Braised Chicken Thighs and Green Beans

Braised Chicken Thighs and Green Beans is a one pan dinner that your family will flip over! No need for a side dish, it’s all in the skillet!

We’re always looking for easy chicken recipes to make for dinner, and recipes like this on are great to have on hand! Also be sure and try our Chicken Francese recipe that tastes even better than a restaurant and our Asian Baked Chicken Legs that your kids will flip for!

Braised Chicken Thighs and Green Beans in a skillet

A Tender, Brased Chicken Thigh Recipe

My little guy likes chicken OK, but he loves chicken thighs. He really doesn’t like that dry texture that a chicken breast can have. I guess I get it, but we’re just so used to making boneless, skinless chicken breasts that it doesn’t bother me.

We do make our Favorite Chicken Marinade pretty often, and that marinade is key to making super juicy – never dry – grilled chicken breasts. THAT chicken, he loves. So I guess maybe the little guy knows what he’s talking about.

This Braised Chicken Thighs and Green Beans is also a recipe that he really, really likes. The chicken is so tender and moist, simmered in a light pan gravy with green beans and mushrooms. A dinner and a side dish all in one!

How To Make Braised Chicken Thighs and Green Beans

Start off by browning the mushrooms. Cook them down until they are nice and brown and all their juices have released. This will take a good 7-8 minutes so son’t skip this step. Browning the mushrooms properly will add tons on flavor to this chicken thigh recipe!

mushrooms cooking in a skillet

The green beans will only take a couple of minutes, toss them around and then take them out of the skillet. You can add them to the mushrooms, it’s all going back in the same pan. 

Skillet Chicken Thighs with Green Beans and Mushrooms, green beans

Season the chicken thighs and then dredge them in flour. Place them in the skillet skin side down and leave them alone. If you try and flip them too soon that nice crust will tear and stay in the bottom of your skillet.

Skillet Chicken Thighs with Green Beans and Mushrooms, chicken thighs

After the chicken is seared on both sides, remove them to a plate and cover with foil.  Next we’re going to make the pan gravy, which is my favorite part of this recipe. It’s a basic gravy, nothing complicated, just chicken broth, dijon, Worcestershire sauce and cream.

But what makes this gravy SO good is that you make it in the same pan that has all the mushroom flavor, the green bean flavor and the chicken flavor. So you know the gravy is going to be awesome.

Braised Chicken Thighs and Green Beans in skillet with napkin

Once the gravy thickens up place the chicken thighs back into the skillet and top with all the vegetables. Make sure to tuck them down in between the chicken thighs so they get to finish cooking in some of that gravy too.

I like to serve this while skillet right on the table when it’s time for dinner. Everyone keeps grabbing a green bean or dipping a piece of bread into the gravy as they’re eating. These braised chicken thighs are a super comforting dinner that our whole family loves!

Braised Chicken Thighs and Green Beans from the top

You can swap out other vegetables in this chicken thigh recipe, like maybe broccoli or asparagus instead of green beans. Don’t like mushrooms? Just leave them out or add in another vegetable!

Looking For More Chicken Thigh Recipes?

Skillet Chicken Thighs with Green Beans and Mushrooms, one pan

Braised Chicken Thighs and Green Beans

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x

This easy one pan chicken dinner is a family favorite! tender, braised chicken thighs in a delicious sauce with green beans and mushrooms all in one skillet!



  • 10 oz. mushrooms, sliced thick
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces green beans, washed and trimmed
  • 2 lbs. chicken thighs (with bone and skin)
  • 1/2 cup flour
  • Salt & pepper to taste
  • 2 cups chicken broth
  • 1 teaspoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons heavy cream
  • 2 teaspoons cornstarch mixed with 2 teaspoons water
  • 6 tablespoons butter


  1. Heat a large cast iron skillet (or your largest skillet) over medium heat.
  2. Add 2 tablespoons of the butter, melt, then add the mushrooms, salt and pepper. Stir to coat in the butter and brown for 6-8 minutes, stirring often, then remove from the pan.
  3. Add another tablespoon of butter to the skillet, let melt then add the green beans. Stir to coat in the butter and cook down slightly, about 2-3 minutes, then remove from the pan.
  4. Season the chicken thighs with salt and pepper to taste, then dredge in flour on both sides, shaking off the excess.
  5. Add the remaining butter to the skillet, melt, then add the chicken thighs skin side down. Brown for 4-5 minutes until the skin is browned and releases easily from the pan.
  6. Flip the chicken over and brown on the other side for 3-4 minutes, then remove from the pan.
  7. Pour in the chicken broth, whisking to remove anything stuck to the bottom of the skillet. Add the dijon, Worcestershire sauce and heavy cream and stir.
  8. Let the sauce come to a boil, then add the cornstarch mixture, whisk and bring back to a boil to thicken.
  9. Place the chicken thighs back into the skillet, then add the mushrooms and green beans.
  10. Let simmer on medium-low heat for 15 minutes and serve.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


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10 Responses
  1. Celeste

    Excellent! I did subsitute the heavy cream for Greek Yogurt (mixed with a little cornstarch) and used skinless thights only because we are watching our fat intake. Excellent. Will make this again!

  2. Jen

    Added oyster sauce instead of worstershire also added tons of fresh garlic and ginger! Didn’t have any heavy cream, so I added a few splashes of milk and lets just say HOLY COW!!!

  3. RLB

    This turned out great. I think I halved the amount of butter, though, and used a bit of olive oil to make up for it. Husband loved it, too. Very rich flavor. I served it with brown rice and the gravy was perfect. I used regular half and half as I had no heavy cream. I only had 4 big chicken thighs and left the skin on, and only had 8 ounces of mushrooms. Great recipe.

  4. Debra Kawaller

    Very tasty recipe. It could have used some garlic or perhaps some spices to add even more flavor. I used a mixture of yogurt and milk in place of heavy cream since I didn’t have any. Next time I would just use the yogurt since the sauce was a bit watery. I also heated everything at the end for an additional 5 minutes as the chicken wasn’t cooked enough. I used a meat thermometer to check. Green beans were perfect. I also covered the pan when heating up at the end.

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