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Easy One-Pan Garlic Butter Chicken Thighs with Green Beans

one-pan garlic butter chicken thighs with green beans - featured image
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Crispy, golden chicken thighs and tender green beans are cooked together in a rich garlic butter sauce, all in one pan. This simple yet elegant weeknight dinner comes together in about 35 minutes and is naturally low-carb and gluten-free.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 pound fresh green beans, trimmed
  • 4 tablespoons unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1/4 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 425°F. Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, and dried thyme. Let sit at room temperature for 15 minutes.
  2. Trim green beans by cutting off stem ends. Rinse and pat dry. Mince garlic and set aside.
  3. Place a large oven-safe skillet (12-inch cast iron or stainless steel) over medium heat. Add olive oil and 2 tablespoons butter. Let butter melt and foam slightly.
  4. Place chicken thighs skin-side down in the skillet. Cook without moving for 6-8 minutes until skin is deep golden brown and releases easily from the pan.
  5. Flip chicken and cook for 2 minutes on the second side. Remove chicken to a plate and set aside.
  6. Reduce heat to medium-low. Add remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and cook for 30-60 seconds until fragrant, stirring constantly.
  7. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add trimmed green beans and toss in the garlic butter mixture. Spread into an even layer.
  8. Nestle chicken thighs back into the skillet, skin-side up, on top of the green beans.
  9. Transfer skillet to preheated oven and roast for 20-25 minutes, until chicken reaches an internal temperature of 175-185°F and green beans are tender-crisp.
  10. Remove from oven. Squeeze fresh lemon juice over everything. Sprinkle with red pepper flakes if using. Let rest 5 minutes before serving. Serve directly from the skillet, spooning remaining garlic butter over the chicken and green beans.

Notes

For the crispiest skin, pat chicken thighs dry thoroughly before seasoning. Start with a cold cast iron pan and let it heat gradually. Do not overcrowd the skillet; cook chicken in batches if necessary. Let the dish rest uncovered after roasting to keep the skin crispy. Leftovers keep in the refrigerator for up to 3 days; reheat in a 350°F oven or skillet for best texture.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, chicken thighs, green beans, low-carb, gluten-free, weeknight dinner

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