Weeknight Lemon Chicken Skillet Dinner || Gracefult Kitchen

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Weeknight Lemon Chicken Skillet Dinner

Lamb

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.

Ingredients

12 ounces baby red potatoes, halved
3 teaspoons extra-virgin olive oil, divided
4 (6-ounce) boneless, skinless chicken breasts, pounded to ¾-inch thickness
¾ teaspoon kosher salt, divided
¼ teaspoon ground pepper
2 sprigs fresh thyme
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1¾ cups unsalted chicken broth
1 (8-ounce) package trimmed haricots verts (French green beans)
¼ cup whole milk
5 teaspoons all-purpose flour
5 very thin lemon slices
2 tablespoons chopped fresh flat-leaf parsley

Description

Preheat oven to 450°F.
Place halved potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat to maintain a simmer; cook until almost tender, about 8 minutes. Drain.
Meanwhile, heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil. Sprinkle 4 chicken breasts with ¼ teaspoon salt and ¼ teaspoon pepper. Add the chicken and 2 thyme sprigs to the pan; cook until browned on the bottom, about 5 minutes. Turn the chicken over. Transfer pan to oven; roast until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F. Transfer the chicken to a plate.
Carefully return the pan to medium-high heat (the handle will be hot). Add the remaining 2 teaspoons oil. Add the parboiled potatoes, cut-sides down, along with the quartered mushrooms and 1 tablespoon thyme; cook, stirring once, until browned, about 3 minutes. Add 1¾ cups broth, 8 ounces haricots verts and the remaining ½ teaspoon salt; cover and simmer until the beans are just tender, about 3 minutes. Whisk ¼ cup milk and 5 teaspoons flour in a small bowl; stir into the sauce in the pan. Add the chicken and 5 lemon slices; cover, reduce heat and simmer until the sauce is thickened, about 3 minutes. Sprinkle with 2 tablespoons parsley.