This warm and comforting one-skillet dish features succulent chicken and tender vegetables, packed with subtle flavors. It's a simple way to enjoy bistro-style cooking, without all the work.
cost per recipe: $6.30
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves
cup Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons minced garlic
teaspoon dried rosemary leaves, crushed
teaspoon dried thyme, crushed
teaspoon ground black pepper
large sweet potato, peeled and cut into 1/2-inch pieces
cups fresh or frozen whole green beans
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the broth, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender.