This Green Bean and Mushroom Braised Chicken is everything you need for a low maintenance, healthy chicken and green beans dinner in one pan! It's perfect for an easy and delicious weeknight dinner.
You guys already know how much we love chicken in this house. But usually, it's either thrown in the trusty Crock Pot or baked, but for some reason, we hardly ever braise it. Until now. We're upping our chicken dinner game with this Green Bean and Mushroom Braised Chicken recipe!
This braised chicken is a simple, low maintenance kind of a dinner that's made in one skillet, packed full of fresh vegetables and one that's low fat and low carb!
- Chicken Breasts - Boneless is best for this recipe, but thighs are also great! Bone-in breasts will take much longer to cook.
- Fresh Mushrooms - Cremini are our favorite, but any kind that you have would be great in this!
- Green Beans - Fresh is of course our favorite but you could also use frozen. Canned would work too, but you run the risk of the beans becoming a bit mushy.
- Garlic, Onion, and Shallots - Do we ever cook without them?
- Flour - To give a quick coat of the chicken.
- Stock - We prefer either chicken or beef stock for this recipe. Have you made own, yet?
- Salt, Pepper, and Oil
While it's not the fastest dinner, it is a very low maintenance one!
Step 1: Sauté onions, garlic, and shallots in a large skillet.
Use the biggest, deepest skillet with a lid that you have to be able to fit everything. We love this one!
Step 2: Meanwhile, season chicken with salt and pepper and then and then dredge the chicken in the flour to give it just a quick coat.
Step 3: Prep your fresh veggies.
Frozen is an absolutely fine for this recipe and you can just throw them in the pan frozen, too. But canned, honestly, I wouldn't suggest it since you'll end up having a pan of super mushy veggies and one of the things I like most about this recipe is the texture of still slightly crunchy green beans.
Step 4: Remove the onions from the pan and give the chicken breasts a quick sear to brown on each side before adding the onions back in the pan with the veggies and stock.
Step 5: All back in the oven to finish!
And then I had 45 glorious minutes of "free" time while the chicken and green beans braised in the oven. 45 minutes - glorious glorious free time that I had no idea how precious it was before having a baby.
So thank you, beautiful Green Bean and Mushroom Braised Chicken, your easy low-maintenance cooking makes this busy mama's life a little more manageable but still delicious!
Green Bean and Mushroom Braised Chicken
- 4 boneless chicken breasts
- 1 large white onion sliced thin
- 1 shallot minced
- 3 garlic cloves minced
- 2 lbs green beans trimmed and halved
- 1 1/2 lbs crimini mushrooms sliced
- 1 1/2 cups Stock chicken, beef, or vegeteable
- 2 tablespoons olive oil divided
- 1/3 cup flour
- salt and pepper to season chicken
- Pre-heat oven to 350 degrees.
- Generously salt and pepper both side of chicken breasts.
- Add flour to a large plate and dredge chicken in it, fully coating both sides of the breasts with flour.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onions, garlic, and shallots and saute for 5-7 minutes. Remove onions and set aside.
- Add another 1 tablespoon of oil to the pan, turn heat to high, and sear chicken breasts on each side, about 3-4 minutes untl browned.
- Return onions to pan and add green beans and mushrooms (It will look like it's overflowing, but everything will cook down).
- Add stock and additional salt and pepper to taste - keep in mind the salt level of the stock you're using.
- Place skillet in oven, uncovered to braise. Cook for 25 minutes and stir veggies so that they all get coated with stock. Return to oven to finish cooking for final 20 minutes until chicken is fully cooked at at least 165 degrees internal temp.
- Serve hot and enjoy!
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