ cup chicken broth and add the green beans. I cover and steam for 5 minutes, then remove the lid and cook another 2–3 minutes until the liquid evaporates. I transfer the beans to a bowl and set them aside.
In a small bowl, I whisk together 1 tsp salt, pepper, garlic powder, and smoked paprika. I pat the chicken dry and season both sides with the spice blend.
I add oil to the skillet and heat it until shimmering. I lay the chicken flat and cook over medium-high for about 5–7 minutes per side until golden and cooked through (165°F internal temperature). I transfer the chicken to the bowl with the green beans.
I reduce the heat to medium and deglaze the skillet with the remaining ¼ cup chicken broth, scraping up the browned bits.
I stir in the garlic, lemon juice, ¼ tsp salt, and red pepper flakes if using. I let it simmer until reduced by half, about 2–3 minutes. I add the butter and cook another 1–2 minutes.
I return the chicken and beans to the pan and gently toss to coat and reheat for 2–3 minutes.
I serve it garnished with lemon slices, parsley or dill, and a sprinkle of red pepper flakes if desired.

Servings and timing

Servings: 4–6
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

For a spicier twist, I add more red pepper flakes or swirl in a tablespoon of sriracha.
I’ve used boneless chicken breasts or tenders instead of thighs—just adjust the cooking time accordingly.
When I want variety, I swap green beans for asparagus, broccoli, or snap peas.
Fresh dill, basil, or thyme can replace parsley for a different herbaceous touch.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm it gently in a skillet over medium heat, stirring occasionally. If I use the microwave, I add a splash of water or broth to maintain the sauce’s texture.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I’ve used boneless, skinless chicken breasts or tenders. They work well; I just keep an eye on them so they don’t overcook.

Are frozen green beans okay?

Frozen green beans are fine. I thaw and drain them first, then sauté instead of steaming—they might need a bit more time to cook through.

How do I know when chicken is done?

I use an instant-read thermometer to check. The chicken is ready when it reaches an internal temperature of 165°F.

Can I prep this ahead?

Yes, I can prep by trimming the beans and seasoning the chicken in advance. Then everything cooks quickly when it’s time for dinner.

Can I make this dairy-free?

Absolutely. I substitute the butter with a dairy-free option like olive oil or ghee for a similar rich taste.

Conclusion

This one-skillet lemon garlic butter chicken with green beans is one of my favorite quick meals. It’s flavorful, wholesome, and incredibly easy to throw together. I love how it feels both comforting and vibrant—perfect for any night of the week.