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12 ounces baby red potatoes, halved
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3 teaspoons extra-virgin olive oil, divided
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4 (6-ounce) boneless, skinless chicken breasts, pounded to ¾-inch thickness
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¾ teaspoon kosher salt, divided
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¼ teaspoon ground pepper
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2 sprigs fresh thyme
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4 ounces cremini mushrooms, quartered
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1 tablespoon chopped fresh thyme
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1¾ cups unsalted chicken broth
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1 (8-ounce) package trimmed haricots verts (French green beans)
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¼ cup whole milk
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5 teaspoons all-purpose flour
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5 very thin lemon slices
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2 tablespoons chopped fresh flat-leaf parsley
Weeknight Lemon Chicken Skillet Dinner
A chicken dinner doesn’t get much easier, or more satisfying, than this. In just over half an hour, you can have a complete meal on the table that doesn’t require loads of dishes afterward. We call for tender haricots verts because they’re quick-cooking; traditional green beans likely won’t be tender enough after the brief cooking time. If that’s all you have on hand, steam them first, then add them to the pan for the final step. Serve this hearty chicken-and-potatoes dinner with a simple side salad to sneak in another serving of veggies.
Nutrition Information
104
Calories
42g
Carbohydrates
22g
Protein
378mg
Potassium
4g
Fiber
6g
Sugar
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