One Skillet Chicken with Green Beans and Mushrooms 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 thing is buttery goodness you need this week. All you need is about 30 minutes and there you have a delicious dinner. One pan meals make your life so much easier! Besides, you can make this green bean mushroom casserole type meal in the skillet without turning your oven on. 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, you’ve got this combination right here! Use regular string beans, or French beans.
Why make this one pan chicken 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 chicken and green bean dish is the answer.
What kind of green beans to use
- 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.
What kind of chicken to use
This one pan recipe is really simple, but I will provide you with all the tips you need. 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. 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.
Next, you will move all the chicken to the side and let it cook while you cook your beans, garlic and mushrooms in the empty part of the pan. Cook those green beans are soft and your chicken is fork tender!
Now it’s time to add 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!
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!
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.
What to serve chicken over
Serve over mashed potatoes, of course! I like Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese or Homemade Instant Pot Mashed Potatoes.
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
One Skillet Chicken with Green Beans
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
- ½ cup chicken broth, unsalted
- ½ cup heavy cream, (or half-and-half + 1 tablespoon flour for lighter version)
- â…” 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.
- 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. Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking.
- Add chicken broth and heavy cream and reduce the sauce for a couple of minutes, until slightly thickened.
- Next add parmesan cheese into the pan. Stir until cheese is incorporated with the sauce. Taste and season with more salt and pepper.
- Serve warm and garnish with extra cheese, if desired.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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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.
Unami seasoning and sherry with cream sound super delicious!
This is so good! Definitely a keeper!!! Thank you!
Thank you, Marlene!
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).
It’s a great dish to use leftover chicken – I am so glad you mentioned it!
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!
Wow! Your comment truly made my day!
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!!
Sounds amazing with the white wine!
Could I use asparagus instead of green beans? How do you recommend cooking the asparagus?
Yes – you can use asparagus. I would cut it up and add it to the pan – it should cook pretty fast.
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!
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!