CHICKEN GREEN BEANS POTATOES
One Pan Wonder Dinner That Will Be a Hit With Your Family! Loaded with chicken, green beans and potatoes that are seasoned with Italian Dressing Mix and Butter!
Provided by Julie Evink
Categories Main Course
Time 1h15m
Number Of Ingredients 5
Steps:
- Cut green beans up. Line one side of the pan with green beans.
- Cut potatoes up. Line opposite side of pan with the potatoes.
- Line the chicken breasts down the middle of the baking dish.
- Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
- Bake at 350 degrees for 1 hr.
Nutrition Facts : Calories 492 kcal, ServingSize 1 serving
ONE PAN CHICKEN AND POTATOES WITH GREEN BEANS
This One Pan Chicken and Potatoes with Green Beans is an easy dump-and-bake dinner recipe that comes together with just 10 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray.
- Spread the sliced onion in the bottom of the prepared dish. Place chicken in the middle of the dish on top of the onion. Arrange green beans on one side of the chicken and potatoes on the other side.
- In a small bowl, combine melted butter and seasoned salt. Drizzle over chicken, green beans and potatoes. Sprinkle dry Italian dressing mix over top.
- Cover dish with foil and bake for 30 minutes. Remove cover and continue baking for 20 more minutes, or until potatoes are tender and chicken reaches an internal temperature of 165 degrees F.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 620.1 kcal, Carbohydrate 25.8 g, Protein 62.3 g, Fat 26.3 g, SaturatedFat 15.5 g, Cholesterol 210.4 mg, Sodium 784.5 mg, Fiber 4.7 g, Sugar 8 g, UnsaturatedFat 6.9 g
CHICKEN WITH MASHED POTATOES AND GREEN BEANS
The Chicken with Mashed Potatoes and Green Beans recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Rinse the potatoes and cook in water for 20-30 minutes until soft.
- Rinse the beans, snip the ends and cut into 5 cm long pieces.
- Chop the walnuts.
- Rinse the chicken, pat dry and season with salt and pepper. Mix the breadcrumbs and chopped nuts. Beat the eggs with the cream. Dip the chicken in flour, roll in the eggs and then in the breadcrumbs.
- Fry the chicken in hot clarified butter for 2-3 minutes on each side. Cook the beans in salt water for 5-6 minutes.
- Peel the potatoes and, while still hot, press through a ricer. Mix the potatoes with the hot milk and season with salt and nutmeg. Stir in the butter.
- Remove the beans from the heat and drain.
- Plate the chicken with beans and potatoes. Season with salt and pepper. Sprinkle with thyme leaves. Serve immediately with lemon wedges.
MASHED POTATOES AND STEAMED GREEN BEANS
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- You can boil the potatoes and steam the beans at the same time. Start with the potatoes: put them in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when you stick a fork in them, about 30 minutes. At the same time, combine the cream and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- While the potatoes are cooking, start on the beans. Break the beans in half and put them in a colander large enough to fit over the pot the potatoes are cooking in; set aside. Now heat a large saucepan over medium heat. Drizzle 2 tablespoons of olive oil, add the bacon and cook until the fat is rendered, about 5 minutes. Add the onion and cook, stirring, until softened, about 3 minutes. Add the tomatoes to the pan, crushing them in your hand as you do so, to break them up. Stir in the sugar. Bring to a boil, reduce the heat and simmer, uncovered, until thickened, 7 to 8 minutes. Remove from the heat.
- When the potatoes have cooked about 20 minutes, put the colander over the pot and cover the whole thing with aluminum foil. Continue cooking until the beans are crisp-tender, 5 to 7 minutes. Remove the colander from pot and dump the beans into the pan with the tomato sauce; fold in the beans and season with salt and pepper.
- Now drain the potatoes in the same colander and dump them back into the pot. While the potatoes are still hot, pour in the warm cream and butter and mash the potatoes with a potato masher. Season with salt and pepper.
LEMON ROASTED CHICKEN WITH POTATOES AND GREEN BEANS
Make and share this Lemon Roasted Chicken With Potatoes and Green Beans recipe from Food.com.
Provided by couponmommy123
Categories One Dish Meal
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish.
- In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat.
- Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it's so pretty!)
- I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.
- Place chicken in olive oil mixture and coat.
- Place chicken in dish.
- Roast for 40 minutes.
- Remove chicken and continue roasting potatoes/beans if necessary.
FRIED CHICKEN WITH MASHED POTATOES AND GRAVY
Comfort food at its best--not for dieters though! We served this with brocolli but I think it would be better with green beans or another "comfort food" type of vegetable. The original recipe (Bon Appetit October 2006) used sausage in the gravy an chilies in the potatoes and gravy which we skipped. The chicken requires a 4-hour soak (I put my chicken in to soak in the morning and it was ready to make at the end of the day). This is also an easy recipe to divide or multiply depending on how many you will be feeding, however the leftover chicken freezes wonderfully for chicken salads. Order of preparing dinner is: (1) soak chicken, (2) boil potatoes and start to heat oil to fry chicken, (3) fry chicken and start gravy and finish potatoes and cook vegetables. Gravy can be made ahead and reheated before serving.
Provided by ellie_
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut chicken breasts horizontally, almost in half and place in bowl or marinating dish. Pour buttermilk over chicken. Cover and refrigerate for at least 4 hours.
- To make gravy:.
- Heat oil in large saucepan over medium high heat. Add onion and saute until onion is golden (6-8 minutes). Stir in flour and worchestshire sauce, cook 2 minutes more, stirring. Stir in cream and milk. Reduce heat to medium and simmer for 5-8 minutes, stirring constantly. Stir in green onions and thyme. Cook stirring until gravy is thick (2-5 minutes). Season with salt and pepper. Can be made ahead and heated before serving.
- To make pototoes:.
- Place potatoes in a large pot, add water to cover. Boil potatoes until tender (15-20 minutes). Drain. Transfer to large serving bowl. Heat half and half and butter in a small saucepan over medium heat until butter melts. Add warm butter/cream to potatoes and mash potatoes. Stir in sour cream. Keep warm until serving.
- To make chicken. Drain chicken. Whisk flour salt and pepper in a bowl or pie dish (I used a pie dish). Dredge chicken in flour mixture.
- Over medium heat, add oil to skillet to measure 1 1/2 inches (or to cover chicken). Heat oil over medium-high heat until candy thermometer registers 375-degrees F. (or how I test the oil is sprinkle water on oil - if it splatters it is ready). Add 3 chicken breast pieces at a time, frying until golden, turning once (8-10 minutes). Drain on paper towels. Repeat with remaining chicken.
- Rewarm gravy before serving.
Nutrition Facts : Calories 1889.4, Fat 98.3, SaturatedFat 57.7, Cholesterol 482.5, Sodium 2439.9, Carbohydrate 143.4, Fiber 10.6, Sugar 12.5, Protein 106.7
ALL-IN-ONE CHICKEN, POTATOES & GREEN BEANS
This one-dish summer roast is a great way of entertaining friends and family in the garden
Provided by Lulu Grimes
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the beans into halves or thirds and put them in the base of a dish or casserole that will fit the chicken easily. Halve the potatoes and stir them in, then put the chicken on top of the lot and snuggle it down amongst the veg. Dot the cherry tomatoes around, blob the grain mustard around the edge and tuck in the bay leaves. Season the chicken well and roast for 2 hrs or until nicely browned and cooked through.
- Lift the chicken out to carve or joint it and sprinkle the parsley over the veg before serving.
Nutrition Facts : Calories 706 calories, Fat 43 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 62 grams protein, Sodium 0.98 milligram of sodium
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