Lemon and pepper are one of those made to be together combinations that I’m shocked we don’t use on just everything. It hits all of the perfect notes with a peppery bite and a citrus note from the lemon zest. It is the perfect way to flavor this super easy lemon pepper chicken and green bean skillet. This recipe takes so little effort, but has so much flavor!
Add water to a medium sized pot and bring to a boil. While water is boiling prepare green beans by trimming off any stems and cutting into bite sized pieces if desired.
Prepare chicken thighs by removing bone. If you are unsure of how to do this there is a great tutorial here. Pat the chicken dry and sprinkle eat piece with equal amounts of the salt and lemon pepper seasoning.
In a large skillet add the olive oil and heat to medium-high heat. When the olive oil is simmering (hot) add the chicken thighs skin down in the pan. You will leave them this way for about 10 minutes or until the skin has began to get a golden crust.
Once chicken has been added to the skillet, add the green beans to the boiling water and let cook for 5 minutes or until they are bright green and tender. Drain for the water and set aside.
After the chicken has cooked for 10 minutes skin side down, carefully flip each of the pieces over and move them to one side of the pan. Add in the green beans and drizzle with more olive oil if the pan is too dry.
Continue cooking, occasionally stirring the green beans so all of them are able to sear for about 10 minutes or until the chicken reaches 165 degrees and the juices run clear.
If the chicken is taking too long to cook you can place a lid over the skillet for an additional 5 minutes to allow it to complete cooking through.
Once everything is cooked through garnish with fresh lemon slices and juice if desired and serve hot!
Chicken breasts can be used in place of thighs in this recipe but you will be missing out on the crispy skin goodness! You may also use chicken thighs with the bone-in, but they will need a cook a bit longer.