Chicken Fried Green Beans Recipes

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OVEN-FRIED CHICKEN WITH GREEN BEANS



Oven-Fried Chicken with Green Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Cooking spray
4 cups cornflakes, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon paprika
Kosher salt and freshly ground pepper
1/2 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
4 6-to-8-ounce skinless, boneless chicken breasts
1 1/2 pounds green beans, trimmed
2 cloves garlic, sliced
2 scallions, sliced (white and green parts separated)
2 scallions, sliced (white and green parts separated)
1 teaspoon grated lemon zest
Honey mustard, for dipping

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Combine the cornflakes, 1 tablespoon olive oil and the paprika in a medium bowl; season with salt and pepper. Combine the yogurt, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add the chicken and toss to coat.
  • Dredge the chicken in the cornflake mixture, pressing to help it adhere. Transfer to the prepared baking sheet; mist with cooking spray. Bake on the upper oven rack until lightly browned, about 15 minutes. Flip the chicken and bake until cooked through, 7 to 10 more minutes.
  • Meanwhile, toss the green beans, garlic, scallion whites and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread on another baking sheet; bake on the lower oven rack, stirring occasionally, until tender, about 20 minutes. Toss with the lemon zest and scallion greens. Serve with the chicken and honey mustard.

Nutrition Facts : Calories 455 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 99 milligrams, Sodium 579 milligrams, Carbohydrate 46 grams, Fiber 7 grams, Protein 47 grams

EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS



Emeril's Chicken Stir-Fry with Green Beans image

Provided by Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 13

6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
3 tablespoons soy sauce
3/4 teaspoon Asian spice blend
1/4 cup vegetable oil
1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
1 tablespoon minced garlic
1/4 cup roughly chopped cashews
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
1/4 teaspoon red pepper flakes
Chopped green onions, for garnish

Steps:

  • In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
  • In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE



Slow-Roasted Chicken With Garlicky Green Beans and Sage image

This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.

Provided by Ali Slagle

Categories     easy, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds green beans, trimmed
Cloves from 1 head garlic (about 10 cloves), smashed and peeled
15 fresh sage leaves
6 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds chicken leg quarters or bone-in, skin-on chicken thighs, patted dry
1 teaspoon sherry vinegar, apple cider vinegar or white wine vinegar

Steps:

  • Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
  • Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
  • Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.

QUICK CHICKEN WITH GREEN BEANS



Quick Chicken With Green Beans image

For those of you who love Green Bean Casserole, Here is a Quick and Easy Main Dish that doesn't leave you waiting for the holidays to enjoy.

Provided by RobinAnn

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 chicken breasts (Cut into bite-size pieces)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (14 1/2 ounce) can French style green beans or 1 (14 1/2 ounce) can cut green beans, drained
1 (2 7/8 ounce) can French-fried onions
3/4 cup milk
1 teaspoon soy sauce
1/8 teaspoon pepper
3 cups cooked white rice

Steps:

  • Spray a large skillet with cooking spray and place over medium-high heat on stove.
  • Add Chicken to skillet and cook until browned on all sides.
  • Combine Remaining ingredients except rice and add to skillet.
  • Reduce heat to low, cover and simmer for 5-10 minutes.
  • If mixture is too thick after simmering, add milk to desired thickness.
  • Serve over warm white rice.

FRIED GREEN BEANS



Fried Green Beans image

Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!

Provided by Kris Swiggum

Categories     Side Dish     Vegetables     Green Beans

Time 15m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
2 cups diagonally sliced fresh green beans
1 teaspoon lemon zest
1 pinch garlic salt to taste
1 pinch ground black pepper to taste

Steps:

  • Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g

CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY



Chicken, Red Pepper, and Green Bean Stir-Fry image

Categories     Chicken     Ginger     Pepper     Stir-Fry     Quick & Easy     Spring     Lemongrass     Sesame     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 ounces green beans, trimmed
3 tablespoons oriental sesame oil
1 8-ounce skinless boneless chicken breast, cut crosswise into strips
1 red bell pepper, cut into matchstick-size strips
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

LEMON CHICKEN STIR-FRY WITH GREEN BEANS



Lemon Chicken Stir-Fry with Green Beans image

A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken breast, cut into small pieces Kosher salt and freshly ground pepper
1/3 cup cornstarch
1 1/2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon minced ginger (from a 1-inch piece)
1/2 cup safflower oil
12 ounces green beans, trimmed and halved on the bias
Steamed white rice, for serving

Steps:

  • Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
  • Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.

PHILLY BACON WRAPPED CHICKEN WITH FRIED GREEN BEANS



Philly Bacon Wrapped Chicken With Fried Green Beans image

A delicious and hearty meal made easy & quick. A bacon lovers delight and my husbands favourite dinner! Chicken is stuffed with cream cheese and chives and wrapped in bacon. I have also included my favourite green bean side dish which accompanies this meal perfectly. ENJOY : )

Provided by MissLayce

Categories     Chicken Breast

Time 10h45m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
8 slices bacon
1 (250 g) package cream cheese
1/2 cup dried chives
1 1/2 tablespoons lemon juice
4 cups frozen French-cut green beans
5 slices bacon
1/3 cup diced onion

Steps:

  • Mix cream cheese, chives and lemon juice in a bowl.
  • Preheat oven to 350.
  • Slice a slit in the chicken breast and use your fingers to create a pocket. Fill chicken with 1/4 of your cream cheese mixture and secure closed with toothpicks.
  • Wrap chicken in bacon (2 pieces each) and bake in oven for 45 min or until chicken is cooked throughout.
  • Green Beans (start prep when chicken has been cooking about 30min).
  • Slice bacon into 1/2 inch strips.
  • Pan fry bacon and onions until bacon is crispy.
  • Turn frying pan to low and mix in green beans.
  • Pan fry beans on low for 10 min or until cooked.

CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE



Chicken, Eggplant, and Green Beans Casserole image

This was one of the very first casseroles I made for my family. It was originally a green bean casserole recipe, but since I wanted this to be an (almost) all-in-one dish I added the ground chicken and eggplant. I also added more spices. My 2-year-old twins loved it and so did my hubby! It's a hearty dish that we usually eat with brown rice and/or crusty bread. It's also good served with a side of fresh and crisp green salad with tangy dressing. This casserole may be too mushy for some people. If you don't want it to turn out that way, you can substitute the ground chicken with 1 1/2 to 2 cups of cooked and cubed boneless, skinless chicken breast.

Provided by Lizzy Shakuntala Indriyanto

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup sour cream
¼ cup diced onion
2 teaspoons garlic powder
1 teaspoon white sugar
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
½ pound ground chicken
2 cups fresh green beans, chopped
1 eggplant, sliced into thin rounds
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
  • Arrange eggplant rounds into the bottom of a 9x13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
  • Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
  • Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 11.4 g, Cholesterol 92.9 mg, Fat 26 g, Fiber 1.7 g, Protein 20.6 g, SaturatedFat 16 g, Sodium 544.1 mg, Sugar 1.8 g

STIR-FRIED CHICKEN WITH GREENS



Stir-Fried Chicken With Greens image

The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield 3 to 4 main-dish servings

Number Of Ingredients 18

8 ounces boneless, skinless chicken breast, cut across the grain into 1/4-inch-thick by 1/2-inch-wide pieces
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
Salt to taste
1/4 cup chicken stock or vegetable stock
1 tablespoon low-sodium soy sauce
1 bunch kale, stemmed and washed well in 2 rinses of water
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
4 to 6 scallions (1/2 bunch), cut on the diagonal in 1/2-inch lengths, dark green part separated
6 to 8 brussels sprouts, quartered (about 1/2 pound)
1 small or 1/2 large red bell pepper, cut in thin 2-inch strips
1/2 pound baby bok choy, cut in 1-inch slices
Freshly ground pepper
Rice, whole grains or noodles for serving

Steps:

  • In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
  • Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
  • Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
  • Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams

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From theflourhandprint.com


RECIPE: CHICKEN FRIED RICE WITH GREEN BEANS, CABBAGE & PEANUTS
Wipe out the pan. 4 Cook the vegetables: In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cabbage and green beans; season with salt and pepper. …
From blueapron.com


SPICY GREEN BEANS CHICKEN SKILLET (20 MINUTES ONE-PAN MEAL)!
2021-06-13 On a plastic board, cut the chicken into small pieces and season with salt and pepper, paprika, onion powder and lemon juice. Mix everything well. In a skillet over medium …
From primaverakitchen.com


TEXAS-STYLE CHICKEN FRIED STEAKS WITH MASHED POTATOES & GREEN …
Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the foil. Roast 10 …
From blueapron.com


GARLICKY SWEET THAI CHILI CHICKEN AND GREEN BEANS STIR FRY
2020-04-26 Add the bell peppers and saute until soft or your desired tenderness. Once you get the desired texture add the garlic and cook until fragrant. Add the chicken, green beans, …
From whiskitrealgud.com


10 BEST CHICKEN THIGHS GREEN BEANS RECIPES | YUMMLY
2022-05-19 Pan Fried Chicken Thighs with Green Beans Dizzy Busy and Hungry. vegetable oil, salt, pepper, fresh thyme, apple cider vinegar and 7 more. Chicken Thighs with Green …
From yummly.com


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