This One-Pot Green Bean Chicken dish is a satisfying one-pot meal that combines tender chicken, crisp green beans, and a rich, creamy sauce. I created this recipe when looking for comfort food that wouldn’t leave me feeling weighed down afterward. What started as a simple weeknight experiment has become one of my most requested dishes when friends come over.

This recipe offers a delightful mix of flavors and textures that work surprisingly well together. The chicken, seasoned with a blend of thyme, sage, and rosemary, remains juicy and flavorful even after reheating (though leftovers are rare in my house!). The sauce is really the highlight – creamy and indulgent, with smoky notes from bacon and a subtle sweetness from shallots that makes you want to scrape the plate clean. The green beans provide a pleasant crunch and a fresh contrast to the rich elements of the dish, reminding you that yes, this is actually a balanced meal.

What makes this dish particularly appealing is its ability to satisfy pasta cravings without the carbs. The creamy sauce coats the chicken and vegetables beautifully, creating that same comforting feeling you get from a bowl of fettuccine alfredo, minus the food coma that follows. Adding Parmesan cheese brings a savory depth that ties all the flavors together nicely and makes the sauce cling to every bite.

While not a traditional recipe with centuries of history behind it, this One-Pot Creamy Green Bean Chicken draws inspiration from various culinary traditions that just work well together. The creamy, bacon-infused sauce nods to French cuisine, while the one-pot cooking method reflects the practical wisdom of home cooks who value both flavor and efficiency. It’s a modern, adaptable dish that fits well into busy lifestyles without sacrificing taste.

Some might think the use of heavy cream is unhealthy, but it’s really in the eye of the beholder. For those limiting sugar from their diet, the green beans are actually the ingredient that requires moderation! This perfectly illustrates how our understanding of “healthy” depends entirely on our individual needs and goals. Try to take it easy and consider this a very healthy and balanced low-carb and keto-friendly meal with the bonus that it’s also naturally gluten-free. The heavy cream provides satisfying fats that keep you full longer, while the moderate amount of green beans adds just enough vegetable content without overloading on carbs.

Make It Your Own

Consider trying this Green Bean Chicken recipe and adapting it to your tastes. The beauty of this dish is how flexible it is with substitutions and additions:

• Garlic scapes would make a great addition, especially in spring when they’re fresh and tender
• Sprinkling in some crushed red pepper flakes for a spicy kick changes the character completely
• Swapping the herb blend based on what’s available in your garden or pantry
• Trying different mushroom varieties for earthy depth can transform the flavor profile

Pro tip: Don’t rush the bacon-cooking step – those browned bits at the bottom of the pan are where much of your flavor develops and will elevate your sauce considerably.

Quick Tips for Success:

• Use chicken thighs instead of breasts for extra juiciness if you’re not counting fat macros
• Blanch your green beans separately if you prefer them with more bite
• A splash of white wine in the sauce (which cooks off) adds unexpected depth
• Fresh herbs make a noticeable difference, but dried work in a pinch – just use 1/3 the amount

This One-Pot Creamy Green Bean Chicken might just become your new go-to comfort meal – no pasta required.

One-Pot Creamy Green Bean Chicken Recipe

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Craving comfort food? This gluten and grain-free green bean chicken dish will knock your socks off!

• Author: Amanda MacArthur
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Entrées

Ingredients

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• 10 chicken tenderloins
• 1 tbsp olive oil
• 1 tbsp chopped thyme
• 1 tbsp chopped sage
• 1 tbsp chopped rosemary
• 8 oz bacon, chopped
• 2 small shallots or 1 large, sliced thin
• 2 tbsp salted butter
• 1/2 cup chicken broth or stock
• 8oz green beans, washed and trimmed
• 1/2 cup heavy cream
• 1 cup shredded Parmesan cheese

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Instructions

1. Toss your chicken tenderloins with 1 tbsp olive oil, fresh-cut herbs, and a generous amount of salt and pepper.
2. Using your largest skillet, ideally a stainless steel skillet, cook your chopped bacon for about 10 minutes over medium-high heat until crisp. Then, remove the bacon to a paper towel, but leave the grease in the pan.
3. Optional: Give your shallots a quick crisp in the bacon grease, then remove and set aside until step 5.
4. Arrange chicken tenderloins in the skillet, and brown over medium heat for about 3 minutes on each side. If they’re particularly thick tenderloins, you can do this covered for half the time, though they do not need to cook completely through in this first round because they get cooked again in the sauce. Remove and set aside.
5. Add sliced shallots to the skillet, and when the skillet begins to dry out, add up to two tablespoons of butter. Cook for about 3-5 minutes or until soft, then add broth and scrape the bottom of the skillet to get up all the flavor into the shallots. Simmer for an additional 3 minutes until the broth is reduced in half and is slightly thickened.
6. Add beans and cook covered for about 3 minutes, then uncover. Add chicken and cook until the liquid is mostly dissolved (about 3 minutes) and is thick.
7. Add heavy cream and bring to a simmer, then add Parmesan slowly (you can use less if you started with less liquid in the pan before the heavy cream), top with crispy crumbled bacon, and enjoy!

Notes

• Heavy cream is used to make a thicker sauce so that you don’t need to add any flour for a roux, but if you’d like to go the opposite way and make it lower calorie, you could use light cream instead of heavy cream, or you could omit it entirely and add a little more broth and let that reduce.

If you do make this dish, consider sharing your experience in the comments. Your insights on how you served it, any modifications you made, and how it was received could be valuable to other readers. Did you find it to be a satisfying alternative to pasta dishes? Your feedback and variations could inspire others in their culinary adventures.