Chicken Green Bean Skillet
By Micah Morton

Yields:
4 serving(s)
Total Time:
45 mins
There's few things we love more than a one-skillet dinner. Easy clean up isn't the only advantage—cooking everything in the same pan means no flavor goes to waste. By deglazing the pan you sear the chicken in, you're maintaining as much flavor as possible, and we think that's a major weeknight win.
Made it? Let us know how it went in the comment section below!
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Ingredients
- 1/4 cup
extra virgin olive oil
- 24 oz.
(3 breasts or 1 package) Tyson Fresh Trimmed and Ready Thin Sliced Boneless Chicken Breast
- 1/2 cup
white wine
- 6 Tbsp.
butter, divided
- 1 Tbsp.
fresh thyme
- 1 Tbsp.
fresh rosemary
- 4
sage leaves
- 2
bay leaves
- 4
clove garlic
- 2 cups
butternut squash, peeled and cut into 1 inch cubes
- 4 oz.
green beans
- 1/2 cup
walnuts, crushed
- 1 cup
chicken broth
- 1/2 cup
cranberries
- 1 Tbsp.
kosher salt
- 1/4 tsp.
freshly ground black pepper
Directions
- Step 1In a large, heavy bottom skillet, heat olive oil over medium-high heat. Sear chicken until golden brown and cooked through, 6 to 8 minutes.
- Step 2Reduce heat to medium-low. Deglaze pan with white wine, then add 3 tablespoons of butter to the pan and scrape up any browned bits from the bottom of the pan. Allow butter to foam, but not burn.
- Step 3To butter, add all herbs, garlic, butternut squash, green beans, and season with salt and pepper. Cook together in the butter for roughly 6 minutes without stirring, and in one even layer.
- Step 4Cover pan and turn the heat to low, letting vegetable mixture cook down and soften for another 10 to 15 minutes.
- Step 5Meanwhile in a separate pan, brown 3 tablespoons of butter with crushed walnuts. Sauté until nuts are toasted and butter is golden, 3 to 5 minutes.
- Step 6Pour butter and walnuts into veggie skillet along with the chicken broth and cranberries. Nestle the chicken in between the veggies and cover for an additional 20 minutes, then serve.
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