Garlic Lemon Chicken

Ingredients

For the Chicken:

• 5 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper seasoning
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• Freshly ground black pepper, to taste
• Juice of ½ lemon

For the Green Beans and Sauce:

• 1 pound fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 sprig fresh thyme
• ½ cup chicken stock
• Juice of ½ lemon
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• Lemon slices, for garnish

Instructions

1. Season and Marinate the Chicken In a small bowl, mix together the olive oil, paprika, onion powder, garlic powder, lemon pepper, chili powder, salt, black pepper, and the juice of half a lemon until well combined. Place the chicken thighs in a large bowl or shallow dish and pour the spice mixture over them. Use your hands to rub the marinade all over each piece of chicken, making sure they're completely coated. Cover and let the chicken marinate at room temperature for 20 minutes while you prepare the green beans. This allows the flavors to penetrate the meat.
2. Blanch the Green Beans While the chicken is marinating, bring a large pot of salted water to a boil. Add the trimmed green beans and cook for exactly 4 minutes. They should be bright green and crisp-tender, not fully cooked yet. Drain them immediately and rinse under cold water to stop the cooking process. Set aside.
3. Cook the Chicken Melt the butter in a large skillet over medium heat. Once the butter is melted and the foam has subsided, arrange the marinated chicken thighs in a single layer in the pan, making sure not to crowd them. Cook without moving them for 8-10 minutes until the bottom is golden brown and crispy. Flip the chicken thighs over and cook for another 8-10 minutes on the second side. The chicken is done when it's golden brown on both sides and an instant-read thermometer inserted into the thickest part reads 165°F. If the chicken is browning too quickly before it's cooked through, reduce the heat to medium-low. The cooking time will vary depending on the thickness of your chicken thighs. Once fully cooked, transfer the chicken to a clean plate and set aside.
4. Cook the Garlic and Green Beans In the same skillet (don't wipe it out, you want all those flavorful browned bits!), reduce the heat to medium-low. Add the minced garlic and fresh thyme sprig. Stir for about 30 seconds until the garlic is fragrant but not browned. Add the pre-cooked green beans to the pan and toss everything together. Cook for 4-5 minutes, stirring regularly, until the green beans are heated through and cooked to your desired tenderness.
5. Make the Pan Sauce Pour in the chicken stock and the juice from the remaining half lemon. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer for 2-3 minutes, stirring occasionally, until it reduces slightly and thickens into a light sauce.
6. Combine and Finish Push the green beans to one side of the pan to make room. Add the cooked chicken thighs back to the pan, nestling them among the green beans. Let everything reheat together for about 2 minutes. Sprinkle the red pepper flakes over everything if you're using them. Remove the thyme sprig and discard it. Scatter the fresh chopped parsley and cilantro over the entire dish.
7. Serve Transfer the chicken and green beans to a large serving platter, making sure to drizzle all that garlicky lemon sauce from the pan over the top. Garnish with fresh lemon slices. Serve immediately while everything is hot and the chicken is at its juiciest!