Pan-Roasted Chicken with Green Bean Casserole & Mashed Potatoes

This comforting dinner kit starts with chicken breasts pan-roasted to golden-brown perfection. The chicken is served alongside rich and creamy mashed potatoes and a green bean casserole with mushroom gravy. A topping of crispy fried shallots gives a savory, satisfying crunch to a homestyle dinner the entire family will love.

Allergens: Milk, Wheat (Optional)

Ingredients: chicken breasts, mashed potatoes (cooked potatoes, milk, butter, cream, potato starch, sea salt), heavy cream, green beans, cremini mushrooms, garlic confit, fried shallots

Supplies to gather

  • Preheated oven (bottom rack at 450°F)
  • Oven-safe saute pan (10 inches or larger)
  • Saute pan with a lid (10 inches or larger)
  • Kitchen knife & cutting board
  • Cooking spoon
  • Kitchen tongs
  • Kitchen towel
  • Microwave-safe bowl
  • Paper towels
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to the bottom position, and preheat to 450°F. First gently rinse the vegetables. Use a kitchen knife and cutting board to:

  • Thinly slice the cremini mushrooms.
  • Slice the green beans in half.

Pat the chicken breasts dry with paper towels. Season on both sides with salt and pepper.

Place a saute pan onto the stovetop, add 2 tbsp of cooking oil, and set the heat to medium-high. When the oil is hot, place the chicken breasts skin-side down into the pan. Be careful for any oil splatter. Lower the heat to medium, and cook for 3 min.

Place the pan into oven, and cook for 7 min. Then use tongs to turn over the chicken breasts, and cook for 2 additional min.

Step 2

Meanwhile, place a second saute pan onto the stovetop, add 2 tbsp. of cooking oil, and set the heat to medium. When the oil is hot, place the sliced cremini mushrooms into the pan. Be careful for any oil splatter. Season with salt and pepper, and cook for 2 min, or until lightly browned. Then add the shallot garlic confit into the pan, and stir together. Cook for 30 sec, or until fragrant.

Next, add the sliced green beans into the pan with a ¼ cup of water, and cover the pan with a lid. Cook for 2 additional min, or until the water has mostly evaporated from the pan.

Add the cream into the pan with the green beans and cremini mushrooms. Cook for 4-5 min, or until the sauce reduces and thickens. Add half of the fried shallots (omit for wheat allergies), and stir into the green bean casserole. Turn off the heat.

Use a dry, folded kitchen towel to remove the pan from the oven. Use tongs to remove the chicken breasts from the pan, and set aside to rest before slicing.

Step 3

Place the mashed potatoes into a microwave-safe bowl. Cover the bowl with a damp paper towel, and microwave for 1 min. Then stir, and microwave for 1 additional min.

Use the kitchen knife and cutting board to slice the chicken breasts into even pieces.

Let’s plate: spoon the mashed potatoes onto the center of the serving plates, and place the sliced chicken alongside the mashed potatoes. Spoon the green bean casserole across from the chicken, and top with the remaining fried shallots. Season the dish to taste with salt and fresh-cracked pepper.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.