Asian style chicken thighs with shiitake mushrooms and French green beans make for an easy but elegant 30 minute dinner all made in one pot!
Today's recipe is one that feels a bit fancy and elegant, but is really oh so simple.
Gotta love that!
Asian chicken thighs with shiitake mushrooms and French green beans feels like something you'd order in a restaurant. Serious flavor.
The simple part is that it's a one-pot meal and it's ready in just 30 minutes.
Plus, I love changing things up with an Asian chicken thighs style dinner amid all the holiday fare. Keeps it interesting!
And these chicken thighs are so super flavorful with a serious boost from the shiitake mushrooms (hello umami flavor, I’m looking at you) and French green beans (I love how slender and elegant they are!)
(And if you love chicken thighs and big flavor like I do, check out this Easy Coq au Vin for a delicious dinner that's sure to impress.)
OK, I want to share just a few quick tips and notes on making this Asian chicken thighs recipe.
Ingredient Notes:
- Chicken: I prefer bone-in and skin-on chicken thighs for their flavor and because we're searing the skin. You could use boneless, skinless chicken thighs or even breasts if you'd rather. Just be sure to adjust the cooking time.
- Mushrooms: Shiitake is my preference, but you could certainly try substituting a different type of mushroom.
- Green beans: I love how the slender French green beans in this recipe. You could substitute regular green beans, just be sure they cook through until tender but not mushy.
Also, I note this in the recipe card, but we love this served over steamed rice. Brown, white or basmati would all be great.
Last thing, what to do with the leftovers.
Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.
I recommend slicing the chicken thighs before you reheat in the microwave so they cook through more quickly and evenly.
Feel free to add some extra soy sauce when serving to wake it back up a little.
I hope you give this Asian style chicken dinner a try soon for your family or holiday guests. (If you do, tag me on Instagram so I can see!)
And here's to hoping you'll have at least a few minutes to savor the season.
Enjoy!
XO,
Kathryn
One-Pot Shiitake Mushroom Chicken Thighs with French Green Beans
Asian style chicken thighs with shiitake mushrooms and French green beans make for an easy but elegant 30 minute dinner all made in one pot!
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- salt and pepper
- 2 teaspoon extra-virgin olive oil
- 2 teaspoons unsalted butter
- 8 oz. French green beans, trimmed
- 5 oz. shiitake mushrooms, sliced
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup low-sodium soy sauce
- ¼ cup low-sodium chicken broth
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh grated ginger (or sub 1 teaspoon ground ginger)
- ½ teaspoon crushed red pepper flakes
For serving:
- Steamed rice (brown, white or basmati)
- 2-3 green onions, sliced thin on the diagonal
Instructions
- Season chicken thighs with salt and black pepper on both sides.
- Heat olive oil and butter in a large pan over medium high heat. Place chicken thighs, skin side down, in pan and sear for 4-5 minutes, until browned. Flip the chicken thighs over and cook for another 3-4 minutes. Remove to a plate and cover to keep warm. (They will finish cooking in a bit.)
- Drain all but about 1 tablespoon of the cooking oil, then add the green beans, mushrooms and garlic. Saute for 5-6 minutes.
- Add salt and pepper and remaining ingredients. Stir to combine.
- Nestle the chicken thighs back into the sauce. Cover the pan, reduce heat to medium-low and cook for 8-12 minutes, until chicken is cooked through.
- Serve over steamed rice, sprinkled with sliced green onions.
Notes
Chicken: I prefer bone-in and skin-on chicken thighs for their flavor and because we're searing the skin. You could use boneless, skinless chicken thighs or even breasts if you'd rather. Just be sure to adjust the cooking time.
Mushrooms: Shiitake is my preference, but you could certainly try substituting a different type of mushroom.
Green beans: I love how the slender French green beans in this recipe. You could substitute regular green beans, just be sure they cook through until tender but not mushy.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Slice the chicken before reheating so it cooks through more quickly and evenly.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 1203mgCarbohydrates: 27gFiber: 4gSugar: 3gProtein: 13g
Adina
Aruba? You are killing me! The Caribbean have always been a dream destinations for me, but for us Europeans, that is just too far away... Maybe some day... And all my husband wants for his birthday is a huge party with 90 guests until now, that is a nightmare for me!
Kathryn
Haha... we felt pretty lucky to be doing a getaway at all, and especially one so tropical! And it was amazing! Too short, of course, but we enjoyed every minute. I think you should convince your husband to do at least a nearby weekend getaway and save yourself from the massive party! XO
Cheyanne @ No Spoon Necessary
You are in Aruba?!?!? Words can express how jealous I am! Hope you are having a blast.. rhetorical because I am sure you are. But, have enough fun for me too!!!! This one pot Asian meal looks fab, girlfriend! Shiitakes and chicken With green beans? All sorts of yum! Cheers, doll and have fun soaking up the sun!! Xo
Kathryn
We had enough fun for everyone! Ah... what a beautiful place. So much sun... so much seafood... so many frozen daiquiris... 😉 XO
Lisa @ Chocolate Meets Strawberry
Yum! Anything one-pot definitely gets a huge thumbs-up from me, plus I go just a little crazy for shiitakes! Love it. I hope you are enjoying your holiday in Aruba, too, Kathryn!
Kathryn
One pot meals are the best, right? And I'm with you on the shiitake mushroom craze - they are so delicious!! We had the BEST time in Aruba! Thanks Lisa 🙂
karrie@TastyEverAfter
These chicken thighs look yummy and I so adore one pot meals. Easy, simple, and nutritious makes this recipe a keeper! To answer your question, yes it is wrong that you went to Aruba and left us all here at home (I'm talking about me specifically), but I'm very happy that you and Hubby are celebrating his birthday in a wonderfully fun and sunny place. BTW, I've been wanting to go to Aruba for a while but every time I research it, I don't know which resort/hotel is the best place to stay. I'll have to get the 411 from you on where you guys stayed and what you did. Happy holidays to you and your family 🙂
Kathryn
Thanks Karrie! It's definitely a keeper 🙂 Aruba was fabulous! We have friends who go regularly with one of their families so we talked with them a lot. And then kept finding other people who had been so we picked a lot of brains. I would love to pass along the info if you guys are planning to go. And you should - it was so beautiful and so much fun! Happy holidays! XO
Katie
This looks so tasty - I love any kind of mushroom in my meal so this definitely fits the bill! Thanks for sharing this recipe, pinned!
Kathryn
Thanks Katie! I'm a mushroom lover, too 🙂
skd
Wow!That's a dream destination. I am sure you guys had a lot of fun. The chicken dish looks amazing😋
Kathryn
Thanks, it was an amazing trip! Lots of sun and sand and good quality time together. I even got to read a book!
Quinn Caudill
I think me and my wife are in need of a trip like yours. I wonder how this dish would work in the slow cooker. Sounds wonderful. Thanks for sharing with us at Throwback Thursday. Hope to see you again this week.
Kathryn
I think EVERYONE needs a trip like that 😉 It was so great! Interesting idea on the slow cooker - maybe if you browned the chicken first, to give it flavor/color/texture on the skin, and then added everything in? I'm curious now too!
Kathryn
Between Labor day and January 5 we have 5 holidays and 7 birthdays with three right around Christmas. We always celebrate separately. It's just one long party for four months. 🙂 I hope you enjoyed your trip. Your dish looks absolutely divine. Congrats on your feature at Throwback Thursday. Pinning and following you there.
Kathryn
Oh wow, you guys are in serious celebration mode those months aren't you?! Whew! Bet you're very ready to slow down and catch your breath 😉
Jeff @ Make It Like a Man!
Thanks for this recipe! I could see myself whipping this up on a weeknight.
Kathryn
Yes, it's definitely a good weeknight dinner - I hope you give it a try Jeff!
Bianca @ www.myfamilydinner.com
Loved this dish! Easy to prepare and great flavor without a ton of fat. I was apprehensive to make this last night for the simple reason that we are in the middle of a heat wave and did I really want to turn the stove on?!? It was very worth it. Because the components of the dish are healthy, it didn't feel heavy to eat on such a hot day, but everyone went back for seconds. (I doubled the recipe because I have 2 preteen boys in the house and sometimes, it's downright carnage here at dinner time.)
Great job creating this one. I will definitely be making it again soon.
Kathryn
I'm so happy to hear that Bianca - thanks for sharing!