A delicious one-skillet meal featuring seasoned chicken thighs cooked with crisp green beans in a flavorful lemon garlic butter sauce with a hint of spice.
american
Nutrition
Provides high-quality protein from chicken, fiber and vitamins from green beans, with moderate fat content from butter and beneficial compounds from garlic and herbs.
| Calories | 507 kcal |
| Energy | 2120 kJ |
| Protein | 40 g |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 12 g |
| Cholesterol | 127 mg |
| Carbohydrate | 8 g |
| Sugars | 4 g |
| Dietary Fibre | 3 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchmain courseone potfamily friendlystovetop
Lemon Garlic Butter Chicken and Green Beans Skillet
eatwell101.com (Christina Cherrier)
3
servings
0
per serve
0
minutes
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Ingredients
Equipment
Cast iron skillet
Microwave
Paper Towels
Small bowl
Microwave-safe dish
Cooking thermometer
Plate
Instructions
1
Use a paper towel to pat the chicken thighs dry. You want to remove excess moisture so the chicken will brown properly.
2
In a small bowl, combine the spices: onion powder, paprika, salt, and pepper.
3
Rub the chicken thighs generously with the seasoning mixture. Set aside while you prepare green beans.
4
Arrange the green beans in a microwave-safe dish with 1/2 cup (125ml) water and cook in the microwave for 8-10 minutes, until almost done but still crisp.
5
Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.
6
Place the seasoned chicken thighs skin side down in the hot skillet, and cook until the skin is crispy, about 5-6 minutes, then flip the chicken thighs and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If the chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
7
In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans, and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
8
Push green beans to the side, place the chicken back in the pan with the sauce, and reheat quickly. Adjust the seasoning of the chicken with pepper.
9
Serve the lemon garlic butter chicken thighs warm, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
Lemon Garlic Butter Chicken and Green Beans Skillet
eatwell101.com (Christina Cherrier)
3
servings
0
per serve
0
minutes
A delicious one-skillet meal featuring seasoned chicken thighs cooked with crisp green beans in a flavorful lemon garlic butter sauce with a hint of spice.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Cast iron skillet
Microwave
Paper Towels
Small bowl
Microwave-safe dish
Cooking thermometer
Plate
Instructions
1
Use a paper towel to pat the chicken thighs dry. You want to remove excess moisture so the chicken will brown properly.
2
In a small bowl, combine the spices: onion powder, paprika, salt, and pepper.
3
Rub the chicken thighs generously with the seasoning mixture. Set aside while you prepare green beans.
4
Arrange the green beans in a microwave-safe dish with 1/2 cup (125ml) water and cook in the microwave for 8-10 minutes, until almost done but still crisp.
5
Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.
6
Place the seasoned chicken thighs skin side down in the hot skillet, and cook until the skin is crispy, about 5-6 minutes, then flip the chicken thighs and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If the chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
7
In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans, and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
8
Push green beans to the side, place the chicken back in the pan with the sauce, and reheat quickly. Adjust the seasoning of the chicken with pepper.
9
Serve the lemon garlic butter chicken thighs warm, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
dinnerlunchmain courseone potfamily friendlystovetop
Nutrition
Provides high-quality protein from chicken, fiber and vitamins from green beans, with moderate fat content from butter and beneficial compounds from garlic and herbs.
| Calories | 507 kcal |
| Energy | 2120 kJ |
| Protein | 40 g |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 12 g |
| Cholesterol | 127 mg |
| Carbohydrate | 8 g |
| Sugars | 4 g |
| Dietary Fibre | 3 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
