Smothered Chicken Green Bean Skillet Recipes

SOUL SMOTHERED CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

SMOTHERED CHICKEN & GREEN BEAN SKILLET

Steps:

• Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
• Add beans, soup, water and thyme to skillet; cover. Cook 6 min., stirring frequently.
• Return chicken to skillet. Cook 1 min. or until hot. Top with cheese.

SMOTHERED GREEN BEANS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper (to taste) and serve.

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.

MUSHROOM-SMOTHERED CHICKEN & GREEN BEAN SKILLET

Steps:

• Cook chicken in nonstick skillet on medium-high heat 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
• Add beans, soup, water and thyme to skillet; stir. Cover; simmer on medium heat 6 min. or until heated through, stirring frequently.
• Return chicken to skillet; spoon sauce over chicken. Cook, uncovered, 1 min. or until heated through. Top with cheese.

SMOTHERED CHICKEN

Steps:

• Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.

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.