Cheesy Skillet Chicken and Rice with Green Beans

I saw this recipe on My Kitchen Cafe and it looked really good.  I have been avoiding one dish meals because they sometimes get a litle heavy.  This one was great.  I didn't think it was heavy.  I love recipes that are easily adaptable without changing the flavor of the dish.  It was really flavorful and my kids each went back for seconds. 

Adapted From My Kitchen Cafe

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese

Pat the chicken dry with paper towels and season liberally with salt and pepper.  In a nonstick skillet, heat oil over medium heat until it is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes. Remove chicken and shred. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and shredded chicken.  Season to taste with salt and pepper. Serve immediately.