• Prep Time: 10 minutes
  • Cooking Time: 21 minutes
  • Serves: 4

Green Beans and Mushroom Chicken Skillet

  • Recipe Submitted by on

 Ingredients List

  • 4 boneless skinless chicken thighs, thinly sliced
  • 1 lb. green beans, trimmed and halved
  • 1 (10 oz) package of mushrooms, sliced
  • 2 Tbsp olive oil
  • 1 tsp salt
  • Creamy Garlic Sauce:
  • ½ cup chicken broth (unsalted)
  • ½ cup heavy cream
  • ½ cup milk
  • ½ cup grated Parmesan cheese (more for garnish)
  • 1 Tsp salt
  • 6 cloves garlic, minced
  • 1 Tbsp butter
  • 1 Tbsp wheat flour (can omit or use rice flour if gluten free)


In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
Cook the green beans in boiling salted water 4 to 6 minutes or to desired degree of doneness and drain. Set aside.
To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Slowly add chicken broth, half-and-half and parmesan cheese. All these will blend in very quickly. Add flour in order to thicken the sauce.
Add chicken, mushrooms and beans the sauce mixture and mix them together. Season it with 1 teaspoon salt. Add black pepper, if desired.
Serve warm and garnish with extra cheese, if desired.

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