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
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.
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.
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.
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.
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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