Creamy One-Skillet Chicken with Green Beans & Mushrooms: A 30-Minute Meal That Shines

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.