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Sitting at the head of the table, looking around at the smiling faces of your loved ones surrounding it, feasting on a satisfying (yet simple!) meal... Yep, that's what life is all about. This Cornucopia Family Dinner brings everyone together over a big plate of juicy chicken, savory sweet potatoes, and tender green beans. It all comes together in one skillet, which makes it even easier to focus on what's important. The holidays tend to do that, ya know, and Cornucopia Family Dinner exists just to make those times taste good!
Sitting at the head of the table, looking around at the smiling faces of your loved ones surrounding it, feasting on a satisfying (yet simple!) meal... Yep, that's what life is all about. This Cornucopia Family Dinner brings everyone together over a big plate of juicy chicken, savory sweet potatoes, and tender green beans. It all comes together in one skillet, which makes it even easier to focus on what's important. The holidays tend to do that, ya know, and Cornucopia Family Dinner exists just to make those times taste good!
Ingredients
- 1 1/4 pounds chicken breast boneless and skinless
- salt to taste
- pepper to taste
- 1 tablespoon vegetable oil
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons garlic minced
- 1 1/2 teaspoons fresh rosemary leaves chopped
- 1 1/2 teaspoons fresh thyme leaves chopped
- 1 large sweet potato peeled and cut into 1/2-inch pieces
- 8 ounces fresh or frozen whole green beans
Directions
- Season the chicken with the salt and the pepper.
- In a 12-inch skillet over medium-high heat, warm the oil.
- Add the seasoned chicken to the oil and cook until well browned on all sides, about 2-3 minutes per side. The chicken will not be fully cooked.
- Transfer the browned chicken to a plate.
- While the chicken is browning, in a small bowl, stir the broth and the cornstarch together until smooth.
- Add the garlic, the rosemary, the thyme, the sweet potato, the green beans, and the broth mixture to the same skillet the chicken was browned in.
- Bring the veggie mixture to a boil and cook, about 5 minutes.
- Reduce the stove-top temperature to low.
- Return the browned chicken to the skillet and cook until the chicken's internal temperature reads 165 degrees F and the potatoes are tender, about 10 minutes.
- Serve.
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