Weeknight Lemon Chicken Skillet Dinner

Name: Weeknight Lemon Chicken Skillet Dinner
Cuisine: European
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; ¾ teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper, divided; 2 thyme sprigs; 4 ounces cremini mushrooms, quartered; 1 tablespoon chopped fresh thyme; ¼ cup whole milk; 5 teaspoons all-purpose flour; 1 ¾ 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

4 steps

Updated at: Thu, 17 Aug 2023 08:05:37 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories201.4 kcal (10%)

Total Fat5.6 g (8%)

Carbs24.8 g (10%)

Sugars4.2 g (5%)

Protein14.8 g (30%)

Sodium385.3 mg (19%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ouncesbaby red potatoes

halved

1 tablespoonolive oil

divided

6 ounceskinless boneless chicken breast halves

pounded to 3/4-inch thickness

¾ teaspoonkosher salt

divided

½ teaspoonfreshly ground black pepper

divided

2thyme sprigs

4 ouncescremini mushrooms

quartered

1 tablespoonfresh thyme

chopped

¼ cupwhole milk

5 teaspoonsall-purpose flour

1 ¾ cupsunsalted chicken stock

such as

8 sliceslemon

very thin

1 x 8 ounceharicots verts

trimmed, french green beans

2 tablespoonsflat-leaf parsley

chopped, fresh

Instructions

Step 1

Preheat oven to 450°.

Step 2

Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

Step 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.

Step 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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