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Chicken Bacon Green Bean and Potato Skillet

July 14, 2022 • 0 comments

Chicken Bacon Green Bean and Potato Skillet
An easy, tasty way to use up leftover chicken and incorporate all of those beautiful garden fresh veggies from your backyard or local farmers market.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (1 pound) Chicken Breast - Boneless, Skinless
  • (1/2 pound) Bacon Ends
  • (3-4 Medium) Red or Yellow Potatoes
  • (2 handfulls or about 1 cup, cut) Green Beans
  • (1 small/medium yellow or 2 green onions) Onion or Green Onion
  • (1) Garlic Scapes (optional)
  • (1 Tbsp) Garlic Powder
  • (2-3 Leaves) Kale (optional)
  • (to taste (bacon will add salt to dish)) Salt


  1. Use leftover chicken or cook chicken ahead of time for use in this recipe. Pan fried or grilled works best.
  2. Prep your vegetables ahead of time. Clean and clip green beans, cutting into small 2 inch sections.
  3. Clean, quarter, and dice potatoes into small cubes. Set both vegetables aside.
  4. Dice up an onion. You can use green onions or a yellow onion. If you have garlic scapes, you can chop one or two of them, as well. Set aside.
  5. This is also a great recipe to add a few leaves of kale chopped into, because the bacon really helps the kale taste like bacon. ;)
  6. Chop up bacon ends into smaller pieces, then toss into a skillet to cook on medium heat, stirring occasionally.
  7. Once bacon fat is translucent, add in the potatoes and green beans, stirring occasionally.
  8. As the potatoes and green beans begin to soften and brighten, add onions and garlic.
  9. Stir and let cook for another few minutes until onions begin to lighten.
  10. Add salt, garlic powder, and herbs de provence or other seasoning.
  11. Add the cooked chicken, diced, to the skillet and stir.
  12. Add kale and stir, then cover the pan with a lid to keep the heat and moisture trapped in.
  13. Let cook for 4-5 minutes, then remove from heat, taste, and serve! Top with parmesan if you like! We did. :)
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