One-skillet lemon garlic butter chicken with green beans juicy, flavorful, and ready in 30 minutes. An easy weeknight dinner everyone loves.
One-Skillet Lemon Garlic Butter Chicken with Green Beans
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3
Skill Level: Easy
Cookware: Large skillet (cast iron works best)
If you’re craving a dinner that feels indulgent but comes together fast, this one-skillet lemon garlic butter chicken is about to become a favorite. Juicy chicken thighs are seared until golden, then bathed in a buttery garlic-lemon sauce alongside tender-crisp green beans. Everything cooks in the same pan, which means maximum flavor and minimal cleanup always a win.
This dish hits all the right notes: savory, buttery, garlicky, with a bright pop of lemon and just enough heat to keep things interesting.
Why You’ll Love This Recipe
- One pan, zero stress – Fewer dishes, more flavor
- Fast and reliable – Perfect for busy weeknights
- Bold but balanced flavors – Rich butter, fresh lemon, and aromatic garlic
- Customizable heat – Go mild or spicy depending on your mood
Ingredients
For the Chicken
- 3–6 skinless, boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
For the Skillet
- 1 lb (450 g) green beans, trimmed
- 3 tablespoons butter (or ghee for paleo)
- 4 garlic cloves, minced
- ½ cup (125 ml) chicken stock
- Juice of ½ lemon
- 1 tablespoon hot sauce (such as Sriracha)
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup fresh parsley, chopped
- Lemon slices, for garnish
Instructions
1. Prep the Chicken
Pat the chicken thighs dry with paper towels. This step is key it helps the chicken brown beautifully instead of steaming. In a small bowl, mix paprika, onion powder, salt, and black pepper. Rub the seasoning generously over both sides of the chicken and set aside.
2. Par-Cook the Green Beans
Place the green beans in a microwave-safe dish with ½ cup water. Cover loosely and microwave for 8–10 minutes, until just tender but still crisp. Drain and set aside.
3. Sear the Chicken
Heat a large skillet over medium-low heat and melt 2 tablespoons of butter. Add the seasoned chicken and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Adjust heat if the chicken browns too quickly. Transfer the chicken to a plate and keep warm.
4. Build the Sauce
Lower the heat and melt the remaining tablespoon of butter in the same skillet. Add garlic, parsley, hot sauce, and red pepper flakes. Stir until fragrant, about 30 seconds.
Add the green beans, tossing them in the buttery mixture. Pour in the chicken stock and lemon juice, then let the sauce simmer for 2–3 minutes until slightly reduced.
5. Bring It All Together
Push the green beans to one side of the skillet and return the chicken to the pan. Spoon the sauce over the chicken and let everything warm together for 1–2 minutes. Taste and adjust seasoning with extra pepper if needed.
6. Serve
Serve hot, garnished with fresh parsley, crushed red pepper flakes, and lemon slices for an extra burst of freshness.
Tips for Success
- Don’t overcrowd the pan: Cook chicken in batches if needed to get a proper sear
- Use fresh lemon juice for the brightest flavor
- Want extra sauce? Add a splash more chicken stock at the end
What to Serve With It
This dish pairs beautifully with:
- Steamed rice or quinoa
- Mashed or roasted potatoes
- Crusty bread to soak up the sauce
