Chicken and Creamy Vegetable Skillet
This easy skillet chicken and sauce may feel fancy but only takes 20 minutes to make! Creamy mashed sweet potatoes that you make in minutes in the microwave are the perfect delicious base to soak up all the tasty pan sauce.
- Heat oil in a large nonstick skillet set over medium-heat heat. Sprinkle chicken all over with a pinch each of the salt and pepper, if using. Cook chicken 5 minutes per side until browned. Transfer to a plate. Reduce the heat to medium.
- Stir in mushrooms and green beans. Cook, stirring occasionally, 5 minutes until mushrooms have released their liquid. Stir in garlic; cook, stirring, for 1 minute. Stir in soup, milk, Worcestershire sauce and poultry seasoning; bring to a simmer, stirring often. Return chicken to skillet and cover with sauce. Cook, covered, for 5 minutes over medium-low heat until chicken is cooked through. Transfer chicken to plate.
- Meanwhile, microwave sweet potatoes on high 12 to 14 minutes until tender; let cool for 5 minutes. Cut in half, scoop out flesh into bowl. Mash with remaining salt and pepper, if using. Serve with chicken and creamy vegetable mixture.
For a change of pace, replace the mashed sweet potatoes with 2 cups hot cooked quinoa or brown rice.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
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