This One-Skillet Chicken with Green Beans and Mushrooms is the ultimate quick and delicious dinner. It’s packed with flavor, thanks to tender chicken, crisp green beans, and a creamy Parmesan sauce. Plus, it all comes together in just 30 minutes, making it a perfect weeknight go-to. With minimal cleanup, it’s as convenient as it is satisfying.
Whenever we’re in need of a comforting, home-cooked meal without spending hours in the kitchen, this creamy skillet chicken always does the trick. My husband, who’s usually a bit of a picky eater, can’t get enough of the savory sauce and tender chicken. Even our little ones love the green beans (which is a victory on its own!). This dish has quickly become a staple in our weeknight rotation—especially when we want something hearty but don’t have time for a big production.
Why This One-Skillet Chicken with Green Beans?
- One-Pan Wonder: This entire meal is made in just one skillet, making cleanup a breeze.
- Creamy Parmesan Sauce: The rich, cheesy sauce is infused with garlic and mushrooms, adding depth and comfort to every bite.
- Perfectly Balanced: Protein-packed chicken and fresh veggies ensure you’re getting a wholesome meal that doesn’t skimp on flavor.
- Quick and Easy: Ready in just 30 minutes, it’s ideal for busy weeknights without sacrificing quality or taste.
Ingredients
- 225 g (1/2 lb) French green beans
- 15 ml (1 tbsp) olive oil
- 15 g (1 tbsp) butter
- 4 boneless, skinless chicken thighs, thinly sliced
- Salt and lemon pepper (to taste)
- 4 garlic cloves, minced
- 5 g (1 tsp) onion powder
- 280 g (10 oz) mushrooms, sliced
- 120 ml (1/2 cup) unsalted chicken broth
- 120 ml (1/2 cup) heavy cream (or use 120 ml of half-and-half + 8 g (1 tbsp) flour for a lighter version)
- 65 g (2/3 cup) grated Parmesan cheese, plus extra for garnish
Directions
- Pre-cook Green Beans: Place the green beans in a microwave-safe dish with 120 ml (1/2 cup) of water. Microwave for 8-10 minutes until they’re almost tender but still have a bit of crispness. Drain and set aside.
- Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil and butter. Once the pan is hot, add the thinly sliced chicken thighs. Season with salt and lemon pepper, and cook for about 4 minutes per side, until the chicken is golden and cooked through.
- Add Veggies: Stir in the minced garlic, onion powder, pre-cooked green beans, and mushrooms. Sauté for 4-5 minutes, stirring regularly, until the vegetables are cooked and fragrant.
- Create the Sauce: Pour in the chicken broth and heavy cream (or half-and-half mixture). Let the sauce simmer for 2-3 minutes to reduce and thicken slightly.
- Incorporate Cheese: Stir in the Parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve: Serve the creamy chicken and vegetables warm, and garnish with extra Parmesan cheese for a finishing touch.
Notes:
- Substitutions: If you want to lighten up the dish, you can use half-and-half with a tablespoon of flour to achieve the same creamy texture.
- Add-Ins: For an extra pop of flavor, try adding sun-dried tomatoes or a squeeze of lemon juice at the end to brighten the dish.
- Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat on the stovetop or in the microwave, adding a splash of broth or cream to refresh the sauce.
