Lemon-Garlic Butter Chicken Thighs with Green Beans
Juicy chicken thighs glazed in a bright lemon-garlic butter sauce served with crisp-tender green beans, all cooked in one skillet.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred) Use skinless or boneless if preferred.
- 2 cups green beans, trimmed Asparagus or broccolini can be used similarly.
- 4 tablespoons unsalted butter Swap for ghee for nuttier flavor or dairy-free spread.
- 3 cloves garlic, minced About 1 tablespoon when minced.
- 1 piece lemon, juiced Approximately 2 tablespoons of juice; add 1 teaspoon zest for extra brightness.
- 1-2 tablespoons olive oil For searing the chicken.
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- Rub the minced garlic over the skin and under the thighs where possible.
Searing Chicken
- Heat 1–2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat until shimmering.
- Add the chicken thighs skin-side down and sear for 5–7 minutes until the skin is deeply golden and releases easily.
- Flip and sear the other side for 4–5 minutes.
Cooking Green Beans & Final Assembly
- Remove the chicken to a plate.
- Add the green beans to the skillet and sauté for 3–4 minutes, tossing to coat in the pan juices.
- Reduce heat to medium, add the butter and lemon juice to the skillet, stirring to melt the butter.
- Return the chicken thighs to the skillet, spooning sauce over each one.
Baking
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh.
- Let the chicken rest for 5 minutes before serving.
Serving
- Spoon pan sauce over the thighs and green beans and serve hot.
Notes
Store cooled chicken and beans in an airtight container for up to 3–4 days. Freezes for up to 2–3 months. Reheat gently for best results. Pro tips: Pat thighs dry before seasoning, let chicken come to room temperature before cooking, and use an instant-read thermometer for accurate doneness.