One Skillet Creamy Mushroom and Green Bean Chicken

I love a meal that tastes amazing and looks fancy but seriously is on the table in under 30 minutes and this one checks all those boxes. Plus it can easily be kept low carb for anyone living that lifestyle. 

4 Boneless Skinless Chicken Breasts (I used the thicker ones for this)

1 Pint of Button Mushrooms (sliced) 

1 Bag Frozen Green Beans 

1.5 Cups Heavy Cream 

1/2 Cup Freshly Shredded Parmesan 

1 TSP Lemon Juice

2 TBSP EVOO

2 TBSP Butter

Salt and Pepper to taste

In a large oven safe heavy bottomed skillet melt butter and EVOO together, turn the heat up to high. Season Chicken Breasts with Salt and Pepper, and place in skillet if your skillet isn't very big brown breasts in batches, you want a good brown crust on them, do not worry about getting them cooked all the way through the oven will finish them. Once the chicken has browned nicely on each side remove from skillet to a plate you will add them back in a bit. Brown mushrooms in skillet once browned add cream and green beans. Cook until sauce has began to thicken, add in cheese and lemon, season to taste. Place chicken back into skillet and finish cooking in a 350 degree oven until chicken is cooked through and has reached an internal temperature of 165 degrees. Serve with rice, or couscous or eat it as is to keep it low carb.