Quick Chicken With Green Beans Recipes

OVEN-FRIED CHICKEN WITH GREEN BEANS

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.

GREEN BEAN AND CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
• In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
• Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

GREEN BEAN CHEDDAR CHICKEN

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.

QUICK CHICKEN WITH GREEN BEANS

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.

COCONUT CHICKEN WITH GREEN BEANS

Steps:

• Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
• Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
• Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
• Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

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.

SIMPLE CROCK POT CHICKEN WITH GREEN BEANS

Steps:

• Place chicken breasts in bottom of cooker, sprinkle salt and pepper and garlic seasoning on breasts. Place potatoes over top chicken, then green beans on top. Pour dressing over top beans (enough to cover well). Place lid on cooker and cook on low for 5 hrs (approx).