Menu Enter a recipe name, ingredient, keyword...

Weeknight Lemon Chicken Skillet Dinner

By

Photo by Dr. & Mr. A.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 1/2 pounds (24 ounces) baby red potatoes, halved
  • 1 tablespoons olive oil, divided into 1 teaspoon & 2 teaspoons
  • 4 (4 ounce) chicken breast halves, skinless, boneless, pounded to 3/4" thickness
  • 2 thyme sprigs
  • 8 ounces Cremini mushrooms, quartered
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup whole milk
  • 5 teaspoons flour
  • 1 3/4 cup chicken stock
  • 8 lemon slices, very thin
  • 1 (8 ounce) package haricots verts, trimmed (French green beans)

Details

Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

Preheat oven to 450°F.

Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 10 minutes or until almost tender. Drain.

Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with kosher salt and 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°F for 10 minutes or until chicken is done. Remove chicken from pan.

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 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.

You'll also love

Review this recipe

LEMON-CRANBERRY QUICK BREAD Italian Lemon Cookies (Anginetti)