WEEKNIGHT LEMON CHICKEN SKILLET DINNER RECIPE - (3.9/5)

Weeknight Lemon Chicken Skillet Dinner Recipe - (3.9/5) image

Provided by Chez_Alexander

Number Of Ingredients 11

1 1/2 pounds baby red potatoes, halved
1 tablespoon olive oil, divided into 1 teaspoon & 2 teaspoons
4 (4-ounce) chicken breast halves, skinless, boneless, pounded to 3/4-inch thickness
2 thyme sprigs
8 ounces cremini mushrooms, quartered
1 tablespoon fresh thyme, chopped
1/4 cup whole milk
5 teaspoons flour
1 3/4 cup chicken stock
8 lemon slices, very thin
1 (8-ounce) package haricots verts, trimmed (French green beans)

Steps:

Preheat oven to 450°F. Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 10 minutes or until almost tender. Drain. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with kosher salt and 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°F for 10 minutes or until chicken is 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 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.