Crispy Chicken Thighs with Garlic-Butter Green Beans
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- ·kosher salt
- ·black pepper
- ·green beans
- 6 clovesgarlic
- 3 tablespoonsbutter
- 1lemon
- 2 tablespoonsolive oil
Prep
- 01
Mince 6 cloves garlic.
- 02
Trim the ends off the green beans and rinse them.
Method
- 01
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
- 02
Heat olive oil in a large 12-inch skillet over medium-high heat. Once shimmering, lay the chicken skin-side down and sear for 5–6 minutes until the skin is golden and crispy. Flip and sear the other side for 2–3 minutes, then transfer to a plate.
- 03
Pour off all but about 1 tablespoon of fat from the pan. Add the green beans and sauté for 2–3 minutes, stirring occasionally, until they begin to soften and char slightly.
- 04
Nestle the chicken thighs back into the pan among the green beans, skin-side up. Reduce heat to medium, cover loosely with a lid or foil, and cook for 8–10 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
- 05
Remove from heat. Scatter the minced garlic over the pan, dot with butter, and squeeze the lemon juice over everything. Toss the green beans gently to coat, taste, and adjust seasoning with salt and pepper as needed.
- 06
Serve straight from the pan or transfer to a platter.
Spice Tips
For warmth, add a pinch of red pepper flakes with the garlic in step 5. A small pinch of smoked paprika on the chicken before searing adds depth. Fresh thyme tucked around the pan during cooking bridges savory and herbaceous notes.
This comes together in about 25 minutes total. For extra body, spoon any pan juices over the chicken and beans when serving. Pairs well with crusty bread or rice to soak up the garlic butter.