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Golden Chicken and Autumn Vegetables

This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. (See page 66 for details about the Cooking School.) Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme.
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    4 servings


  • 4 bone-in chicken breast halves (8 ounces each), skin removed
  • 2 large sweet potatoes, peeled and cut into large chunks
  • 2 cups fresh or frozen cut green beans
  • 1 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme


  • In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans.
  • In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.
Nutrition Facts
1 each: 160 calories, 1g fat (0 saturated fat), 23mg cholesterol, 265mg sodium, 27g carbohydrate (11g sugars, 5g fiber), 11g protein.
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  • JMartinelli13
    Jan 7, 2018

    I browned the chicken in a tiny bit of extra virgin olive oil. I used reduced sodium chicken broth and dried parsley. I was unable to get fresh green beans, so I bought frozen and let them defrost before adding them to the pan. Amazing one pan meal that is good for you and delicious too!

  • cyounce
    Oct 28, 2013

    This recipe has been sitting in my recipe box for years & I had never made it. Finally dug it out & made it last night. I'm glad I did as it was very good...the whole family enjoyed it. Plus it was easy & quick to pull together.

  • amberjcarothers
    Mar 31, 2013

    This recipe is quick , easy and seems to be pretty healthy. I added poultry seasoning rather than the seasoning listed.