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!
Yield: 4 servings
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.
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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
Serving: 1serving | Calories: 236kcal | Carbohydrates: 27g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 1203mg | Fiber: 4g | Sugar: 3g
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