The reason we love this recipe is all in the name \u2013 and all in one pan! That\u2019s 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.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Large Cast-Iron Pan<\/li>\n<\/ul>\n
How to Make the Creamy Chicken, Potato, and Green Bean Skillet<\/strong><\/h2>\nWhile some chefs make the mistake of assuming the flavor explosion of a creamy one-pan dish doesn\u2019t need quality chicken to make it good, we know better. And that\u2019s why we\u2019re using Omaha Steaks Boneless Chicken Breasts<\/a>! 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 \u2013 let\u2019s get this one-pan masterpiece started so you can taste the difference for yourself!\u00a0<\/p>\n1. Prep That Glorious Chicken<\/strong><\/h3>\nOnce your Omaha Steaks Boneless Chicken Breasts<\/a> have been fully thawed \u2013 either overnight in the refrigerator or via our quick-thaw method<\/a> \u2013 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.<\/p>\n2. Get Sear<\/em>-ious About This Dish<\/strong><\/h3>\nNow 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\u2019s 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.<\/p>\n
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.\u00a0\u00a0<\/p>\n
3. Craft a Four-Star Cream Base<\/strong><\/h3>\nNow, add your creamy and rich butter, delicate and sweet shallots, and spicy and earthy garlic to the same pan and saut\u00e9 for 20 to 30 seconds, or until they\u2019re 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.<\/p>\n
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\u2019s reduced and thickened, which takes about four to five minutes.<\/p>\n
4. Bring it All Together!<\/strong><\/h3>\nFinally, it\u2019s 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\u2019ll join your perfectly sauced chicken and then baste the veggies until they\u2019re 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!<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/12\/Chef-Rose-Creamy-Chicken-Green-Bean-and-Potato-Skillet-Recipe-Blog-S.jpg” alt=”Creamy Chicken, Potato, and Green Bean Skillet Recipe” title_text=”Chef Rose Creamy Chicken, Green Bean and Potato Skillet Recipe Blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
How to Make the Creamy Chicken, Potato, and Green Bean Skillet<\/strong><\/h2>\nWhile some chefs make the mistake of assuming the flavor explosion of a creamy one-pan dish doesn\u2019t need quality chicken to make it good, we know better. And that\u2019s why we\u2019re using Omaha Steaks Boneless Chicken Breasts<\/a>! 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 \u2013 let\u2019s get this one-pan masterpiece started so you can taste the difference for yourself!\u00a0<\/p>\n1. Prep That Glorious Chicken<\/strong><\/h3>\nOnce your Omaha Steaks Boneless Chicken Breasts<\/a> have been fully thawed \u2013 either overnight in the refrigerator or via our quick-thaw method<\/a> \u2013 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.<\/p>\n2. Get Sear<\/em>-ious About This Dish<\/strong><\/h3>\nNow 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\u2019s 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.<\/p>\n
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.\u00a0\u00a0<\/p>\n
3. Craft a Four-Star Cream Base<\/strong><\/h3>\nNow, add your creamy and rich butter, delicate and sweet shallots, and spicy and earthy garlic to the same pan and saut\u00e9 for 20 to 30 seconds, or until they\u2019re 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.<\/p>\n
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\u2019s reduced and thickened, which takes about four to five minutes.<\/p>\n
4. Bring it All Together!<\/strong><\/h3>\nFinally, it\u2019s 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\u2019ll join your perfectly sauced chicken and then baste the veggies until they\u2019re 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!<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/12\/Chef-Rose-Creamy-Chicken-Green-Bean-and-Potato-Skillet-Recipe-Blog-S.jpg” alt=”Creamy Chicken, Potato, and Green Bean Skillet Recipe” title_text=”Chef Rose Creamy Chicken, Green Bean and Potato Skillet Recipe Blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
1. Prep That Glorious Chicken<\/strong><\/h3>\nOnce your Omaha Steaks Boneless Chicken Breasts<\/a> have been fully thawed \u2013 either overnight in the refrigerator or via our quick-thaw method<\/a> \u2013 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.<\/p>\n2. Get Sear<\/em>-ious About This Dish<\/strong><\/h3>\nNow 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\u2019s 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.<\/p>\n
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.\u00a0\u00a0<\/p>\n
3. Craft a Four-Star Cream Base<\/strong><\/h3>\nNow, add your creamy and rich butter, delicate and sweet shallots, and spicy and earthy garlic to the same pan and saut\u00e9 for 20 to 30 seconds, or until they\u2019re 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.<\/p>\n
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\u2019s reduced and thickened, which takes about four to five minutes.<\/p>\n
4. Bring it All Together!<\/strong><\/h3>\nFinally, it\u2019s 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\u2019ll join your perfectly sauced chicken and then baste the veggies until they\u2019re 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!<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/12\/Chef-Rose-Creamy-Chicken-Green-Bean-and-Potato-Skillet-Recipe-Blog-S.jpg” alt=”Creamy Chicken, Potato, and Green Bean Skillet Recipe” title_text=”Chef Rose Creamy Chicken, Green Bean and Potato Skillet Recipe Blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
2. Get Sear<\/em>-ious About This Dish<\/strong><\/h3>\nNow 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\u2019s 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.<\/p>\n
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.\u00a0\u00a0<\/p>\n
3. Craft a Four-Star Cream Base<\/strong><\/h3>\nNow, add your creamy and rich butter, delicate and sweet shallots, and spicy and earthy garlic to the same pan and saut\u00e9 for 20 to 30 seconds, or until they\u2019re 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.<\/p>\n
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\u2019s reduced and thickened, which takes about four to five minutes.<\/p>\n
4. Bring it All Together!<\/strong><\/h3>\nFinally, it\u2019s 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\u2019ll join your perfectly sauced chicken and then baste the veggies until they\u2019re 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!<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/12\/Chef-Rose-Creamy-Chicken-Green-Bean-and-Potato-Skillet-Recipe-Blog-S.jpg” alt=”Creamy Chicken, Potato, and Green Bean Skillet Recipe” title_text=”Chef Rose Creamy Chicken, Green Bean and Potato Skillet Recipe Blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Now, add your creamy and rich butter, delicate and sweet shallots, and spicy and earthy garlic to the same pan and saut\u00e9 for 20 to 30 seconds, or until they\u2019re 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.<\/p>\n
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\u2019s reduced and thickened, which takes about four to five minutes.<\/p>\n
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