One Skillet Chicken with Green Beans and Mushrooms
This easy, one-pan meal is perfect for busy weeknights when you want something healthy, hearty, and full of flavor without all the dishes. Juicy, pan-seared chicken breasts are paired with tender green beans and savory mushrooms, all cooked in a flavorful garlic-infused broth. It’s wholesome, satisfying, and comes together in just one skillet for minimal cleanup!
⏱️ Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- ️ Servings: 4
⏱️ Total Time: ~35 minutes
Great for: Weeknight dinners, meal prep
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and pepper to taste
1–2 tbsp olive oil
For the Veggies:
8 oz fresh green beans, trimmed
8 oz mushrooms, sliced (cremini or white button work well)
3–4 garlic cloves, minced
1 tbsp butter (optional, for richness)
1 tbsp olive oil
Salt and pepper, to taste
¼ cup chicken broth (or water)
Optional Garnish:
Fresh parsley or thyme
A squeeze of lemon juice
Instructions
Season the Chicken:
Pat the chicken dry and season both sides with garlic powder, onion powder, paprika, salt, and pepper.
Cook the Chicken:
Heat 1–2 tbsp olive oil in a large skillet over medium heat.
Add the chicken and cook for 6–8 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F/74°C).
Remove chicken from skillet and set aside. Tent loosely with foil to keep warm.
Cook the Veggies:
In the same skillet, add a bit more olive oil if needed.
Sauté the garlic for 30 seconds, then add the mushrooms. Cook for 4–5 minutes until browned and softened.
Add the green beans, season with salt and pepper, and pour in the chicken broth. Cover the skillet with a lid and let steam for about 5–7 minutes, until beans are tender-crisp.
Remove the lid and stir in the butter for added richness (optional).
Combine and Finish:
Return the chicken to the skillet to reheat and mix flavors. Let everything simmer together for 2–3 minutes.
Optionally squeeze a bit of fresh lemon juice over the top and sprinkle with chopped herbs.
Tips:
Swap green beans for asparagus or broccoli if desired.
Add a touch of cream or a sprinkle of parmesan to make it creamy.
Great served over rice, quinoa, or mashed potatoes.
✅ Tips for Success
- Pound the chicken: For even cooking, gently pound the chicken breasts to an even thickness before seasoning.
- Don’t overcrowd the pan: If your skillet is small, cook the chicken in batches to get a nice sear.
- Deglaze for flavor: After removing the chicken, scrape the skillet with a splash of broth to lift up the browned bits—this adds extra flavor to the veggies.
- Add a splash of acid: A squeeze of lemon juice or a dash of balsamic vinegar brightens up the dish beautifully.
- Make it creamy: Stir in a splash of cream or a sprinkle of parmesan at the end for a creamy twist.
❓Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless chicken thighs work great and are even juicier. Just adjust the cook time slightly—they may take an extra couple of minutes.
Q: Can I use frozen green beans?
A: You can, but fresh green beans offer a better texture. If using frozen, thaw and pat dry before adding them to the skillet.
Q: How do I know the chicken is cooked through?
A: Use a meat thermometer—internal temp should be 165°F (74°C). Or slice into the thickest part to check for clear juices and no pink.
Q: What can I serve this with?
A: It’s great on its own or served with rice, mashed potatoes, quinoa, or crusty bread to soak up the juices.
Q: Can I make this ahead of time?
A: Absolutely! It stores well in the fridge for up to 4 days and reheats nicely in a skillet or microwave. Ideal for meal prep!