Step 1

Preheat oven to 450°F.

Step 2

Fill a large pot halfway with water and bring to a boil.

Step 3

Wash green beans and trim ends. Add to boiling water. Cook until bright green and tender-crisp, 2-3 minutes. Drain in a colander and rinse under cold water.

Step 4

Peel and small dice onion. Peel and mince garlic. Wash and slice mushrooms. Transfer everything to a plate.

Step 5

Heat a large skillet over medium-high heat.

Step 6

Cut chicken into bite-sized pieces. Season with salt and pepper.

Step 7

Melt butter in skillet. Add chicken and cook until no longer pink, 2-3 minutes per side. Transfer to a plate.

Step 8

Melt more butter in skillet. Add onion, garlic, and mushrooms. Stirring occasionally, cook until vegetables are tender, 3-4 minutes.

Step 9

Grate ½ cup of Parmesan. In a small bowl, mix together bread crumbs and Parmesan. Set aside.

Step 10

Wash thyme and slide leaves off the stems.

Step 11

Sprinkle flour over top vegetables; stir and cook for about 1 minute. Add thyme, chicken, yogurt, salt, and pepper to skillet. Stir to combine and remove from heat.

Step 12

Transfer mixture to a large baking dish, add green beans, and stir to combine. Sprinkle with parmesan mixture over top.

Step 13

Place in the oven and cook for 10 minutes. Then broil for 1-2 minutes until topping is slightly browned.

Step 14

Serve in a bowl and enjoy!