Garlic Butter Chicken Thighs with Lemon Green Beans

Ingredients

• 5 pieces Chicken Thighs (bone‑in, skin‑on, fresh)
• 1 teaspoon Paprika (smoked or sweet)
• 1 teaspoon Onion Powder
• 0.5 teaspoon Salt (kosher or sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Unsalted Butter (divided)
• 2 cloves Garlic (minced)
• 1 tablespoon Parsley (fresh preferred; dried if unavailable)
• 1 teaspoon Hot Sauce (any variety)
• 12 ounces Green Beans (trimmed)
• 0.5 cup Water (for steaming)
• 0.25 cup Chicken Broth (low‑sodium)
• 0.5 whole Lemon (juiced)
• 1 pinch Crushed Red Pepper Flakes

Instructions

1. Prepare Spice Rub

   In a mixing bowl combine paprika, onion powder, salt, and black pepper. Stir until evenly mixed.

   Time: PT2M

2. Season Chicken

   Pat the chicken thighs dry, then rub the spice mixture all over each piece, coating all sides. Set aside while you prepare the beans.

   Time: PT3M

3. Trim Green Beans

   Snap or cut off the stem ends of the green beans.

   Time: PT2M

4. Steam Green Beans

   Place the trimmed beans in a microwave‑safe bowl, add ½ cup water, cover loosely, and microwave on high for 8–10 minutes until tender‑crisp.

   Time: PT9M

5. Melt Butter and Cook Chicken

   Heat 2 tbsp butter in a skillet over medium‑low heat until foamy. Add the seasoned chicken thighs and cook 5–6 minutes per side, or until golden brown and internal temperature reaches 165°F.

   Time: PT14M

   Temperature: medium‑low heat

6. Remove Chicken

   Transfer the cooked chicken to a plate and keep warm while you finish the sauce.

   Time: PT1M

7. Sauté Green Beans with Aromatics

   In the same skillet add the steamed green beans, minced garlic, parsley, and hot sauce. Sauté for about 3 minutes, stirring constantly.

   Time: PT3M

   Temperature: medium heat

8. Add Broth, Lemon Juice, and Red Pepper

   Pour in the chicken broth, squeeze the juice of half a lemon, and add a pinch of crushed red pepper flakes. Simmer for 3 minutes, allowing the sauce to thicken slightly.

   Time: PT3M

   Temperature: medium heat

9. Reheat Chicken and Combine

   Return the chicken thighs to the skillet, nestling them among the beans. Cook for another 2 minutes, turning once, until the chicken is reheated and coated with the sauce.

   Time: PT2M

   Temperature: medium heat

10. Garnish and Serve

    Transfer everything to a serving platter, garnish with extra fresh parsley and lemon wedges. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

8g

Fat

22g

Fiber

3g