Lemon Garlic Butter Chicken Thighs: The Ultimate Comfort Food Recipe
Introduction to Lemon Garlic Butter Chicken Thighs
If you’re looking for a delicious and simple dinner option, look no further than Lemon Garlic Butter Chicken Thighs with Green Beans! This dish is perfect for busy weeknights, yet elegant enough to impress your guests. With juicy chicken thighs coated in a flavorful garlic butter sauce, this recipe is not just a meal; it’s an experience. You’ll love how quickly it comes together, allowing you to spend more time enjoying your meal and less time in the kitchen.
A Personal Story Behind My Lemon Garlic Butter Chicken Thighs Journey
Growing up, family dinners were a cherished tradition in my home. My mom often prepared chicken dishes that filled our kitchen with amazing aromas. I have fond memories of gathering around the table, sharing stories, and enjoying the comforting flavors of her cooking. This Lemon Garlic Butter Chicken Thighs recipe brings back those warm memories and has become a staple in my own kitchen, bringing my family together just like it did when I was young.
What Makes This Lemon Garlic Butter Chicken Thighs Recipe Special?
This recipe stands out for several reasons. First, the use of chicken thighs ensures juicy and tender meat, which is often more flavorful than chicken breasts. The combination of garlic, butter, and lemon creates a rich and tangy sauce that elevates the dish. Plus, the addition of green beans not only adds color but also a nutritious crunch. This recipe is versatile, allowing for adjustments based on your spice preference or available ingredients.
The Full Lemon Garlic Butter Chicken Thighs Recipe
Ingredients
- 3 – 6 skinless, boneless chicken thighs
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter, divided (ghee for paleo diet)
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt and fresh cracked black pepper
- Juice of 1/2 lemon + lemon slices, for garnish
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (No alcoholic drinks allowed, please substitute with a non-alcoholic option)
- 1/4 teaspoon crushed red chili pepper flakes, optional
- 1/2 cup fresh chopped parsley
Instructions
- Pat the chicken thighs dry with a paper towel to remove excess moisture for proper browning.
- In a small bowl, mix onion powder, paprika, salt, and pepper. Rub the chicken thighs generously with this seasoning and set aside.
- Place the green beans in a microwave-safe dish with 1/2 cup (125ml) water. Microwave for 8-10 minutes until almost done but still crisp.
- Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. This is crucial for achieving a nice sear on the chicken.
- Cook the seasoned chicken thighs skin side down in the skillet until crispy, about 5-6 minutes. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (75°C). Adjust heat if browning too quickly. Transfer chicken to a plate.
- In the same skillet, melt the remaining butter over low heat. Add parsley, garlic, hot sauce, red chili pepper flakes, and pre-cooked green beans. Cook for 4-5 minutes until done, stirring occasionally to combine flavors.
- Pour in lemon juice and chicken stock, simmer until slightly thickened. This will create a luscious sauce that coats the chicken beautifully.
- Push green beans to the side, return chicken to the skillet with the sauce, and reheat quickly. Adjust chicken seasoning with pepper if needed.
- Serve the lemon garlic butter chicken thighs warm, garnished with more chili pepper, parsley, and lemon slices. Enjoy the delightful flavors!
Serving Suggestions and Variations for Lemon Garlic Butter Chicken Thighs
This dish pairs wonderfully with a side of fluffy rice or creamy mashed potatoes, both of which soak up the delicious garlic butter sauce. For a low-carb option, serve it over a bed of cauliflower rice. You can also try swapping the green beans for asparagus or broccoli, depending on your preference or what you have on hand. For those who enjoy a little more heat, feel free to increase the amount of hot sauce or chili flakes.
Frequently Asked Questions About Lemon Garlic Butter Chicken Thighs
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts may dry out more quickly, so adjust the cooking time accordingly to maintain juiciness.
Can this recipe be made ahead of time?
Absolutely! You can prepare the chicken and sauce in advance, then reheat before serving. Just be cautious not to overcook the chicken when reheating.
What can I use as a substitute for chicken stock?
Vegetable broth or even water can be used if you don’t have chicken stock on hand, although the flavor will be milder.
Lemon Garlic Butter Chicken Thighs with Green Beans
Equipment
- Cast Iron Skillet Ideal for searing and cooking the chicken evenly.
Ingredients
Main Ingredients
- 6 thighs skinless, boneless chicken thighs
- 1 pound green beans, trimmed
- 3 tablespoons butter divided (ghee for paleo diet)
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 quarter teaspoon salt
- 1 quarter teaspoon fresh cracked black pepper
- 1 half lemon, juice
- 1 cup chicken stock
- 1 tablespoon hot sauce No alcoholic drinks allowed, please substitute with a non-alcoholic option
- 1 quarter teaspoon crushed red chili pepper flakes optional
- 1 half cup fresh chopped parsley
Instructions
- Pat the chicken thighs dry with a paper towel to remove excess moisture for proper browning.
- In a small bowl, mix onion powder, paprika, salt, and pepper. Rub the chicken thighs generously with this seasoning and set aside.
- Place the green beans in a microwave-safe dish with 1/2 cup (125ml) water. Microwave for 8-10 minutes until almost done but still crisp.
- Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. This is crucial for achieving a nice sear on the chicken.
- Cook the seasoned chicken thighs skin side down in the skillet until crispy, about 5-6 minutes. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (75°C). Adjust heat if browning too quickly. Transfer chicken to a plate.
- In the same skillet, melt the remaining butter over low heat. Add parsley, garlic, hot sauce, red chili pepper flakes, and pre-cooked green beans. Cook for 4-5 minutes until done, stirring occasionally to combine flavors.
- Pour in lemon juice and chicken stock, simmer until slightly thickened. This will create a luscious sauce that coats the chicken beautifully.
- Push green beans to the side, return chicken to the skillet with the sauce, and reheat quickly. Adjust chicken seasoning with pepper if needed.
- Serve the lemon garlic butter chicken thighs warm, garnished with more chili pepper, parsley, and lemon slices. Enjoy the delightful flavors!