One Pan Chicken with Green Beans
This 30 minute one pan chicken with green beans in a creamy mushroom sauce is prepared with fresh ingredients only, without any canned cream soups. And the taste is out of this world! My family marked it as not only a “keeper” but EXCELLENT!
Why You’ll Love This Recipe
This chicken with green beans in a creamy mushroom sauce is low in carbs and high in protein. Excellent for those who are searching for a flavorful meal that is easy on the waistline.
You’ll love that this is a one pan meal and that is uses thighs instead of breasts. Thighs are more moist than breast so I would recommend using thighs in a recipe like this and save the breasts for slow cooker recipes where the meat is shredded. If breasts are used with this recipe you might get dry results.
Having both a protein and veggie all in one dish makes cooking easier and it can be made in about 30 minutes. It can even be made a couple days ahead of time and will store nicely in the fridge.
If you like tender and juice mushrooms covered in a rich and comforting cheesy garlic sauce, then this recipe is for you.
Ingredients
- Chicken thighs: If you want melt in your mouth chicken, then you will want to use thighs and NOT breasts. Breasts are leaner than thighs resulting in dry chicken.
- Green beans: Use either fresh string beans or French style beans. Frozen peas can be substituted for green beans.
- Heavy cream: To get that creamy flavor, use heavy cream. If worried about the dish being too fatty, use half-and-half, or milk with flour to thicken.
Adapted from Olya at whatsinthepan.com
More Family Favorite High Protein, Low Carb Dishes
- Seared Flank Steak
- Cuban Style Beef Tacos
- Shrimp Sausage Bacon & Cabbage
- Low Carb Bacon Cheeseburger Casserole
- Spicy Shrimp Tacos with Sweet Slaw and Sriracha
- Egg Roll In A Bowl
- Easy Slow Cooker Kalua Pork
- Crispy Garlic Parmesan Salmon
One Pan Chicken with Green Beans
4
servings10
minutes20
minutes406
kcal30
minutesThis 30 minute one pan green bean, mushroom and chicken skillet is prepared with fresh ingredients only, without any canned cream soups. And the taste is out of this world! My family marked it as not only a “keeper” but EXCELLENT!
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Ingredients
- Chicken and Vegetables
4 boneless skinless chicken thighs, thinly sliced
1 pound French style green beans
8 ounces Bella Baby mushrooms, sliced
- Spices
Salt and lemon pepper (to taste)
6 cloves garlic, minced
1 teaspoon onion powder
- Liquids and Cheese
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup chicken broth, unsalted
1/2 cup heavy cream (or half-and-half + 1 Tbsp flour for lighter version)
2/3 cup shredded Parmesan cheese, more for garnish
Directions
- Green Beans: Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
- Chicken: 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. Reduce heat to medium. Add garlic and onion powder. Remove seasoned chicken and set aside.
- Mushrooms: Add mushrooms to the pan and cook until desired consistency. Return chicken to pan and add cooked green beans.
- Sauce: Add chicken broth and heavy cream. Reduce the sauce for a couple of minutes, until slightly thickened.
- Cheese: Next add Parmesan cheese into the pan. Stir until cheese is incorporated with the sauce. Taste and season with more salt and pepper, if needed.
- Serve: Serve warm and garnish with extra cheese, if desired.
Notes
- Per serving: Carbohydrates 9g, Fiber 2g, Sugar 3g, Protein 32g, Sodium 507mg, Cholesterol 170mg, Fat 27g, Saturated Fat 13g
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