Skillet Green Bean Casserole Chicken
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 1 lb fresh green beans, trimmed (or frozen)
- 1.5 cups French fried onions, divided
- Salt to taste
Instructions
- Step 1: Sear the Chicken – Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken pieces and season lightly with salt. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Step 2: Create the Creamy Base – In the same skillet, reduce the heat to medium. Whisk together the cream of mushroom soup, milk, soy sauce, and black pepper. Stir constantly to scrape up any flavorful browned bits left from the chicken.
- Step 3: Simmer the Vegetables – Add the green beans to the skillet and stir to coat them in the sauce. Cover the pan with a lid and let the mixture simmer for about 8 to 10 minutes, or until the green beans reach your desired level of tenderness. If using frozen beans, this may take a few minutes less.
- Step 4: Combine and Heat – Return the cooked chicken to the skillet. Stir in half of the French fried onions. Cook for another 2 to 3 minutes without the lid to allow the sauce to thicken and the chicken to warm back through.
- Step 5: Add the Crunchy Topping – Sprinkle the remaining French fried onions over the top of the mixture. You can place the skillet under a broiler for 1 minute if you want the onions extra toasted, or simply serve as is once the onions are warmed through.