A Lemon Chicken Dinner for a Stress-Free Weeknight

January 9, 2019

Lemon Chicken Skillet

A lean-yet-satisfying chicken delight, all in a single skillet!

Total Time 30 minutes
Servings 4 servings
Author Janet Nichols


  • 12 oz baby red potatoes halved
  • 1 tbsp olive oil divided
  • 4 sinless, boneless chicken breast halves pounded to 3/4 inch thickness
  • 3/4 tsp salt divided
  • 1/2 tsp freshly ground black pepper divided
  • 2 thyme sprigs
  • 4 oz cremini mushrooms quatered
  • 1 tbsp chopped fresh thyme
  • 1/4 cup whole milk
  • 5 tsp flour all-purpose
  • 1 3/4 cups unsalted chicken stock such as Swanson
  • 8 very thin lemon slices
  • 1 pkg trimmed haricots verts French green beans
  • 2 tbsp chopped fresh flat-leaf parsley


  1. Preheat oven to 450°.

  2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

  3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to the pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 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.

  4. 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.


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