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One Pan Garlic Butter Chicken with Green Beans

One pan garlic butter chicken with green beans cooks in a covered skillet until the chicken is tender and the green beans are just tender. Garlic, butter, and chicken broth create a savory pan sauce with minimal cleanup.
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless, skinless; 4 pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 lb green beans trimmed
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.5 cup low-sodium chicken broth

Equipment

  • 1 12-inch skillet with a lid

Method
 

  1. Pat the chicken dry and season both sides with the kosher salt and black pepper.
  2. Heat the olive oil in a 12-inch skillet with a lid over medium-high heat.
  3. Sear the chicken for 4 to 5 minutes per side until golden.
  4. Transfer the chicken to a plate.
  5. Add the green beans and butter to the skillet and cook, stirring occasionally, for 3 to 4 minutes.
  6. Stir in the garlic and cook for 30 seconds, then pour in the chicken broth.
  7. Return the chicken and any juices to the skillet, cover, and simmer over medium-low heat for 8 to 12 minutes, until the chicken reaches 165°F in the thickest part and the green beans are tender.

Notes

For the most even cooking, arrange the chicken in a single layer in the skillet. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free variation, replace the butter with olive oil.