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.

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.

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.

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.

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.