Looking for a hearty comfort food dinner featuring an irresistible entrée and two spectacular sides that’s big on flavor and small on clean up? Our one-pan creamy chicken, potato, and green bean skillet recipe is sure to be your new fave! Featuring wonderfully juicy chicken, mildly sweet Yukon potato wedges, and nutty green beans, this dish is the definition of cozy deliciousness.
Why We Love This Chicken Recipe
The reason we love this recipe is all in the name – and all in one pan! That’s right, this cozy and filling meal is all made in one convenient pan, so you can spend less time on dishes and kitchen duty and more time enjoying your dinner.
Tools You’ll Need Before You Start
- 1 Large Cast-Iron Pan
How to Make the Creamy Chicken, Potato, and Green Bean Skillet
While some chefs make the mistake of assuming the flavor explosion of a creamy one-pan dish doesn’t need quality chicken to make it good, we know better. And that’s why we’re using Omaha Steaks Boneless Chicken Breasts! Slowly air-chilled to deliver a tender, juicy, and flavorful chicken experience without all the water weight, these hand-selected chicken breasts are the ideal naturally lean and low-fat protein your menu is craving! Enough talking about this dish – let’s get this one-pan masterpiece started so you can taste the difference for yourself!
1. Prep That Glorious Chicken
Once your Omaha Steaks Boneless Chicken Breasts have been fully thawed – either overnight in the refrigerator or via our quick-thaw method – allow them to come to room temperature, which should take about 20 minutes. Then pat them dry on all sides using a paper towel and season completely with salt, pepper, dried thyme, and garlic powder.
2. Get Sear-ious About This Dish
Now that your chicken is ready, add two tablespoons of olive oil to a large cast-iron pan and bring to medium-high heat. Once your pan is hot, add your seasoned chicken and sear for about three minutes until it’s achieved a beautiful golden-brown color, then flip and sear again on the other side. Remove your chicken from the pan and put on a plate for later steps.
Next, add the remaining tablespoon of olive oil to the same pan and sear your boiled and wedged potatoes and blanched green beans on both sides until browned, which will take about one and a half to two minutes, and season with salt and pepper. Remove the wedges and green beans and set aside for later.
3. Craft a Four-Star Cream Base
Now, add your creamy and rich butter, delicate and sweet shallots, and spicy and earthy garlic to the same pan and sauté for 20 to 30 seconds, or until they’re fragrant and tender. Add the mildly savory chicken stock and light and crisp dry white wine to the pan, bring it to a boil, then reduce by one-third in volume over about three minutes.
Once reduced, add the rich and fatty heavy cream (which is key to a proper cream sauce) to the pan, bring it to a boil, and then add the chicken breasts we prepared earlier back to the pan. Lower to a medium simmer while continuously basting your juicy chicken with that super-savory, creamy sauce until it’s reduced and thickened, which takes about four to five minutes.
4. Bring it All Together!
Finally, it’s time to combine all this wonderful food into one pan! Once your sauce has thickened, simply add your potato wedges and green beans back to the pan where they’ll join your perfectly sauced chicken and then baste the veggies until they’re heated throughout and fully coated in sauce. Season to taste with salt and pepper, garnish with peppery parsley, and serve family-style right out of the cast-iron pan!
Creamy Chicken, Potato, and Green Bean Skillet
Ingredients
- 4 Omaha Steaks Boneless Chicken Breasts, 5 oz., thawed
- Large pinch kosher salt
- Large pinch ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 1/2 cups heavy cream
- 1 cup chicken stock
- 1/2 cup dry white wine
- 3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoon
- 2 tablespoons unsalted butter
- 12 oz. frenched green beans, blanched
- 1 lb. Yukon gold potatoes, about 8 medium-sized potatoes, boiled whole about 8 minutes, cooled to room temperature, then cut into wedges
- 5 garlic cloves, sliced thinly
- 1 medium shallot, minced
- 2 tablespoons Italian parsley, chopped
Instructions
- Remove fully thawed chicken breasts from the refrigerator and bring to room temperature, about 20 minutes. Pat dry on all sides with paper towels.
- Season chicken breasts with salt, pepper, dried thyme, and garlic powder.
- In a large cast-iron pan, add 2 tablespoons olive oil and bring to medium-high heat.
- Sear chicken in pan until lightly golden brown, then flip and sear again, about 3 minutes on each side.
- Remove chicken from pan and place on a plate. Add remaining 1 tablespoon olive oil to pan and sear boiled potato wedges and green beans on both sides until browned, about 1 1/2 to 2 minutes. Season with a pinch of salt and pepper.
- Remove potatoes and green beans from pan and set aside. Add butter, shallots, and garlic to pan and sauté for 20 to 30 seconds, or until fragrant and tender.
- Add chicken stock and wine to pan, bring to a boil, and reduce by 1/3 in volume, about 3 minutes.
- Add heavy cream to pan, bring to a boil, then add chicken breasts back into the pan. Reduce to a medium simmer, continuously basting the chicken with sauce and reducing until it thickens, about 4 to 5 minutes.
- Once sauce has thickened, add potatoes and green beans, and baste vegetables until heated throughout and fully coated in sauce. Season to taste with additional salt and pepper, if needed.
- Garnish with chopped parsley. Serve creamy chicken skillet family-style in the cast-iron pan.
More Chicken Recipes and Tips
Omaha Steaks Chicken
Make mealtime delicious and easy to prepare when you order premium chicken from Omaha Steaks!