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.
Chicken Green Bean Skillet
YIELDS: 4 SERVINGS
TOTAL TIME: 0 HOURS 45 MINS
- 1/4 c. extra virgin olive oil
- 24 oz. (3 breasts or 1 package) Tyson Fresh Trimmed and Ready Thin Sliced Boneless Chicken Breast
- 1/2 c. white wine
- 6 tbsp. butter, divided
- 1 tbsp. fresh thyme
- 1 tbsp. fresh rosemary
- 4 sage leaves
- 2 bay leaves
- 4 clove garlic
- 2 c. butternut squash, peeled and cut into 1 inch cubes
- 4 oz. green beans
- 1/2 c. walnuts, crushed
- 1 c. chicken broth
- 1/2 c. cranberries
- 1 tbsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- In a large, heavy bottom skillet, heat olive oil over medium-high heat. Sear chicken until golden brown and cooked through, 6 to 8 minutes.
- Reduce 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.
- To 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.
- Cover pan and turn the heat to low, letting vegetable mixture cook down and soften for another 10 to 15 minutes.
- Meanwhile 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.
- Pour 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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