Chicken · 35 min
Sautéed Chicken Thighs with Mushroom Sauce & Roasted Green Beans
- 35 min
- 2–6 servings
- 576 kcal / serving
Sliced chicken thighs cook quickly with a light flour coating, finished in a mushroom-broth sauce. Roasted green beans add a crisp, savory contrast for a weeknight-friendly skillet dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 fl ozchicken or vegetable broth
- 1 lbchicken thighs, boneless skinless
- 1 lbgreen beans
- ¼ lbwhite mushrooms
From the pantry: all-purpose flour, black pepper, extra virgin olive oil, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 lbgreen beans
- ¼ lbwhite mushrooms
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| green beans | 1 lb | 2 lb | 3 lb |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and set up your sheet pan.
- Wash the green beans and trim their ends, then spread them on the sheet pan.
- Drizzle the beans with oil and season with salt and pepper; toss to coat.
- Roast the beans, turning halfway through, until tender-crisp, about 10–15 minutes.
- Heat a skillet over medium-high heat and prepare a shallow bowl with flour, salt, and pepper.
- Toss the chicken in the flour mixture to coat evenly.
- Lightly oil the bottom of the skillet, shake off excess flour from the chicken, and add the pieces to the pan. Cook until browned on each side, about 2–3 minutes per side.
- Rinse, dry, and halve the mushrooms. Set them aside.
- Transfer the chicken to a plate, add a bit more oil to the skillet, and sauté the mushrooms until tender, about 4–5 minutes.
- Return the chicken to the skillet, add the broth, and simmer on medium until the chicken is cooked through and the liquid reduces, 5–6 minutes.
- To serve, plate the chicken with mushroom sauce alongside the roasted green beans.
Two tips
- You can trim and measure the flour, salt, and pepper ahead of time for faster cooking.
- If you have rice or potatoes on hand, serve the dish with one of them for a heartier meal.
Nutrition per serving
- Calories
- 576 kcal
- Protein
- 53 g
- Carbs
- 25 g
- Fat
- 31 g
- Fiber
- 7 g
- Sodium
- 251 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.