Golden Chicken Autumn Vegetable

This chicken recipe celebrates the flavours of Autumn with sweet potato, green beans & fresh herbs of rosemary & thyme.

Products you'll need:

CAMPBELL’S® Organic Free Range Chicken Broth

CAMPBELL’S® Organic Free Range Chicken Broth

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  • 1 tbsp (15 mL) canola oil
  • 4 boneless, skinless chicken breast (about 1 lb/ 454 g)
  • 1 cup (250 mL) CAMPBELL’S® Organic Free Range Chicken Broth
  • 1 tbsp (15 mL) minced garlic
  • 1 tsp (5 mL) chopped, fresh rosemary leaves
  • 3/4 tsp (4 mL) chopped, fresh thyme leaves
  • 2 large peeled sweet potatoes, cut into 1/2" (1 cm) chunks
  • 2 cups (500 mL) fresh or frozen whole green beans
  • Cracked black pepper


  1. Brown chicken well in heated oil at medium-high heat in 12” (30 cm) skillet – about 5 minutes per side. Remove chicken and set aside.
  2. Stir broth,garlic,rosemary,thyme,potatoes and green beans into skillet. Heat to a boil and cook at a gentle boil for 5 minutes. Return chicken to skillet and reduce heat to low.
  3. Cover and simmer until chicken is cooked through and vegetables are tender - about 12 minutes. Sprinkle with cracked black pepper.

Recipe tips

To prepare fresh green beans,simply wash beans and cut off the stem end. Leaving the curved “tail” on the other end gives the dish a special gourmet look.

Ratings & Reviews

  • KIm M.

    January 24, 2018

    easy and delicious

    Quick and easy. I added more vegetables and it turned out great.

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  • Nathalie J.

    October 26, 2010

    Rating by Nathalie

    This rating was left without a review.

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Amount Per Serving
Calories 320
Fat 6 g
Sodium 270 mg
Carbohydrate 31 g
Dietary Fibre 5 g
Protein 34 g
Calcium 6 %DV
  • Two servings of vegetables
  • Source of fibre
  • Excellent source of protein

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