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Lemon Garlic Butter Chicken Thighs And Green Beans Skillet

Lemon garlic butter chicken green beans skillet with seared chicken thighs and tender-crisp green beans glazed in a bubbling lemon-garlic butter sauce. Bright citrus flavor coats everything in this one-pan weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
fresh green beans
  • 1 lb fresh green beans trimmed
unsalted butter
  • 4 tbsp unsalted butter divided
garlic
  • 5 clove garlic minced
fresh lemon juice
  • 3 tbsp fresh lemon juice
lemon zest
  • 1 tbsp lemon zest
chicken broth
  • 0.5 cup chicken broth
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
fresh parsley
  • 2 tbsp fresh parsley for serving
lemon slices
  • 4 lemon slices for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken thighs with salt, black pepper, and Italian seasoning. Make sure both sides are evenly coated.
  2. Heat 1 tablespoon of the unsalted butter in a large skillet over medium-high heat until melted and shimmering. Sear the chicken thighs for 5-6 minutes per side until golden and cooked through, then remove to a plate.
Cook the garlic and green beans
  1. Add the remaining unsalted butter and the minced garlic to the skillet. Cook for 1 minute, stirring, until fragrant.
  2. Add the trimmed fresh green beans and toss to coat in the garlic butter. Cook for 3-4 minutes until the beans are bright green.
Glaze and finish
  1. Pour in the chicken broth and fresh lemon juice. Cook for 2-3 minutes until the sauce is bubbling and the beans are tender-crisp.
  2. Return the chicken thighs to the skillet and spoon the lemon-garlic butter sauce over everything. Let it bubble briefly to rewarm the chicken.
  3. Finish with lemon zest and fresh parsley. Serve with lemon slices for extra brightness.

Notes

Pro tip: Use a single layer in the skillet for proper browning, and don’t move the chicken until it’s formed a crust. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat until warmed through. Freezing is not recommended because green beans can soften and lose texture. For a lower-fat swap, use half butter and half olive oil while keeping the same garlic and lemon amounts.