Chicken and Green Beans in Creamy Mushroom Sauce Recipe

Introduction

This Chicken and Green Beans in Creamy Mushroom Sauce is a comforting and flavorful dish that combines tender chicken with crisp green beans and a rich, cheesy sauce. It’s perfect for a weeknight dinner or a special meal with family and friends.

Ingredients

• 1/2 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 tsp onion powder
• 10 oz. mushrooms (sliced)
• ½ cup chicken broth (unsalted)
• ½ cup heavy cream (or half-and-half + 1 Tbsp flour for lighter version)
• 2/3 cup grated Parmesan cheese (more for garnish)

Instructions

1. Step 1: Arrange the green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes until they are almost done but still crisp.
2. Step 2: In a large skillet, heat olive oil and butter over medium-high heat.
3. Step 3: When the pan is hot, add the sliced chicken. Season with salt and lemon pepper, and cook for about 4 minutes on each side until the chicken is slightly browned.
4. Step 4: Add minced garlic, onion powder, the pre-cooked green beans, and sliced mushrooms to the skillet. Cook for 4 to 5 minutes, stirring regularly, until the mushrooms are cooked through.
5. Step 5: Pour in the chicken broth and heavy cream. Reduce the sauce over a couple of minutes until it thickens slightly.
6. Step 6: Stir in the grated Parmesan cheese until fully incorporated. Taste and adjust seasoning with more salt or pepper if needed.
7. Step 7: Transfer the creamy chicken and green beans to a serving dish. Garnish with fresh chopped parsley if desired and serve hot or chilled.

Tips & Variations

• For a lighter sauce, substitute heavy cream with half-and-half plus 1 tablespoon of flour to help thicken.
• Try adding a splash of white wine before the chicken broth for extra depth of flavor.
• Use chicken breasts instead of thighs if preferred, cooking until no longer pink inside.
• Add a pinch of crushed red pepper flakes for a hint of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the sauce from separating. Stir occasionally while reheating to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, frozen green beans can be used. Thaw them first and reduce the initial microwave cooking time, as they are already partially cooked.

What can I do if the sauce is too thin?

If the sauce is too thin, simmer it a little longer to reduce and thicken, or stir in a small amount of cornstarch mixed with water to help it thicken quickly.

Chicken and Green Beans in Creamy Mushroom Sauce Recipe

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★★★★★

4.8 from 123 reviews

A comforting and creamy skillet dish featuring tender chicken thighs, crisp French green beans, and savory mushrooms all cooked together in a luscious Parmesan-infused creamy mushroom sauce. Perfect for a hearty weeknight dinner or meal prep.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 lb. French green beans
• 10 oz. mushrooms, sliced
• 4 cloves garlic, minced

Protein

• 4 boneless skinless chicken thighs, thinly sliced

Dairy & Cheese

• 1 tablespoon butter
• 1/2 cup heavy cream (or half-and-half plus 1 Tbsp flour for lighter version)
• 2/3 cup grated Parmesan cheese (plus more for garnish)

Liquids & Oils

• 1 tablespoon olive oil
• 1/2 cup unsalted chicken broth

Spices & Seasonings

• Salt, to taste
• Lemon pepper, to taste
• 1 tsp onion powder

Instructions

1. Prepare green beans: Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Microwave for 8-10 minutes until the beans are almost tender but still crisp. Drain and set aside.
2. Heat skillet and cook chicken: In a large skillet, heat olive oil and butter over medium-high heat until melted and shimmering.
3. Cook chicken: Add the thinly sliced chicken thighs to the skillet. Season with salt and lemon pepper directly in the pan. Cook for about 4 minutes per side until the chicken slices are lightly browned and cooked through.
4. Add vegetables: Add minced garlic, onion powder, the precooked green beans, and sliced mushrooms to the skillet. Stir and cook for 4-5 minutes, stirring regularly, until mushrooms have softened and are cooked to your preference.
5. Make creamy sauce: Pour in the unsalted chicken broth and heavy cream. Allow the mixture to simmer and reduce for a couple of minutes until the sauce slightly thickens and coats the ingredients nicely.
6. Add Parmesan cheese: Stir in the grated Parmesan cheese until fully incorporated and melted into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve: Transfer the creamy chicken and green beans to a serving dish. Garnish with fresh chopped parsley for a fresh burst of color and flavor. Serve hot or chilled as desired.

Notes

• Microwaving green beans ahead helps retain their crispness and reduces overall cooking time.
• Using thinly sliced chicken thighs ensures quick, even cooking and tender results.
• The sauce can be lightened by substituting heavy cream with half-and-half plus 1 tablespoon flour for thickening.
• Adjust seasoning gradually since Parmesan adds saltiness.
• This dish can be enjoyed warm or cold, making it versatile for meal prepping.

Keywords: chicken green beans creamy mushroom sauce Parmesan quick dinner skillet