Skillet Garlic Butter Chicken and Green Beans

A Weeknight Skillet Dinner Idea

Skillet meals are the heart of quick, satisfying weeknight cooking: they’re fast, flavorful, and often leave just one pan to clean. This article walks you through making a simple but irresistible Skillet Garlic Butter Chicken and Green Beans that fits into busy evenings without sacrificing taste. You’ll find clear steps, helpful tips, smart swaps, and serving ideas to make this recipe a staple.

Skillet Garlic Butter Chicken and Green Beans is a buttery, garlicky one-pan meal that combines pan-seared chicken thighs with crisp-tender green beans for a balanced, family-friendly dinner. If you enjoy rich, savory skillet dishes, you might also like this Texas Roadhouse garlic butter chicken skillet, which shares the same indulgent garlic-butter flavor profile in a slightly different format. This introduction will help you understand why this recipe works and what to expect when you make it.

The recipe below uses just a handful of pantry staples — olive oil, butter, garlic, paprika, salt, and pepper — plus fresh chicken and green beans. It’s approachable for cooks of all levels, scales easily, and takes about 30–40 minutes from start to finish. Read on for ingredient notes, step-by-step directions, pro tips, and variations to keep this dish interesting week after week.

why make this recipe

There are plenty of reasons to choose Skillet Garlic Butter Chicken and Green Beans for dinner tonight:

• Speed: The whole meal cooks in one skillet, and the active cook time is short. Searing the chicken and sautéing the green beans happen in the same pan, so you save time on both prep and cleanup.
• Flavor: Garlic and butter are a classic combination that turns simple ingredients into something memorable. Paprika adds warmth and a subtle smoky edge without overpowering the chicken.
• Balance: Protein and vegetables cook together, making this an easy, balanced dinner. Green beans add color, texture, and fiber, complementing the rich chicken.
• Flexibility: This recipe is easy to adapt. Swap in different vegetables, use chicken breasts or thighs depending on what you have, or add herbs and lemon for brightness.
• Crowd-pleaser: The flavors are familiar and comforting, which makes this dish great for families, picky eaters, or casual dinner guests.

Whether you’re cooking for two or four, this skillet meal scales nicely. If you want to stretch it further, serve over rice, mashed potatoes, or pasta. The buttery garlic sauce also makes a delicious base for soaking up with crusty bread.

how to make Skillet Garlic Butter Chicken and Green Beans

Making this recipe is straightforward: season, sear, make the garlic-butter sauce, sauté the green beans, and return the chicken to finish. Here’s a clear, practical walkthrough so you’ll get dependable results every time.

1. Prep first: Trim the green beans and mince the garlic. Pat chicken thighs dry with paper towels so they brown properly. Season both sides of the chicken with salt, pepper, and paprika.
2. Heat the skillet: Use a large, heavy skillet (cast iron or stainless steel works best) and warm 1 tablespoon of olive oil over medium-high heat until shimmering.
3. Sear the chicken: Place the seasoned chicken thighs in the skillet without crowding. Sear until golden brown, about 5–7 minutes per side. The goal is a deep golden crust — don’t move the chicken too often.
4. Rest the chicken: Remove the chicken thighs to a plate and tent with foil. This helps them retain juices while you cook the green beans.
5. Make the garlic butter: Reduce heat to medium, add 4 tablespoons of butter to the skillet, then stir in the minced garlic and sauté for 1–2 minutes until fragrant and just golden. Be careful not to burn the garlic.
6. Cook the green beans: Add the trimmed green beans to the garlic butter, tossing to coat evenly. Sauté for 5–7 minutes, stirring occasionally, until beans are bright, tender-crisp, and lightly blistered.
7. Finish together: Return the chicken to the skillet nestling each thigh into the green beans. Spoon some of the garlic butter over the chicken and cook for another 2–3 minutes to warm through. Check seasoning and adjust with salt and pepper as needed.
8. Rest slightly and serve: Let the skillet cool for a minute, then plate. Drizzle any remaining garlic butter from the pan over the chicken and beans.

This technique gives you juicy, well-browned chicken and vibrant green beans finished in a fragrant garlic-butter sauce. Keep an eye on heat levels during the garlic step to avoid bitterness. The brief rest keeps juices locked in so the chicken remains tender.

Ingredients

• 4 chicken thighs
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• 1 pound green beans, trimmed
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 tablespoon olive oil

Ingredient notes and substitutions:

• Chicken thighs: Boneless, skinless thighs are shown here because they cook quickly and stay moist. You can substitute bone-in thighs; add a few extra minutes of cooking time and make sure they reach 165°F internal temperature. If you prefer white meat, boneless, skinless chicken breasts can be used — pound them to even thickness and watch cooking time closely.
• Butter and olive oil: Butter creates the rich garlic-butter flavor. For a dairy-free option, increase olive oil to 4 tablespoons or use a vegan butter. For a lighter version, reduce butter to 2 tablespoons and add a splash of low-sodium chicken broth to keep the pan sauce moist.
• Green beans: Fresh green beans give the best texture. If using frozen, thaw and drain them first, and reduce cook time to avoid a mushy result.
• Paprika: Adds color and a touch of warmth. Smoked paprika offers a smokier flavor, while sweet paprika keeps it mild.
• Salt: Since salt is “to taste,” start light and adjust at the end to avoid over-salting. If you use salted butter or brined chicken, factor that in.

Directions

1. Heat olive oil in a skillet over medium-high heat.
2. Season chicken thighs with salt, pepper, and paprika.
3. Place chicken thighs in the skillet and cook until golden brown, about 5-7 minutes on each side.
4. Remove chicken from skillet and set aside.
5. In the same skillet, add butter and garlic, and sauté for 1-2 minutes.
6. Add green beans and stir to coat them in the garlic butter.
7. Cook green beans for about 5-7 minutes until tender.
8. Return the chicken to the skillet, cook for another 2-3 minutes to warm through, and serve.

The directions above are intentionally concise and follow the practical sequence used in the step-by-step section. If you prefer a crispier green bean, finish with a quick blast of high heat for a minute or two before returning the chicken. If your skillet is smaller, cook the chicken in batches to ensure proper browning, then combine everything at the end.

Pro Tips for Success Skillet Garlic Butter Chicken and Green Beans

• Dry the chicken first: Patting the chicken dry before seasoning helps get a better sear. Moisture on the surface will steam the chicken instead of browning it.
• Don’t overcrowd the pan: If the skillet is crowded, the pieces will steam instead of sear. Use a larger skillet or cook in two batches if needed.
• Control the garlic: Garlic goes from fragrant to bitter quickly. Add it after removing the chicken and keep the heat at medium while you sauté it briefly in butter.
• Use a meat thermometer: For consistent doneness, aim for an internal temperature of 165°F (74°C) for thighs. Insert the thermometer into the thickest part of the thigh without touching bone.
• Rest before serving: Let the chicken rest for a few minutes after searing and after the final cook. Resting redistributes juices and yields a moister result.
• Adjust the bite of the beans: Cook green beans to your preference — 5 minutes gives a crisp-tender texture, while 7–8 minutes yields softer beans. For a charred edge, finish on high heat for 1–2 minutes.

Flavor Variations Skillet Garlic Butter Chicken and Green Beans

1. Lemon-Herb Brightness: Add the zest of one lemon to the garlic butter and finish with 1–2 teaspoons of fresh lemon juice before serving. Stir in chopped parsley or basil for a fresh, bright finish.
2. Spicy Garlic Kick: Sprinkle 1/4–1/2 teaspoon red pepper flakes into the garlic butter step or add a teaspoon of smoked paprika for more depth and heat. Serve with a wedge of lime to balance the spice.
3. Mushroom and Shallot Upgrade: Sauté sliced mushrooms and a chopped shallot after removing the chicken and before adding the green beans. The mushrooms add umami and bulk to the vegetable mix.
4. Creamy Variation: After sautéing the beans, lower the heat and stir in 1/4 cup heavy cream or crème fraîche to create a quick, velvety sauce. This turns the skillet into a more indulgent dish and pairs well with rice or mashed potatoes.
5. Mediterranean Spin: Add halved cherry tomatoes and a tablespoon of capers during the final 2 minutes of cooking. Finish with chopped oregano and a drizzle of extra virgin olive oil.

These variations are easy to integrate. Pick one or two and keep the rest of the recipe the same to avoid overcomplicating the process.

Serving Suggestions Skillet Garlic Butter Chicken and Green Beans

This skillet dish is versatile in how you present it. Here are serving ideas to round out the meal:

• Over rice: Spoon the garlic butter and pan juices over steamed white rice, brown rice, or a fragrant pilaf for a more filling option.
• With mashed potatoes: Creamy mashed potatoes pair beautifully with the buttery chicken and green beans; the pan sauce soaks into the potatoes for extra flavor.
• With crusty bread: A slice of crusty bread or a baguette is perfect for mopping up the garlic butter sauce.
• Toss with pasta: Mix the chicken and green beans into cooked short pasta (penne, rigatoni) and add a splash of pasta cooking water for a quick pasta dinner.
• Grain bowls: Serve over quinoa or farro and add roasted cherry tomatoes, olives, and a sprinkle of feta for a Mediterranean-inspired bowl.
• Light option: Serve with a simple green salad dressed in lemon vinaigrette to balance the richness of the buttered chicken.

For family meals, plate everything family-style and let people help themselves. For a more composed dinner, slice the chicken thighs and arrange over the chosen base, then spoon green beans and sauce over the top.

Storage and Freezing Instructions Skillet Garlic Butter Chicken and Green Beans

• Refrigerator storage: Cool the leftovers to room temperature (no more than two hours out), then store in an airtight container for up to 3–4 days. Keep the chicken and green beans together or separate if you plan to reheat only one component.
• Reheating: Reheat gently in a skillet over low-medium heat with a splash of chicken broth or water to loosen the sauce. You can also reheat in the microwave, covered, at 50–70% power to avoid drying the chicken.
• Freezing: To freeze, place cooled chicken and beans in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible. Freeze for up to 2 months for best quality.
• Thawing: Thaw in the refrigerator overnight before reheating. Reheat on the stovetop over low heat, adding a small amount of broth to prevent drying out. Avoid reheating directly from frozen to preserve texture.
• Make-ahead tips: You can season the chicken and trim the green beans a day ahead and keep them refrigerated until ready to cook. This saves prep time on busy nights.

Proper storage and gentle reheating help maintain the texture of both the chicken and the green beans so leftovers remain enjoyable.

Nutrition Facts (Per Serving) — estimated

Assuming the recipe serves 4, the following are approximate per-serving values:

• Calories: 380 kcal
• Protein: 28 g
• Carbohydrates: 9 g
• Fat: 26 g
• Fiber: 4 g
• Sodium: 450 mg

Nutrition estimates are approximate and will vary based on the exact size of chicken thighs, how much salt you add, the type of butter or oil used, and if any substitutions are made. If you need precise numbers for dietary tracking, weigh your ingredients and use a nutrition calculator or app to compute totals based on the exact products you use.

FAQ About Skillet Garlic Butter Chicken and Green Beans

What type of chicken thighs should I use for this recipe?

Boneless, skinless chicken thighs are recommended because they cook quickly and remain moist, which suits a one-pan skillet method. Bone-in thighs can be used, but they require longer cooking time and a bit of extra attention to ensure they cook through to 165°F. If using chicken breasts, pound them to even thickness and reduce the time spent searing to avoid drying them out. Choose fresh, good-quality chicken for the best flavor and texture.

Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans, but adjust the method slightly. Thaw and drain the green beans before adding them to the skillet to avoid excess water, which can interfere with browning. Because frozen beans are usually blanched before freezing, they will cook faster — aim for 3–4 minutes in the garlic butter rather than 5–7, and finish with a minute of high heat if you want some char. Be mindful of texture; frozen beans tend to be softer, so don’t overcook.

How do I prevent the garlic from burning?

Garlic can burn quickly and become bitter. To prevent this, sauté the garlic over medium heat rather than high, and add it after removing the chicken from the pan so it doesn’t sit too long on high heat. Watching the garlic closely and stirring frequently will help; you want it fragrant and just starting to color, not brown or black. If the skillet gets too hot, lower the temperature or briefly remove the pan from heat while stirring the garlic.

Can I make this dish gluten-free or dairy-free?

This recipe is naturally gluten-free as written, assuming your seasonings are gluten-free. For a dairy-free version, replace the 4 tablespoons of butter with a neutral oil (like avocado or additional olive oil) or a plant-based butter alternative. Keep in mind that the flavor will be slightly different without butter; adding a splash of chicken broth and finishing with a squeeze of lemon can enhance the richness without dairy.

What if my chicken isn’t browning well?

If the chicken isn’t browning, it’s usually because the pan is too crowded or the chicken surface is damp. Make sure to pat the chicken dry with paper towels before seasoning. Use a hot skillet and allow each piece space — if necessary, sear in batches so the pan temperature stays high. Avoid moving the chicken frequently; let it sit for several minutes on each side to develop a golden crust before flipping.

Is there a way to add more vegetables to this skillet without changing the recipe much?

Absolutely. Add vegetables that cook in roughly the same time as green beans, such as halved cherry tomatoes (add near the end), thinly sliced bell peppers (add slightly earlier), or sliced mushrooms (sauté after removing the chicken and before adding the green beans). If you want to include tougher vegetables like carrots or broccoli, par-cook them briefly by steaming or blanching before adding to the skillet so everything finishes at the same time.

Final Thoughts

Skillet Garlic Butter Chicken and Green Beans is a dependable, delicious weeknight dinner that brings comfort and simplicity to the table with minimal fuss. The combination of well-seared chicken, bright green beans, and a quick garlic-butter sauce yields a balanced, flavorful meal that adapts to your pantry and preferences. Use the tips and variations here to tweak the recipe to your taste, and don’t hesitate to double it for leftovers or a small gathering. With confident seasoning, the right pan, and a few minutes of attention, you’ll have a satisfying dish ready to enjoy any night of the week.

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