Directions:
In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving 1 tablespoon of bacon fat in the skillet.
Season chicken thighs with salt and pepper. In the same skillet, heat olive oil and sear chicken for 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
Lower heat and melt butter in the skillet. Add minced garlic, lemon zest, and red pepper flakes. Cook for 1 minute until fragrant.
Stir in lemon juice, Dijon mustard, and chicken broth, scraping any browned bits from the bottom of the skillet. Simmer for 2 minutes.
Add green beans and cook for 4–5 minutes until tender-crisp.
Return chicken and bacon to the skillet. Simmer everything together for 2–3 minutes, allowing the flavors to meld.
Garnish with chopped parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 395 kcal | Servings: 4 servings
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