There’s something incredibly satisfying about a meal that blends zesty brightness, buttery richness, and fresh veggies all in one pan. The Lemon Garlic Butter Chicken with Green Beans Recipe does exactly that—it’s simple, packed with flavor, and perfect for a cozy dinner that feels a little special.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Lemon Garlic Butter Chicken with Green Beans Recipe
- Top Tip
- How to Serve Lemon Garlic Butter Chicken with Green Beans Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Lemon Garlic Butter Chicken with Green Beans Recipe
Why You'll Love This Recipe
I’ve made this Lemon Garlic Butter Chicken with Green Beans Recipe countless times, especially when I want a fuss-free dinner that still impresses. The way the lemon and garlic cut through the buttery sauce while the green beans stay crisp has me hooked every time.
- One-Skillet Magic: Everything cooks in one pan, making cleanup a breeze—who doesn’t want that?
- Bright, Bold Flavors: Lemon and garlic team up perfectly with butter and spices for a sauce that’s simply addictive.
- Healthy and Low-Carb: With lean chicken thighs and fresh green beans, it’s a wholesome meal that keeps it light yet satisfying.
- Quick Weeknight Winner: From pan to plate in about 30 minutes, so you can have dinner ready without stress.
Ingredients & Why They Work
The ingredients here come together like a dream. The chicken thighs stay juicy thanks to the seasoning and cooking method, while the green beans are perfectly steamed before mixing in. Each item plays its part in building layers of flavor and texture.
- Chicken broth: Used for steaming and deglazing, it adds moisture and depth without overpowering.
- Fresh green beans: Crisp-tender is the goal—make sure they’re fresh and bright green for best results.
- Salt and pepper: Essential for seasoning, with salt helping to draw out flavors.
- Garlic powder: A subtle boost of garlic that blends seamlessly into the seasoning mix.
- Smoked paprika: Adds a warm, smoky note that gives the dish a mild complexity.
- Olive oil or avocado oil: Great for searing chicken, these oils handle heat well and add richness.
- Boneless, skinless chicken thighs: Juicy and tender, thighs hold up beautifully to searing and simmering.
- Minced garlic (fresh): For that punch of garlic in the pan sauce—fresh really makes a difference.
- Lemon juice: The star of this dish, lending brightness and balancing the butter’s richness.
- Red pepper flakes: Adds a touch of heat that livens up the flavors.
- Butter: Enriches the sauce, making it luscious and silky.
- Fresh parsley, dill, lemon slices, red pepper flakes (optional): Gorgeous garnishes that add freshness and visual appeal.
Make It Your Way
I love tweaking this Lemon Garlic Butter Chicken with Green Beans Recipe depending on the season or who I’m cooking for. Sometimes I add a pinch more red pepper flakes when I want it spicy, or swap green beans for asparagus in spring. Feel free to make it your own.
- Variation: I once added toasted almonds on top for added crunch—totally recommend if you like texture contrasts!
- Gluten-Free: This recipe is naturally gluten-free, so it’s great to share with friends who have dietary restrictions.
- Keto-Friendly: The low-carb profile makes it a go-to when I’m watching my carbs but want something tasty and filling.
- Seasonal Swap: Try swapping green beans with broccolini or snap peas depending on what’s fresh at the market.
Step-by-Step: How I Make Lemon Garlic Butter Chicken with Green Beans Recipe
Step 1: Steam the Green Beans Just Right
Start by heating your skillet over medium heat with ¼ cup of chicken broth and fresh green beans. Cover it with a lid and let them steam for about 5 minutes. This keeps the beans bright, tender, and still crisp—don’t rush this! Then remove the lid and cook for another 2–3 minutes to evaporate any excess liquid. Set the beans aside while you focus on the chicken.
Step 2: Season and Sear the Chicken
Mix salt, pepper, garlic powder, and smoked paprika together and generously season the chicken thighs on both sides. Patting the chicken dry beforehand helps you get that golden crust when searing. Heat oil in the same skillet over medium-high heat until shimmering. Lay the chicken flat and cook for about 5–7 minutes per side, until fully cooked and beautifully browned. Then transfer it to the plate with the green beans.
Step 3: Make That Luscious Lemon Garlic Butter Sauce
Turn the heat to medium and pour in the remaining ¼ cup chicken broth to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom. This is flavor gold! Stir in minced garlic, lemon juice, a pinch of salt, and red pepper flakes. Simmer gently until the sauce thickens and reduces by about half. Then, whisk in the butter for a silky finish that will have you wanting to spoon it all over everything.
Step 4: Bring It All Together
Return the chicken and green beans to the pan and gently toss to coat everything in the buttery lemon sauce. Let them warm through together for a couple of minutes so the flavors meld. This step makes the whole dish shine.
Top Tip
From my kitchen to yours, these little tricks have saved many meals and made this recipe a consistent favorite.
- Pat Dry for Perfect Sear: Dry your chicken thighs really well before seasoning and cooking. Moisture is the enemy of a golden crust!
- Don’t Skip Deglazing: Those browned bits are packed with flavor—scrape them up and let them infuse your sauce.
- Simmer Gently: Keep that sauce simmer low and slow so it reduces nicely without burning or separating.
- Use a Lid for Steaming: Covering the green beans traps steam for even cooking and keeps them vibrant and crisp.
How to Serve Lemon Garlic Butter Chicken with Green Beans Recipe
Garnishes
I always finish this dish with a sprinkle of fresh parsley and a few thin lemon slices. Sometimes I toss on a dash of red pepper flakes for a pop of color and a little heat. Using fresh dill instead of parsley is another lovely option if you want a softer, herbal note.
Side Dishes
Since the chicken and green beans are flavorful and filling, I usually keep sides simple—a light quinoa salad or garlic mashed cauliflower works beautifully. On days I want more carbs, I grab some crusty bread to soak up the lemon butter sauce. It’s heavenly!
Creative Ways to Present
For a dinner party, I’ve served this recipe in individual cast iron skillets with a lemon wedge on the side. It looks stunning and makes each guest feel special. Garnish with edible flowers or microgreens for an extra flair. Trust me, presentation does elevate the experience.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge for up to 3 days. The green beans keep their crunch, and the chicken stays juicy if you let it cool properly before sealing. Reheat gently to preserve the sauce’s creaminess.
Freezing
This recipe freezes well but I recommend freezing the chicken and sauce separately from the green beans to maintain texture. When thawing, warm the chicken and sauce slowly, then add freshly steamed green beans for the best freshness.
Reheating
I reheat leftovers in a skillet over low-medium heat with a splash of chicken broth or water to loosen the sauce. Stir gently to warm everything evenly without drying out the chicken or turning the green beans mushy.
Frequently Asked Questions:
Yes! Boneless, skinless chicken breasts work fine but they cook faster and can dry out more easily. I recommend pounding them to an even thickness and watching them closely as you cook, adjusting the time as needed.
You can use frozen green beans in a pinch, but fresh ones have better texture and flavor after steaming. If using frozen, you might want to reduce steaming time slightly and pat them dry before adding to avoid excess water in the pan.
Absolutely! Just swap the butter for a dairy-free alternative like coconut oil or a vegan butter spread. The flavor will still be wonderful with the lemon and garlic shining through.
The red pepper flakes add just a gentle warmth, not overwhelming heat. If you prefer milder flavors, you can reduce or omit them. For more spice, add extra flakes to taste—this recipe is flexible!
Final Thoughts
This Lemon Garlic Butter Chicken with Green Beans Recipe has become one of those dishes I turn to time and again because it’s easy, elegant, and seriously delicious. I hope you enjoy cooking it as much as I do sharing it. Nothing beats the satisfaction of a quick weeknight meal that tastes like you’ve been in the kitchen all afternoon. Give it a whirl—you won’t regret it!
Print
Lemon Garlic Butter Chicken with Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
A delicious and easy one-skillet meal featuring tender lemon garlic butter chicken thighs paired with crisp steamed green beans in a rich, savory pan sauce. This low-carb, keto-friendly dish is quick to prepare and perfect for a flavorful weeknight dinner.
Ingredients
Chicken and Seasoning
- 4-5 chicken thighs, boneless and skinless
- 1 ¼ teaspoons salt, divided
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Vegetables
- 12 ounces fresh green beans
Sauce and Cooking
- ½ cup chicken broth, divided
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons minced garlic (about 4 cloves)
- 1 lemon, juiced
- ½ teaspoon red pepper flakes
- 3 tablespoons butter
Garnishes (optional)
- fresh parsley
- fresh dill
- lemon slices
- extra red pepper flakes
Instructions
- Steam the Green Beans: Heat a large skillet with a lid over medium heat. Add ¼ cup chicken broth and the fresh green beans. Cover and cook for 5 minutes to steam the beans. Remove the lid and cook another 3 minutes to evaporate the liquid. Transfer the green beans to a plate and set aside.
- Prepare the Seasoning: In a small dish, combine 1 teaspoon salt, pepper, garlic powder, and smoked paprika to form the seasoning blend for the chicken.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with the prepared seasoning blend.
- Cook the Chicken: Add the oil to the same skillet over medium-high heat. When shimmering, add the chicken thighs in a single layer. Cook for 7 minutes on each side, or until fully cooked through and browned. Transfer the chicken to the plate with green beans.
- Make the Pan Sauce: Reduce heat to medium and deglaze the pan with the remaining ¼ cup chicken broth, scraping up any browned bits. Add minced garlic, lemon juice, ¼ teaspoon salt, and red pepper flakes. Simmer gently on low until the sauce reduces by half.
- Finish the Sauce: Stir in the butter and cook for another 2 minutes until melted and incorporated, creating a rich pan sauce.
- Combine and Reheat: Return the chicken and green beans to the skillet. Gently toss them in the sauce to coat. Heat for 2-3 minutes to warm through.
- Serve: Plate the chicken and green beans, garnishing with fresh parsley, dill, lemon slices, and additional red pepper flakes as desired.
Notes
- Use a heavy-bottomed skillet with a lid for even cooking and steaming.
- Chicken thighs provide juicier meat than breasts but breasts can be substituted if preferred.
- Adjust red pepper flakes to control spice level.
- Fresh herbs like parsley or dill elevate the flavor and presentation.
- For a dairy-free option, omit butter and use extra olive oil.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 3 g
- Sodium: 726 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 154 mg
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