Ingredients:

4 skinless, boneless chicken thighs

1 pound green beans, trimmed

3 tablespoons butter, divided

4 garlic cloves, minced

2 Tablespoons BD dried parsley

1 teaspoon BD paprika

1 teaspoon BD onion powder

1/4 teaspoon BD salt and BD black pepper

Juice of 1/2 lemon, can use lemon slices, for garnish

1/2 cup chicken stock

1 tablespoon hot sauce

1/4 teaspoon BD crushed red chili pepper flakes

Directions

1. In a small bowl, combine onion powder, paprika, parsley, salt, and pepper. Season chicken thighs generously with the spice mixture and set aside.

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

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans. Cook for 2 to 3 minutes. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Push green beans to the side and add cooked chicken thighs back to the pan to reheat. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, and a slice of lemon if you like.