Add a bit of cooking oil to a frying pan over medium-high heat. Add in the chopped yellow onion. Cook until onion turns translucent, about 1-2 minutes.
Spray a baking dish with a bit of cooking oil. Add in the chicken breasts. If chicken is too thick, you can slice in half. Season the chicken with salt and pepper. Pour the cooked garlic and onion over top.
Add two cans of cream of chicken soup to a large bowl along with the milk. Stir together.
Pour the chicken soup overtop of the chicken breasts. Cover the dish with aluminum foil. Bake for 40-50 minutes, or until the juices run clear, chicken is no longer pink, and reaches an internal temperature of 165°F
In the last 10 minutes of baking, remove the foil and stir in the drained canned green beans. Bake uncovered for the last 10 minutes.
Optional Step: While the chicken is baking, peel and chop russet potatoes. Add them to a pot and cover with enough water. Bring to a boil, then reduce to let simmer until potatoes are tender when poked with a fork.Drain the potatoes through a strainer. Add them back to the pot with a splash of milk. Mash with an electric mixer or hand masher until potatoes are smooth and creamy.
Add potatoes to serving plates. Slice the chicken into strips and place on top along with green beans. Drizzle the cream of chicken sauce over everything. Serve and enjoy!
Recipe Notes:
Swap chicken breasts with any other chicken cut. Boneless skinless chicken thighs or chicken drumsticks will also work.
This recipe tastes great when served with mashed potatoes. You could also serve with mashed sweet potatoes, on top of pasta, with quinoa or rice.
The best way to tell if the chicken is done is with a meat thermometer. Poke it through the center of the chicken breast to read the temperature. Once it reaches 165°F internally, it’s cooked.