Description
A one-skillet dish featuring juicy chicken thighs and crisp-tender green beans in a rich lemon-garlic butter sauce—quick, low-carb, and full of flavor.
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)
Instructions
- Heat a large skillet with a lid over medium heat. Pour in ¼ cup chicken broth and add the green beans. Cover and steam for 5 minutes, then uncover and cook another 2–3 minutes until the liquid evaporates. Transfer the beans to a bowl and set aside.
- In a small bowl, whisk together 1 tsp salt, pepper, garlic powder, and smoked paprika. Pat the chicken dry and season both sides with the spice blend.
- Add oil to the skillet and heat until shimmering. 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). Transfer the chicken to the bowl with the green beans.
- Reduce the heat to medium and deglaze the skillet with the remaining ¼ cup chicken broth, scraping up the browned bits.
- Stir in the garlic, lemon juice, ¼ tsp salt, and red pepper flakes if using. Let simmer until reduced by half, about 2–3 minutes. Add the butter and cook another 1–2 minutes.
- Return the chicken and beans to the pan and gently toss to coat and reheat for 2–3 minutes.
- Serve garnished with lemon slices, parsley or dill, and a sprinkle of red pepper flakes if desired.
Notes
- Use boneless chicken breasts or tenders as an alternative to thighs—adjust cook time accordingly.
- Frozen green beans work if thawed and sautéed.
- Swap green beans with asparagus, broccoli, or snap peas for variety.
- Use dairy-free butter or ghee for a dairy-free option.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 portion (based on 6 servings)
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
