Make this Easy Chicken and Green Beans skillet tonight for a quick, delicious meal that everyone will love.
Want a quick dinner? Well, this recipe is one that my kids gobble down almost as fast as I can make it. I rely on those fancy Trader Joe’s chicken tenders from the freezer section. No need to thaw. As well as my favorite FishMama spice. No need to measure. Throw in some oil, a hot skillet, and a bag of frozen green beans, and you are ready to rumble.
Not only is this easy chicken recipe quick and delicious, but it’s super-duper kid friendly. My kids as well as my nieces are huge fans of this dish. I’m convinced that picky children and spouses everywhere will be able to get behind this recipe. They could cook it themselves, too; the method is so simple.
Cook a quick saute with what you have.
This recipe is based on the Easy Chicken and Asparagus recipe that’s on page 240 of Good Cheap Eats Dinner in 30 Minutes or Less. Asparagus? Why the green beans?
Asparagus can be expensive when buying it out of season. Since it’s not asparagus season, I wanted to show off this dish with a cheap and easy alternative so that you can enjoy one of the best dinners ever while waiting for asparagus season to start. Now, you don’t have to wait! Just be sure to make it some more in the spring when fresh asparagus shoots are on sale.
Pro tip: You could also use zucchini, broccoli, cauliflower, or carrots; just adjust the cooking time.
This is also another of those quick dinner ideas:
Don’t feel like you have to follow the recipe to the letter. Make a simple substitution with something you already have on hand.
I make this style of chicken saute pretty frequently. I absolutely rely on this nonstick skillet for frying and these half-pint Mason jars with plastic caps to hold my custom spice blends. Having these tools at the ready and a big jug of olive oil helps dinner come together lickety-split.
Easy Chicken and Green Beans
Ingredients
- 2 tablespoon olive oil
- 1 ½ lb chicken tenders
- 2 teaspoon Homemade Seasoned Salt
- 1 lb frozen green beans no need to thaw
Instructions
- Heat the oil in a large nonstick skillet over medium heat. Add the chicken pieces and sprinkle them with 1 teaspoon of the spice mixture. Saute the chicken until cooked through, about 7 to 10 minutes. Transfer the chicken pieces to a plate and tent with foil
- Add the green beans to the drippings in the hot pan, and toss until coated, cooking about 10 minutes more. If the pan looks dry, you can add a bit of water to the pan. Season the green beans with the remaining spice mix.
- Serve the chicken and green beans piping hot or warm.
Notes
Nutrition
Be sure to check into my ongoing series, Quick Dinner Ideas, for more ways that you can eat real food without a lot of hassle or expense.
Heidi
Thank you for saving dinner! I did a quick Google search for Trader Joe’s chicken tenders recipes and lo and behold, FishMama popped up! I should have known to check your site first. Just mixed up the FishMama spice and am firing up the skillet. And pulling the asparagus out to use!
Jessica Fisher
Yay! So glad it was a win for you!
Denise
Have you ever baked the Trader Joe’s tenders from frozen in your recipes? I need a new skillet, so I’ll need to use my oven.
Jessica Fisher
I don’t love them baked from frozen. They tend to be tough. :/
Dawn
I usually do freezer cooking (which I learned from you!), but occasionally I need to just pop something together quickly. Tried this tonight and it was yummy and so easy! I never would have thought to start the tenders from frozen, but I trust your recipes so I tried it. Never going to thaw those puppies again. 😉 Thanks!!
Jessica Fisher
Haha! I don’t know if I’ve ever been patient enough to thaw them. LOL
Sally
Based on your recommendation, I’ve started buying the frozen chicken tenders at Trader Joe’s. They are perfect for me. Thanks for the heads-up.
Micha
Oh yum. Chicken and green beans are a frequent combination here but I have never made them this way. Is the rice shown your normal pilaf or something new?
Jessica Fisher
It’s something new! p. 242 😉