Chicken breasts prepared with hearty vegetables make a quick, low-sodium weeknight 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.