Lemon-Garlic Chicken & Green Bean Skillet


If you want to introduce your family to the keto diet with a minimum amount of fuss, try this unassuming but delicious chicken dish. You’ll win them over in no time!

  • 3-6 Skinless, boneless chicken thighs
  • 1 lb Green beans, trimmed
  • 3 tbs Butter, divided 
  • 4 Garlic cloves, minced
  • 1 tsp Paprika
  • 1 tsp Onion powder
  • ¼ tsp Salt 
  • ¼ tsp Fresh cracked black pepper
  • ½ Lemon juiced + lemon slices, for garnish
  • ½ cup Chicken stock
  • 1 tbs Hot sauce 
  • ¼ tsp Crushed red chili pepper flakes (optional)
  • ½ cup Fresh chopped parsley

  1. Mix onion powder, paprika, salt and pepper. Sprinkle chicken thighs generously with the spices. Set aside while you prepare green beans.
  2. Place green beans in a microwave-safe dish with 1/2 cup water. Microwave for 8-10 minutes until almost done but still crisp.
  3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Arrange the seasoned chicken in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes until cooked through and a cooking thermometer displays 165°F. Lower heat if chicken starts to brown too quickly. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
  4. Lower heat under skillet and melt the remaining butter. Add parsley, garlic, hot sauce, red crushed chili pepper flakes and precooked green beans. Cook for 4-5 minutes stirring regularly until cooked to preference. Add lemon juice and chicken stock and simmer for a couple of minutes until slightly thickened.
  5. Put cooked chicken thighs back in the pan and reheat quickly. Add pepper to taste and garnish with crushed chili pepper, fresh parsley and a slice of lemon if desired, and serve immediately. 

Serves 3 | Prep Time 30 min

Inspired by Eatwell101