Weeknight Lemon Chicken Skillet Dinner

Weeknight Lemon Chicken Skillet Dinner
Weeknight Lemon Chicken Skillet Dinner

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ounces baby red potatoes, halved

  • 1

    tablespoon olive oil, divided

  • 4

    (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness

  • 3/4

    teaspoon kosher salt, divided

  • 1/2

    teaspoon freshly ground black pepper, divided

  • 2

    thyme sprigs

  • 4

    ounces cremini mushrooms, quartered

  • 1

    tablespoon chopped fresh thyme

  • 1/4

    cup whole milk

  • 5

    teaspoons all-purpose flour

  • 1 3/4

    cups unsalted chicken stock (such as Swanson)

  • 8

    very thin lemon slices

  • 1

    (8-ounce) package trimmed haricots verts (French green beans)

  • 2

    tablespoons chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 450°. 2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain. 3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan. 4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.

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