Golden Chicken and Autumn Vegetables

Golden Chicken and Autumn Vegetables


"Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite."


40 m servings 385 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  2. Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
  3. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.


  • Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 teaspoon lemon juice and 2 tablespoons Dijon-style mustard with the stock in Step 2. Substitute Yukon Gold potatoes for the sweet potatoes.
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  1. 32 Ratings


So easy and tasty, hubby and I like this as a simple weeknight meal. I always pound the chicken breasts thinner, and season well with S&P, garlic and onion powders, and a little crushed rosemar...

This turned out really well! I did make a few adjustments. I started with the 2 xlg yams (as advised, but I used 3 cups of green beans, and 2 1/2 c. of stock. When the veggies were ready, I took...

The chicken did not absorb as much of the herb flavors as I thought and was bland though it was juicy and tender. If I make this again I will slice some onion and maybe some apples to cook with...