Lemon Garlic Butter Chicken and Green Beans Skillet
INGREDIENTS YOU NEED
- 3 – 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 + lemon slices, for garnish
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (we used Sriracha)
- 1/4 teaspoon crushed red chili pepper flakes, optional
- 1/2 cup fresh chopped parsley
DIRECTIONS
1. To make the lemon garlic butter chicken thighs 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.
2. Arrange 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.
3. Melt 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.
4. In the same skillet, lower the heat and melt the
remaining tablespoon 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.
5. 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!