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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

Recipe found here
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.