Garlic Lemon Butter Chicken Skillet
What You Will Need
Ingredients
- 1 lb. boneless, skinless chicken thighs
- 1 lb. green beans, trimmed
- 3 Tbsp. butter
- 1 Tbsp. parsley, minced for garnish
Marinade
- 2 Tbsp. olive oil
- 2 Tbsp. Lee Kum Kee Minced Garlic
- 1 tsp. onion powder
- ¼ tsp. salt
- ¼ tsp. fresh cracked black pepper
- ¼ tsp. crushed red chili flakes
- 1 tsp. paprika
- zest of 1 lemon
- juice of ½ a lemon
Made with
Lee Kum Kee products
How to make it
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In a medium sized bowl, whisk together olive oil, Lee Kum Kee Minced Garlic, onion powder, salt, black pepper, crushed red chili flakes, paprika, lemon zest and juice.
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Place chicken thighs in a plastic zip up bag and pour the marinade over, making sure to coat all the chicken, getting rid of any excess air in the bag.
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Leave in the fridge overnight turning over twice. In a medium sized saucepan, fill with water and bring to a boil. Add in green beans for 30 seconds, strain and set aside.
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In a large skillet on medium heat, add 1 ½ Tbsp. of butter. Once the butter has melted, place chicken in the skillet and let it brown before turning. Cook each side 5-7 minutes or until cooked through.
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After flipping the chicken over add in the remaining butter and toss in green beans to finish cooking with the chicken. Garnish with parsley, serve and enjoy!
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