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Golden Chicken & Autumn Vegetables

Golden Chicken & Autumn Vegetables

4.5
(8)

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.

serves 4 people

Ingredients

cost per recipe: $8.66

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    cup Swanson® Chicken Broth or Swanson® Chicken Stock

  • 2

    tablespoons minced garlic

  • 1/2

    teaspoon dried rosemary leaves, crushed

  • 1/2

    teaspoon dried thyme, crushed

  • 1/4

    teaspoon ground black pepper

  • 2

    large sweet potato, peeled and cut into 1/2-inch pieces

  • 2

    cups fresh or frozen whole green beans

view nutrition info

How to Make It

Step 1

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.

Step 2

Stir the broth, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil.  Cook for 5 minutes.

Step 3

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.

Recipe Tips

  • Flavor Variation: For Herbed Chicken Dijon with Wine, add 1/4 cup white wine, 1 teaspoon lemon juice and 2 tablespoons Dijon-style mustard with the broth.  Substitute Yukon Gold potatoes for the sweet potatoes.
  • Easy Substitution: You can substitute 4 bone-in chicken breast halves (about 2 pounds), skin removed, for the skinless, boneless chicken.  Increase the cooking time to 20 minutes or until the chicken is cooked through.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(8)
  • eileen r.

    March 5, 2014

    Healthy and Delicious!!

    This recipe never gets old. We have been making it for several years. We serve this over white rice. It always comes out perfect!

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  • Heather31

    October 16, 2012

    Yummy!

    I made this last night and it was very good. I'm kind of picky and didn't like the mixed flavors of the sweet potatoes and green beans but my fiance isn't and he absolutely loved it.

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  • whuske

    November 20, 2011

    Golden Chicken & Autumn Vegetables

    Awesome recipe! I don't usually think to use sweet potatoes but this dish was super yummy and very easy to make! I will definitely make this again!

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  • clgleason

    September 29, 2011

    Golden Chicken & Autumn Vegetables

    I made this for the first time last night... sooo good! I used white wine and chicken broth and subsitituted Yukon Gold potatoes for New Potatoes. I also used frozen green beans. I was afraid that the beans may be rubbery but they were great. I think I used Green Giant... the steam in the bag kind... great sub... My boyfriend said it's the best meal I've ever made. You should try it too!

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  • Joan P.

    January 13, 2011

    Golden Chicken & Autumn Vegetables

    To Jessica H., the sweet potatoes in the photo above are very orange, which indicates yams as opposed to sweet potatoes, which are much lighter in color. This is a savory recipe so the addition of brown sugar seems unneccesary. If you use actual sweet potatoes, they maintain their mild sweetness after cooking and have just the right amount of sweet to balance the savory. I, unfortunately, ended up over-cooking the vegetables, so my potatoes were a bit mushy, but the overall flavor of this recipe is very nice! I believe I will probably make this again, at some point in the future.

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