Ingredients
Equipment
Method
- Heat a large skillet (use one with a lid) over medium heat. Add ¼ cup chicken broth and the fresh green beans. Cover with the lid and cook for 5 minutes to steam. Remove the lid and cook another 2-3 minutes to cook out the liquid. Transfer the green beans to a bowl or a plate and set aside.
- While the green beans steam, combine 1 teaspoon salt, pepper, garlic powder and smoked paprika in a small dish.
- Pat dry the chicken thighs with paper towels and season them generously on both sides with the seasoning blend.
- Add the oil to the same skillet over medium-high heat. When it glistens, add the chicken thighs (lay them out flat) and cook for 5-7 minutes per side or until they’re done. Transfer the chicken to the plate with the green beans.
- Turn the heat to medium and iImmediately deglaze the pan with the remaining ¼ cup chicken broth. Scrape up any stuck bits.
- Add the garlic, lemon juice, ¼ teaspoon salt, and red pepper flakes. Simmer the mixture over low heat until the sauce has reduced by about half. Mix in the butter and cook another 1-2 minutes.
- Add the chicken and green beans back into the pan and gently mix them in with the sauce and let them reheat in the pan for about 2-3 minutes, if needed.
- Serve with fresh lemon slices, freshly chopped parsley or dill, and extra red pepper flakes, if desired.
Nutrition
Notes
For best results, pat chicken dry for a better sear and avoid crowding the pan. Deglaze the pan to capture all the flavorful 'fond'. Adding cold butter helps emulsify the sauce for a richer texture. This dish pairs well with rice, quinoa, or roasted potatoes. Store leftovers in an airtight container for 3-4 days and reheat gently on the stovetop. Feel free to add more vegetables, different herbs like rosemary or thyme, or increase the red pepper flakes for more heat. A splash of cream can make the sauce richer. Nutrition information is estimated based on common ingredients and serving sizes and may vary.