As Assistant Digital Editor Rebecca Longshore at Cooking Light said, “Holy, mother of goodness,” this is a WONDERFUL meal. I recently discovered the elegant, easy delight of this creamy lemon chicken recipe that made it to Cooking Light’s Top 10 Favorite Dishes of 2015. Thanks to the magazine – and thanks to Grandma for my many years of enjoyment of CL – here is another deliciously easy, healthy, inexpensive and quick weeknight dinner.
For health reasons, I think that veggie-centric food is the way to go most of the time. This light, nutrient-rich creamy lemon chicken tastes indulgent but is fabulously healthy, etc. 🙂 In fact, it includes a couple of wonderful vegetables and herbs – click here for 16 health benefits of lemon!
Weeknight Lemon Chicken Skillet Dinner
Yield: Serves 4 (serving size: 1 chicken breast half and 3/4 cup potato mixture)
Total time: 30 Minutes
12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 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
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 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 and enjoy!
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