Ingredients
* 1 pound skinless, boneless chicken thighs
* 1 pound green beans, trimmed
* 3 tablespoons butter, divided
* 4 garlic cloves, minced
* 1 teaspoon paprika
* 1 teaspoon onion powder
* Salt and fresh cracked pepper
* Juice of 1/2 lemon
* 1/2 cup chicken broth
* Crushed red chili pepper flakes
* 1/2 cup fresh chopped parsley
Directions
1. In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
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2. Steam green beans until almost done but still crisp.
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3. Melt 2 tablespoons 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. If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
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4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
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5. Add cooked chicken thighs back to the pan and reheat quickly.