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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 dinner with bright citrus flavor and quick weeknight timing.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, and Italian seasoning.
  2. Heat 1 tablespoon butter in a large skillet over medium-high heat and sear the chicken thighs for 5-6 minutes per side until golden and cooked through; remove and set aside.
Glaze with lemon-garlic butter and cook the beans
  1. Add the remaining butter and the minced garlic to the pan and cook for 1 minute.
  2. Add the green beans and toss to coat; cook for 3-4 minutes until bright green.
  3. Pour in the chicken broth and fresh lemon juice and cook for 2-3 minutes until the beans are tender-crisp.
  4. Return the chicken thighs to the pan and spoon the sauce over everything.
Finish and serve
  1. Sprinkle lemon zest and fresh parsley over the skillet to finish, then serve with lemon slices.

Notes

For maximum browning, pat the chicken thighs dry before seasoning and avoid moving them for the first half of each side. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through (beans may soften). Freezing isn’t recommended because the green beans can lose their tender-crisp texture. For a dairy-light swap, use a plant-based butter in the same amount.