Description
This Chicken and Green Beans Skillet recipe is a flavorful, quick, and easy one-pan meal perfect for a weeknight dinner. Juicy seasoned chicken thighs are pan-seared to golden perfection and combined with tender green beans sautéed in a garlicky, buttery sauce with a hint of heat from hot sauce and chili flakes. The dish finishes with a splash of lemon juice and fresh parsley for brightness, creating a delicious and balanced meal that’s both comforting and vibrant.
Ingredients
Scale
Chicken
- 3–6 skinless, boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- Fresh cracked black pepper, to taste
Vegetables
- 1 pound (450g) green beans, trimmed
- 4 garlic cloves, minced
- 1/2 cup fresh chopped parsley
- Lemon slices for garnish
Other Ingredients
- 3 tablespoons butter, divided (or ghee for paleo diet)
- Juice of 1/2 lemon
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (such as Sriracha)
- 1/4 teaspoon crushed red chili pepper flakes (optional)
Instructions
- Pat and Season the Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture, then combine the onion powder, paprika, salt, and pepper in a small bowl. Rub this seasoning mixture generously over the chicken thighs and set aside.
- Precook the Green Beans: Arrange the trimmed green beans in a microwave-safe dish with 1/2 cup of water. Microwave for 8-10 minutes until they are almost done but still retain a crisp texture.
- Cook the Chicken: Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. Place the seasoned chicken thighs skin side down in the skillet and cook for 5-6 minutes until golden brown. Flip and cook for another 5-6 minutes until fully cooked through (internal temperature of 165°F/75°C). Remove from the skillet and set aside.
- Sauté the Green Beans with Flavors: In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add the chopped parsley, minced garlic, hot sauce, and crushed red chili flakes if using, then add the pre-cooked green beans. Cook for 4-5 minutes, stirring regularly to combine all the flavors.
- Make the Sauce: Pour the lemon juice and chicken stock into the skillet with the green beans. Allow the sauce to reduce for a couple of minutes until it thickens slightly.
- Combine and Reheat: Push the green beans to the side of the skillet and return the cooked chicken to the pan to reheat quickly. Taste and adjust seasoning as needed.
- Serve: Serve the chicken and green beans warm, garnished with additional crushed chili pepper flakes, fresh parsley, and lemon slices if desired. Enjoy your flavorful skillet meal!
Notes
- Microwaving the green beans before sautéing helps retain their crispness while ensuring they are cooked through quickly.
- Using a cast iron skillet helps achieve a nice golden crust on the chicken for added flavor.
- You can substitute butter with ghee to make this recipe paleo-friendly.
- Adjust the amount of hot sauce and chili flakes depending on your preferred spice level.
- Make sure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
