Description
Tender chicken thighs and crisp green beans are cooked together in a skillet with a flavorful lemon garlic butter sauce. This one-pan meal is low-carb, keto-friendly, and comes together quickly for a delicious, satisfying dinner.
Ingredients
Scale
Main Ingredients
- ½ cup chicken broth, divided
- 12 ounces fresh green beans
- 1-1/4 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
Optional Garnishes
- Fresh parsley
- Fresh dill
- Lemon slices
- Extra red pepper flakes
Instructions
- Steam the Green Beans: Heat a large skillet 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 3 minutes to evaporate the liquid. Transfer the green beans to a bowl and set aside.
- Prepare Seasoning Blend: While the green beans steam, in a small dish combine 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, and ½ teaspoon smoked paprika.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with the prepared seasoning blend.
- Cook the Chicken: Add 2 tablespoons of olive oil or avocado oil to the same skillet over medium-high heat. When the oil is hot and shimmering, add the chicken thighs flat in the skillet. Cook for 7 minutes per side, or until cooked through and nicely browned. Transfer the chicken to the plate with the green beans.
- Deglaze the Pan: Turn heat to medium and add the remaining ¼ cup chicken broth to the skillet. Scrape up any browned bits stuck to the pan using a wooden spoon.
- Make the Sauce: Add 2 teaspoons minced garlic, the juice of 1 lemon, ¼ teaspoon salt, and ½ teaspoon red pepper flakes to the skillet. Simmer the sauce over low heat until it reduces by half. Stir in 3 tablespoons butter and cook for an additional 2 minutes until the sauce thickens.
- Combine and Reheat: Return the chicken and green beans to the skillet. Gently mix them in with the sauce and let them warm through for 2-3 minutes.
- Serve: Garnish with fresh parsley, dill, lemon slices, and extra red pepper flakes if desired. Serve immediately.
Notes
- Use boneless skinless chicken thighs for tender, juicy meat that cooks evenly.
- Steaming green beans before sautéing keeps them crisp and vibrant.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Butter can be substituted with ghee or olive oil for a dairy-free version.
- This dish pairs well with cauliflower rice or a simple side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 3 g
- Sodium: 726 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 154 mg
