Dinner in half-an-hour using only one pan? It doesn’t get much better! Lemon goes beautifully with chicken entrees and helps to brighten this satisfying winter dish without weighing it down.
- 12 oz. baby red potatoes, halved
- 1 Tbsp. olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- ¾ tsp. kosher salt, divided
- ½ tsp. freshly ground black pepper, divided
- 2 thyme sprigs
- 4 oz. cremini mushrooms, quartered
- 1 Tbsp. chopped fresh thyme
- ¼ cup whole milk
- 5 tsps. all-purpose flour
- 1¾ cups unsalted chicken stock (such as Swanson)
- 8 very thin lemon slices
- 1 (8-ounce) package trimmed French green beans)
- 2 Tbsps. fresh flat-leaf parsley, chopped
- Preheat oven to 450°F. Place 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 pan. Sprinkle chicken with ¼ teaspoon salt and ¼ 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 10 minutes or until 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 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.