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This keto lemon garlic butter chicken & green beans skillet dish fits right into my routine. It’s ready in 20 minutes, which is a big plus on hectic evenings. My kids love the buttery sauce, and I love that this meal is low-carb but still full of flavor.
In my house, we try to stay on track with our eating while juggling after-school activities, sports, and everything else life throws at us. A quick skillet recipe seems like a lifesaver. It’s also a money-saver because you only need everyday ingredients you likely have in your pantry. No fancy methods, no complicated steps.
Many friends ask if this meal actually keeps them satisfied. My honest answer is yes. The chicken is juicy and rich, while the green beans add that crunchy bite we crave at dinner. The lemon and garlic make the sauce bright and zesty, so each bite pops with tangy goodness. Plus, the dish is keto-friendly, which is a nice bonus if you’re counting carbs or just looking for a lighter approach.
Ready to jump in? Let’s look at why this one-pan keto chicken and green beans recipe might become a star in your weekly menu.
Ingredients
Before I start cooking, I like to have everything in front of me. It helps keep my mind at ease and my kitchen less chaotic. Here’s what you’ll need:
The Chicken
- 4 boneless, skinless chicken thighs (or 2 large chicken breasts, cut in half): I find that thighs stay super juicy. Breasts work too, just keep an eye on cooking time.
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional): This adds a little kick. If your family doesn’t love spice, leave this out.
- 1 tbsp olive oil: For searing the chicken in the skillet.
The Lemon Garlic Butter Sauce
- 3 tbsp unsalted butter: This is the base for our savory sauce.
- 4 cloves garlic, minced: Fresh garlic makes a big difference.
- 1 tsp Italian seasoning: Adds an herby blend.
- 1 tbsp fresh lemon juice: Brings the bright, tangy flavor.
- 1 tsp lemon zest: Just the yellow peel, avoiding the white pith.
- ½ cup chicken broth: You can use homemade or low-sodium store-bought.
- ¼ tsp salt (adjust to taste)
- ¼ tsp black pepper
The Green Beans
- 2 cups fresh green beans, trimmed: Crisp and crunchy, they stand up well to the sauce.
- 1 tbsp butter or olive oil
- 1 tsp garlic, minced
- ¼ tsp salt & black pepper
Why These Ingredients Work
- Chicken Thighs or Breasts: Both are nice sources of protein. Thighs have a bit more fat, which keeps them tender and moist in a skillet.
- Garlic, Lemon, and Butter: This trio creates a classic combination. The butter coats everything with richness, the lemon brightens it up, and the garlic adds that signature aroma.
- Green Beans: They’re a lower-carb veggie that still offer a satisfying crunch.
- Chicken Broth: Helps build a flavorful sauce without piling on extra calories.
If you’re short on green beans, consider trying asparagus or broccoli. If you have leftover turkey, you could cut it into strips and follow similar steps. And if you’re in the mood for a different protein, guess what? Ground turkey would be nice here, though the cooking time will differ. Or, you could try these Summer Turkey Patties with Mediterranean Veggies for a tasty change of pace.
Step-by-Step Instructions
Let’s get cooking! I love how straightforward this recipe is. Set out your skillet, gather your ingredients, and follow these steps:
Season and Cook the Chicken
- Sprinkle your chicken thighs with salt, black pepper, paprika, garlic powder, and red pepper flakes (if using).
- Warm 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Carefully place the chicken in the skillet. Sear it for about 4–5 minutes per side. Look for a golden crust.
- The chicken is done when it reaches an internal temperature of 165°F (75°C). Remove it from the skillet and place it on a plate.
Cook the Green Beans
- In the same skillet, drop in 1 tablespoon of butter. Let it melt and swirl around.
- Add the trimmed green beans. Sauté them for about 3–4 minutes, stirring occasionally.
- Toss in the minced garlic, salt, and pepper. Continue to cook for another minute until everything smells great.
- Transfer the green beans to a plate and set them aside.
Make the Lemon Garlic Butter Sauce
- Still using the same skillet, melt the remaining 3 tablespoons of butter over medium heat.
- Add garlic and Italian seasoning. Stir for about 30 seconds, just until fragrant.
- Pour in the chicken broth, lemon juice, and lemon zest. As it simmers, gently scrape up any browned bits from the bottom of the pan. That’s where the flavor hides.
- Let the sauce bubble for about 2 minutes so it thickens slightly.
Combine and Serve
- Return the cooked chicken to the skillet. Spoon some sauce over it.
- Add the green beans back in, mixing them with the sauce.
- Let everything warm through for about 2 minutes.
- Taste test. Add a pinch of salt or pepper if you like.
- Serve hot. I sometimes squeeze more lemon juice on top. If you enjoy a garnish, sprinkle chopped parsley or green onions.
That’s all there is to it! You’ll have a tasty low carb chicken and green beans recipe that’s perfect for dinner. If you have a crowd, double the ingredients and use a bigger skillet. Or cook it in two batches. The flavor is just as good the next day, so consider making extra for lunch.
Recipe Tips & Variations for a Healthy Lemon Butter Chicken Recipe
I’m a big fan of adapting recipes. It keeps dinner interesting. If you’d like to switch things up, here are some tips and ideas:
- Make It Creamy: Stir in ¼ cup heavy cream at the end. This adds a smooth texture to your sauce.
- Extra Spice: A dash of cayenne pepper or more red pepper flakes can add some fiery heat. Great if you like bold flavors!
- Different Veggies: Swap in asparagus, zucchini, or broccoli instead of green beans. Keep the same steps, but adjust the cook time based on how crisp or tender you want your veggies.
- Dairy-Free Option: Use ghee or extra olive oil instead of butter. The taste might change slightly, but it’s still delicious.
Air Fryer Lemon Garlic Chicken (Keto)
- Method: Season your chicken. Preheat your air fryer to about 400°F. Cook chicken for 8–10 minutes on one side, then flip and cook another 5–8 minutes. Check for an internal temperature of 165°F.
- Green Beans: You can air-fry them separately with a little oil and salt for about 6–8 minutes, shaking the basket halfway.
- Sauce: Melt butter in a small pan, stir in garlic, broth, lemon juice, and zest. Drizzle over your chicken and beans.
Instant Pot Lemon Garlic Chicken
- Method: Season your chicken as usual. Set your Instant Pot to “Sauté.” Add olive oil, then brown the chicken on both sides for about 2 minutes each. Press “Cancel.”
- Liquids: Pour in chicken broth, lemon juice, and zest. Add the garlic and seasoning. Lock the lid, set to “Pressure Cook” or “Manual” for 6–8 minutes (depending on the thickness of the chicken).
- Release & Add Beans: Quick-release, then add green beans on top. Cook on high pressure for another minute. Quick-release again. Stir in butter at the end for that rich finish.
Slow Cooker Lemon Garlic Chicken (Healthy)
- Method: Lightly brown the chicken in a skillet first if you have time. Transfer to your slow cooker with the seasonings, broth, garlic, and lemon.
- Cook Time: Cover and cook on low for about 4–5 hours. In the last 30 minutes, toss in the green beans. Stir in butter right before serving.
Oven-Baked or Sheet Pan Lemon Garlic Chicken and Green Beans
- Prep: Preheat your oven to 400°F. Season your chicken, then place it on a sheet pan. Arrange green beans around the chicken.
- Sauce Mix: Melt butter, stir in garlic, lemon juice, and chicken broth. Drizzle it over everything.
- Bake: Cook for about 20–25 minutes until the chicken is at 165°F inside. The beans should be crisp-tender. If they need more time, bake a few extra minutes.
- Tip: This is perfect if you have a big crowd. Less stove-watching, more time to help with homework or read a book.
With all these variations, you’ll never run out of ways to enjoy this healthy lemon garlic chicken skillet. Sometimes I like to serve it with a cauliflower mash or a side salad for a complete low-carb meal. If you want more creative dinner bowls, check out this Chicken Power Bowl with Roasted Veggies – Healthy & Easy for extra ideas.
Frequently Asked Questions About Keto Lemon Garlic Chicken Skillet
Here are six common questions people ask before trying this recipe at home. Hopefully these answers help you feel comfortable making it tonight.
Absolutely. Chicken breasts work great in this recipe, but the cooking time might be slightly shorter. Pound them if they’re very thick so they cook evenly. I do this by placing the breasts between two pieces of plastic wrap and lightly tapping with a rolling pin. Keep an eye on the internal temperature (165°F) to avoid dry meat.
No worries! You can use frozen green beans. Just thaw them under running water or leave them in the fridge overnight. Pat them dry to remove excess moisture before cooking. If you don’t like green beans, broccoli or asparagus are good swaps too.
Yes, it’s fine as long as the skillet isn’t overcrowded with burnt bits. Searing the chicken first builds flavor in the pan. When you sauté the green beans and make the sauce, you’re lifting those browned bits to add a tasty depth. It’s important, though, to remove any big burned pieces, because those can make your sauce taste bitter.
Yes, it can. Let the chicken and beans cool completely. Place them in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave. Add a splash of chicken broth if the sauce has thickened too much.
If your kids aren’t fans of spicy flavors, skip the red pepper flakes. You could also reduce the garlic if they’re picky. Sometimes I cut the chicken into smaller pieces after cooking, so my little ones can pick them up with a fork more easily. Then I drizzle a bit of the buttery sauce on top, which is always a crowd-pleaser.
You don’t have to. The seasonings on the chicken and the sauce in the pan do most of the work. If you’d like to plan ahead, you can marinate the chicken in lemon juice, garlic, and olive oil for a couple of hours. It adds a little extra zing, but it’s not required for a tasty result.
Keto Lemon Garlic Butter Chicken & Green Beans (One-Pan)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Mains
- Method: One-Pan Skillet
- Cuisine: American
- Diet: Low Calorie
Description
A one-pan keto lemon garlic butter chicken and green beans recipe, perfect for a quick, healthy, low-carb dinner. Juicy, seared chicken thighs coated in a zesty garlic butter sauce, paired with crisp-tender green beans for a flavorful, weight-loss-friendly meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs (or 2 large chicken breasts, cut in half)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional, for heat)
- 1 tbsp olive oil
For the Lemon Garlic Butter Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ cup chicken broth
- ¼ tsp salt (adjust to taste)
- ¼ tsp black pepper
For the Green Beans:
- 2 cups fresh green beans, trimmed
- 1 tbsp butter or olive oil
- 1 tsp garlic, minced
- ¼ tsp salt & black pepper
Instructions
-
Season & Cook the Chicken
- Sprinkle chicken thighs (or breasts) with salt, black pepper, paprika, garlic powder, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F / 75°C).
- Remove chicken from the skillet and set aside.
-
Cook the Green Beans
- In the same skillet, melt 1 tbsp butter.
- Add green beans and sauté for 3–4 minutes, stirring occasionally.
- Toss in minced garlic, salt, and black pepper. Cook for another minute until fragrant.
- Remove green beans from the skillet and set aside.
-
Make the Lemon Garlic Butter Sauce
- In the same skillet, melt 3 tbsp butter over medium heat.
- Add garlic and Italian seasoning. Sauté for 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, and zest, scraping the bottom of the skillet for extra flavor.
- Simmer for 2 minutes to slightly thicken the sauce.
-
Combine & Serve
- Return the chicken to the skillet, spooning the sauce over it.
- Add the green beans back in and toss to coat.
- Simmer for another 2 minutes to blend flavors.
- Serve hot with an extra squeeze of lemon and garnish with fresh parsley (optional).
Notes
- 💡 Make It Creamy: Stir in ¼ cup heavy cream at the end for a richer sauce.
- 🌶 Spice It Up: Add extra red pepper flakes or a dash of cayenne for heat.
- 🥦 Try Other Veggies: Swap green beans for asparagus, zucchini, or broccoli.
- 🥑 Dairy-Free Option: Use ghee instead of butter or replace with extra olive oil.
- 🥡 Meal Prep Friendly: Store in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: ~320
- Calories: 28g
- Sugar: 22g
- Sodium: 10g
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 6g
- Trans Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: ~600mg
- Cholesterol: ~95mg
Keywords: keto lemon garlic butter chicken, one-pan keto chicken and green beans, low carb lemon garlic chicken, quick weeknight keto dinner, weight loss chicken dinner recipe
Nutrition Highlights and Why It’s Great for Weight Loss
This quick weeknight keto dinner is about 320 calories per serving, with roughly 28 grams of protein and 4 net carbs. That protein keeps you fuller longer, and the low carb count makes it a good fit for a keto plan. The fresh lemon juice and green beans also bring vitamins and antioxidants to your plate.
When I’m watching my weight, I like to pair this with a small side salad or some cauliflower mash to extend the meal. It helps me feel satisfied without reaching for sugary snacks later. Plus, the one-pan approach means I’m not tempted to add a bunch of extra sides.
Remember, everyone’s dietary needs are different. If you want to confirm exact numbers, you can plug the ingredients into your favorite nutritional calculator. For me, it’s enough to know this meal is high in protein, low in carbs, and fits right into a balanced eating plan.
Related Recipes You May Enjoy
If you’re on a roll with one-pan keto chicken and vegetables recipes, you’ll love exploring more quick, healthy meals:
- Baked Shrimp and Broccoli Foil Packs – Easy & Healthy
- Summer Turkey Patties with Mediterranean Veggies
- Chicken Power Bowl with Roasted Veggies – Healthy & Easy
Each of these has its own spin on simple, crowd-friendly cooking.
Save This Recipe for Later
I’m a big fan of sharing new kitchen adventures. If you love this easy lemon garlic chicken (20 minute) meal, I’d be thrilled if you’d pin it. That way, you’ll have it handy for your next busy night. I’ve set up two Pinterest pins to make it extra simple:
- One-Pan Keto Lemon Garlic Butter Chicken – Easy & Flavorful Dinner
- One-Pan Keto Chicken & Green Beans – Easy Garlic Butter Skillet
Save one or both pins to your favorite board, whether that’s “Easy Weeknight Meals,” “Healthy Chicken Dinners,” or “Keto-Friendly Favorites.” Whenever you make this, let me know how it turned out for you. Did you switch up the veggies? Try it with turkey or shrimp? I’d love to hear your story.
