Description
Juicy chicken thighs and tender green beans cooked together in a bright lemon garlic butter sauce. This easy one-pan dinner is ready in 30 minutes.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2.5 pounds)
- 1.5 pounds fresh green beans, trimmed
- 6 cloves garlic, minced
- 4 tablespoons butter, divided
- 2 lemons, juiced (about 1/4 cup)
- 1 lemon, zested
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Pat chicken thighs dry and season with 3/4 teaspoon salt, pepper, oregano, paprika, and thyme. Let sit 15-20 minutes at room temperature.
- 2. Heat olive oil in large skillet over medium-high heat. Sear chicken skin-side down for 6-7 minutes until golden.
- 3. Flip chicken and cook 5-6 minutes more until internal temperature reaches 165°F. Transfer to plate and tent with foil.
- 4. Reduce heat to medium, add 2 tablespoons butter to same skillet. Scrape up browned bits and add garlic, cooking 30-45 seconds.
- 5. Add green beans and remaining salt, cook 4-5 minutes until bright green and softening.
- 6. Pour in lemon juice and zest, cook 2-3 minutes more.
- 7. Return chicken to skillet, add remaining butter pieces around pan.
- 8. Sprinkle with red pepper flakes and parsley, let rest 2-3 minutes before serving.
Notes
Store leftovers up to 3 days refrigerated. Reheat gently in skillet with splash of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 35g