This easy Lemon Garlic Butter Chicken recipe is a snap to fix and cook. Chicken and green beans are cooked in one skillet for easy prep and the flavor combination is amazing. With only 25 minutes of total work, this nourishing chicken meal makes weeknight dinners a breeze.


3 – 6 skinless, boneless chicken thighs

1 pound (450g) green beans, trimmed

3 tablespoons butter, divided or (ghee for paleo diet)

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 (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

               Hungry for a healthy mid day snack? Take advantage of subscription services like KIND. You can get monthly care packages of hand selected snacks by you mailed to your house so you don’t have to worry about running low and turn back to the dark side of unhealthy snacks again!


              Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature. We 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. You can add crispy bacon to the green beans for a nice flavor. For a variant of this chicken thighs recipe, you can use chicken tenders instead of chicken thighs. They’re delicious and cook faster! Just keep an eye on it so they don’t overcook and dry up.

P.S. – If you’re feeling even more adventurous try out this healthy keto bread to substitute in for a healthier alternative to lunch sandwiches and your morning toast!

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