A plate features a breaded dish topped with sweetcorn and herbs, accompanied by fresh green beans. In the background, a clear glass jug holds water, with yellow flowers nearby, set against a pale backdrop.

Cheesy Parmesan Chicken

Serving Time icon
Portions : 4
Clock icon
Total Time : 30 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 198g can Green Giant sweet corn, drained
  • 330g pouch Green Giant Mushroom soup
  • 4 skinless chicken breasts
  • 1 tbsp olive oil
  • 250 g baby new potatoes, thickly sliced
  • 200 ml chicken stock
  • 125g carrots, cut into batons
  • 200g dwarf green beans, trimmed and cut into short lengths
  • 2 medium courgettes, sliced or diced
Equipment
  • Large wok or non-stick frying pan

Chicken is always a family favourite and this recipe is the perfect one-pan meal, making it easy to prepare and serve.

Preparation

  1. Heat the oil in the pan then add the chicken breasts and cook over a medium heat for 4-5 minutes each side until lightly browned.
  2. Remove from the pan, turn up the heat, add the potatoes and cook for 3-4 minutes until beginning to colour, place the chicken on top of the potatoes, add the stock. Cover the pan and simmer 5 minutes, until the potatoes are almost tender.
  3. Remove the lid, add the carrots, green beans, courgettes, sweet corn and stir in the soup, cover and simmer for 5-8 minutes until the vegetables are tender. Season if needed and serve