Garlic Butter Chicken and Green Beans Skillet (Low Carb)

 Garlic, Butter, Lemon, Chicken...what more do you need?

This is another recipe that is sure to become a favorite.  It has plenty of flavor with the garlic but adding fresh lemon juice really kicks it up a notch.

 Ingredients

• 3-6 boneless, skinless chicken thighs
• 1 pound of fresh green beans, trimmed
• 3 tablespoons of butter, divided
• 4 garlic cloves, minced
• 1 teaspoon of paprika (I used smoked paprika for a bit of a smoky flavor)
• 1 teaspoon of onion powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper or more to taste
• juice from 1/2 lemon, and additional slices for garnish
• 1/2 cup of chicken stock or broth
• 1 tablespoon of hot sauce (I used Sriracha but you can use any hot sauce that you prefer)
• 1/2 teaspoon of crushed red pepper flakes (more or less, to taste)
• 1/2 cup of chopped fresh parsley

Directions

1. To make the lemon garlic butter chicken thighs with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper.  Season the chicken thighs generously with the spice mixture.  Set aside while you prepare the green beans.
2. Arrange the green beans in a microwave safe dish with a 1/2 cup of water.  Cook in the microwave for 8-10 minutes until almost done, but still crisp.
3. Melt 2 tablespoons of 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 degrees Fahrenheit.  If chicken browns too quickly, lower the heat.  Adjust timing depending on the thickness of the chicken thighs.  Transfer the cooked chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining 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 the beans are cooked to your liking. (I prefer mine a bit crunchy) Add lemon juice and chicken stock and allow to simmer until the sauce is reduced and slightly thickened.
5. Push the green beans to one side of the skillet and add the cooked chicken thighs back to the pan and reheat quickly.  Adjust seasoning with salt and pepper and serve the lemon garlic butter chicken thighs and green beans immediately, garnished with more crushed red pepper flakes, fresh parsley and a slice of lemon if you like.
6. ENJOY!!!

Don't be afraid to experiment with this recipe.  It is nearly impossible to ruin it.  Use different types of hot sauce.  You will be surprised at the difference in taste with a change from Sriracha to something like Frank's Hot Sauce.  If you really want it hot, I recommend finding a good quality Habanero hot sauce or if you want, try using "Hot Honey" instead.

Drink Recommendations:

Beer:  This dish pairs well with many types and brands of beer that are available.  I would recommend a Gateway Cream Ale from Lockport Brewing or a Hellz Yeah from Hoodletown Brewing.  If you live somewhere that you can't get these brews...move closer...seriously, any of the "mindless corporate swill" products would pair well with this dish.

Wine:  This is another dish that goes well with "white wines".  Cupcake Butterkissed Chardonnay is good as is the Sauvignon Blanc from Josh Cellars.  Both of these wines are "affordable" and won't break the bank when you purchase them.

Cocktails:  I would enjoy a vodka and tonic with this drink as well as a gin and tonic.  For something a bit stronger, you might want to try a "smoked" Old Fashioned.  That really brings out the smokey flavor if you used smoked paprika when you prepared the dish.