Ingredients
Scale
- 4 bone-in, skinless chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 1 pound green beans, trimmed
- 1 tablespoon olive oil (for green beans)
- Fresh parsley for garnish
Instructions
- Season chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- Add minced garlic to the skillet and sauté until fragrant, about 30 seconds. Pour in lemon juice, butter, and lemon zest. Stir until butter melts and sauce thickens slightly.
- Meanwhile, in a separate skillet, toss green beans with olive oil, salt, and pepper. Sauté until tender-crisp, about 5-7 minutes.
- Return chicken to the skillet with lemon garlic sauce, spooning sauce over the chicken. Garnish with chopped parsley and serve alongside green beans.
Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Use fresh lemon juice for a brighter flavor.
- Serve with rice or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg