Lemon Garlic Chicken Thighs

Ingredients

• Boneless Skinless Chicken Thighs

  Freshdirect

  28 oz raw or 791g

• Green beans

  Snap beans, raw

  450g

• Ghee

  Swad

  3 tbsp or 42g

• Garlic

  Raw

  4 clove or 12g

• Paprika

  Spices

  1 tsp or 2g

• Onion powder

  Spices

  1 tbsp or 7g

• Garlic powder

  Spices

  1 tbsp or 10g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Chicken Broth

  Central Market H-E-B

  ½ cup or 50g

• Parsley

  Raw

  ½ cup or 30g

• Franks RedHot Buffalo Wing Sauce

  Meijer

  1 tbsp or 15g

Directions

1. To make the lemon garlic butter chicken recipe with green beans: In a small bowl, combine onion powder, 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, hot sauce, red crushed chili pepper flakes, 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 the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!