Garlic Butter Chicken and Green Beans Skillet

• 4 boneless, skinless chicken thighs
• 1 lb green beans, trimmed
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Pat chicken dry and season with salt, pepper, and paprika.
2. 2 Heat 2 tablespoons butter in a large skillet over medium-high heat.
3. 3 Add chicken and cook 5-6 minutes per side until golden and cooked through.
4. 4 Remove chicken and set aside.
5. 5 Add remaining tablespoon of butter to the skillet and sauté garlic until fragrant.
6. 6 Add green beans to the skillet and cook until tender-crisp.
7. 7 Return chicken to skillet, spooning butter sauce over the chicken and beans.
8. 8 Sprinkle with parsley before serving.

Equipment

• Large skillet

Variations

• Add a splash of white wine for extra depth.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• Use olive oil in place of butter for a dairy-free version.
• Substitute fresh parsley with dried if needed.

Pairings

• Serve with a fresh garden salad.
• A glass of crisp Chardonnay complements the dish nicely.

Nutrition

Tips

• For extra flavor, marinate the chicken in garlic and herbs for 30 minutes before cooking.
• Use fresh green beans for best texture and flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly to retain moisture.

Serving Suggestions

• Pairs perfectly with a side of fluffy mashed potatoes or crusty bread.
• A zesty lemon wedge adds a refreshing touch.

FAQ