Lemon Garlic Butter Chicken Thighs Recipe with Green Beans – Best Chicken Thighs Recipe

The pot lid rattles and you know dinner is almost ready. That sound sorta builds this little anticipation inside you, like dinner’s just about to hit the table. You catch that smell too, garlic and lemon kinda mingling together.

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Pressure cookers really do work their charm here, locking in all those flavors and making the chicken so juicy you won’t believe it. You remember when chicken sometimes turned out dry from other methods? Not this time.

Green beans stay crisp-tender, a perfect little veggie side that just cooks right alongside the chicken. You spot the bright lemon juice working its way in, cutting through the richness just right. Just a few minutes more after the slow release before you dig in.

What Makes Pressure Cooking Win Every Round

• You get dinner faster without sacrificing flavor or texture.
• It locks the moisture in so chicken stays juicy and tender.
• The sealing ring keeps steam and smells locked tight so your kitchen stays clean.
• Lots of flavors get infused quickly into the meat and veggies.
• Using natural release lets the chicken keep cooking gently, making it perfect every time.
• Quick release saves time when you’re in a rush but still want a good meal.
• One pot means less mess and one less dish to clean up. Heck, that part’s kinda awesome.

The Complete Shopping Rundown

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• 1.5 lb skinless boneless chicken thighs
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ¼ teaspoon crushed red chili pepper flakes
• 1 lb green beans trimmed
• 3 tablespoons butter divided
• ½ cup fresh chopped parsley
• 4 garlic cloves minced
• 1 tablespoon hot sauce like Sriracha
• ¼ teaspoon salt and fresh cracked black pepper
• Juice of ½ lemon
• ½ cup chicken stock

You gotta look for skinless boneless chicken thighs that are about 1.5 pounds. They cook evenly and stay nice and tender inside. Grab paprika and onion powder to season the chicken just right, along with some crushed red chili flakes if you want a little kick.

Don’t forget the green beans, you want them fresh and already trimmed if you can find 'em. The butter’s split into 3 tablespoons for cooking the chicken and then the greens. Fresh parsley? Definitely worth it here as it brightens everything up at the end.

Garlic and lemon juice fill out the flavor base with bright, punchy notes. A tablespoon of hot sauce adds that subtle heat, but you can tweak it if you’re not into spicy stuff. Chicken stock helps set the broth depth needed for pressure cooking so you don’t end up with dry bits.

The Full Pressure Cooker Journey

1. Season the chicken thighs on both sides with paprika, onion powder, crushed red chili flakes, salt, and pepper. You want every piece kissed with flavor.

2. Set your pressure cooker to sauté mode and melt 2 tablespoons of butter. Get it nice and bubbly but not burnt.

3. Add the chicken thighs and cook for about 6-8 minutes per side until they get a golden crust and are cooked through. You spot that sear and you know you’re on the right track. Remove chicken and set aside.

4. In the same pot, toss in the last tablespoon of butter and minced garlic. Sauté for about 1 minute until it smells absolutely amazing and fragrant.

5. Add in the green beans and cook for 4-5 minutes just until they turn tender-crisp and still have that snap to them.

6. Mix in the hot sauce and chopped parsley, coating the green beans nicely with some heat and fresh flavor.

7. Return the chicken thighs to the pot and nestle 'em right in with the beans. Close the lid, make sure the sealing ring is in place, and set the pressure cooker to high pressure for 8 minutes.

8. When cooking’s done, you can do a natural release for about 10 minutes to keep things moist, then quick release the rest. Open up, give it a little stir and serve while it’s hot with an extra sprinkle of parsley if you want a fresh look.

Smart Shortcuts for Busy Days

• Buy pre-trimmed green beans to skip the washing and snapping step.

• Use jarred minced garlic instead of fresh cloves when you’re short on prep time.

• Grab chicken thighs already seasoned if you can find those at the store. That saves the seasoning step.

• Make a double batch and freeze half for a no-fuss meal another day.

These shortcuts help you put dinner on the table even when you’re swamped. One thing about pressure cooking is it handles the cooking speed kinda like a pro, but these hacks get ya there even faster. You’re not gonna regret saving time while still eating good.

What It Tastes Like Fresh From the Pot

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When you lift that lid, you hit a wave of garlic and lemon that makes your mouth water right away. The chicken’s tender and juicy with just the right hint of spice from the chili flakes.

The green beans still got a crisp snap but soak up the buttery, garlicky sauce perfectly. That hot sauce adds a little zing that wakes up your taste buds without taking over.

You can taste the fresh parsley brightening each bite, kinda like a little green freshness balancing out the richness. The lemon juice cuts through the fat and adds a sunny brightness that makes it all feel lighter and more vibrant.

All together, it’s a simple but really satisfying meal. Reminds you dinner doesn’t always gotta be complicated to be delicious.

Your Leftover Strategy Guide

• Store leftovers in airtight containers in the fridge and eat within 3-4 days for the best freshness.

• Reheat gently in a skillet or microwave using the slow release method on the microwave or low heat on the stove to keep chicken juicy.

• If you want to freeze leftovers, wrap tightly in freezer-safe containers and freeze for up to 2 months.

• When reheating from frozen, thaw in the fridge overnight before reheating fully to avoid drying out.

Keeping the chicken moist after cooking can be tricky but following this storage and reheating advice works real good. You’ll wanna make sure the broth depth is still there so the green beans don’t turn mushy or tasteless.

What People Always Ask Me

• Can I use chicken breasts instead of thighs?

  You sure can but remember thighs stay more tender and juicy under pressure. Breasts can dry out easier if you overcook 'em.

• How do I know when to do a natural release vs quick release?

  Natural release helps keep the meat moist and lets flavors settle in. Do natural release when you got time, quick release saves you minutes when you’re rushed.

• Can I skip the hot sauce if I don’t like spicy food?

  Yep! You can just leave it out or use a milder sauce so it won’t get too spicy for you.

• Is it okay to add other veggies?

  Totally! Just keep in mind cooking times differ. Hard veggies might need added before green beans or after chicken cooks.

• Why do I need chicken stock?

  The stock adds broth depth and moisture that helps the pressure cooker work right. Water alone doesn’t always cut it.

• What if my sealing ring is missing or damaged?

  This one’s important. The sealing ring locks in pressure and keeps steam inside. Without it, your cooker won’t work properly and your food might end up undercooked.

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Lemon Garlic Chicken with Green Beans Pressure Cooker Recipe

This lemon garlic butter chicken made in the pressure cooker is juicy, tender, and bursting with flavor alongside crisp green beans that cook right in the same pot.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 334 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• 1.5 lb Chicken thighs skinless, boneless
• 1 teaspoon Paprika
• 1 teaspoon Onion powder
• 0.25 teaspoon Crushed red chili pepper flakes
• 1 lb Green beans trimmed
• 3 tablespoons Butter divided
• 0.5 cup Fresh parsley chopped
• 4 cloves Garlic minced
• 1 tablespoon Hot sauce like Sriracha
• 0.25 teaspoon Salt and black pepper to taste
• 0.5 Lemon juice of
• 0.5 cup Chicken stock

Instructions

 

Instructions

• Season the chicken thighs on both sides with paprika, onion powder, crushed red chili flakes, salt, and pepper.
• Set pressure cooker to sauté mode. Melt 2 tablespoons of butter.
• Cook chicken thighs 6–8 minutes per side until golden. Remove and set aside.
• Add remaining 1 tablespoon butter and garlic. Sauté for 1 minute.
• Add green beans and cook 4–5 minutes until tender-crisp.
• Stir in hot sauce and chopped parsley, coating the green beans.
• Return chicken to pot with beans. Close lid and cook on high pressure for 8 minutes.
• Use natural release for 10 minutes, then quick release. Stir and serve hot with extra parsley if desired.

Notes

Leftovers keep well in the fridge for up to 4 days, or freeze for up to 2 months. Reheat gently for best texture.