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One-Pan Chicken and Sweet Potato Skillet

  • prep time: 5 min
  • total time: 30 min
  • serves: 4 people
  • calories: 342 1 serving
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Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast
  • 2 teaspoons canola oil
  • 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
  • 1/2 cup water
  • 1 teaspoon dried thyme
  • 2 cups sweet potato peeled and cut into 1-inch cubes (we used already peeled and cut sweet potatoes to save time)
  • 8 ounces fresh green beans, trimmed (about 2 1/2 cups)
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Ingredients
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Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast
  • 2 teaspoons canola oil
  • 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
  • 1/2 cup water
  • 1 teaspoon dried thyme
  • 2 cups sweet potato peeled and cut into 1-inch cubes (we used already peeled and cut sweet potatoes to save time)
  • 8 ounces fresh green beans, trimmed (about 2 1/2 cups)
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Instructions
Step 1

Season the chicken as desired.  Heat the oil in a 12-inch nonstick skillet set over medium-high heat.  Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking).  Turn the chicken over and cook for 2 minutes or until browned. Remove the chicken from the skillet. 

Step 2

Reduce heat to medium-low.  Stir the soup, water and thyme in the skillet and heat to a simmer, stirring often. Stir in sweet potatoes. Cover and cook for 10 minutes, stirring occasionally.

Step 3

Stir in the green beans.  Cover and cook for 5 minutes.  Return the chicken to the skillet.  Cook until the chicken is cooked through and potatoes are tender.  Season to taste.

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This one-pan chicken recipe uses fresh ingredients and comes together in about 35 minutes. The creamy sauce with a smoky bacon flavor brings it all together for an easy and delicious dish the whole family will love.
 

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Guided Cooking

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast
  • 2 teaspoons canola oil
  • 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
  • 1/2 cup water
  • 1 teaspoon dried thyme
  • 2 cups sweet potato peeled and cut into 1-inch cubes (we used already peeled and cut sweet potatoes to save time)
  • 8 ounces fresh green beans, trimmed (about 2 1/2 cups)

Instructions

  • Tips

    • For One-Pan Pork Chop & Sweet Potato Skillet, substitute boneless pork chops for the chicken.  For extra juicy pork, brine the chops before using in this recipe.  Check out this link- Brines & Marinades - Swanson for how.
    • Ingredient Note: If you're prepping the sweet potatoes yourself, 1 large makes about 2 cups peeled and cut.

  • Step 1

    Season the chicken as desired.  Heat the oil in a 12-inch nonstick skillet set over medium-high heat.  Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking).  Turn the chicken over and cook for 2 minutes or until browned. Remove the chicken from the skillet. 

  • Step 2

    Reduce heat to medium-low.  Stir the soup, water and thyme in the skillet and heat to a simmer, stirring often. Stir in sweet potatoes. Cover and cook for 10 minutes, stirring occasionally.

  • Step 3

    Stir in the green beans.  Cover and cook for 5 minutes.  Return the chicken to the skillet.  Cook until the chicken is cooked through and potatoes are tender.  Season to taste.

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Calories 342
Total Fat 12 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 94 mg
Sodium 565 mg
Total Carb 20 g
Dietary Fiber 3 g
Sugar 4 g
Protein 37 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 14 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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