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A 30-minute Asian chicken dinner with shiitake mushrooms and French green beans, all made in one skillet!
As you read this, I am far, far away. In Aruba. That’s just so wrong, isn’t it? I’m sorry. But not really sorry.
My husband turned 40 this month and we are celebrating with a little adult getaway. A few days kid-free where we can soak up some sunshine, sleep in and get our toes sandy. Maybe snorkel a little too.
But taking a trip right before Christmas is a bit of an ordeal. I had to get things squared away at my job, which always seems to be busy this time of year. I had to get all my shopping and planning and wrapping done early so we’d be in good shape when we get back, approximately 30 hours before Christmas. I also had to get the house prepped for my in-laws, who are coming to keep the kids while we’re gone. It’s been a little crazy, but we don’t get away often so it’s totally worth it.
And, of course, there was still the matter of fixing dinner with all of that swirling in my head. Which is why I pulled out this recipe this past week. Easy and fast and all-in-one but absolutely no sacrifices on taste. Plus, I love changing things up with an Asian chicken style dinner amid all the holiday fare.
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!)
It’s a one-pan skillet dinner where everyone at the party loves to mingle and get along and tell funny stories. Or, um, it all just tastes delicious together on a fork. Hmm… Maybe I’ve been to too many cocktail parties this month.
Anyway, this makes for such a flavor-packed dinner that can be ready in as little as 30 minutes. Hells yes to that during these busy holiday weeks – or oh, I don’t know, every other busy week of the year!
So while my toes are in the sand and a drink is in my hand (don’t hate!), I am hoping you try this Asian chicken dinner for your family or holiday guests and at least get a few minutes to savor the season.
Enjoy!
One-pot shiitake mushroom chicken thighs with French green beans
A 30-minute Asian chicken dinner with shiitake mushrooms and French green beans, all made in one skillet!
Ingredients
- 4 bone-in, skin-on chicken thighs
- salt and pepper
- 2 teaspoon olive oil
- 2 teaspoons unsalted butter
- 8 oz. French green beans, trimmed
- 5 oz. shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh grated ginger (or sub 1 teaspoon ground ginger)
- 1/2 teaspoon crushed red pepper flakes
- For serving: steamed brown or brown basmati rice, 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 brown or basmati brown rice, sprinkled with sliced green onions.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 418kcal Calories from fat 266 | |
| % Daily Value | |
| Total Fat 30g | 46% |
| Saturated Fat 8g | 40% |
| Transfat 0g | |
| Cholesterol 152mg | 51% |
| Sodium 1025mg | 43% |
| Carbohydrate 10g | 3% |
| Dietary Fiber 3g | 12% |
| Sugars 3g | |
| Protein 28g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
** Anyone else have a December birthday in their family? Do you get to celebrate separately? **
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!
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
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
We had enough fun for everyone! Ah… what a beautiful place. So much sun… so much seafood… so many frozen daiquiris… 😉 XO
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!
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 🙂
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 🙂
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
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!
Thanks Katie! I’m a mushroom lover, too 🙂
Wow!That’s a dream destination. I am sure you guys had a lot of fun. The chicken dish looks amazing😋
Thanks, it was an amazing trip! Lots of sun and sand and good quality time together. I even got to read a book!
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.
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!
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.
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 😉
Thanks for this recipe! I could see myself whipping this up on a weeknight.
Yes, it’s definitely a good weeknight dinner – I hope you give it a try Jeff!
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.
I’m so happy to hear that Bianca – thanks for sharing!