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
Scale
Chicken and Seasoning
- 4-5 chicken thighs, boneless and skinless
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Vegetables
- 12 ounces fresh green beans
Sauce and Cooking
- 1/2 cup chicken broth, divided
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons minced garlic (about 4 cloves)
- 1 lemon, juiced
- 1/2 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 1/4 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 1/4 cup chicken broth, scraping up any browned bits. Add minced garlic, lemon juice, 1/4 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
