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Creamy Chicken and Green Beans


  • 3 pounds boneless, skinless chicken breasts
  • 1/4 teaspoon thyme
  • 1 onion, chopped
  • 1 cup water
  • 1 pound green beans, cut Into 1-inch pieces
  • 1/4 cup butter
  • 6 ounces mushrooms, sliced
  • 2 tablespoons flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon pepper
  • 1 cup heavy cream
  • 1 tablespoon vermouth
  • 1/4 cup Parmesan, shredded


  1. In a large skillet, arrange chicken breasts; sprinkle with thyme and onion. Add water; bring to a boil. Cover and simmer for 10 minutes or until tender. Remove chicken; cut into bite-size pieces.
  2. Heat broiler. Spray a 2 1/2-quart baking pan with non-stick vegetable spray.
  3. Cook beans in boiling salted water for 8 minutes; drain, reserving 1/2 cup. Spread beans in prepared baking pan.
  4. In a large skillet, melt butter; add mushrooms and sauté until lightly browned. Stir in flour, mustard, salt, nutmeg, and white pepper; cook, stirring constantly, until bubbly. Remove from heat. Gradually stir in half-and-half and reserved bean liquid. Cook, stirring constantly, until thickened. Fold in chicken and vermouth. Spoon over beans. Sprinkle with cheese.
  5. Broil, 6 inches from heat source, for 5 minutes or until sauce is lightly browned.
  6. Serve immediately.

Yield: 4 servings

Per Serving: 870 Cal (39% from Fat, 53% from Protein, 8% from Carb); 113 g Protein; 37 g Tot Fat; 17 g Carb; 5 g Fiber; 215 mg Calcium; 6 mg Iron; 817 mg Sodium; 366 mg Cholesterol

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