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Skillet Chicken Thighs with Green Beans and Mushrooms

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Skillet Chicken Thighs with Green Beans and Mushrooms
  • Prep 45 min
  • Total 1 hr 5 min
  • Servings 4
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Call it what you want, these delicious chicken thighs and green beans recipe is a one-pot wonder. It's incredibly easy to put together, and as far as taste goes, it packs a whole lot of irresistible flavor for the whole family. Simply warm up your skillet to a sizzle and make these chicken thighs and green beans part of your weekly rotation. Write this recipe down, because you'll come back to this chicken thigh and green beans recipe time and time again.
By Betty Crocker Kitchens
Updated Nov 4, 2020

Ingredients

  • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 to 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 1 tablespoon olive oil
  • 1 package (8 oz) baby bella mushrooms, sliced
  • 2 teaspoons chopped garlic
  • 1 package (12 oz) fresh green beans (in steam bag)
  • 4 oz cream cheese, cubed (from 8-oz package)
  • 1/4 teaspoon crushed red pepper flakes
  • Chopped fresh chives, if desired
Make With
Make With
Progresso Broth

Steps

  • 1
    Season chicken with thyme, salt and pepper. Place chicken skin side down in 12-inch nonstick skillet over medium-high heat. Cook without moving 8 to 10 minutes, until skin is deep golden brown. Turn chicken over; reduce heat to medium, and cook 10 to 12 minutes or until deep golden brown. Remove chicken from skillet, and discard drippings.
  • 2
    Add 1 1/2 cups of the broth to skillet; return chicken to skillet. Heat broth to simmering, and continue cooking over medium heat 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove skillet from heat, and transfer chicken to plate; cover and keep warm. Pour juices into 1-cup measuring cup. Add enough chicken broth to make 3/4 cup; set aside.
  • 3
    Return skillet to medium heat; heat olive oil, and add mushrooms to skillet. Cook 3 to 5 minutes, stirring frequently, until mushrooms are tender and browned. Add garlic; cook about 30 seconds or until fragrant.
  • 4
    Meanwhile, cook green beans in microwave as directed on bag for minimum cook time; set aside.
  • 5
    Add reserved 3/4 cup chicken broth mixture, the cream cheese and pepper flakes. Heat to simmering; cook over medium heat 4 to 6 minutes, stirring frequently, until cheese is melted and sauce is starting to thicken. Stir in green beans, stirring to coat in sauce. Return chicken to skillet to serve.
  • 6
    Serve chicken with pan sauce and green bean mixture. Garnish with chives.

Tips from the Betty Crocker Kitchens

  • tip 1
    Crushed red pepper flakes may be left out for those who prefer less heat.
  • tip 2
    Using a splatter screen when browning the chicken may help reduce some of the stovetop cleanup.

Nutrition

460 Calories, 27g Total Fat, 42g Protein, 10g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
10g
52%
Trans Fat
1/2g
Cholesterol
215mg
72%
Sodium
720mg
30%
Potassium
690mg
20%
Total Carbohydrate
10g
3%
Dietary Fiber
3g
13%
Sugars
4g
Protein
42g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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