Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb (450g) fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon of cornstarch and 2 tablespoons of water mixed together for slurry

Instructions:

  1. Season chicken with salt and pepper. Trim the green beans.
  2. Heat olive oil in the skillet over medium-high heat. Add the chicken and cook until browned and cooked through (internal temperature of 165°F/74°C), about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add green beans to the skillet and cook until tender-crisp, about 5-7 minutes.
  4. Melt butter in the skillet. Add garlic and cook until fragrant (but not browned!), about 30 seconds. Pour in the chicken broth and lemon juice. Bring to a simmer and add cornstarch slurry. Thicken to a desired consistency.
  5. Return the chicken to the skillet. Stir in parsley and red pepper flakes (if using). Toss to coat everything in the sauce.
  6. Serve immediately, garnished with extra parsley and lemon wedges, if desired.