If you’re looking for a quick, flavor-packed dinner that will satisfy the whole family, this Cowboy Butter Chicken Thighs and Green Beans Skillet is a game-changer. It’s the perfect one-pan meal for busy nights, bringing together juicy chicken thighs and tender green beans in a rich, buttery sauce with a hint of zesty lemon.
Ingredients Notes
- Chicken Thighs: Use skinless, boneless thighs for faster cooking and maximum flavor. They stay juicy and tender, even with a quick sear.
- High-Heat Oil: Avocado or canola oil are great options as they have high smoke points, perfect for searing the chicken without burning.
- Green Beans: Choose fresh, trimmed green beans for the best texture. Frozen beans can be used, but they may need less cooking time.
- Garlic: Freshly minced garlic adds bold flavor. Avoid using garlic powder as it won’t provide the same depth of flavor.
- Chicken Stock or Broth (Optional): This helps lighten the sauce if you prefer a less buttery finish. Use low-sodium stock if you’re watching your salt intake.
- Cowboy Butter: This is the star of the recipe. It’s typically made with butter, Dijon mustard, lemon juice, garlic, herbs, and a bit of spice. Make it ahead for convenience or adjust the ingredients to your taste.
- Lemon Juice: Freshly squeezed lemon juice brightens the rich flavors and balances the buttery sauce. Don’t skip this if you want that signature tangy kick.
How to Make Cowboy Butter Chicken Thighs
Season and Sear the Chicken: Pat dry, season generously, then sear until golden and crispy.
Sauté the Garlic and Beans: Add both to the skillet for a quick sizzle.
Add the Cowboy Butter: Stir in butter, lemon juice, and stock (if using).
Combine and Serve: Toss the chicken back in, garnish, and serve.
Internal Temperature Guide for Chicken Thighs
| Doneness | Internal Temperature | Texture and Flavor |
|---|---|---|
| Safe Minimum | 165°F (75°C) | Juicy, fully cooked, safe to eat |
| Ideal for Juicy Thighs | 175-185°F (79-85°C) | Extra tender, more flavorful, with a slightly crisp exterior |
| Overcooked | 190°F+ | Dry, less flavorful, can become tough |
Serving Suggestions
Pair this skillet dish with crusty garlic bread to soak up the rich sauce, or serve it over mashed potatoes for a heartier meal.
❓FAQs
Yes, but you’ll need to adjust the cooking time accordingly – about 10-12 minutes per side.
Absolutely! Use a dairy-free butter alternative, and this dish will still be incredibly rich and flavorful.
Store in an airtight container in the fridge for up to 3 days. Reheat in the skillet to maintain the crispy texture of the chicken.
If you’ve tried this recipe, we’d love to hear what you think! Please leave a star rating and a comment below – it helps others find this delicious dish. 😊
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Cowboy Butter Chicken Thighs and Green Beans Skillet
Ingredients
- 1 ½ pounds chicken thighs, skinless and boneless
- Salt and pepper, as needed
- 2 tablespoons high-heat oil, like avocado or canola
- 1 pound green beans, trimmed
- 3 garlic cloves, minced
- ½ cup chicken stock or broth, (optional, for a lighter sauce)
- ⅓ cup homemade cowboy butter, (adjust to taste)
- Juice of 1/2 lemon + lemon slices, for garnish
- Fresh chopped parsley, for garnish
Instructions
- Season the Chicken: Pat the chicken thighs dry. Season with salt, pepper, and a bit of smoked paprika (optional) to add a touch of smoky flavor.
- Cook the Chicken: Heat the oil in a large skillet over medium-high heat. Sear the chicken thighs, skin side down, for 5-6 minutes until golden brown. Flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and set aside.
- Prep the Green Beans: While the chicken is cooking, arrange the green beans in a microwave-safe dish with ½ cup water. Microwave for 6-8 minutes, or until almost done but still crisp. Drain.
- In the same skillet, lower the heat to medium. Add the pre-cooked green beans and garlic together. Sauté for 1 minute, just until the garlic is fragrant and the beans start to pick up some color. Add a splash of chicken stock, and cook for another 2-3 minutes, or until the beans reach your preferred level of doneness.
- Stir in the cowboy butter, lemon juice and the remaining chicken stock, allowing the sauce to reduce for a couple of minutes.
- Push the green beans to the side, place the chicken back in the pan, and toss to coat the thighs in the sauce. Adjust the seasoning with fresh cracked pepper if needed.
- Sprinkle with fresh parsley and serve with lemon slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, this was amazing! The chicken came out so juicy, and the buttery garlic sauce with green beans was the perfect match. My family devoured it. This is definitely going on our regular dinner rotation. Thanks for the recipe!
Thank you, Lisa! I’m so glad your family loved it. That buttery sauce really does make the chicken thighs irresistible. Appreciate you trying the recipe! ❤️
Made this on a whim and holy smokes—it’s packed with flavor. The butter sauce is everything. Green beans never tasted so good.
Appreciate it, Nathan! That cowboy butter does wonders, right? Thanks for giving it a shot!
This skillet dinner is ridiculously good! The cowboy butter adds such a punch of flavor. Even my picky teens went back for seconds.
Yay, Michelle! If the teens love it, we’re calling it a victory. Thanks for taking the time to leave a review!
Made this for dinner last night and wow — so easy and packed with flavor. The chicken was juicy and the green beans soaked up all that buttery goodness. This one’s a repeat for sure.
So happy to hear that, Ryan! One-pan meals that actually impress are our favorite kind. Thanks for the awesome feedback!
One pan, big flavor! This was so easy and tasted like I spent way more time on it. Even my picky 8-year-old cleaned his plate — that NEVER happens.
That’s the best kind of win, Jenna! So glad it worked out for the whole family. Thanks for making it and sharing your feedback!