Rating: 3.5 stars
42 Ratings
  • 1 star values: 7
  • 2 star values: 2
  • 3 star values: 6
  • 4 star values: 13
  • 5 star values: 14

It doesn't get much easier, or more satisfying: a complete dinner in one pan in half an hour. Lemon brightens this cozy winter meal.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 chicken breast half and 3/4 cup potato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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 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.

  • 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.

Nutrition Facts

342 calories; fat 8.6g; saturated fat 1.8g; mono fat 3.9g; poly fat 1.2g; protein 43g; carbohydrates 23g; fiber 4g; cholesterol 110mg; iron 3mg; sodium 642mg; calcium 77mg.
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