Lemon Garlic Butter Chicken Thighs

Ingredients

• 3 – 6 skinless, boneless chicken thighs

• 1 pound (450g) green beans, trimmed

• 3 tablespoons butter, divided

• 4 garlic cloves, minced

• 1 teaspoon paprika

• 1 teaspoon onion powder

• 1/4 teaspoon salt & pepper

• Juice of 1/2 lemon (save the other half for lemon slices)

• 1/2 cup chicken stock

• 1 tablespoon hot sauce

• 1/4 teaspoon crushed red chili pepper flakes (optional)

• 1/2 cup fresh Freeman Herbs Organic parsley, chopped

Directions

Combine the onion powder, paprika, salt, and pepper. Generously season the chicken thighs and set them aside while you prepare the green beans.

Arrange the green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes until they are almost done but still crisp.

In a large pan over medium-low heat, melt 2 tablespoons of butter. Place the seasoned chicken thighs in a single layer and cook for 5-6 minutes on each side until thoroughly cooked. Ensure a cooking thermometer reads 165°F (75°C). If the chicken browns too quickly, lower the heat. Adjust cooking time depending on thickness. Remove the chicken from the pan and set it aside.

In the same pan, lower the heat and melt the remaining tablespoon of butter. Add the chopped parsley, minced garlic, hot sauce, chili pepper flakes (if using), and green beans. Cook for 4 to 5 minutes, stirring regularly. Add the lemon juice and chicken stock.

Heat the sauce for a couple of minutes to slightly thicken.

Add the chicken thighs back to the pan to quickly reheat. Serve immediately, garnished with more fresh parsley and fresh lemon slices.