Heat a large skillet over medium heat. Add ¼ cup chicken broth and the fresh green beans. Cover with the lid and cook for 5 minutes to steam. Remove the lid and cook another 2-3 minutes to cook out the liquid. Transfer the green beans to a bowl or a plate and set aside.

While the green beans steam, combine 1 teaspoon salt, pepper, garlic powder and smoked paprika in a small dish.

Pat dry the chicken thighs with paper towels and season them generously on both sides with the seasoning blend.

Add the oil to the same skillet over medium-high heat. When it glistens, add the chicken thighs (lay them out flat) and cook for 5-7 minutes per side or until they’re done. Transfer the chicken to the plate with the green beans.

Turn the heat to medium and immediately deglaze the pan with the remaining ¼ cup chicken broth. Scrape up any stuck bits.

Add the garlic, lemon juice, ¼ teaspoon salt, and red pepper flakes. Simmer the mixture over low heat until the sauce has reduced by about half. Mix in the butter and cook another 1-2 minutes.

Add the chicken and green beans back into the pan and gently mix them in with the sauce and let them reheat in the pan for about 2-3 minutes, if needed.

Serve with fresh lemon slices, freshly chopped parsley or dill, and extra red pepper flakes, if desired.