Chicken thighs and green beans are cooked in one skillet for easy prep and the flavor combination is spot on. With only 25 minutes of total work, this nourishing chicken meal makes weeknight dinners a breeze.
Lemon Garlic Butter Chicken Thighs Recipe with Green Beans
Ingredients
- 3- 6 oz skinless boneless chicken thighs
- 1 pound green beans, trimmed
- 3 tablespoons organic grassfed ghee divided
- 4 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt and fresh cracked black pepper
- Juice of 1/2 lemon + lemon slices for garnish
- 1/2 cup organic chicken stock
- 1/4 teaspoon crushed red chili pepper flakes optional
- 1/2 cup fresh chopped parsley
Instructions
- To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
- Arrange green beans in a sauce pan or steamer with 1/2 cup (125ml) water. Cook until almost done but still crisp.
- Melt 2 tablespoons ghee in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
- In the same skillet, lower the heat and melt the remaining tablespoon of ghee. Add chopped parsley, garlic, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
- Push green beans to the side and add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
Notes
Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
Use boneless and skinless chicken thighs because they render less fat and cook quicker than bone-in. Plus, it is easier to rub the spice mixture deep into the chicken meat.
Season chicken thighs just before cooking to prevent drawing out moisture and drying out the meat. If you want to let it sit longer, omit the salt from the spice mixture, and add it 10 minutes before cooking.
THIS FIELD TRAINING MATERIAL (OR ADVERTISEMENT) HAS BEEN PRODUCED BY ARBONNE INDEPENDENT CONSULTANTS, AND IS NOT OFFICIAL MATERIAL PREPARED OR PROVIDED BY ARBONNE. ARBONNE MAKES NO PROMISES OR GUARANTEES THAT ANY INDEPENDENT CONSULTANT WILL BE FINANCIALLY SUCCESSFUL AS EACH INDEPENDENT CONSULTANT’S RESULTS ARE DEPENDENT ON HIS OR HER OWN SKILL AND EFFORT. ACTUAL FINANCIAL RESULTS OF ALL ARBONNE INDEPENDENT CONSULTANTS FOR THE PROCEEDING YEAR ARE CONTAINED IN ARBONNE’S INDEPENDENT CONSULTANT COMPENSATION SUMMARY, WHICH IS INCLUDED WITH THESE MATERIALS. YOU MAY ALSO VIEW THE INDEPENDENT CONSULTANT COMPENSATION SUMMARY ON ARBONNE'S OFFICIAL WEBSITE.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease