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One-Pan Garlic Butter Chicken Thighs with Green Beans

Juicy chicken thighs roasted in garlic butter with tender green beans for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 lb bone-in, skin-on chicken thighs 4–6 thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
Garlic Butter + Green Beans
  • 4 tbsp butter
  • 5 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tsp Italian seasoning
  • 1 lb green beans trimmed
  • 1 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
  2. Season chicken with salt, pepper, paprika, and garlic powder.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden.
  4. Flip chicken and cook 2 minutes. Reduce heat to low.
  5. Add butter and minced garlic; stir 30 seconds. Stir in lemon juice and Italian seasoning.
  6. Add green beans and toss to coat in the garlic butter.
  7. Transfer skillet to the oven and roast 18–22 minutes, until chicken reaches 165°F and green beans are tender. Rest 5 minutes and top with parsley.

Notes

No oven-safe skillet? After searing, transfer chicken and beans to a sheet pan, then roast.
Crispier skin: Broil for 1–2 minutes at the end (watch closely).
Storage: Refrigerate up to 4 days. Reheat in a 350°F oven for best texture.