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Pan-Seared Chicken Thighs with Creamy Garlic Mushroom Sauce & Herbed Green Beans Recipe

Pan-Seared Chicken Thighs with Creamy Garlic Mushroom Sauce & Herbed Green Beans recipe


This dish has juicy chicken thighs with a creamy garlic mushroom sauce. The green beans are roasted with herbs. It's a yummy dinner that feels special but is easy to make.


4 chicken thighs, boneless skinless
1 lb green beans, trimmed
1/3 lb cremini mushrooms, sliced
1/4 cup all-purpose flour
1/2 tsp black pepper
1/2 tsp salt
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 tsp dried thyme
1/2 tsp dried rosemary


Preheat oven to 425°F (220°C).
Place green beans on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, thyme, and rosemary. Toss to coat and roast for 15-20 minutes, until tender and slightly browned.
While green beans are roasting, season the flour with 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Coat the chicken thighs in the seasoned flour, shaking off excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken thighs and cook for 4-5 minutes per side, until golden brown. Remove chicken and set aside.
In the same skillet, add the remaining butter and sliced mushrooms. Cook for 3-4 minutes until mushrooms are browned and tender.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Lower the heat to medium, return the chicken to the skillet with the mushrooms, and pour in the heavy cream. Let it simmer for 5-6 minutes until the sauce thickens.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Serve the chicken thighs topped with creamy garlic mushroom sauce alongside the herbed green beans.

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