🍽️ Lemon Garlic Butter Chicken and Green Beans
🕒 Prep Time: 10 mins
🍳 Cook Time: 20–25 mins
🍽️ Serves: 4
📝 Ingredients
For the chicken:
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4 boneless, skinless chicken breasts or thighs
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Salt and pepper, to taste
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1 tsp paprika
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1 tsp garlic powder
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2 tbsp olive oil
For the lemon garlic butter sauce:
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3 tbsp unsalted butter
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4 cloves garlic, minced
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Juice of 1 lemon (about 2–3 tbsp)
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Zest of 1 lemon
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½ tsp red pepper flakes (optional, for a kick)
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½ cup chicken broth (or white wine)
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1 tbsp fresh parsley, chopped
For the green beans:
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300–400g (10–14 oz) fresh green beans, trimmed
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Salt to taste
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1 tbsp butter or olive oil
👩🍳 Instructions
1. Season the Chicken
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Pat chicken dry. Season both sides with salt, pepper, paprika, and garlic powder.
2. Cook the Chicken
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Heat 2 tbsp olive oil in a large skillet over medium heat.
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Cook chicken for 5–6 minutes per side, or until golden and cooked through (internal temp: 165°F / 74°C).
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Remove and set aside.
3. Cook the Green Beans
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In the same skillet, add a little butter or olive oil.
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Toss in green beans with a pinch of salt.
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Sauté for 4–5 minutes until just tender but still crisp. Set aside.
4. Make the Lemon Garlic Butter Sauce
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In the same pan, melt 3 tbsp butter.
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Add minced garlic and sauté for 1 minute until fragrant.
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Stir in lemon juice, lemon zest, and chicken broth (or wine).
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Let simmer for 2–3 minutes to slightly reduce.
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Add red pepper flakes if using.
5. Combine & Serve
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Return chicken and green beans to the skillet.
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Spoon sauce over everything.
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Garnish with fresh parsley and extra lemon slices if desired.
🍽️ Serving Suggestions
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Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
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Add cherry tomatoes or baby potatoes for more variety.
💡 Tips
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Want it creamy? Add a splash of cream or a spoon of cream cheese to the sauce.
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Use chicken thighs for extra juicy results.
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Don’t skip the lemon zest – it adds brightness and flavor!