Lemon-garlic
chicken & beans.
We loved the Eatwell101 skillet dinner. Here’s my version for our kitchen: the same bright, garlicky idea with dairy-free butter. The beans get a head start while the chicken cooks, then finish in the same pan.
One pan, good dinner
0 of 6 done
Season chicken; start the beans
Pat the thighs dry and season with paprika, onion powder, salt, and pepper. Put trimmed beans in a microwave-safe dish with ½ cup water; microwave 8–10 minutes, until almost tender but still snappy. Do this while the chicken cooks.
Sear the thighs
Melt 2 tbsp dairy-free butter in a large skillet over medium heat. Brown the chicken on both sides, roughly 5–6 minutes per side, adjusting for thickness. Check the thickest part for 165°F, then move the chicken to a clean plate.
Finish the beans in that pan
Lower the heat and add the remaining dairy-free butter, garlic, optional parsley and hot sauce, plus the drained beans. Toss for 4–5 minutes until the beans are as tender as you like and the garlic smells good.
Make it saucy
Add broth and lemon juice, scraping the browned bits from the skillet. Let the sauce bubble for a couple of minutes until it lightly thickens. Taste before adding more salt or heat.
Bring the chicken back
Nestle the thighs and any plate juices among the beans and warm through briefly. Keep an eye on the beans so the sauce does not turn them soft.
Serve it
Spoon sauce over the chicken and beans. Parsley and lemon slices are nice if they’re around. Bread or rice can catch the extra sauce.
Chicken should reach 165°F in its thickest part. This timing follows the source recipe with dairy-free butter; follow Eatwell101’s original if you want the version we already know we love.