This one-skillet chicken dish with green beans is the epitome of convenience and flavor. Tender chicken thighs, crisp French green beans, earthy mushrooms, and a creamy Parmesan sauce come together in one pan for a meal that’s both satisfying and easy to make. Perfect for busy weeknights or lazy weekends, this dish is sure to become a favorite in your household.
As a busy parent, finding delicious and easy-to-make recipes is always a win. This one-skillet chicken with green beans has saved dinner time in our household more times than I can count. I remember the first time I made it on a particularly hectic evening. With just one skillet and a handful of ingredients, I was able to whip up a meal that had everyone at the table asking for seconds. The combination of tender chicken, crisp green beans, and creamy Parmesan sauce was a hit with both kids and adults alike. Since then, it’s become a go-to recipe whenever I need something quick, flavorful, and satisfying on the table in no time.
Why This One-Skillet Chicken with Green Beans Will Become Your New Favorite Dinner
- Quick and easy: With just one skillet and minimal prep, this recipe comes together in under 30 minutes, making it perfect for busy weeknights when you need dinner on the table fast.
- Balanced flavors: The combination of tender chicken, fresh green beans, earthy mushrooms, and creamy Parmesan sauce creates a harmonious blend of flavors that will leave your taste buds craving more.
- Versatile: This dish is easily customizable based on what you have on hand. Feel free to swap out the green beans for your favorite veggies or use chicken breasts instead of thighs. The possibilities are endless!
- Family-friendly: Even picky eaters will love this dish. The creamy sauce and tender chicken are sure to please even the most discerning palates, making it a family favorite in no time.
Ingredients:
- 225 grams (1/2 lb) French green beans
- 15 ml (1 tablespoon) olive oil
- 15 ml (1 tablespoon) butter
- 4 boneless, skinless chicken thighs, thinly sliced
- Salt and lemon pepper, to taste
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 280 grams (10 oz) mushrooms
- 120 ml (1/2 cup) unsalted chicken broth
- 120 ml (1/2 cup) heavy cream (or half-and-half + 15 ml (1 tablespoon) flour for a lighter version)
- 160 grams (2/3 cup) grated Parmesan cheese, plus more for garnish
Instructions:
- Place the green beans in a microwave-safe dish with 125 ml (1/2 cup) of water. Microwave for 8-10 minutes, until almost done but still crisp. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the sliced chicken thighs to the pan and season with salt and lemon pepper. Cook for about 4 minutes on each side, until the chicken is slightly browned.
- Add the minced garlic, onion powder, pre-cooked green beans, and mushrooms to the skillet. Cook for an additional 4 to 5 minutes, stirring regularly, until the vegetables are cooked to your liking.
- Pour in the chicken broth and heavy cream, then reduce the sauce for a couple of minutes until slightly thickened.
- Add the Parmesan cheese to the skillet and stir until the cheese is fully incorporated into the sauce. Taste and adjust seasoning with more salt and pepper, if needed.
- Serve the chicken and green bean mixture warm, garnished with extra Parmesan cheese, if desired.
Notes:
- Feel free to customize this dish with your favorite vegetables or protein.
- For a lighter version, you can use half-and-half instead of heavy cream and add a tablespoon of flour to help thicken the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
