Lemon Garlic Butter Chicken and Green Beans Skillet

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 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.

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.

Ingredients

• 4 count Chicken thighsskinless, boneless · Source says 3–6 thighs; three chosen for its three-serving yield.
• 1 ⅓ lb Green beanstrimmed
• 4 tbsp Butterdivided or · ghee for paleo diet
• 5 ⅓ clove Garlicminced
• 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.
• 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
• ⅔ cup Waterfor microwave steaming · Cooking medium explicitly quantified by the source method; scale with the green-bean batch.

Before you start

• Stovetop
• Pans
• Microwave

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.

Cook

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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

• 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.