Lemon Garlic Chicken and Green Beans

Ingredients

• 2 boneless chicken thighs
• 2 cups green beans
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. Pat the chicken thighs dry and season both sides generously with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs presentation-side down and sear for 5 to 6 minutes without moving them, until the underside is deeply golden and releases easily from the pan.
3. Flip the chicken, then scatter the trimmed green beans around it in the skillet.
4. Add the minced garlic over the beans and chicken, stirring the beans gently to coat in the pan drippings. Cook for about 5 minutes until the beans begin to blister.
5. Squeeze the lemon juice over everything, then cover the skillet with a lid (or foil) and reduce heat to medium. Cook for another 5 to 7 minutes, until the chicken reaches 165°F (74°C) internally and the green beans are tender-crisp.
6. Let the chicken rest in the pan for 2 minutes before serving so the juices redistribute.

Tips

• Bone-in, skin-on thighs work even better here — sear skin-side down first for irresistible crispy skin.
• Don't move the chicken while searing; patience gives you that beautiful golden crust.
• Toss in a handful of cherry tomatoes along with the green beans for extra color and sweetness.
• Serve over rice, couscous, or crusty bread to soak up the lemony pan juices.