# Lemon Garlic Butter Chicken and Green Beans Skillet 4 portions · US measures · unverified · 10 min publisher preparation · 30 min Lemon Garlic Butter Chicken and Green Beans Skillet, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
4 count Chicken thighsskinless, boneless · Source says 3–6 thighs; three chosen for its three-serving yield.	Season thighs; sear 5–6 min per side over medium-low to 165°F		Return chicken to bean sauce; reheat and serve
1 ⅓ tsp Paprika
1 ⅓ tsp Onion powder
⅓ tsp Salt and fresh cracked black pepperSource combines salt and pepper under one amount; their separate amounts are unspecified.
2 ⅔ tbsp Butterdivided or · ghee for paleo diet
1 ⅓ lb Green beanstrimmed	Microwave green beans 8–10 min with water	Cook beans in garlic butter 4–5 min; add stock/lemon and reduce
⅔ cup Waterfor microwave steaming · Cooking medium explicitly quantified by the source method; scale with the green-bean batch.
1 ⅓ tbsp Butterdivided or · ghee for paleo diet
5 ⅓ clove Garlicminced
⅔ count Lemonjuice · lemon slices for garnish
⅔ cup Chicken stock
1 ⅓ tbsp Hot saucewe used Sriracha
⅓ tsp Crushed red chili pepper flakesoptional
⅔ cup Fresh chopped parsley

## Ingredients - 4 count Chicken thighs — skinless, boneless. Source says 3–6 thighs; three chosen for its three-serving yield. - 1 ⅓ lb Green beans — trimmed - 4 tbsp Butter — divided or. ghee for paleo diet - 5 ⅓ clove Garlic — minced - 1 ⅓ tsp Paprika - 1 ⅓ tsp Onion powder - ⅓ tsp Salt and fresh cracked black pepper. Source combines salt and pepper under one amount; their separate amounts are unspecified. - ⅔ count Lemon — juice. lemon slices for garnish - ⅔ cup Chicken stock - 1 ⅓ tbsp Hot sauce. we used Sriracha - ⅓ tsp Crushed red chili pepper flakes — optional - ⅔ cup Fresh chopped parsley - ⅔ cup Water — for microwave steaming. Cooking medium explicitly quantified by the source method; scale with the green-bean batch. ## Equipment - Stovetop - Pans - Microwave ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Dry chicken thighs. Mix paprika, onion powder, salt and pepper; coat the chicken. 2. **Step 2.** Place green beans and the measured steaming water in a microwave-safe dish. Microwave 8–10 minutes, leaving beans slightly crisp. 3. **Step 3.** Melt two-thirds of the butter in a cast-iron skillet over medium-low heat. Cook thighs 5–6 minutes per side, lowering heat if needed, until the thickest portion reaches 165°F. Set aside. 4. **Step 4.** Lower heat and melt the remaining butter. Stir in parsley, garlic, hot sauce, optional chili flakes and the green beans; cook 4–5 minutes. Add lemon juice and stock, reducing for a few minutes. 5. **Step 5.** Return chicken to the pan and warm through. Serve with the source lemon garnish if available. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Source gives 3–6 thighs for three servings; this adaptation chooses three thighs, the lower value. Thigh size is unspecified. - Lemon garnish has no count. - Source microwave instruction specifies 1/2 cup water for its original three-portion batch. This cooking medium is included and scaled with the ingredients. - Ingredient quantities are scaled from 3 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Lemon Garlic Butter Chicken and Green Beans Skillet](https://www.eatwell101.com/lemon-garlic-butter-thighs-and-green-beans-skillet) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-lemon-garlic-butter-chicken-and-green-beans-skillet/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.