Description
A simple yet flavorful stovetop dish with juicy chicken thighs and vibrant green beans, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1.5 lb. skinless boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red chili pepper flakes
- 1 lb. green beans, trimmed
- 3 tablespoons butter, divided
- 1/2 cup fresh chopped parsley
- 4 garlic cloves, minced
- 1 tablespoon hot sauce, such as Sriracha
- 1/4 teaspoon salt
- Fresh cracked black pepper
- Juice of 1/2 lemon
- 1/2 cup chicken stock
Instructions
- Combine onion powder, paprika, salt, and pepper in a small bowl. Season chicken thighs generously with this mixture and set aside.
- Bring water to a boil in a medium saucepan. Add green beans and cook for 10 minutes until they soften slightly, then drain.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Arrange seasoned chicken thighs in one layer, and cook for 5 to 6 minutes on each side until they develop a nice golden color.
- Transfer the chicken to a plate. In the same skillet, reduce heat and melt the remaining butter.
- Add parsley, garlic, hot sauce, red chili flakes, and the cooked green beans to the skillet. Sauté for 4 to 5 minutes, allowing the garlic to infuse its aroma and the beans to heat through.
- Stir in lemon juice and chicken stock, reducing the sauce for a couple of minutes until it thickens slightly.
- Add the chicken thighs back to the pan to reheat while adjusting seasoning with salt and pepper, if necessary. Serve garnished with crushed chili pepper and parsley.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. You can freeze leftovers for up to 3 months, but the texture of the green beans may change when thawed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 150mg