Can I use chicken breasts instead of chicken thighs?

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.

What if I don’t have fresh green beans?

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.

Is it safe to reuse the same skillet without washing it first?

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.

Does this dish freeze well?

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.

How can I make this more kid-friendly?

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.

Do I need to marinate the chicken?

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)

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