Chicken Cutlets with Sautéed Green Beans and Mushrooms

This healthy Chicken Cutlets recipe with Sautéed Green Beans and Mushrooms takes only one skillet to make. The Green Bean and Mushrooms are a great side dish that can be served at your next Holiday dinner.

chicken green beans and mushrooms on a white plate
Do you have a few go-to recipes that you like to mix and match each week? These chicken cutlets can pair well with just about any side dish. The green beans and mushrooms work well with beef or fish. The chicken cutlets with green beans and mushrooms create an easy weeknight meal. Leftovers? Cook a pot of brown rice, add the leftover chicken, green beans, and mushrooms to make a healthy bowl the next day.
green beans mushrooms chicken salt pepper oil and herbs on a sheet pan


  • Chicken cutlets
  • Kosher salt
  • Black Pepper
  • Garlic cloves
  • Fresh thyme
  • Olive oil
  • Green beans
  • Scallion
  • Butter
  • Sliced mushrooms


green beans and mushrooms cooking in a cast iron skillet

I used a cast-iron skillet to cook the chicken and the vegetables. The cast iron gave the mushrooms a beautiful golden caramel color. You can cook the green beans and mushrooms in a nonstick pan, but you won't get the color or depth of flavor in the mushrooms.

chicken cutlets cooking in a black cast iron skillet

When cooking the chicken cutlets, pound them with a meat mallet to get an even thickness. This will allow them to cook evenly. The cutlets only take 3 – 4 minutes to cook on each side.
green beans in a water in a large stainless steel pot
I suggest blanching the green beans before you cook them. The texture will be slightly crisp and not stringy. It also prevents them from being mushy or soggy.
green beans in a clear bowl filled with ice water


  1. Trim the ends of your green beans.
  2. Fill a large pot with water and at a liberal amount of Kosher salt. The water should be salty like the sea. Salted water will preserve the color and flavor of the beans.
  3. Bring the water to a boil.
  4. While the water is boiling, prepare an ice bath to “shock” the beans. Fill a large bowl with cold water and add ice cubes. The cold water will stop the green beans from cooking.
  5. Once water is fully boiling, place the bean into the water and blanch them for about two minutes.
  6. Using a strainer or tongs, scoop out the beans out of the boiling water and immediately add them to the ice water bath. Allow the green beans to cool down completely. Don't leave them in water too long, or they will become soggy.
  7. Remove the beans from the water and dry them on a paper towel or clean dish towel. Be sure they are thoroughly dry before cooking. You can also freeze the green beans. Use frozen green beans within 8 to 10 months.

Let me know how you liked this Chicken Cutlet with Sautéed Green Beans and Mushrooms below. I hope is becomes one of your go-to weeknight meals.

Chicken Cutlets with Sautéed Green Beans and Mushrooms

Course: Dinner, Side Dish
Cuisine: American
Keyword: chicken cutlets, greenbeans, mushrooms
Servings: 4 servings
Author: Lisa Marie Todd


Pan Seared Chicken Cutlets

  • 4 6-oz chicken cutlets flatten to an even thickness for more even cooking
  • freshly ground black pepper|
  • Kosher salt
  • 2 garlic clove peeled and smashed
  • 2 sprigs fresh thyme
  • 1 tablespoon olive oil

Sautéed Green Beans and Mushroom

  • 1 lb green beans cut and trimmed
  • 2 garlic cloves minced
  • 1 scallion thinly sliced
  • 1 teaspoon fresh thyme
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 8-oz package sliced mushrooms


Pan Seared Chicken Cutlets

  1. Season cutlets with salt and pepper.Heat oil in a large skillet over medium-height heat.

  2. Heat oil in a large skillet over medium-height heat. Add sliced garlic and thyme and cook for 30 seconds. 

  3. Add chicken cutlets and cook for 3 to 4 minutes each side.

  4. Remove from skillet. Serve cutlets with green beans and mushrooms or your favorite side dish.

Sautéed Green Beans and Mushrooms

  1. Bring a large pot of salted water to a boil. Add green beans and blanch for 2 minutes.

  2. Drain the green beans and plunge in ice water to stop cooking.  Drain again and set aside.

  3. Heat a large skillet over medium-high heat add olive oil and butter.Add mushrooms and cook until they are golden brown. Add the garlic, green onion, thyme. Cook for about a minute.

  4. Add green beans to the mushrooms mixture. Season with salt and pepper. Combine and cook until the green beans are reheated.

Recipe Video

I would love to know if you made any substitutions to put your spin on this recipe. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!


Your email address will not be published. Required fields are marked *

Recipe Rating