Lemon Garlic Butter Chicken and Green Beans Skillet
Prep time: 10 minutes
Cook time: 20 minutes
Yields: 3 servings
Ingredients:
3-6 skinless, boneless chicken thighs
1 pound green beans, trimmed
3 tablespoons butter or ghee, divided
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
¼ teaspoon salt and fresh cracked black pepper
Juice of ½ lemon
½ cup chicken stock
½ cup fresh chopped parsley
1 Tbl hot sauce (like Frank’s red hot original)
¼ tsp red pepper flakes (optional)
Instructions:
1. 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 ½ cup water. Cook in the microwave for 8-10 minutes until almost done but still crisp.
3. Melt 2 tablespoons butter/ghee 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 is at 165 degrees. Transfer chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon butter/ghee. Add chopped parsley, garlic, hot sauce, red pepper flakes, and precooked green beans and cook for 4-5 minutes, stirring regularly. 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.
6. Serve and enjoy!
