Step 1: Season the chicken thighs generously with salt, black pepper, and dried thyme.
Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Step 3: Add the seasoned chicken thighs to the hot skillet and cook for about 5-6 minutes on each side, or until they are golden brown and thoroughly cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 4: In the same skillet, add the trimmed green beans, the remaining 1 tablespoon of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for about 5-7 minutes, stirring occasionally, until the green beans are crisp-tender. Remove the green beans and set aside with the chicken.
Step 5: Reduce the heat to medium. In the same skillet, melt the unsalted butter. Add the minced garlic and cook for about 1 minute until it becomes fragrant.
Step 6: Stir in the lemon zest, fresh lemon juice, and chopped fresh parsley.
Step 7: Return both the cooked chicken thighs and the green beans to the skillet. Toss everything gently to coat with the lemon garlic butter sauce. Spoon extra sauce over the chicken and beans.
Step 8: Optional: Garnish with additional fresh parsley and serve with lemon wedges for an extra burst of citrus. Serve hot and enjoy your delicious meal!