Creamy Blue Cheese Skillet Chicken

Preheat oven to 375°F. Sprinkle chicken evenly with 1/4 teaspoon each salt and pepper. Place the chicken, skin-side down, in a large ovenproof skillet and place over medium-high heat. Cook, undisturbed, until the skin is crispy, browned and lifts easily from the pan, 10 to 12 minutes. Flip and cook until browned, 2 to 3 minutes. Transfer the chicken to a plate. Do not wipe out the pan.

Add green beans to the pan; cook over medium heat, stirring occasionally, until lightly charred but still crisp, about 3 minutes. Transfer the beans to the plate with the chicken. Add oil to the pan; heat over medium-high heat. Add mushrooms, thyme and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 4 minutes. Add cream and blue cheese; bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; add the green beans and nestle them in an even layer in the sauce. Place the chicken on top of the beans.

Transfer the pan to the oven; bake until the beans are tender and the chicken is cooked through (a thermometer inserted into thickest portion of chicken will register 165°F), about 15 minutes.