See
🍋 Lemon Garlic Butter Chicken and Green Beans – Recipe FAQs
📝 Recipe Overview
Main Ingredients:
- Chicken (typically thighs or breasts)
- Green beans (fresh or frozen)
- Garlic
- Butter
- Lemon juice + zest
- Olive oil
- Herbs (parsley, thyme, oregano)
Cooking Method:
Usually seared or pan-roasted in a skillet, often finished in the oven or all cooked on the stovetop in one pan.
🔥 Cooking & Preparation
1. What cut of chicken works best for this recipe?
- Best: Boneless, skinless chicken thighs – tender and flavorful.
- Alternative: Chicken breasts – leaner, but can dry out. Pound them to an even thickness for better cooking.
2. Do I need to blanch the green beans first?
- Optional: If you like crisper beans, toss them in raw.
- For softer beans: Blanch in boiling water for 2–3 minutes before adding to the skillet.
3. Can I cook everything in one pan?
Yes! This is designed to be a one-pan recipe. Sear the chicken first, then set it aside. Cook garlic, butter, and beans in the same pan, return the chicken, and finish cooking together.
4. Can I bake this recipe instead of cooking it on the stovetop?
Yes. After searing the chicken, you can transfer the skillet to a preheated 400°F (200°C) oven and bake for about 15–20 minutes or until chicken reaches 165°F (74°C) internal temperature.
5. How do I know when the chicken is fully cooked?
Use a meat thermometer: chicken is done at 165°F (74°C) in the thickest part. Juices should run clear.
🧈 Ingredient Substitutions
6. Can I use ghee or oil instead of butter?
- Ghee: Great substitute for butter with a higher smoke point.
- Olive oil: Works well but may lack the same rich flavor. Consider adding a bit of butter at the end.
7. Can I use bottled lemon juice?
- Fresh is best for flavor and aroma.
- Bottled juice can work in a pinch, but the taste will be less bright. Add a little lemon zest to boost it.
8. What can I use instead of green beans?
Great alternatives:
- Asparagus
- Broccolini
- Zucchini (sliced thick)
- Spinach (add at the end, wilts fast)
🌿 Flavor Variations
9. What herbs go well with this dish?
- Fresh: Parsley, thyme, rosemary, basil
- Dried: Italian seasoning, oregano, thyme
- Add crushed red pepper flakes for heat.
10. Can I make it creamy?
Yes! After cooking, stir in:
- A splash of heavy cream
- Or a spoonful of cream cheese for a creamy lemon garlic sauce.
🧊 Storage & Reheating
11. How do I store leftovers?
- Store in an airtight container in the fridge for 3–4 days.
- Freeze (without green beans for best texture) for up to 2 months.
12. How should I reheat it?
- Stovetop: Reheat in a skillet over medium heat with a splash of broth or water.
- Microwave: Use 60–70% power to avoid drying out.
- Oven: Reheat at 350°F (175°C) until warmed through.
🍽 Serving Suggestions
13. What goes well with this dish?
- Rice or orzo (to soak up the lemon butter sauce)
- Mashed potatoes
- Quinoa or couscous
- Crusty bread
14. Is this dish low-carb / keto-friendly?
Yes – as long as you don’t serve it with rice, potatoes, or bread. It’s naturally low in carbs and high in protein and fat.
🥄 Make-Ahead & Meal Prep
15. Can I make this ahead of time?
Yes! You can:
- Marinate the chicken in garlic, lemon, and olive oil ahead (1 day).
- Cook fully and store for up to 4 days for easy meals.
Would you like a printable recipe card, or should I walk you through the step-by-step recipe next?