Go Back
Olivia

Lemon Garlic Butter Chicken and Green Beans Skillet

This one-pan Lemon Garlic Butter Chicken and Green Beans Skillet brings bold, fresh flavor straight to your table. Tender chicken seared to golden perfection, sautéed green beans, and a bright buttery garlic sauce make this the ultimate quick dinner recipe. It's healthy, low carb, and weeknight-approved!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1½ lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ cup low-sodium chicken broth
  • 1 lb fresh green beans trimmed
Optional Add-ins
  • Pinch of red pepper flakes for heat
  • Fresh thyme or parsley for garnish
  • A splash of white wine instead of broth
  • Parmesan shavings for extra richness

Method
 

Season & Sear
  1. Pat your chicken thighs dry and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
Make the Butter Sauce
  1. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in lemon juice, zest, and chicken broth. Let it simmer for 2–3 minutes.
Cook the Green Beans
  1. Toss in the trimmed green beans, stir to coat, and cover the skillet. Cook for about 5–7 minutes until the beans are just tender but still crisp.
Bring It All Together
  1. Return the chicken to the skillet. Spoon some sauce over the top and cook everything together for 2–3 more minutes to reheat and combine flavors.
Garnish & Serve
  1. Sprinkle fresh herbs and a few red pepper flakes if you like a little heat. Serve right out of the skillet — rustic and satisfying.

Notes

Lemon Garlic Butter Chicken and Green Beans Skillet – Helpful Tips

Cooking Tips & Techniques
  • Sear for flavor: Get that skillet hot and sear the chicken until golden-brown. That crust adds major flavor!
  • Trim your green beans: Snip off both ends and keep them whole for a nice bite. Don’t overcook—tender-crisp is the sweet spot.
  • Layer the flavor: Sauté garlic in the butter before adding chicken back in. Let the lemon juice deglaze the pan—those little browned bits = flavor bombs.
  • Use chicken thighs for juiciness: Boneless, skinless chicken thighs stay moist and pack in more flavor than breasts.
  • Let it rest: After cooking, let the chicken sit for a couple of minutes so juices redistribute—moist, tender bites every time.
Serving Suggestions
  • Pair it with mashed potatoes, cauliflower rice, or a crusty baguette to soak up that buttery lemon sauce.
  • Add a side of roasted baby potatoes or wild rice for a heartier meal.
  • Sprinkle with grated parmesan and fresh herbs like parsley or thyme just before serving.
  • Serve family-style right from the skillet—rustic, casual, and irresistible.
Make-Ahead & Storage
  • Make-ahead: Marinate the chicken in lemon, garlic, and herbs up to 12 hours ahead for deeper flavor.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Warm it in a skillet over medium-low with a splash of broth or water to loosen the sauce.
  • Freezing: Freeze chicken and green beans separately for best texture. Reheat gently to avoid mushy beans.
Tasty Variations to Try
  • Add Heat: Toss in red pepper flakes or a splash of hot sauce for a spicy lemon-garlic kick.
  • Creamy Twist: Stir in a splash of heavy cream or a dollop of cream cheese at the end for a luscious sauce.
  • Herb Explosion: Mix it up with rosemary, dill, or tarragon instead of parsley or thyme.
  • Swap the Veg: Use asparagus, broccoli, or zucchini if green beans aren’t in season.
  • Mediterranean Style: Add sun-dried tomatoes, kalamata olives, and a few crumbles of feta for a bright, briny version.