A flavorful and easy-to-make dish featuring chicken thighs cooked in a lemon garlic butter sauce with fresh green beans.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
1/4 cup unsalted butter
1 lemon, zested and juiced
1 pound fresh green beans, trimmed
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper, then place them skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the butter to the skillet, allowing it to melt. Stir in the lemon zest, lemon juice, dried thyme, dried oregano, and red pepper flakes if using.
Return the chicken thighs to the skillet, skin-side up. Add the green beans around the chicken. Cover the skillet and let everything simmer for about 20-25 minutes, or until the chicken is cooked through and the green beans are tender.
Remove the skillet from heat and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
For a crispy skin, broil the chicken for an additional 2-3 minutes after cooking.
You can substitute the green beans with asparagus or broccoli for a different flavor and texture.