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Sautéed Chicken Thighs with Mushroom Sauce & Roasted Green Beans.

  • 8 fl oz
    chicken or vegetable broth
  • 2 lb
    chicken thighs, boneless skinless
  • 2 lb
    green beans
  • ½ lb
    white mushrooms
  •  
    all-purpose flour
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat oven to 425°F.
  • 2
    Wash green beans and trim ends. Transfer to a sheet pan.
    2 lb green beans
  • 3
    Drizzle green beans with oil and season with salt and pepper; toss to coat.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Spread out evenly and place in the oven. Tossing once halfway through, roast until tender-crisp, 10-15 minutes.
  • 5
    Heat a skillet over medium-high heat.
  • 6
    In a medium bowl, mix together flour, salt, and pepper.
    4 tbsp all-purpose flour
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Add chicken to bowl and toss to coat.
    2 lb chicken thighs, boneless skinless
  • 8
    Coat bottom of skillet with oil. Shake off excess flour from chicken and add to skillet. Cook until browned, 2-3 minutes per side.
    about 2 tbsp virgin coconut oil
  • 9
    Wash, dry, and halve mushrooms.
    ½ lb white mushrooms
  • 10
    Transfer chicken to a plate and return skillet to stove. Add more oil and mushrooms. Stirring occasionally, cook until tender, 4-5 minutes.
    about 2 tbsp virgin coconut oil
  • 11
    Return chicken to pan and add broth. Reduce heat to medium and cook until chicken is cooked through and liquid is reduced, 5-6 minutes.
    8 fl oz (1 cup) chicken or vegetable broth
  • 12
    To serve, arrange chicken with mushroom sauce and green beans on a plate. Enjoy!