Isn’t it incredible how many chicken recipes are out there? And every year there are more and more. You would think that with all the recipes floating around you would never feel the need for more; however, I always find myself trying to come up with new things to do with chicken. Maybe it’s because chicken is so versatile and fun to play around with or maybe it’s because in my household, we literally run through pounds and pounds of chicken per week. We go through so much that I find myself constantly having to think of different ways to make chicken interesting. Throw in the whole cooking on a weeknight dilemma and you can find yourself with a real problem!
A while back I was bored and wanted to play around with our chicken routine, all the while sticking to a quick weeknight turnaround time. It was also important that it be a one pot meal – I had a newly recorded episode of Walking Dead that was calling to me so an hour of pots and pans washing was out of the question. It was the kind of night where I just threw a bunch of our favorite foods into a pot and voila; a quick and simple, yet tasty, dish was born.
I just love the way all the fresh flavors combine to create a fulfilling dish. The sweetness of the corn, the crisp green beans and the bright acidity of the vine ripe tomatoes all come together to compliment the deliciously seasoned herbed chicken. Best of all, you only need one pot to cook the entire meal – so easy clean up.
The pantry items that you will need are kosher salt, red pepper flakes, cracked black pepper, herb de provence, flour, and extra virgin olive oil.
As for the corn, I mostly use frozen bags but feel free to use fresh corn instead. I rarely use fresh corn for this dish simply because, unlike the fresh green beans which I buy weekly, I never seem to have it on hand; just not one of my “pantry items” I guess. Fresh corn is always delicious though so if you have it use it.
Place 4 boneless skinless chicken breasts on a food safe board and cover with a long piece of plastic wrap. Pound out the poultry to even out the thickness of each breast. I like them around ¾ inch thick depending on how big the chicken breasts are initially. Season the breasts with salt, pepper and herb de provence.
In a large heavy bottomed sauté pan, heat a little olive oil over med-high heat. Spread some flour on a plate and lightly dredge the seasoned chicken in that flour.
Add the chicken to the pan and sauté until almost cooked through, about 2-3 minutes per side. Don’t worry about completely cooking the chicken yet; it will finish cooking later in the sauce which will help to keep it moist. Transfer the sautéed chicken to a plate and set aside.
Lower the heat to medium, add one teaspoon of olive oil and add the green beans to the pan.
One quick note about the prepping the green beans: you can have the green beans in three different forms – raw, blanched, or frozen. Just adjust the cooking time depending on what form you use. My favorite form of green beans to add are ones that have been blanched already. I always have blanched green beans in the fridge for things like salads and quick sautés so it’s very convenient for me to use them. In addition, blanched green beans don’t need to be cooking in the pan long since they are already cooked. A quick sauté will allow them to stay crisp and keep their beautiful green color; just sear them for 2-3 minutes and move on. On different occasions I have used uncooked green beans and frozen green beans. Both turn out great as well. For the raw ones you will need to cook them in the pan for 6-10 minutes, not just sear them. As for the frozen kind, it really speeds up the cooking process by warming them in the microwave for a 1 minute or so first before you sauté (otherwise they will take forever to thaw in the pan). Just note that they will never be as crispy as the fresh ones.
Add the frozen corn directly to the pan. The frozen corn will defrost very quickly so you can just add it right in; no need to warm it up beforehand. Sauté the corn for a couple of minutes till mostly thaw.
Next, sprinkle in 1-2 tablespoons of flour, stirring it for a minute so that it coats the veggies. This will be used as the thickening agent for the sauce.
Pour in the chicken stock, making sure to scrape up the delicious browned bits on the bottom of the pan. Now time for some seasonings; add the salt, pepper, red pepper flakes and herb de provence to the sauce.
Lower the heat to simmer and add the chicken back to the pan, along with the juices. When the chicken is added make sure to nestle them in the pan; you don’t want the meat sitting on top of the vegetables. Add the diced tomatoes and cover with a lid to allow the chicken to finish cooking, about 3-5 minutes. (It shouldn’t take long since the chicken was mostly cooked beforehand.)
Remove the lid and squeeze the juice of half a lemon over the chicken and sauce. I love to squeeze the lemon juice near the end in order to preserve the fresh flavor of the lemon and to add some brightness to the dish.
Simmer, uncovered, until the sauce thickens and coats the chicken, about 2-5 minutes. Make sure to gently stir the sauce occasionally. Once the sauce begins to thicken I like to drizzle a little of the it over the chicken to keep it moist. Check the seasoning of the sauce and adjust if needed.
Leftovers, in the small chance that there are any, will be just as delicious the next day.
- 4 chicken breasts
- 1-12oz bag frozen sweet corn
- 12 oz green beans (blanched, frozen or uncooked)
- 2 vine ripe tomatoes, seeded and quartered
- 1 cup low sodium chicken stock
- 2 teaspoons herb de provence, plus extra to season chicken
- kosher salt and pepper to taste
- ½ teaspoon red pepper flakes
- juice from ½ lemon
- Spread flour on a plate, set aside.
- Pound out 4 chicken breasts until uniformly thick and sprinkle with salt, pepper and herb de provence, then dredge in flour
- Heat 2-3 teaspoons of olive oil in a heavy bottomed sauté pan on medium-high heat
- Add the dredged chicken to the heated pan and sauté until ALMOST cooked through, 2-3 minutes per side. Then transfer to plate.
- Reduce heat to medium and add additional 1 teaspoon of olive oil to pan
- Toss green beans into the pan and sauté for 1-2 minutes, season with salt and pepper
- Add frozen corn and sauté for about 2 minutes, scraping up the browned bits from the bottom of the pan
- Sprinkle 1-2 tablespoons of flour into the pan, stirring it with the vegetables
- Add the chicken stock to the pan, scraping up any remaining browned bits from the pan bottom
- Add the herb de provence, red pepper flakes, salt and pepper
- Lower the heat to simmer, adding the chicken back into the pan and nestling them so they touch the bottom of the pan
- Add diced tomatoes and cover the pan, letting the chicken braise for 3-5 minutes to allow the chicken to finish cooking
- Uncover the pan, squeeze the lemon juice over chicken and sauce and allow sauce to thicken and coat the chicken, about 1 minute
- Serve immediately or cover to keep warm