Prepare the green beans by placing them in a microwave-safe bowl with ½ cup of water, cover and microwave on high for 8–10 minutes until tender yet crisp. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until melted.

Season chicken thighs with salt and lemon pepper, add to the skillet, and cook for about 4 minutes on each side until golden brown and internal temperature reaches 165°F.

In the same skillet, add 3 minced cloves of garlic and 1 teaspoon of onion powder; sauté for about 30 seconds, then add green beans and 1 cup of sliced mushrooms. Cook for another 4–5 minutes.

Pour in 1 cup of chicken broth and ½ cup of heavy cream, stirring to combine. Simmer for 3-5 minutes until sauce thickens.

Stir in ½ cup of grated Parmesan cheese until melted. Adjust sauce consistency with more broth if needed.

Return chicken to the skillet, warming through for another minute before serving. Garnish with freshly chopped parsley.