lemon garlic butter chicken and green beans skillet

Ingredients

• ½ cup chicken broth, divided
• 12 ounces fresh green beans
• 1-¼ teaspoons salt, divided
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil or avocado oil
• 4-5 chicken thighs, boneless and skinless
• 2 teaspoons minced garlic (about 4 cloves)
• 1 lemon, juiced
• ½ teaspoon red pepper flakes
• 3 tablespoons butter
• garnishes like fresh parsley, fresh dill, lemon slices, red pepper flakes (optional)

Instructions

1. Heat a large skillet (use one with a lid) over medium heat. Add ¼ cup chicken broth and the fresh green beans. Cover with the lid and cook for 5 minutes to steam. Remove the lid and cook another 2-3 minutes to cook out the liquid. Transfer the green beans to a bowl or a plate and set aside.
2. While the green beans steam, combine 1 teaspoon salt, pepper, garlic powder and smoked paprika in a small dish.
3. Pat dry the chicken thighs with paper towels and season them generously on both sides with the seasoning blend.
4. Add the oil to the same skillet over medium-high heat. When it glistens, add the chicken thighs (lay them out flat) and cook for 5-7 minutes per side or until they’re done. Transfer the chicken to the plate with the green beans.
5. Turn the heat to medium and immediately deglaze the pan with the remaining ¼ cup chicken broth. Scrape up any stuck bits.
6. Add the garlic, lemon juice, ¼  teaspoon salt, and red pepper flakes. Simmer the mixture over low heat until the sauce has reduced by about half. Mix in the butter and cook another 1-2 minutes.
7. Add the chicken and green beans back into the pan and gently mix them in with the sauce and let them reheat in the pan for about 2-3 minutes, if needed.
8. Serve with fresh lemon slices, freshly chopped parsley or dill, and extra red pepper flakes, if desired.

Notes

Boneless and skinless chicken thighs should get a nice, crispy crust when pan fried. Make sure to pat dry the chicken well to get a crispy exterior. Spread out the chicken thighs in the pan so they are flat- they will cook quickly this way.

The chicken is done when the internal temperature is 165°F when measured with an instant-read thermometer.

Minced garlic from a jar is fine in a pinch, but fresh garlic will give you the most fragrant and flavourful sauce.  (stemandspoon)