Lemon Garlic Butter Chicken and Green Beans Skillet

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  6 thigh, bone and skin removed or 414g

• Green beans

  Snap beans, raw

  16 oz or 454g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic

  Raw

  4 clove or 12g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parsley

  Raw

  ½ cup or 30g

Directions

1. In a small bowl combine paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs 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 (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve immediately, garnished with fresh parsley, and a slice of lemon if you like. Enjoy!

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