Keto Lemon Garlic Butter Chicken and Green Beans Skillet

When you’re juggling a busy week, having a meal that’s quick, satisfying, and low-carb feels like a total win. That’s exactly what this Keto Lemon Garlic Butter Chicken and Green Beans Skillet delivers. It’s a vibrant dish bursting with zesty lemon, rich garlic butter, and tender chicken paired perfectly with crisp-tender green beans. Plus, it all comes together in one pan, so clean-up is a breeze — a total game-changer on hectic nights.

What’s really fantastic about this recipe is how it balances fresh, bright flavors with comforting richness. The lemon adds just the right amount of tang, cutting through the buttery garlic sauce, while the green beans bring a lovely snap and a pop of green that makes the plate look as good as it tastes. It’s an easy way to eat healthy without feeling like you’re missing out on flavor or satisfaction.

If you’re following a keto lifestyle or just want a delicious low-carb dinner that doesn’t sacrifice taste, this skillet hits the spot. And even if keto isn’t your thing, the combination of lemon, garlic, butter, and chicken is such a classic pairing that it’s sure to please anyone at the table. I love how versatile this recipe is — it’s perfect for a family dinner, meal prep for the week, or even when you want to impress friends with minimal effort.

In the next sections, I’ll guide you through the ingredients and step-by-step instructions so you can whip this up in under 30 minutes. Trust me, once you try this recipe, it’ll become one of your go-to weeknight dinners!

Why You’ll Love It

• Quick and Easy: Ready in under 30 minutes with just one skillet — perfect for busy weeknights or when you want a hassle-free meal.
• Keto-Friendly and Low-Carb: Keeps you on track with your keto or low-carb lifestyle without sacrificing flavor or satisfaction.
• Flavor-Packed: The combination of lemon, garlic, and butter creates a rich yet fresh taste that elevates simple chicken and green beans into something special.
• Minimal Cleanup: Since everything cooks in one pan, you’ll save time washing dishes — always a bonus!
• Versatile and Adaptable: Easy to customize with your favorite herbs or swap the green beans for other keto-friendly veggies like asparagus or zucchini.

Ingredient List

For the Chicken and Sauce:

• 4 boneless, skinless chicken thighs (or breasts), about 1.5 pounds
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• Salt and pepper, to taste

For the Green Beans:

• 12 ounces fresh green beans, trimmed
• 1 tablespoon olive oil
• Salt and pepper, to taste

Ingredient Notes

• I always use boneless, skinless chicken thighs for juicier, more flavorful meat, but chicken breasts work fine if you prefer leaner cuts.
• Fresh garlic is a must here — it really gives the sauce that bright, aromatic punch.
• Don’t skip the lemon zest! It adds an extra layer of fresh citrus flavor that juice alone can’t provide.
• For green beans, choose fresh, firm pods for the best texture. Frozen can work but may be softer after cooking.
• Unsalted butter lets you control the salt level better; plus, it gives a rich, creamy base to the sauce.

Kitchen Equipment Needed

• Large Skillet or Frying Pan — For cooking the chicken and green beans all in one pan. I like using a heavy-bottomed nonstick skillet for even heat and easy cleanup.
• Tongs or Spatula — To flip the chicken and toss the green beans without breaking them.
• Microplane or Zester — For zesting the lemon finely and evenly.
• Garlic Press (optional) — Makes mincing garlic quick and mess-free, but a sharp knife works just as well.
• Measuring Spoons — For precise amounts of butter, herbs, and seasoning.
• Knife and Cutting Board — To trim green beans and prepare garlic and lemon.

Instructions

1. Prepare the Ingredients

• Trim the ends off the green beans and rinse them under cold water. Pat dry with a clean towel.
• Mince the garlic finely and zest the lemon, then juice it separately. Set aside.
• Season the chicken thighs generously with salt, pepper, and dried oregano on both sides.

Pro Tip: Let the chicken sit at room temperature for about 10 minutes before cooking to help it cook evenly.

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2. Cook the Chicken

• Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and shimmering.
• Add the chicken thighs in a single layer without crowding the pan. Cook for 5-6 minutes on one side without moving them — this helps develop a nice golden crust.
• Flip the chicken and cook another 5 minutes or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

Pro Tip: If your chicken sticks when flipping, give it a little more time — it will release naturally once the crust forms.

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3. Sauté the Garlic and Green Beans

• Lower the heat to medium and add the remaining tablespoon of butter and olive oil to the same skillet.
• Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
• Toss in the green beans, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally until they’re tender-crisp and bright green.

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4. Make the Lemon Garlic Butter Sauce

• Once the green beans are just about done, add the lemon zest and lemon juice directly into the skillet.
• Stir everything together to coat the green beans and scrape up any browned bits from the pan — that’s where the flavor lives!
• Let the sauce simmer for 1-2 minutes to meld the flavors and thicken slightly.

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5. Combine and Serve

• Return the cooked chicken to the skillet, nestling it into the green beans and sauce. Spoon some sauce over the chicken.
• Cook everything together for 1-2 minutes to reheat the chicken and let the flavors marry.
• Taste and adjust seasoning if needed, then serve immediately.

Pro Tip: Garnish with fresh parsley or extra lemon slices for a bright, fresh finish.

Enjoy your flavorful, keto-friendly lemon garlic butter chicken with green beans!

Tips and Tricks for Success

• Pat the chicken dry before seasoning to get a better sear and crispy crust.
• Don’t overcrowd the skillet when cooking chicken — cook in batches if needed to avoid steaming.
• Use fresh lemon zest and juice for the brightest, freshest flavor. Bottled lemon juice won’t give the same punch.
• Stir the garlic constantly when sautéing to prevent burning and bitterness.
• Cook green beans until just tender-crisp to keep a nice bite and vibrant color.
• Let the chicken rest briefly after cooking to lock in juices and keep it tender.
• Use a meat thermometer to check doneness if you’re unsure—165°F is the safe internal temp for chicken.

Ingredient Substitutions and Variations

• Swap chicken thighs for breasts if you prefer leaner meat; just reduce cooking time slightly.
• Use asparagus, broccoli, or zucchini instead of green beans for different veggie options.
• Replace butter with ghee or olive oil for a dairy-free version.
• Add a pinch of red pepper flakes or cayenne for a spicy kick.
• Use fresh herbs like thyme or rosemary instead of oregano for a different flavor profile.
• For extra creaminess, stir in a splash of heavy cream or coconut cream at the end.

Serving Suggestions

• Serve this lemon garlic butter chicken and green beans skillet over cauliflower rice for a complete low-carb meal.
• I love pairing it with a fresh mixed greens salad tossed in a light vinaigrette to add some brightness and crunch.
• For extra comfort, serve alongside creamy mashed cauliflower—it’s the perfect way to soak up that buttery sauce.
• This dish also goes great with roasted cherry tomatoes or a simple cucumber and dill salad for a refreshing contrast.
• If you’re meal prepping, pack it as-is for a quick grab-and-go lunch that reheats beautifully.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over medium-low heat to keep the chicken tender and green beans crisp.
• Alternatively, microwave on medium power in 1-minute intervals, stirring halfway through.
• Avoid overheating to prevent the chicken from drying out and the green beans from getting mushy.
• For longer storage, freeze cooked chicken and green beans separately in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen green beans instead of fresh?

Yes, you can! Just thaw and drain them well before cooking. Keep in mind frozen beans may be a bit softer and cook faster, so adjust cooking time accordingly.

What if I don’t have fresh lemon?

Fresh lemon juice and zest really make a difference in flavor, but in a pinch, you can use bottled lemon juice. Skip the zest or add a tiny bit of lemon extract if you have it.

Can I make this recipe dairy-free?

Absolutely! Swap the butter for ghee, coconut oil, or olive oil to keep it dairy-free without losing richness.

How do I know when the chicken is cooked through?

The safest way is to use a meat thermometer — the internal temperature should reach 165°F (75°C). The chicken should also be firm and no longer pink inside.

Can I double this recipe for meal prep?

Yes! Just use a larger skillet or cook the chicken in batches to avoid overcrowding. It reheats well and makes great leftovers.

What sides pair well with this dish?

Cauliflower rice, mashed cauliflower, or a crisp green salad all complement the flavors perfectly and keep it keto-friendly.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!