Cowboy Butter Chicken Thighs and Green Beans Skillet

Skillet with juicy cowboy butter chicken thighs and crisp green beans, garnished with fresh parsley and lemon slices.

5 from 7 votes

Cowboy Butter Chicken Thighs and Green Beans Skillet

Cowboy Butter Chicken Thighs and Green Beans Skillet – Juicy chicken thighs and crisp green beans coated in a rich, buttery cowboy sauce with garlic, fresh herbs, and a hint of heat. A quick, one-pan dinner that’s full of bold flavor.

Prep Time5

Cook Time25

Course: Chicken recipes

Cuisine: American

Keyword: cowboy butter, cowboy butter chicken thighs

Servings:

Author: Tatiana

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

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.

Nutrition