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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. One-pan skillet chicken thighs dinner with bright citrus flavor and a silky pan sauce.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken thighs with salt, pepper, and Italian seasoning. Pat lightly so the seasoning sticks.
  2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side until golden and cooked through, then remove and set aside.
Glaze green beans and build the lemon-garlic butter sauce
  1. Add the remaining butter and garlic to the pan and cook for 1 minute. Stir until fragrant and lightly golden at the edges.
  2. Add the trimmed fresh green beans and toss to coat. Cook 3-4 minutes until bright green and beginning to tender-crisp.
  3. Pour in the chicken broth and lemon juice, then cook for 2-3 minutes. Let the sauce bubble so the beans finish tender-crisp.
  4. Return the chicken thighs to the pan and spoon the sauce over everything. Simmer briefly just to rewarm the chicken.
  5. Finish by sprinkling lemon zest and fresh parsley over the skillet. Serve immediately with lemon slices.

Notes

For the best sear, dry the chicken thighs well before seasoning and don’t move them while they cook per side. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the green beans lose their crisp texture. For a lighter option, use half butter or a light butter substitute while keeping the same lemon and garlic measurements.