Chicken breasts prepared with hearty vegetables makes a quick, low-sodium, weeknight meal.meal.
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3 tablespoons Land O Lakes® Butter
6 new red potatoes, quartered
1 medium onion, cut into 6 wedges
1 teaspoon finely chopped fresh garlic
6 (4-ounce) boneless skinless chicken breast halves
1 (14-ounce) package frozen whole green beans
Salt, if desired
Pepper, if desired
1/4 cup chopped fresh parsley, if desired
*Substitute 1 (10-ounce) package frozen cut green beans.
Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet. Keep warm.
Place chicken in same skillet. Cook over medium-high heat, turning once, 10-12 minutes or until internal temperature is 165 and no longer pink in the center. Remove chicken from skillet. Keep warm.
Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally, 1-3 minutes or until heated through. Season with salt and pepper, if desired. Sprinkle with parsley, if desired.
Explore reviews fromour online community
Made my own twist to the recipe added some olive oil and Italian spices to chicken and potatoes. 5 stars one of my family’s favorites now.
Added olive oil and Italian herbs to potatoes and chicken. Also use different vegetables from time to time. Last time asparagus.
I made this as a one person serving, very easy and yummy. Doesn't take a ton load of time or preparation. Would 10/10 cook this again.