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Cowboy Butter Chicken Thighs and Green Beans Skillet Recipe

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4.1 from 47 reviews

This Cowboy Butter Chicken Thighs and Green Beans Skillet recipe features juicy, skinless chicken thighs seared to golden perfection and combined with crisp green beans coated in a rich, buttery cowboy sauce infused with garlic, fresh herbs, smoked paprika, and a hint of heat. It’s a quick, bold-flavored, one-pan meal perfect for a satisfying dinner.

  • Total Time: 30 Minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 1 ½ pounds chicken thighs, skinless and boneless
  • Salt and pepper, as needed
  • Smoked paprika, optional, to taste
  • 2 tablespoons high-heat oil (avocado or canola)

Vegetables & Other

  • 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 ½ lemon
  • Lemon slices, for garnish
  • Fresh chopped parsley, for garnish

Instructions

  1. Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using to add a smoky depth of flavor.
  2. Cook the Chicken: Heat 2 tablespoons of high-heat oil in a large skillet over medium-high heat. Add the chicken thighs skin side down and sear for 5-6 minutes until beautifully golden. Flip and continue cooking for another 5-6 minutes, or until the internal temperature reaches 165°F (75°C). Remove chicken from skillet and set aside.
  3. Prep the Green Beans: While the chicken cooks, place trimmed green beans in a microwave-safe dish with ½ cup water. Microwave on high for 6-8 minutes until green beans are tender yet still crisp. Drain the water.
  4. Sauté Green Beans and Garlic: Reduce the skillet heat to medium. Add the pre-cooked green beans and minced garlic to the skillet, sautéing for about 1 minute until the garlic becomes fragrant and the beans begin to brown slightly.
  5. Add Chicken Stock and Simmer: Pour in a splash of chicken stock, stirring well. Cook for another 2-3 minutes until the beans reach your preferred tenderness.
  6. Incorporate Cowboy Butter and Lemon: Stir in the cowboy butter and lemon juice along with any remaining chicken stock. Allow the sauce to simmer and reduce for a few minutes to thicken and develop flavor.
  7. Combine Chicken and Beans: Push green beans to the side of the skillet and return the chicken thighs to the pan. Toss everything together gently to coat the chicken thoroughly with the buttery sauce. Adjust seasoning with freshly cracked pepper if needed.
  8. Garnish and Serve: Sprinkle the finished dish with fresh chopped parsley and garnish with lemon slices. Serve immediately for a hearty, flavorful one-pan meal.

Notes

  • Using skinless, boneless chicken thighs keeps the dish juicy and ensures quicker cooking.
  • Smoked paprika is optional but adds a lovely smoky undertone to the chicken.
  • Microwaving green beans before sautéing shortens stove time and helps maintain crispness.
  • Homemade cowboy butter typically includes butter mixed with garlic, herbs, and spices for rich flavor.
  • Chicken stock is optional but helps create a lighter, more saucy consistency.
  • If you prefer, you can substitute green beans with other sturdy vegetables like asparagus or snap peas.
  • Author: ELLA
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/cowboy-butter-chicken-thighs-and-green-beans-skillet-recipe/