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Pan-Seared Chicken with Mushroom Sauce
and green beans

Active: 30 min Total: 30 min
Versions of spring-themed chicken with pan sauce have been featured a few times in the past (most recently in 2018). This time we're cooking all of the vegetables right in the sauce to cut down on cooking steps. Pancetta, mushrooms, and green beans help to infuse the sauce with flavor.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Pan-Seared Chicken with Mushroom Sauce:
  • Pancetta - 4 oz, chopped (look for pre-chopped to save time)
  • Shallots - 2 cloves, diced
  • Green beans - 12 oz, trimmed and chopped
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Butter - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1/2 tsp
  • Stock, any type - 1 1/2 cups
  • Water - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Arrowroot powder - 1/2 tsp

Nutrition Facts

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Prep

  1. Pancetta / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Green beans / Mushrooms - Prep as directed and combine. (Can be done up to 3 days ahead)
  3. Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

  1. Heat a large saute pan over medium-high heat. Add butter and then pancetta and mushrooms. Saute until mushrooms are deep golden brown and tender, 5 to 7 minutes. Season with some salt and set aside. Return pan to heat.
  2. To heated pan, add cooking oil and then chicken to heated oil. Sear on both sides for 3 minutes.
  3. Lower heat to medium and add Italian seasoning, shallots, and stock, scraping up any brown bits that may have formed in the pan.
  4. Add green beans, mushrooms, and pancetta around chicken.
  5. Cover and cook for another 6 to 8 minutes, until chicken has reached an internal temperature of 165F / 74C degrees.
  6. Remove chicken and set aside.
  7. Whisk together water, mustard, and arrowroot powder. Pour over remaining liquid in pan. Simmer sauce until it thickens slightly, 3 to 4 minutes.
  8. Taste and season sauce with some salt and pepper if needed.
  9. Slice chicken and serve with sauce and vegetables. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (46)
Gluten-free (3)
Paleo (9)
Vegetarian (6)

Most Helpful

we liked this, but it was not our favorite, I wish I would have added some garlic. I will definitely give this another shot.

By: Brittany
Posted: Apr 15, 2020
Diet: Original
1 Helpful

36 reviews

Needed SOMETHING more...followed recipe to the letter.

By: Grace
Posted: Apr 17, 2021
Diet: Original
0 Helpful

I added garlic, used turkey bacon and heavy cream...husband bought the wrong kind. Everyone loved it!

By: Lindsey S
Posted: Mar 01, 2021
Diet: Original
0 Helpful

Ketofied the paleo recipe by skipping the arrowroot/cornstarch and using 2 oz. of cream cheese to thicken at the end. Good stuff!

By: Elizabeth
Posted: Jun 26, 2020
Diet: Paleo
0 Helpful

Excellent flavor but maybe a bit heavy. I would use half the pancetta next time to make it a little lighter.

By: Christy
Posted: Jun 04, 2020
Diet: Original
0 Helpful

Subbed simple tomato sauce for the white sauce, subbed prosciutto for the pancetta. Super tasty. Wife smiles. Winning.

By: Andrew
Posted: Jun 04, 2020
Diet: Original
0 Helpful

Yummy! They don't sell half and half in england so I used single cream instead. It was absolutely delicious!!

By: Laura
Posted: Jun 03, 2020
Diet: Original
0 Helpful