Chicken Green Bean Dinner Recipes
OVEN-FRIED CHICKEN WITH GREEN BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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
CHICKEN AND GREEN BEAN CASSEROLE
This is a third generation recipe and one that is about as simple as it gets. French-style green beans are topped with Chicken breasts, a creamy soup mixture, and a sprinkling of parmesan cheese and baked until bubbly. Best served over mashed potatoes or rice.
Provided by CHEROKEE37
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside.
- Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top.
- Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 14.2 g, Cholesterol 86.9 mg, Fat 44.3 g, Fiber 1.8 g, Protein 28.8 g, SaturatedFat 8.1 g, Sodium 1520 mg, Sugar 4.5 g
GREEN BEAN CHEDDAR CHICKEN
This is an easy to prepare, make-ahead-if-you-wish dish. All you need for accompaniment is mashed or baked potatoes, or rice. Great for company!
Provided by Marilyn G.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place the bacon in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Melt the butter in a skillet, and saute the chicken breasts 10 to 12 minutes on each side, until the exterior is golden, the meat is no longer pink, and the juices run clear.
- Place the green beans in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender.
- Preheat the oven broiler. Lightly grease a 9x13 inch baking dish.
- Arrange the beans in the bottom of the prepared baking dish. Top with the chicken, and cover evenly with the soup. Sprinkle with bread crumbs and bacon, and top with Cheddar cheese.
- Broil 10 minutes, or until browned and bubbly.
Nutrition Facts : Calories 677.3 calories, Carbohydrate 27.6 g, Cholesterol 172.2 mg, Fat 39.4 g, Fiber 6.2 g, Protein 53.4 g, SaturatedFat 21.3 g, Sodium 1695.1 mg, Sugar 3.9 g
CHICKEN & GREEN BEAN DINNER RECIPE
Provided by á-13624
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F. 2. Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. 3. Add soup, green beans, chicken broth, pepper and 1/2 can of onions to oven bag. Squeeze oven bag to blend in flour. Arrange ingredients in an even layer in oven bag. Sprinkle chicken with seasoned salt and pepper. Place chicken in oven bag on top of soup mixture. Sprinkle remaining onions on top of chicken. 4. Close oven bag with nylon tie; cut six 1/2-inch slits in top. 5. Bake 45 to 50 minutes (1 1/2 hrs if chicken is frozen) or until chicken is tender. Stir sauce before serving.
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
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
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
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
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.
More about "chicken green bean dinner recipes"
LEMON-GARLIC CHICKEN WITH GREEN BEANS RECIPE | EATINGWELL
2019-09-07 Cook the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes per side. …
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5/5 (4)Total Time 20 minsCategory Healthy Chicken RecipesCalories 296 per serving
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes per side. Transfer to a plate.
- Add the remaining 1 tablespoon oil and green beans to the pan. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until tender-crisp, about 2 minutes. Stir in garlic, lemon zest and thyme; cook, stirring, until fragrant, about 1 minute. Add broth, wine and lemon juice and return the chicken and any accumulated juices to the pan. Cook, stirring occasionally, until the liquid is reduced by half, about 1 minute more.
CHICKEN AND GREEN BEAN STIR-FRY RECIPE | BON APPéTIT
2017-04-25 Step 1. Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 …
From bonappetit.com
4.4/5 (44)Estimated Reading Time 7 minsServings 4
From bonappetit.com
4.4/5 (44)Estimated Reading Time 7 minsServings 4
- Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
- Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.
- Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
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