The Brode's are cooking up an easy to make and delicious weeknight lemon chicken skillet dinner and sharing it on Ridgely's Radar.
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Lemon Chicken Skillet Dinner

We are back with another easy, one skillet dinner from Cooking Light – Weeknight Lemon Chicken Skillet Dinner.  We made it a few weeks ago and it was a huge hit.  The chicken was cooked beautifully and it was a nice change to have the cremini mushrooms mixed in with the green beans and new potatoes.  One of our favorite easy chicken dishes is this one with asparagus and I have to say this new one is going to be a good addition to the rotation!  I can’t wait to have people over and try it out on them 🙂

The Brode's are cooking up an easy to make and delicious weeknight lemon chicken skillet dinner and sharing it on Ridgely's Radar.

The Brode's are cooking up an easy to make and delicious weeknight lemon chicken skillet dinner and sharing it on Ridgely's Radar.

Lemon Chicken Skillet

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main
Keyword: Chicken, green beans, potato
Servings: 4
Calories: 342kcal
Author: Cooking Light

Ingredients

  • 12 ounces baby red potatoes halved
  • 1 tablespoon olive oil divided 4 (6-ounce) skinless, boneless chicken breast halves, pounded to ¾-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
  • 1¾ 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

Instructions

  • Preheat oven to 450°.
  • 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 at 450° 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 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.

 

The Brode's are cooking up an easy to make and delicious weeknight lemon chicken skillet dinner and sharing it on Ridgely's Radar.

The Brode's are cooking up an easy to make and delicious weeknight lemon chicken skillet dinner and sharing it on Ridgely's Radar.

The Brode's are cooking up an easy to make and delicious weeknight lemon chicken skillet dinner and sharing it on Ridgely's Radar.

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