Try. This. Recipe.

I was so pleased with this dinner. I hope you will be too. Creamy mushrooms and green beans are subtly seasoned with onion powder and fresh Parmesan cheese. Chicken is sprinkled with some yummy stuff and sautéed in a mixture of melted butter and oil until browned and delicious. YUM!

Does it really matter if I use fresh Parmesan cheese?

Okay, so fresh Parmesan basically coats the chicken and melts into the sauce. I am a huge fan of the fresh stuff, because I think it tastes better in this recipe. I just bought a block of Parmesan cheese and shredded it myself. While I prefer/suggest using fresh Parmesan, I still think you could have a yummy dinner using the regular grated Parmesan cheese you find in your pasta aisle of your grocery store if you needed to.

Parsley is optional.

I put parsley on my serving and my husband did not. Together we decided that adding parsley to this recipe, or not, is more of a preference kind of thing. If you like parsley, add it. If you don’t, don’t. Actually, the milk and beef broth are not absolutely essential either, so if you don’t have it, no worries…still make the recipe. It’s delish.

Let’s get to this recipe…

Here is what you need:

3 tablespoons freshly grated or shredded Parmesan cheese, divided
2 teaspoons onion powder, divided
1 teaspoon salt, divided
1/8 teaspoon pepper
4 (4 ounce each) boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1 tablespoon light butter
8 ounces mini bella mushrooms, sliced
1 small onion, chopped
2 garlic cloves, minced
2 (14.5 ounce) cans French-style green beans
1 (10.5 ounce) can 98% fat-free cream of mushroom soup
2 tablespoons fat-free beef broth (optional)
2 tablespoons fat-free milk (optional)
2 tablespoons fresh snipped parsley (optional)

Here is what you do:

In a small bowl, mix 1 tablespoon Parmesan cheese, 1 teaspoon onion powder, 1/2 teaspoon salt, and pepper.

Sprinkle Parmesan mixture on both sides of each chicken breast and use hands to press the mixture into the chicken.

In a large skillet, heat the oil and butter until the combination begins to boil a little bit. Carefully add the chicken to the skillet and cook for 5-6 minutes on both sides. If using thicker cuts of chicken, you may need to cover the skillet and cook for an additional 3-5 more minutes to get the chicken fully cooked without charring the outside of the chicken. Transfer chicken to a cutting board and allow to sit for 5 minutes before slicing the chicken, following the direction of the grains in the chicken.

While chicken is resting, add the mushrooms, onion, garlic, and 1/2 teaspoon salt to the skillet and sauté for 5-6 minutes, or until vegetables are tender.

Add drained green beans, cream of mushroom soup, broth, milk, remaining 2 tablespoons Parmesan cheese, and remaining 1 teaspoon onion powder to the skillet with the mushrooms/onions. Cook for 5-6 more minutes.

Serve 1 chicken breast over 1 cup of the creamy mushroom/green bean mixture. Sprinkle with parsley, if desired.

Makes 4 servings.
One serving is 1 cup creamy mushroom/green bean mixture and 1 chicken breast.
One serving is 5 green, 4 blue, and 4 purple points.

Print Recipe

5 from 2 votes

Chicken over Creamy Mushrooms and Green Beans

5 green, 4 blue, and 4 purple MyWW points per serving.

Makes: 4 servings

Calories: 266

Author: Alisha Hughes

Ingredients

• 3 tablespoons freshly grated or shredded Parmesan cheese, divided
• 2 teaspoons onion powder, divided
• 1 teaspoon salt, divided
• 1/8 teaspoon pepper
• 4 (4 ounce each) boneless, skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 tablespoon light butter
• 8 ounces mini bella mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 14.5 ounce cans French-style green beans
• 1 10.5 ounce can 98% fat-free cream of mushroom soup
• 2 tablespoons fat-free beef broth (optional)
• 2 tablespoons fat-free milk (optional)
• 2 tablespoons fresh snipped parsley (optional)

Instructions

• In a small bowl, mix 1 tablespoon Parmesan cheese, 1 teaspoon onion powder, 1/2 teaspoon salt, and pepper. Sprinkle Parmesan mixture on both sides of each chicken breast and use hands to press the mixture into the chicken.
• In a large skillet, heat the oil and butter until the combination begins to boil a little bit. Carefully add the chicken to the skillet and cook for 5-6 minutes on both sides. If using thicker cuts of chicken, you may need to cover the skillet and cook for an additional 3-5 more minutes to get the chicken fully cooked without charring the outside of the chicken. Transfer chicken to a cutting board and allow to sit for 5 minutes before slicing the chicken, following the direction of the grains in the chicken.
• While chicken is resting, add the mushrooms, onion, garlic, and 1/2 teaspoon salt to the skillet and sauté for 5-6 minutes, or until vegetables are tender.
• Add drained green beans, cream of mushroom soup, broth, milk, remaining 2 tablespoons Parmesan cheese, and remaining 1 teaspoon onion powder to the skillet with the mushrooms/onions. Cook for 5-6 more minutes.
• Serve 1 chicken breast over 1 cup of the creamy mushroom/green bean mixture. Sprinkle with parsley, if desired.