Golden Chicken & Autumn Vegetables

Campbell's Golden Chicken & Autumn Vegetables Recipe

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.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

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 leaves, crushed
1/4 teaspoon ground black pepper
2 large sweet potatoes, peeled and cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

How to Make It

  • 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.

  • 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.

  • 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.

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Recipe Nutritional Information

Made With

Swanson Chicken Broth Swanson Chicken Stock

calories

271 273

totalfat

7g 7g

saturatedfat

1g 1g

cholesterol

84mg 83mg

sodium

327mg 239mg

totalcarbohydrate

18g 18g

dietaryfiber

4g 4g

protein

33g 34g

vitamina

193%DV 193%DV

vitaminc

8%DV 8%DV

calcium

6%DV 6%DV

iron

12%DV 13%DV

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

  • 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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