This is one of the easiest meals to make, but it’ll taste like you spent hours making it. The potatoes are a family favorite. In fact, not long ago my mother-in-law was over to watch the kids, and told us later that she finally had to put them away because she couldn’t stop eating them. That’s when I knew we needed to share this recipe. The potatoes come from a recipe that we found on sixsistersstuff, but we have changed it a bit.

For the chicken, we’re just going to fry it up in a frying pan, but to help the chicken cook faster and more evenly, I like to cut it like this. Slicing at an angle down the thicker part of the chicken. For a regular chicken breast I usually cut it into 3-4 pieces depending on how large and thick it is.

We used fresh green beans and saute’ed them in olive oil with salt and steak seasoning sprinkled on top. My husband mentioned that these tasted like they came from a restaurant. They would also taste just as good though saute’ed in butter (make sure it’s real butter!), and salt and pepper.

Easy Chicken, Green Beans, and Country Potatoes

2015-05-18 09:15:08

Serves 4

A simple and delicious family meal.

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Prep Time

20 min

Cook Time

1 hr

Prep Time

20 min

Cook Time

1 hr

Country Potatoes

1. 8-10 medium sized Russet Potatoes, peeled (you can also use red potatoes, but you can leave the peelings on-yum!)
2. 4-6 Tbsp Olive Oil
3. 1/4 c Parmesan cheese
4. 1 tsp paprika
5. 3/4 tsp garlic powder
6. 1 tsp salt
7. 1/4 tsp pepper
8. 1/4 tsp dried parsley (optional)

Chicken

1. 2-3 chicken breasts
2. Olive oil
3. Salt, pepper, garlic powder, and onion powder to taste
4. Dried parsley or chives for garnish (optional)

Green Beans

1. 1/2 lb of fresh French green beens, ends cut
2. olive oil
3. salt and pepper to taste
4. 1-2 tsp steak seasoning (optional)

Instructions

1. Make sure you start the potatoes first as these will take the longest to cook.
2. Preheat oven to 425 degrees and cover a cookie sheet with tinfoil and a thin layer of olive oil or cooking spray on the tin foil.
3. Peel and dice potatoes, and place on cookie sheet. Cover in olive oil and mix so they get coated in the oil.
4. In a separate bowl mix all the seasoning for the potatoes, then sprinkle over potatoes and mix so they all get coated with the seasoning.
5. Bake at 425 degrees for 40-45 minutes. (You can mix the potatoes 2-3 times while it's cooking so they cook more evenly on all sides if you'd like. I tend to leave them and not mix them as we enjoy the crispier edges that it gives them). They may be a little tricky to pull off the tinfoil at first but let them cool for about 5 minutes and then peel back the tinfoil to help pull them free. Mmmm, crispy and delicious!
6. Cook the chicken in a large frying pan coated lightly with olive oil. Sprinkle the chicken with a thin layer of salt, pepper, garlic powder, and onion powder (somewhere between 1/4-1/2 tsp for all of the chicken in the pan) make sure you season this side while it's still raw and just beginning to cook so that the chicken takes on more of the seasoning. (While the chicken is cooking, you can start on the green beans, just keep an eye on the chicken so it doesn't overly cook on one side and get tough).
7. Once the chicken starts to cook (You'll notice it's turning white on the bottom side), flip it over and repeat the seasoning process. (I generally cook the chicken uncovered, but feel free to cover it with a lid if you want to keep the water from evaporating as much).
8. Once the chicken is cooked through, pull off heat and set aside, or put it in the microwave to keep warm. You can keep it warm in the pan on very low as well, but you don't want to leave it cooking for too long as it will get tough.
9. For the green beans, heat a frying pan over medium heat with a light coating of olive oil.
10. Add green beans along with salt, pepper, and optional steak seasoning, and mix well so they all get coated.
11. Cover with a lid or tin foil so the green beans can get the "steamed" effect. Mix occasionally so they cook evenly.
12. Once everything is done, serve and enjoy!

Notes

1. This is a very versatile recipe, so if you'd like to change things up a bit, breaded chicken instead of skinless chicken, mashed potatoes instead of country potatoes, or a different vegetable (or even canned), feel free to make it however you and your family would like it. Enjoy!

Adapted from Six Sister's Stuff

Adapted from Six Sister's Stuff

My Homemade Heaven https://myhomemadeheaven.com/