Chicken Green Bean Skillet Food

ONE SKILLET CHICKEN WITH GREEN BEANS

Steps:

• Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
• In a large skillet, add olive oil and butter to the pan and heat it over medium high heat. When the pan is hot, add sliced chicken, season it with salt and lemon pepper right in the pan, and cook for about 4 minutes on each side until chicken slices are slightly browned. Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking.
• Add chicken broth and heavy cream and reduce the sauce for a couple of minutes, until slightly thickened.
• Next add parmesan cheese into the pan. Stir until cheese is incorporated with the sauce. Taste and season with more salt and pepper.
• Serve warm and garnish with extra cheese, if desired.

SKILLET CHICKEN THIGHS WITH OLIVES AND GREEN BEANS

Steps:

• Preheat the oven to 400˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Pat the chicken thighs dry with a paper towel; season all over with salt and pepper. Place skin-side down in the skillet (they will fit snugly) and cook until the skin is very crisp and golden brown, about 8 minutes. Flip and lightly brown the other side, 2 minutes. Remove the chicken to a plate.
• Drain off all but 2 tablespoons of the fat from the skillet. Reduce the heat to medium, add the garlic and thyme and cook until the garlic starts to brown, 1 to 2 minutes. Add the wine, increase the heat to high and simmer, scraping the pan with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes. Add the chicken broth, brown sugar, olives, prunes and chicken, skin-side up; bring to a simmer. Transfer the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
• Meanwhile, microwave the green beans according to the package directions. Season with salt and pepper.
• Divide the chicken and green beans among plates. Simmer the sauce over medium-high heat until thickened, 2 to 5 minutes; season with salt and pepper. Spoon over the chicken.

CHICKEN & GREEN BEAN SKILLET

Steps:

• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until done, stirring frequently.
• Stir in beans and water; cover. Simmer on medium-low heat 5 min. or until beans are tender.
• Add VELVEETA and pepper; cook until VELVEETA is completely melted, stirring frequently. Serve over rice.

GRECIAN CHICKEN

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

SMOTHERED CHICKEN AND GREEN BEAN SKILLET

Steps:

• Heat large nonstick skillet on med-high heat. Add chicken. Cover. Cook 5-7 minutes per side until done (165deg). Remove from skillet.
• Add green beans, soup, water, and thyme to skillet and cover. Cook 6 minutes, stirring often.
• Return chicken to skillet. Cook 1 minute or until hot.
• Top with cheese and serve.