Recipe by BAYOU GAL
"Chicken breasts & veggies simmered in seasonings & broth for a scrumptious and easy one skillet dinner! Everyone always asks for more."
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green bell pepper, seeded and cut into strips
sliced fresh mushrooms
skinless, boneless chicken breast halves
potatoes, peeled and diced
2 (14 ounce) cans
cut green beans, drained
1 (14 ounce) can
I believe if you are going to rate a recipe you need to make THE recipe. That said I made this exactly as stated with the exception of the mushrooms (alergic). It was fairly to very good as written. However, the next time I make it I would change the following: probably 1/2 of the cayenne pepper as it was pretty spicy. Since the spices go in last the vegetables were highly seasoned and the chicken was just plain chicken so I will try rubbing the spices on the chicken before browning to spice it up a bit and tone down the veggies at the same time. Finally, it may just be the temp. I cooked at but there was LOTS of liquid left when everything else was cooked so I will try cutting the amount in 1/2 and see how that works. All in all a great recipe that just needs tweaked slightly.
All though this did make a good dinner, I would not say it was the ultimate all in one chicken dinner. This is a quick fix meal. There is nothing wonderful about it. It tasted good and filled us up.
I wouldn't call it the ultimate, but I do appreicate the recipe. I made a few adjustments after reading the reviews and it came out perfect for me. I chopped the chicken and brown and I also sauteed the vegetables and took it off the heat. I brought my potatoes to a boil in beef broth(the recommended amount). When it started to boil, I added all the seasonings and let it boil for 10 minutes uncovered). Then I added the chicken and the veggies stirred, brought to a boil, then covered and simmered for 20 minutes. This should work. It was like stew instead of watery. Since the liquid had a chance to evaporate when boiling the potatoes. I hope that this helps.
i made this tonight and i must say it was awesome!! i used wax beans with the green to jazz it up a bit and added chopped red bell for color. i will pass this one on and make it again!!!!!
Very delicious. Instead of cooking everything in a skillet, I actually just threw everything into a slow cooker, and it turned out amazing. What an easy recipe! Thanks much for sharing!
I will say that it's pretty easy to make, and it's nice that it's just a one pan dish. However I was really disappointed. I got excited at first because the sauteed vegetables looked really good. But once you simmer it, it just tastes like canned green beans. I really hate the taste of canned green beans. I thought it would be OK mixed in, but it's not. I added a ton of garlic salt and that made it edible, but I didn't like it. Even my 13 month old daughter refused to eat it. It might be OK with frozen beans. And it is soupy, like everyone said, but it kind of has to be in order to cook the potatoes, I think.
GREAT RECIPE WITH A A COUPLE OF CHANGES THAT YOU REALLY DO NOT HAVE TO DO. IT IS FINE JUST THE WAY IT IS. I DID USE LESS OF THE CHICKEN BROTH, BUT ADDED WHITE WINE (A GOOD HALF A CUP ). I USED RED POTATOES. I DID WHAT ANOTHER REVIEWER SAID AND RUBBED THE SEASONINGS ONTO THE CHICKEN , BEFORE BROWNING. AFTER PLACING EVERYTHING BACK INTO THE PAN, I ADDED OLD BAY SEASONING. I HAD SOME FROZEN GREEN BEANS , THAT WE HAD THE NIGHT BEFORE, SO I USED THEM IN PLACE OF CANNED (DO NOT USED CANNED VEGEIES). THIS RECIPE WILL ACCEPT OTHER KINDS OF VEGIES,USE YOUR IMAGINATION (CARROTS,ARTICHOKE HEARTS...EVEN OLIVES).WHEN MY HUSBAND COMPLIMENTS A MEAL, YOU KNOW THAT IT IS GOOD...AND HE DID !
Really simple, easy and delicious recipe! I had no chicken breast so substituted it with minced beef which was all I had in my fridge and also added leeks instead of celery, used fresh beans instead of canned ones and also added carrots for some color. The end result was very satisfying (we ate it with mixed grain rice)!
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate All in One Chicken Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 136
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