Lemon Garlic Butter Chicken Thighs
A quick and flavorful weeknight meal featuring crispy skin-on chicken thighs seared in a glossy lemon garlic butter sauce, served with tender green beans.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, skin-on (about 1.5–2 lb total) Boneless thighs may be used; reduce cooking time slightly.
- 2 cups green beans, trimmed Substitute asparagus or snap peas if desired.
- 2 tablespoons butter Ghee or olive oil can be used for dairy-free.
- 3 cloves garlic, minced Alternatively, use 1½ teaspoons garlic paste.
- 1 piece lemon Juice of 1 lemon (about 2 tablespoons).
- Salt and pepper, to taste Adjust according to preference.
- Fresh parsley for garnish (optional) Add for a fresh touch.
Instructions
Preparation
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat a large skillet over medium heat and add the butter. Once foaming, add the thighs skin-side down.
Cooking
- Sear the chicken without moving it for 5–7 minutes until the skin is deep golden and crisp. Flip and sear the second side for 5–7 minutes.
- Reduce heat to medium-low. Push the thighs to the side, add the minced garlic to the butter and cook for 30–45 seconds until fragrant. Do not let it brown.
- Nestle the green beans around the chicken. Squeeze the lemon juice evenly over the pan. Stir the beans once to coat in butter.
- Cover the skillet and simmer for another 5–10 minutes, until the chicken reaches 165°F (74°C) and the green beans are tender-crisp. Thicker thighs may take longer.
- Remove the cover, baste the thighs with pan juices, and let them rest for 3–5 minutes. Garnish with chopped parsley if desired and serve hot.
Notes
Tips: Use a heavy skillet (cast iron is ideal) for even heat. Lower heat and add a splash of water or chicken stock to prevent the butter from browning too quickly. Store leftovers in an airtight container; refrigerate for 3–4 days or freeze for up to 2 months. Reheat gently.