Lemon Chicken Skillet Dinner
An easy skillet meal sure to please the family.
Servings: 4 Servings
Ingredients
- 12 ounces baby red potatoes halved
- 1 tablespoon olive oil
- 4 6- ounce skinless boneless chicken breast halves, pounded to 3/4-inch thickness
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 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
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 450 F.
- Place the potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
- Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to the pan and swirl to coat. Sprinkle chicken with 1/4 teaspoon each of salt and pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until the chicken is browned. Turn chicken over. Place the pan in the 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 to the pan; swirl. Add potatoes, mushrooms, and 1 tablespoon thyme. Cook 3 minutes or until browned stirring once. Combine milk and flour in a bowl, stirring with a whisk. Add flour mixture, stock, lemon, beans, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper 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 and serve.
