Skillet Garlic Butter Chicken and Green Beans
Skillet Garlic Butter Chicken and Green Beans is a cozy, weeknight-friendly dish that brings bright garlic, rich butter, and tender green beans together with juicy chicken thighs for a comforting seasonal meal. If you love simple, from-scratch cooking that feels like a warm hug on a plate, this recipe is worth trying: the caramelized chicken skin, the fragrant garlic butter sauce, and crisp-tender green beans make every bite satisfying. For more garlic-forward chicken inspiration you might enjoy this garlic parmesan crockpot version as well: garlic parmesan crockpot chicken and potatoes.
Ingredients & Equipment
Ingredients
- chicken thighs (bone-in or boneless, skin-on preferred for browning) — about 1.5 to 2 pounds
- green beans — 12–16 ounces, trimmed
- garlic — 4–6 cloves, minced (adjust to taste)
- butter — 3 tablespoons (plus extra if you like)
- salt — to taste
- pepper — freshly ground, to taste
- olive oil — 1–2 tablespoons
- fresh herbs (optional) — parsley, thyme, or rosemary for garnish
Notes
- Choose bone-in, skin-on thighs for the juiciest results; boneless thighs cook slightly faster.
- Trim green beans and choose ones that are similar in thickness for even cooking.
- Use unsalted butter if you prefer to control sodium; adjust salt accordingly.
Helpful Tools / Equipment
- large skillet (preferably 12-inch, oven-safe if you want to finish in the oven)
- tongs or spatula
- chef’s knife and cutting board
- meat thermometer (optional but helpful — chicken thighs should reach 165°F / 74°C)
- paper towels (to pat chicken dry)
- small bowl for garlic and herb mix
Extra tip: A splatter screen keeps stovetop cleanup easier if your chicken is particularly fatty.
Step-by-Step Instructions (with tips)
Season the chicken thighs with salt and pepper.
- Pat the chicken thighs dry with paper towels before seasoning; dry skin browns more evenly.
- Season generously but evenly, including under the skin if possible for more flavor.
In a large skillet, heat olive oil over medium heat.
- Make sure the skillet is hot before adding chicken; a small drop of water should sizzle.
- If using a cast-iron skillet, preheat for better searing.
Add the chicken thighs and cook until browned on both sides and cooked through, about 5–7 minutes per side.
- Place the skin side down first and press gently so the skin makes full contact with the pan.
- Adjust time if using boneless thighs (they may take 3–5 minutes per side) or thicker bone-in pieces (might need more time).
- Tip: Don’t overcrowd the pan — cook in batches if needed so the chicken sears instead of steams.
Remove the chicken and set aside.
- Transfer to a plate and tent with foil to keep warm.
- If the skillet has excess fat, spoon off a little, leaving the fond (browned bits) for flavor.
In the same skillet, add butter and minced garlic, cooking until fragrant.
- Lower heat to medium-low to prevent garlic from burning; cook 30–60 seconds until aromatic.
- Stir in any juices that collected from the chicken plate for extra richness.
Add in green beans and sauté until tender, about 4–5 minutes.
- Toss the beans to coat in the garlic butter; add a splash of chicken broth or water (about 2 tablespoons) if you prefer them a bit more tender — cover for 1–2 minutes to steam.
- For a charred finish, increase heat for the last minute and let the beans develop light brown spots.
Return the chicken to the skillet, toss everything together, and garnish with fresh herbs if desired.
- Nestle the chicken into the beans, spooning the garlic butter over the thighs.
- If the thighs need a bit more time to reach safe temperature, finish in a preheated 375°F oven for 6–8 minutes (use an oven-safe skillet).
Serve hot and enjoy your meal!
- Let the dish rest a couple of minutes so juices redistribute.
- Squeeze a bit of lemon over the top if you like bright acidity (lemon is optional and not required).
Variations & Flavor Suggestions
- Lemon-Garlic Twist: Add zest or a squeeze of fresh lemon before serving for brightness.
- Spice It Up: Sprinkle red pepper flakes while sautéing garlic for a mild kick.
- Herbed Butter: Mix softened butter with chopped fresh herbs (parsley, thyme, or rosemary) and melt into the pan at step 5 for an herb-forward sauce.
- Roasting Option: Instead of stovetop-only, roast chicken thighs and beans on a baking tray at 425°F for 20–25 minutes for an easy sheet-pan version. Toss halfway through for even browning.
- Green Bean Swap: Use broccolini or asparagus for a seasonal twist — adjust cooking times for tenderness.
Kitchen Tips
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) at its thickest point.
- If green beans are older and tougher, blanch them in boiling water for 2 minutes, shock in ice water, then sauté to finish.
- For extra glossy sauce, swirl a small pat of cold butter into the skillet off the heat.
Storage, Freezing & Make-Ahead Tips
Storing Leftovers
- Refrigeration: Allow the skillet meal to cool to room temperature (no longer than two hours), then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently on the stovetop over low-medium heat with a splash of water or broth to loosen the sauce, or microwave in short intervals until warmed through.
Freezing
- Freezing: Separate chicken and green beans into meal-sized portions in freezer-safe containers or heavy-duty freezer bags. Label with date; freeze for up to 2–3 months.
- Thawing: Thaw overnight in the refrigerator for best texture. Reheat on the stovetop or in the oven until steaming hot.
Make-Ahead Ideas
- Prep Ahead: Trim green beans, mince garlic, and pat chicken dry earlier in the day to shorten hands-on time at dinner.
- Partial Cook: Brown the chicken and refrigerate; when ready to serve, finish the garlic butter and green beans, then reheat the chicken in the skillet to finish cooking.
- Sauce Portioning: Make extra garlic butter sauce and store separately to pour over warm rice, roasted vegetables, or bread when serving.
Portioning Advice
- This recipe serves about 4 people depending on appetite; plan for 1–2 thighs per person with sides.
- For meal prep, pack chicken and beans separately from grains to avoid sogginess.
How to Use / Serve This Dish
Serving Ideas
- Over Rice: Spoon the garlic butter sauce over a bed of steamed basmati or jasmine rice to soak up every drop.
- With Couscous or Quinoa: Serve beside fluffy couscous or herbed quinoa for a light, wholesome plate.
- With Mashed Potatoes: Pair with creamy mashed potatoes for true comfort-food vibes; the garlic butter makes a delicious gravy.
- On Toast: Shred leftover chicken and serve on crusty bread with green beans and a drizzle of sauce for a rustic open-faced sandwich.
Salad & Sides
- Fresh Salad: A crisp green salad with lemon vinaigrette contrasts nicely with the rich chicken.
- Yogurt or Cucumber Raita: A cooling side of plain yogurt mixed with cucumber and herbs complements the warm garlic butter flavor.
- Simple Grain Bowl: Add roasted sweet potatoes, pickled onions, and a grain of choice for a balanced bowl meal.
Creative Variations
- Make it into a pasta: Toss cooked pasta into the skillet in the last minute to coat with sauce and serve with grated cheese.
- Wrap it up: Shred the chicken and fold with green beans into flatbreads or wraps with a smear of yogurt or tahini.
- Mediterranean flair: Add olives and cherry tomatoes toward the end for a colorful, briny twist.
For other comforting chicken dinners with big garlic flavor, try this creamy garlic chicken ramen for a cozy noodle bowl: creamy garlic chicken ramen.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes. Boneless, skinless chicken breasts can be used, but they cook faster and can dry out more easily. Reduce searing time to about 3–4 minutes per side and check that they reach 165°F (74°C). Consider slicing thicker breasts in half horizontally for even cooking.
Q: What can I substitute for butter if I’m dairy-free?
A: Use a neutral oil (extra olive oil) plus a splash of quality plant-based butter alternative to get a similar mouthfeel. Keep the garlic and herbs the same for flavor.
Q: How long will leftovers last in the fridge?
A: Stored properly in an airtight container, leftovers last 3–4 days. Reheat gently and add a little broth or water to revive the sauce and avoid a dry texture.
Q: Can I cook the green beans differently?
A: Certainly. If you prefer roasted green beans, toss them with oil, salt, and pepper and roast at 425°F for 12–15 minutes, then add the garlic butter and chicken at the end. For a softer texture, blanch briefly before sautéing.
For a warming soup-style take that highlights garlic in a different way, you might enjoy this aromatic ginger garlic chicken noodle soup: aromatic ginger garlic chicken noodle soup.
Recipe Notes & Troubleshooting
- If garlic burns: Remove the skillet from heat, add a splash of liquid (broth or water), and lower the temperature. Burned garlic tastes bitter, so start again with fresh garlic if it’s too dark.
- If you prefer extra sauce: Add ¼–½ cup of low-sodium chicken broth or stock when you add the green beans, and reduce slightly until desired thickness.
- Crisp skin: For crispier skin, finish the chicken under a broiler or in a very hot oven for 2–4 minutes — watch closely to prevent burning.
For a hearty slow-cooked option that keeps moist chicken front and center, consider recipes like this cozy crockpot chicken and gravy: crockpot chicken and gravy.
Conclusion
This Skillet Garlic Butter Chicken and Green Beans recipe is a simple, seasonal favorite that balances rich buttery garlic sauce with bright, tender green beans and succulent chicken thighs. It’s easy enough for busy weeknights but comforting enough for a family dinner or casual weekend gathering. If you’re inspired by lemony garlic flavors, you may find these similar skillet recipes useful for additional ideas: try the Lemon Garlic Butter Chicken and Green Beans Skillet – Eatwell101 for a citrusy variation, the Lemon Garlic Chicken Skillet with Green Beans – Basil And Bubbly for another take on skillet cooking, or the Skillet Garlic Lemon Butter Chicken Recipe – Little Spice Jar to explore more garlic-and-lemon combinations. I hope you’ll try this recipe soon — if you do, please share how it turned out or any tweaks you made. Happy cooking!
Skillet Garlic Butter Chicken and Green Beans
Ingredients
Main Ingredients
- 1.5 to 2 pounds chicken thighs, bone-in or boneless, skin-on preferred
- 12–16 ounces green beans, trimmed
- 4–6 cloves garlic, minced adjust to taste
- 3 tablespoons butter plus extra if you like
- to taste salt
- to taste pepper, freshly ground
- 1–2 tablespoons olive oil
- fresh herbs (optional) — parsley, thyme, or rosemary for garnish
Instructions
Preparation
- Season the chicken thighs with salt and pepper.
- Pat the chicken thighs dry with paper towels before seasoning; dry skin browns more evenly.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken thighs and cook until browned on both sides and cooked through, about 5–7 minutes per side.
- Remove the chicken and set aside, tenting with foil to keep warm.
Cooking
- In the same skillet, add butter and minced garlic, cooking until fragrant.
- Add in green beans and sauté until tender, about 4–5 minutes.
- Return the chicken to the skillet, toss everything together, and garnish with fresh herbs if desired.
- Serve hot and enjoy your meal!
