Mealime recipe · lives on in MealPot
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.
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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
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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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.