Everything you need for a nutritious, low-maintenance chicken and green bean meal in one skillet is included in this recipe for green bean and mushroom braised chicken! It’s ideal for a tasty and simple weeknight meal.
We previously let you know how much we at our house adore chicken. We usually bake it or toss it in the reliable Crock Pot, but we don’t often braises it for some reason. Right now. With this recipe for Green Bean and Mushroom Braised Chicken, we’re stepping up our chicken supper game! Made in just one pan, this braised chicken is an easy, low-maintenance supper that is low in fat and carbohydrates and full of fresh veggies!
Ingredients Needed
- For this dish, boneless chicken breasts work best, but thighs work just as well! However, cooking bone-in breasts will take significantly longer.
- We love crimini mushrooms, but any sort of fresh mushrooms would work well in this!
- Our favorite green beans are obviously fresh, but frozen would work just as well. However, we don’t advise using canned because they’ll get mushy.
- Are Shallots, Garlic, and Onions Used in Any Cooking?
- Stock: For this dish, we like to use either beef or chicken stock.
- After frying the chicken, add a little amount of red wine vinegar to the pan to deglaze it.
- Thyme and parsley are two herbs that go well with chicken, beans, and mushrooms. You can utilize dried or fresh.
- To season the chicken and sauté the alliums, combine oil, salt, and pepper.
What is Braising?
Searing is the first step in the cooking process of braising, which involves cooking in a liquid. When you want a lot of taste but don’t have a lot of time to oversee anything cooking, this helps produce a depth of flavor and also makes it lovely and hands-off. Although braising is frequently used to help tenderize harder kinds of meat, it’s also a fantastic way to prepare vegetables and fowl!
Step-by-Step Instructions
- Step 1: Sear the chicken with seasonings.
- Step 2: Sauté onions, garlic, and shallots after deglazing the pan.
- Step 3: Put the chicken back in the pan after adding your fresh vegetables and stock.
- Step 4: To complete, place everything back in the oven!
Following that, you’ll get a delightful 45 minutes of “free” time as the green beans and chicken continue to simmer in the oven. Which is valuable time when you’re a busy mom!
Chicken Braised with Green Beans and Mushrooms! A flavorful, nutritious, low-carb, and gluten-free supper that just uses one pan!
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Green Bean and Mushroom Braised Chicken
Ingredients
- 2 lbs boneless chicken breasts
- 1/2 yellow onion sliced thin
- 1 shallot sliced thin
- 3 garlic cloves minced
- 1/2 – 1 lb green beans trimmed and halved
- 1/2 – 1 lb crimini mushrooms sliced
- 1 1/2 cups Stock chicken beef, or vegeteable
- 2 tablespoons olive oil divided
- 1 tablespoon red wine vinegar
- 1 3/4 teaspoon kosher salt divided
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Sear Chicken: Sprinkle 1/4 teaspoon ground pepper and 3/4 teaspoon salt on both sides of the chicken. Put olive oil in the pan and heat it on medium-high. After sear the chicken for one to two minutes on each side, take it out of the pan and leave it aside.
- Saute Onions: Using a wooden spoon, scrape off the browned pieces from the pan’s bottom and deglaze the pan with red wine vinegar and an additional tablespoon of olive oil. Reduce the heat to medium and sauté the shallots, onions, and garlic for five minutes.
- Add Stock and Veggies: Pour in the chicken stock, then add the green beans and mushrooms to the pan when the chicken is back in it. Add the final teaspoon of salt, the parsley, and the thyme to the vegetables. This may appear to be overflowing depending on the size of the pan you choose, but don’t worry—everything cooks down. The fact that the chicken is in the stock to braise is what matters most.
- Cook: To braise, place the pan in the oven, uncovered. Cook for 25 minutes, stirring occasionally to coat all of the vegetables in stock. Once the chicken is thoroughly done and the internal temperature has reached at least 165 degrees, return it to the oven to continue cooking for the remaining 20 minutes.
Notes
For 1/2 pound of green beans and 1/2 pound of mushrooms, use at least a 3.5-quart pan. You may add more green beans and mushrooms if your pan is bigger—up to 6 quarts.