Ingredients:
- 3 to 6 skinless, boneless chicken thighs
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter (or ghee for a paleo diet), divided
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt and freshly cracked black pepper, to taste
- Juice of 1/2 lemon + lemon slices for garnish
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (we used Sriracha)
- 1/4 teaspoon crushed red chili pepper flakes (optional)
- 1/2 cup fresh chopped parsley
DIRECTIONS:
- To prepare the Lemon Garlic Butter Chicken Thighs with Green Beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Generously season the chicken thighs with this spice mixture. Set them aside while you work on the green beans.
- Place the green beans in a microwave-safe dish with 1/2 cup (125ml) of water. Microwave for 8-10 minutes until they are nearly cooked but still crisp.
- In a large skillet over medium-low heat, melt 2 tablespoons of butter. Lay the seasoned chicken thighs in a single layer in the skillet. Cook for 5-6 minutes on each side until they are fully cooked, and a cooking thermometer reads 165°F (75°C). If the chicken browns too quickly, reduce the heat. Adjust the cooking time based on the thickness of the chicken. Transfer the chicken to a plate and set it aside.
- In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes (if using), and the pre-cooked green beans. Cook for 4 to 5 minutes, stirring regularly, until they reach your desired level of tenderness. Add lemon juice and chicken stock and simmer for a few minutes until the sauce slightly thickens.
- Push the green beans to one side of the skillet and return the cooked chicken thighs to the pan to reheat briefly. Adjust the seasoning with black pepper. Serve the Lemon Garlic Butter Chicken Thighs immediately, garnished with additional crushed chili pepper, fresh parsley, and a lemon slice if desired. Enjoy! 🍽️
