Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 pound green beans, trimmed
- 1 tablespoon olive oil (for green beans)
- Optional: chopped fresh parsley for garnish
Instructions
- Season chicken thighs with salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 5-7 minutes per side. Remove and set aside.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in lemon juice and add butter, stirring until melted. Return chicken to the skillet, spooning sauce over the top. Simmer for 10 minutes until chicken is cooked through.
- In a separate pan, heat 1 tablespoon olive oil over medium heat. Add green beans and sauté for 5-7 minutes until tender-crisp. Season with salt, pepper, and lemon zest.
- Serve chicken thighs topped with lemon garlic sauce alongside green beans. Garnish with fresh parsley if desired.
Notes
- You can use boneless chicken thighs for quicker cooking.
- Adjust lemon juice and zest according to your taste preferences.
- Serve with rice or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh with green beans
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg