Description
This One-Skillet Chicken with Green Beans and Mushrooms is a quick, easy, and flavorful meal. Thinly sliced chicken thighs are pan-seared and then simmered in a creamy sauce with green beans, mushrooms, and Parmesan cheese.
Ingredients
Scale
- 1/2 pound French green beans (haricots verts), trimmed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 boneless, skinless chicken thighs, thinly sliced
- Salt, to taste
- Lemon pepper seasoning, to taste
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 10 ounces cremini mushrooms (or white button mushrooms), sliced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream (or half-and-half + 1 tablespoon all-purpose flour, see notes)
- 2/3 cup grated Parmesan cheese, plus more for garnish (optional)
Instructions
- Pre-Cook Green Beans: Place the trimmed French green beans in a microwave-safe dish. Add 1/2 cup of water. Microwave for 8-10 minutes, or until the beans are almost cooked through but still have a slight crispness. Set aside.
- Heat Skillet: Heat the olive oil and butter in a large skillet (cast iron recommended) over medium-high heat.
- Sear Chicken: Add the thinly sliced chicken thighs to the hot skillet. Season generously with salt and lemon pepper seasoning. Cook for about 4 minutes per side, or until the chicken is lightly browned and cooked through.
- Add Aromatics and Vegetables: Add the minced garlic, onion powder, pre-cooked green beans, and sliced mushrooms to the skillet with the chicken. Cook, stirring regularly, for 4-5 minutes, or until the mushrooms have softened and released their liquid.
- Add Broth and Cream: Pour in the chicken broth and heavy cream. Stir well to combine.
- Reduce Sauce: Bring the mixture to a simmer and cook for a couple of minutes, stirring occasionally, until the sauce has thickened slightly.
- Add Parmesan: Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy.
- Season to Taste: Taste the sauce and season with additional salt and pepper, if needed.
- Serve
Notes
- Chicken Thighs: Boneless, skinless chicken thighs are recommended for their flavor and tenderness. You can substitute chicken breasts, but they may be drier.
- Green Beans: Fresh French green beans (haricots verts) are preferred, but you can use regular green beans. Pre-cooking the green beans in the microwave ensures they are tender-crisp in the final dish.
- Mushrooms: Cremini mushrooms (also called baby bella mushrooms) or white button mushrooms work well in this recipe.
- Heavy Cream: For a lighter version, you can substitute half-and-half. If using half-and-half, whisk 1 tablespoon of all-purpose flour into the half-and-half before adding it to the skillet to help thicken the sauce.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Serving Suggestions: Serve this dish on its own or with rice, pasta, or mashed potatoes.
- Storage: Leftovers can be stored.