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Lemon Garlic Butter Chicken Thighs and Green Beans Skillet

Lemon garlic butter chicken green beans skillet with seared chicken thighs and tender-crisp green beans glazed in a bubbling lemon-garlic butter sauce. Cook in one pan for an easy weeknight dinner with bright citrus flavor and a glossy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless skinless chicken thighs
Green beans
  • 1 lb fresh green beans Trimmed.
Butter
  • 4 tbsp unsalted butter Divided.
Garlic and lemon
  • 5 garlic cloves Minced.
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
Sauce base
  • 0.5 cup chicken broth
Seasoning
  • 1 tsp Italian seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Serving
  • 2 fresh parsley For serving.
  • 2 lemon slices For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken thighs with salt, pepper, and Italian seasoning. Heat 1 tbsp butter in a large skillet over medium-high heat and sear for 5-6 minutes per side until golden and cooked through, then remove and set aside.
Glaze the green beans
  1. Add the remaining butter and the minced garlic to the pan and cook for 1 minute, stirring until fragrant and lightly golden. Add green beans and toss to coat, then cook 3-4 minutes until bright green.
  2. Pour in the chicken broth and lemon juice, then cook for 2-3 minutes until the beans are tender-crisp and the liquid is bubbling.
Finish
  1. Return the chicken thighs to the pan and spoon the bubbling sauce over everything to coat. Finish by sprinkling with lemon zest and fresh parsley for a fresh, glossy top.

Notes

For best browning, dry the chicken thighs well before seasoning and let them rest on a plate while you build the sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over medium heat so the sauce doesn’t break. Freezing: yes, but expect softer green beans after thawing—add a quick blanch to refresh if desired. If you need a dairy-free option, swap the butter for an equal amount of a neutral plant butter and use chicken broth to keep the sauce coating.