One Pan Lemon Garlic Butter Chicken and Green Beans - Easy Chicken & Veggies

Ingredients

• 4 pieces Boneless Skinless Chicken Thighs (about 1.5 lbs, trimmed)
• 4 slices Bacon (thick cut preferred)
• 12 oz Green Beans (trimmed)
• 1 medium Onion (minced)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1/2 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 3 tbsp Unsalted Butter (divided; 1 tbsp for bacon, 2 tbsp for chicken and sauce)
• 1/2 cup Chicken Broth
• 1 tbsp Sriracha (or any hot sauce)
• 1/4 tsp Lemon Zest (freshly grated)
• 1 tbsp Lemon Juice (juice of half a lemon)
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Honey
• 1 sheet Plastic Wrap (for covering seasoned chicken)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then season both sides generously with garlic powder, onion powder, paprika, oregano, salt, and black pepper. Cover with plastic wrap and set aside.

   Time: PT5M

2. Render the Bacon

   Heat the cast‑iron skillet over medium heat. Add the bacon slices and cook until the fat is rendered and the bacon is golden brown, about 7 minutes. Transfer to a plate and set aside.

   Time: PT7M

3. Sear the Chicken

   Add 1 tbsp butter to the hot skillet. Place the seasoned chicken thighs in the pan and cook 5‑6 minutes on the first side, then flip and cook another 5‑6 minutes until golden brown. If browning occurs too quickly, lower the heat. Use a meat thermometer to ensure the internal temperature reaches 165°F.

   Time: PT12M

4. Rest the Chicken

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

   Time: PT2M

5. Deglaze with Butter

   Add another 1 tbsp butter to the same skillet, scraping up the browned bits (fond) with a spatula. These bits add deep flavor to the sauce.

   Time: PT2M

6. Sauté Green Beans and Onion

   Add the trimmed green beans and minced onion to the skillet. Season with a pinch of salt and black pepper. Cook over medium heat, stirring occasionally, for about 5 minutes until the beans are tender‑crisp and the onion is caramelized.

   Time: PT5M

7. Add Garlic

   Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

   Time: PT30S

8. Build the Sauce

   Pour in the chicken broth, add sriracha, lemon zest, lemon juice, and chopped parsley. Reduce heat to medium‑low and let the mixture simmer for 5 minutes, allowing the sauce to thicken and the flavors to meld.

   Time: PT5M

9. Finish Sauce with Honey and Bacon

   Stir in 1 tsp honey (just to balance the lemon’s acidity) and crumble the cooked bacon into the pan. Mix everything together.

   Time: PT2M

10. Re‑heat Chicken and Combine

    Push the green beans to one side of the skillet, place the chicken thighs on the other side, drizzle any remaining pan drippings over everything, cover with the lid and heat on low for 2 minutes until the chicken is warmed through.

    Time: PT2M

11. Garnish and Serve

    Sprinkle the remaining crispy bacon, fresh parsley, and thin lemon slices over the top. Serve immediately with baked sweet potatoes or rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

3 g