Golden Chicken and Autumn Vegetables Recipe - Allrecipes.com
Golden Chicken and Autumn Vegetables Recipe
  • READY IN 40 mins

Golden Chicken and Autumn Vegetables

Recipe by  

"Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  2. Stir the stock, 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. Season as desired.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins

Footnotes

  • Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 teaspoon lemon juice and 2 tablespoons Dijon-style mustard with the stock in Step 2. Substitute Yukon Gold potatoes for the sweet potatoes.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2010

So easy and tasty, hubby and I like this as a simple weeknight meal. I always pound the chicken breasts thinner, and season well with S&P, garlic and onion powders, and a little crushed rosemary and thyme before browning. I never have blandness probs as another reviewed stated and I think it's because I season well before cooking. I've been using this recipe for years, cut from off a Swanson broth can! I like anothers suggestion of adding diced onion and apple...will try that next time!

 
Most Helpful Critical Review
Dec 29, 2009

The chicken did not absorb as much of the herb flavors as I thought and was bland though it was juicy and tender. If I make this again I will slice some onion and maybe some apples to cook with the potatoes.

 
Nov 09, 2009

This turned out really well! I did make a few adjustments. I started with the 2 xlg yams (as advised, but I used 3 cups of green beans, and 2 1/2 c. of stock. When the veggies were ready, I took out the yams and a little more than half the stock/herbs and hand-blended them, adding a little butter and maple syrup. I figured this way, I could save the mashed yams and beans for tomorrow's side dish. Since I cook for two, I like to stretch out recipes as much as I could. The remaining stock in the pan with the green beans and chicken made a nice au jus. My husband gave it a nine out of ten!

 
Oct 29, 2010

Excellent! Like Lissa suggested, I seasoned chicken first with s/p, garlic and onion powder. I used Trader Joe's frozen French green beans. The sweet potato chunks took longer than 15 mins to soften, so I added a second cup of chicken stock and let them cook awhile longer. Great leftovers today!

 
Oct 29, 2010

We really enjoyed this. Used regular potatoes since my husband won't touch sweet potatoes. I put s&p on the chicken before browning but that was my only adjustment. I liked this recipe as it is, but it's also a good base recipe to experiment with. I'll be using this often - a quick and tasty way to get a good dinner on the table during the week! Thanks for sharing!

 
Nov 09, 2011

This recipe is easy, healthy and tasty. I knew just by looking at the recipe that it would be wise to season the chicken with salt and pepper before browning. I used EVOO instead of veg. oil and I used yams instead of sweet potatoes. I deglazed the pan with about 1/4 cup dry white wine before adding the broth. I just might make this again as a quick and healthy weeknight meal.

 
Oct 29, 2010

I really screwed up making this dish (used bouillon cube in hot water for lack of chicken stock, no rosemary, forgot the onions till the end), and it still turned out pretty tasty! I took another's advice and seasoned the chicken first with s&p and garlic powder and browned it in sunflower oil instead of vegetable oil. Can't say I'd crave it, but I will certainly try it again (hopefully with ALL of the ingredients). A nice, light meal.

 
Feb 03, 2012

Just like my aunt use to make.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 51.5 g
  • 17%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Hearty Chicken Tortilla Soup

This one-pot Mexican classic is easy and packed with flavor.

Chicken and Broccoli Alfredo

This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.

Roasted Turkey

See how to make juicy roasted turkey with a savory gravy.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States