Golden Chicken and Autumn Vegetables

Golden Chicken and Autumn Vegetables

Campbell's Kitchen 0

"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."

Ingredients 40 m {{adjustedServings}} servings 385 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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

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  • Ready In

  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.
Tips & Tricks
Campbell's Original Green Bean Casserole

Update the classic holiday dish with bacon, red peppers, or almonds.

Turkey Gravy

See how to make a super-simple turkey gravy.


  • 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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Reviews 23

  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 rosemary and thyme before browning. I never have blandness probs as another reviewed stated and I think it's because I season well before cooking. I've been using this recipe for years, cut from off a Swanson broth can! I like anothers suggestion of adding diced onion and apple...will try that next time!

Liz Loves Cooking!

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 out the yams and a little more than half the stock/herbs and hand-blended them, adding a little butter and maple syrup. I figured this way, I could save the mashed yams and beans for tomorrow's side dish. Since I cook for two, I like to stretch out recipes as much as I could. The remaining stock in the pan with the green beans and chicken made a nice au jus. My husband gave it a nine out of ten!


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 the potatoes.