Description
A quick and comforting one-pan dinner featuring crispy chicken thighs, bright lemon, and tender green beans cooked in a rich garlic butter sauce.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs (Use bone-in for extra juiciness.)
- 1 lb Fresh green beans (Trimmed.)
- 4 tbsp Unsalted butter (So you can control seasoning.)
- 3 cloves Garlic (Fresh, minced.)
- 1 zest Lemon
- 1 tbsp Lemon juice
- 1 cup Chicken broth
- 2 tbsp Olive oil (For searing.)
- to taste Salt
- to taste Black pepper
- 1/4 tsp Red pepper flakes (Optional.)
- for garnish Fresh parsley or chives
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper. Zest the lemon, then cut it and set aside the juice. Trim green beans.
Cooking
- Heat olive oil in a large skillet over medium-high. When it shimmers, sear the chicken until golden on both sides. Don’t crowd the pan. Move to a plate.
- Drop heat to medium. Add a small knob of butter and the green beans. Sauté 2 to 3 minutes until bright green with some seared spots.
- Add garlic and cook 30 seconds until fragrant. Pour in a splash of broth to deglaze, scraping up the browned bits.
- Stir in remaining butter, lemon zest, and lemon juice. Add red pepper flakes if you like a little heat.
- Return chicken to the skillet and spoon sauce over the top. Simmer gently 3 to 6 minutes until chicken reaches 165°F and beans are crisp-tender.
- Kill the heat. Taste and adjust salt, pepper, and lemon. Finish with herbs. Serve from the skillet.
Notes
For a dairy-free version, use olive oil instead of butter. If using bone-in thighs, sear skin-side down first and expect extra cooking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food