Chicken and Green Beans in Creamy Mushroom Sauce boasts fresh ingredients only. You will not find any canned cream soup here. Instead, lots of buttery flavor in those string beans! This 30 minute one pan chicken recipe can also be made ahead. Perfect for busy weeknights!
This chicken and green bean in creamy sauce is buttery goodness with mushrooms. All you need is about 30 minutes and there you have a delicious dinner. What's even better - you can make it a couple of days ahead and it will store nicely in the fridge.
A protein and a veggie side dish all made in a single skillet is my dream come true. And if you like tender and juicy mushrooms covered in the rich and comforting cheesy garlic sauce (think Parmesan), you've got this recipe right here.
Why you'll love this recipe
- Do you love flavor? The combination of a few simple ingredients and seasonings, along with minced garlic and butter, produces the most amazing melt in your mouth results.
- How about making it in under 30 minutes? That's right, only thirty minutes. This green bean dish comes together so quickly, you won't have time for a nap.
- Fewer dishes to wash! You just can't go wrong with only having to clean up one single pan at the end of the meal. Especially if you don't like to spend as much time on kitchen cleanup as you spend on its preparation. This creamy chicken and green bean dish is the answer.
What you'll need
- Chicken thighs: Make sure to use chicken thighs here and not chicken breasts. Why not use chicken breasts? Because they are so lean, you will get dry results. Chicken thighs, on the other hand, will produce melt in your mouth chicken. That's what we want here.
- Green beans: Use French beans or string beans.
- Heavy cream: If you worry about this dish being too fatty, you can use half-and-half, or milk, and flour instead of heavy cream. But I you like it to be more creamy and not runny, definitely go for heavy cream.
Green beans facts/which ones to choose and why
- Green beans is a general name that covers many related types of beans. And it is also used to describe the most common type, which are a variety called Blue Lake. Those are the classic green beans. Yes, the ones we all grew up with and that our grandmothers called string beans! They are very long at 5-7 inches in length.
- French beans, also known as Haricot vert are a thinner, shorter variety. They usually measure about 4-inches long and shorter than regular green beans. The big plus is that they cook in about half the time, and are more tender than Blue Lake green beans.
- I prefer to use French beans, but string beans will work in this recipe as well. Just make sure to cook them slightly longer as they are of a tougher variety than French beans.
How to cook creamy green beans and chicken
This one pan recipe is really simple, but I will provide you with all the tips you need.
- Prepare the green beans: Arrange green beans in a microwave-safe dish with ½ cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
- Cook chicken: In your large skillet, add olive oil and melt butter, then add sliced chicken thighs. Brown on the first side, then flip and a keep cooking a little longer.
- Add beans and mushrooms: Next, you will move all the chicken to the side and let it cook while you add your beans, garlic and mushrooms in the empty part of the pan. Cook for about 5 minutes until mushrooms are soft, green beans warmed up and the chicken is fork tender!
- Make creamy sauce: Now it's time to add heavy cream and Parmesan. Mix it well with beans, garlic and mushrooms making sure to coat them with sauce. Cook the sauce over medium-high heat for 3-4 minutes, letting it bubble away a little. Stir it frequently and watch it thicken slightly over time.
And that's it. Your whole dinner, ready to go, with a whole lot of flavor and hardly any work involved.
This green bean dish is perfect for busy nights, when you don't have a second to spare on that calendar. That's where this one-skillet chicken recipe comes into play. Let me reiterate. You will only have one dish to clean up afterward. Even the pickiest kids at the table will want second helpings of this easy chicken recipe with green beans and mushrooms!
Chicken and Green Beans in Creamy Mushroom Sauce
Chicken and Green Beans in Creamy Mushroom Sauce boasts fresh ingredients only. You will not find any canned cream soup here. Instead, lots of buttery flavor in those string beans! This 30 minute one pan chicken recipe can also be made ahead. Perfect for busy weeknights!
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Servings: 4 servings
Ingredients
- ½ lb. French green beans
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 boneless skinless chicken thighs thinly sliced
- Salt and lemon pepper (to taste)
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 10 oz. mushrooms sliced
- ½ cup chicken broth unsalted
- ½ cup heavy cream (or half-and-half + 1 tablespoon flour for lighter version)
- ⅔ cup grated Parmesan cheese more for garnish
Instructions
- Arrange green beans in a microwave-safe dish with ½ cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
Cook chicken
- In a large skillet, add olive oil and butter to the pan and heat it over medium high heat.
- When the pan is hot, add sliced chicken, season it with salt and lemon pepper right in the pan, and cook for about 4 minutes on each side until chicken slices are slightly browned.
Add beans and mushrooms
- Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until mushrooms are cooked to your liking.
Make creamy sauce
- Add chicken broth and heavy cream and reduce the sauce for a couple of minutes, until slightly thickened.
Add cheese
- Next add parmesan cheese into the pan. Stir until cheese is incorporated with the sauce. Taste and season with more salt and pepper.
Serve
- Transfer the creamy green beans to a serving dish. Garnish with fresh chopped parsley for a burst of colour and freshness. Serve hot or chilled.
Calories: 406kcal
Nutrition Facts
Chicken and Green Beans in Creamy Mushroom Sauce
Amount per Serving
Calories
406
% Daily Value*
Fat
27
g
42
%
Saturated Fat
13
g
81
%
Cholesterol
170
mg
57
%
Sodium
507
mg
22
%
Potassium
700
mg
20
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
32
g
64
%
Vitamin A
1090
IU
22
%
Vitamin C
11.4
mg
14
%
Calcium
241
mg
24
%
Iron
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
1090
IU
22
%
Vitamin C
11.4
mg
14
%
Calcium
241
mg
24
%
Iron
2.1
mg
12
%
Tried this recipe? I would love to see your creation!Let me know on Instagram @whatsinthepanblog
Popular substitutions
- Instead of lemon pepper, you can use Umami Seasoning Blend or garlic powder mixed with Italian seasoning.
- Per another reviewer's suggestion, several readers added sherry with the cream & broth.
- If you like to thicken the sauce, create a slurry of cornstarch mixed with existing sauce. Start with 1 teaspoon of cornstarch and stir until smooth paste forms. This is your slurry. Bring to a boil and simmer slightly until any starchy taste has been cooked away. Don't cook longer, though, to avoid cornstarch cooking out.
- Sliced cooked bacon is a great addition and will introduce more flavor and texture.
- For a dairy-free version, try making these with coconut cream instead.
FAQ
- Lower fat alternatives: Evaporated milk or light cream.
- What if my sauce too thin? If sauce is too thin for your taste at the end, then dissolve 1 teaspoon cornflour/cornstarch in 2 teaspoon water and stir that in.
- Sauce thickness - it gets thicker once it cools a bit. I like the sauce to be syrupy and thin so it doesn't stick to the beans thickly which I find a bit too rich for my taste. But if you want the sauce to coat the beans thoroughly, just simmer the cream sauce for extra 2-4 minutes. You can make it so thick that the beans are completely covered in the sauce.
- No microwave? Then bring a large pot of salted water to a boil and add the green beans and cook for 5 minutes until they are tender-crisp. Drain the green beans under cold water to retain their vibrant green colour. You can also plunge them in a bowl of ice water.
What to serve Creamy Beans and Chicken with
Serve over mashed potatoes, of course! I like Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese or Homemade Instant Pot Mashed Potatoes.
Storage/Reheating
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave. Add a splash of broth or heavy cream to the chicken and beans skillet (milk will do too) to add some moisture back (refrigeration is very dehumidifying).
More One Skillet Chicken Recipes:
Green Bean Chicken Skillet with Cheese
Sweet and Salty Chicken Thighs
Creamy Cajun Chicken Pasta Skillet
More Holiday Recipes:
Grand Marnier Cranberry Sauce
Brown Sugar Dijon Glazed Pork Loin
Brussels sprouts Salad with Cranberries and Pecans
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Holly says
Please can you tell me if you can freeze leftovers? Thank you.
Olya says
I don't recommend freezing anything with cooked mushrooms and cream.
Christine says
So scrumptious! I didn't have broth or wine, just used water and the half and half with flour and it was still fantastic! Used brown beech mushrooms and they were great in this dish!
Olya says
Thank you Christine. Using water actually does work! The chicken will add flavor anyway.
Cookingbandit says
This recipe was delicious. I used white wine instead of chicken stock and left out the cheese. Thank you so much for sharing. I will make it again for sure. It's a keeper!!
Olya says
Thank you. white wine is something I love to use as well!
Patty says
Absolutely delicious! Will be making often.
Modifications:
1) Instead of lemon pepper, used Trader Joe’s Multipurpose Umami Seasoning Blend.
2) Per another reviewer’s suggestion, added sherry with the cream & broth.
3) To thicken, created a drizzle of cornstarch mixed with sauce.
Served over mashed potatoes.
Olya says
Unami seasoning and sherry with cream sound super delicious!
Marlene says
This is so good! Definitely a keeper!!! Thank you!
Olya says
Thank you, Marlene!
Beulah says
This is very easy and tastes great! Good way to work vegetables into one's diet. I didn't cook the green beans ahead of time just cooked them in the oil/butter until tender with the mushrooms as the first step. I also used broken up pre-cooked chicken thighs from the freezer instead of cooking more chicken. I had no lemon pepper so drizzled in about 2 tablespoons lemon juice and then peppered with regular black. Added no salt (am avoiding it) and cut the parmesan cheese to 1/2 cup from 2/3 cup (which also would have been too much for my personal taste).
Olya says
It's a great dish to use leftover chicken - I am so glad you mentioned it!
Kathleen says
Thank you so much for posting this recipe. Absolutely wonderful. If anyone is wondering about using frozen green beans just put them in a dry pan and cook the water out of them then add as recipe calls for. I changed nothing, as this recipe is perfect the way it is. It’s a forever recipe! Cheers!
Olya says
Wow! Your comment truly made my day!
Sherri Richardson says
Really good! I did add a teaspoon of flour after the onions cooked a minute and instead of chicken broth I used white wine. Thank you for the delicious recipe!!
Olya says
Sounds amazing with the white wine!
Morgan says
Could I use asparagus instead of green beans? How do you recommend cooking the asparagus?
Olya says
Yes - you can use asparagus. I would cut it up and add it to the pan - it should cook pretty fast.
Delanie says
I just made this today and I must admit that I changed it up a little to suit our taste. It is a great recipe as is, but I found it just a little, don’t hate me, bland. This could be because I am from Louisiana originally and was raised on highly seasoned food. Yum! I upped the pepper, garlic, and onion powder and also upped the cream. I added a little sugar and a little corn starch to make the sauce a smidge thicker. You might be shocked at adding sugar, but it really brought the whole dish alive!! I plan to serve this with a mushroom risotto and tossed salad. It did take me longer than 30 minutes to make this dish, but I’m writing it off to me being a little slower than I used to be….getting older sometimes gets in the way!
Olya says
I am not shocked at adding sugar at all - it does bring the flavors alive! Cooking is the way of life - I am glad you made the changes to improve the recipe!