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Golden Chicken & Autumn Vegetables

Image of the prepared Golden Chicken & Autumn Vegetables recipe
  • prep time: 15 min
  • total time: 45 min
  • serves: 4 people

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: $6.81

  • 1 1/4 pounds boneless, skinless chicken breast
  • 1 tablespoon vegetable oil
  • 1 1/2 cups Swanson® Natural Goodness® Chicken Broth or Chicken Broth
  • 1 tablespoon cornstarch
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons chopped fresh rosemary leaves
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1 large sweet potato, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
  • 8 ounces fresh or frozen whole green beans (about 2 cups)


  • 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.
  • Step 1

    Season the chicken with salt and pepper, if desired.  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 (for better browning, make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.

  • Step 2

    Stir the broth and cornstarch in a small bowl until smooth.  Add the garlic, rosemary, thyme, potato, green beans and broth mixture to 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 done and the potatoes are tender.


Sort By:
  • Delicious - one of our favorites and a great base recipe

    Kathleen R.
    January 17, 2018

    Followed the recipe exactly as written the 1st time I made it and everyone loved it. Quick, simple, delicious and healthy. Now we have some version of this every week at our house (different veg and/or potato). It is a weeknight favorite.

  • Healthy and Delicious!!

    eileen r.
    March 5, 2014

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

  • Yummy!

    October 16, 2012

    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.

  • Golden Chicken & Autumn Vegetables

    November 20, 2011

    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!

  • Golden Chicken & Autumn Vegetables

    September 29, 2011

    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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    Made With

    Calories 217
    Total Fat 6 g
    Sat. Fat 0.7 g
    Trans Fat 0 g
    Cholesterol 71 mg
    Sodium 282 mg
    Total Carb 15 g
    Dietary Fiber 2 g
    Sugar 3 g
    Added Sugars 0 g
    Protein 24 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 6 %DV
    Potassium 13 %DV
    Calories 215
    Total Fat 6 g
    Sat. Fat 0.7 g
    Trans Fat 0 g
    Cholesterol 71 mg
    Sodium 390 mg
    Total Carb 15 g
    Dietary Fiber 2 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 23 g
    Vitamin D 0 %DV
    Calcium 6 %DV
    Iron 6 %DV
    Potassium 13 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.