You can make Skillet Green Beans with Bread Crumbs in 15 minutes! You'll love these Parmesan green beans with buttered, Italian bread crumbs. You'll steam the string beans first, then sauté them on the stove.
If you look up veggie comfort food in the dictionary, I'm pretty sure you'd find a picture of these Skillet Green Beans with Bread Crumbs. Think of tender string beans coated with cheesy, buttered bread crumbs...oh my!
I could make an entire meal out of them and not miss a thing.
Mom has made these breaded green beans my whole life. They're a huge family favorite, as are these Italian Green Beans with Tomatoes.
Let's get to it!
Green Beans: For the best texture, use fresh, whole green beans and snap the ends off, or buy the trimmed ones in a bag. They're the same thing as string beans or snap beans.
You can use frozen green beans, but they can turn out mushy if you're not careful. You'll have to cook them for a couple of minutes less than the directions on the bag. You'll also have to pat them dry with paper towels before adding them to the skillet, so the bread-crumb mixture doesn't become soggy.
And...if you don't mind really soft green beans, you can use canned ones if you drain them well and pat them dry before sautéing them.
Bread Crumbs: You can use canned bread crumbs or Homemade Italian Bread Crumbs. I like to start with plain bread crumbs and season them.
If you're starting with storebought Italian bread crumbs, you don't need to add any seasoning, but you'll still need to add the Parmesan.
Parmesan: I always use fresh Parmesan that I’ve grated in my Vitamix blender (affiliate link). It has the best flavor and texture. You could use canned Parmesan if that’s what you have.
Seasonings: We’re just using garlic powder, salt, pepper, and a bit of dried basil to season the plain bread crumbs. The Parmesan and butter will provide plenty of delicious flavor!
How to make green beans with bread crumbs
See the card at the end of this post for the full recipe, but here's an overview.
- Steam the green beans in the microwave for 5-6 minutes, or until cooked to your liking.
- Melt the butter in a non-stick skillet.
- Add the steamed green beans and stir to coat them in the melted butter.
- Combine bread crumbs with the Parmesan cheese and seasonings.
- Add the bread-crumb mixture to the pan and toss to combine.
- It's important to pre-cook the green beans until they're almost done before adding them to the skillet. Otherwise, it will take a long time to get the green beans tender in the pan.
- Steaming the green beans in the microwave instead of boiling them will keep them vibrantly green.
- Use a non-stick skillet (affiliate link) for best results. The cheesy bread crumbs will stick in a stainless steel pan.
What to serve with them
These Skillet Green Beans with Bread Crumbs are perfect for holidays because they don't use any oven space. They go really well with Thanksgiving turkey and brown butter mashed potatoes!
But since these are ready in 15 minutes, you can enjoy this green bean side dish on a weeknight with Baked BBQ Chicken Breasts, Oven-Fried Cod, or Slow Cooker Carolina Pulled Pork.
Or heck, just stand at the stove and eat them out of the pan. I'll understand completely.
Frequently asked questions
Refrigerate leftover green beans with bread crumbs in a sealed container for up to four days. Reheat them in the microwave, loosely covered with wax paper. You also could reheat them in a skillet on the stove, stirring as needed.
Technically, yes, you can freeze cooked green beans. However, if you freeze these green beans with bread crumbs, they'll be softer and have more moisture after being thawed and reheated.
Yes! According to Web M.D., green beans can help improve the health of the heart, bones and gut. They also can reduce depression and may help with anemia.
More recipes like this
- Baked Breaded Eggplant
- Broccoli Au Gratin with Fontina
- Italian Chicken Cutlets
- Italian Thanksgiving Dinner Ideas
- 33 Italian Side Dishes (Contorni)
And don't miss this Italian Potato Salad with Green Beans!
If you try these Skillet Green Beans with Bread Crumbs, be sure to leave a comment and a rating!
Skillet Green Beans with Bread Crumbs
- 1 pound fresh green beans
- 3 tablespoons salted butter
- 3 ounces plain bread crumbs
- ¼ cup freshly grated Parmesan cheese
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried basil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Steam the Green Beans
- Snap off the ends of the green beans. Rinse them and place them in a microwave-safe bowl with 3 tablespoons of water. Cover with plastic wrap or a microwave-safe dish and cook on high for 5-6 minutes.
- Wearing oven gloves, carefully remove the cover and drain any water used in cooking. Pat the green beans dry with a paper towel.
Mix the Bread Crumbs
- Add the bread crumbs, Parmesan, garlic powder, dried basil, salt and pepper to a small bowl and whisk to combine.
Sauté the Green Beans
- Melt the butter in a 12-inch, non-stick skillet on medium-high heat. Add the pre-cooked green beans and toss to coat with the butter. Taste a green bean to see if it's tender enough for you. Cook longer if needed.
- When the green beans are cooked to your liking, add the bread crumb mixture to the pan and toss with a spoon to coat evenly. Let the green beans and bread crumbs heat through for 1-2 minutes, then serve. Refrigerate leftovers in a sealed container for up to four days.
- It's important to pre-cook the green beans before sautéing them, or they'll take too long to cook in the skillet.
- Steaming the green beans instead of boiling them will keep them bright green. If you want to boil them instead, boil them for 10 minutes, drain well and pat dry.
- You can use frozen green beans, but they can turn out mushy if you're not careful. You'll have to cook them for a couple of minutes less than the directions on the bag. You'll also have to pat them dry with paper towels before adding them to the skillet, so the bread-crumb mixture doesn't become soggy.
- If you're starting with storebought Italian bread crumbs, you don't need to add any seasoning, but you'll still need to add the Parmesan.
(Recipe Source: Adapted from my Mom. Originally published on August 14, 2014 and updated now with new photos and additional information.)
Cheryl "Cheffie Cooks" Wiser
You know I loveeeeee fresh green beans any way I can get them! So good.
Denise | Sweet Peas & Saffron
I bet your homemade breadcrumbs make these beans absolutely amazing! I'm not a huge fan of store-bought ones because they just sit there...forever, and never seem to go bad. It scares me! This looks like an amazing side dish 🙂
So true, Denise. I just stopped buying them one day and have never looked back.