Looking for an easy, flavorful, and healthy dinner idea? These Lemon Garlic Butter Chicken Thighs are pan-seared to golden perfection and cooked alongside tender green beans in a rich, zesty butter sauce. This low-carb, keto-friendly recipe is perfect for busy weeknights—ready in just 25 minutes, all in one skillet!
⭐ Why You’ll Love This Recipe
- One-pan wonder: Less mess, fewer dishes!
- Quick & easy: From prep to plate in under 30 minutes.
- Healthy & low carb: Perfect for keto, paleo, or gluten-free diets.
- Customizable: Adjust the spice level or switch chicken thighs for breasts or tenders.
🛒 Ingredients
- 3–6 boneless, skinless chicken thighs
- 1 lb (450g) green beans, trimmed
- 3 tbsp butter (or ghee for paleo)
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp onion powder
- ¼ tsp salt + fresh cracked black pepper
- Juice of ½ lemon + lemon slices for garnish
- ½ cup (125ml) chicken stock
- 1 tbsp hot sauce (Sriracha recommended)
- ¼ tsp red chili pepper flakes (optional)
- ½ cup chopped fresh parsley
🔪 How to Make Lemon Garlic Butter Chicken Thighs
- Prep chicken: Pat chicken thighs dry with paper towels. Combine paprika, onion powder, salt, and pepper in a bowl and rub the mixture over the chicken.
- Pre-cook green beans: Microwave green beans in a dish with ½ cup water for 8–10 minutes until almost tender but still crisp.
- Sear chicken: Heat 2 tbsp butter in a large skillet over medium heat. Place chicken thighs (seasoned side down) and cook 5–6 minutes per side until golden brown and cooked through (internal temp should reach 165°F/75°C). Transfer chicken to a plate and cover to keep warm.
- Make garlic lemon butter sauce: Lower heat. In the same skillet, melt the remaining 1 tbsp butter. Add garlic, parsley, red chili flakes, and hot sauce. Stir for 1 minute.
- Finish green beans: Add pre-cooked green beans to the skillet and stir for 4–5 minutes. Pour in lemon juice and chicken stock. Let simmer 2–3 minutes until sauce slightly thickens.
- Bring it together: Push beans to the side, return chicken to the skillet, and spoon sauce over the top. Reheat for 1–2 minutes.
- Garnish and serve: Top with extra parsley, chili flakes, and lemon slices. Serve hot and enjoy!
💡 Tips & Variations
- Want it spicier? Add more hot sauce or chili flakes.
- Use chicken breasts or tenders if preferred—adjust cook time accordingly.
- Add crispy bacon to green beans for a smoky twist.
- Meal prep friendly: Stores well for 3 days in the fridge.
🧊 Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or skillet with a splash of water or broth to loosen the sauce.
⭐ Reader Reviews
“So quick & easy! We enjoyed all the flavors.” – Rebekah
“Even my picky husband liked it!” – Alexandra
“Delicious! Perfect for our keto meal plan.” – Brittany
“Used chicken breasts—still amazing!” – Stefanie
🍽 More One-Pan Chicken Dinners
- Garlic Butter Chicken Bites with Asparagus
- Cheesy Chicken and Broccoli Casserole
- Mediterranean Chicken Skillet with Zucchini