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)
- 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.
- 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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Muriah says
I made this with only a few changes and it turned out great! I used frozen green beans, because that’s what I had, so I didn’t pre cook them. I also didn’t have lemon pepper so I used another seasoning blend that I like. We ate it with egg noodles and it got two thumbs up and one “edible” from the ten year old.
Olga says
Yesssss! Great to hear about the 10 year old finding it “edible”!
Lindi says
For the nutritional value is that per serving or the whole thing? If per serving how many does it serve?
Olga says
It’s per serving and it serves 4.
Tracey says
So easy to make, a little salty from my liking, but very tasty even my 11-year-old son thought it was so good.
Olga says
Those kids are not easy to please – I’m so glad it worked.
Courtney says
I cannot find heavy cream, only heavy whipping cream. Do I prepare the same way?
Olga says
Yes, same way!
Cindy says
Do you usually put this on top of rice or noodles, or just eat it like it is?
Olga says
Usually rice or pasta.
Emmy says
What type of mushrooms do you recommend?
Olga says
Regular white mushrooms would be fine.
Erica says
I cook but not a ton so I have a question about the chicken. Do you cut the whole tenderloins in half, or cut them in small pieces?
Olga says
I cut them in small pieces.
Mary says
This recipe caught my eye as I was looking for a low carb chicken parm recipe -made this instead! Very good! I cooked the garlic first and set aside, so it wouldn’t get browned-added back with the broth. Very quick to fix!
Lauren says
I love the recipe but the ads are out of control! There is no way to stop the videos!
Diane says
I agree Lauren! More so than most. I had to keep clicking the X to delete because it was covering half the page on my phone. I was about to give up. I ended up copying the recipe and directions and pasting it in ‘notes’ on my phone just so I could complete the recipe. The meal ended up pretty good. I did use chicken breasts, because that’s all I had in my freezer. Meat prices have skyrocketed during this pandemic, so I wasn’t about to pay $6 for a pound of chicken thighs, when I have about 10# of breasts in the freezer. I cut into thin slices, while still partially frozen to make it easier and threw them into the pan that way as well. Maybe that’s why they weren’t dried out. I used frozen french style green beans from Trader Joe’s. Recipe was very good and I will probably make again. So easy. We did not add rice or noodles. Just a small side salad.
Rebecca B Betz says
I’d like to try this, but the sodium content is off the charts! What causes that? I didn’t see any high salt ingredients…
Olga says
Thank you so much for bringing this to my attention Rebecca! It was way off and I just reran it. Now it’s showing the correct amount.