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!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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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!
Could I swing this recipe with whole legs? I have everything else
Hi Cynthia, I haven't made this with whole legs. You probably could, but using a bone in cut of chicken will change the cooking time a lot. I would suggest doing a parboil on the legs first to help reduce the cooking time in the oven and then be sure to check that the internal temp of the chicken is at least 165 degrees F.
Such a delicious, flavorful recipe! My whole family gobbled this one up!
lol - sometimes it's crazy to remember times when we had so much more free time. now it's like 45 minutes is gold! looks like a great recipes, i love the flavors and how easy it sounds.
This looks delicious and so easy to make, my family will love it, can't wait to make it!
Forgot to rate! Def 5 stars!
I love cooking chicken like this. In fact, I made something similar yesterday but just with mushrooms. Next time want to add fresh green beans too!
Looks so delicious and perfect for a healthy dinner!
This was delicious!!!!
I'm so glad you enjoyed it!