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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