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Skillet Lemon Chicken with Green Beans and Potatoes



Skillet Lemon Chicken with Green Beans and Potatoes





– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 pound baby red potatoes, halved
– 2 cups green beans, trimmed
– 1 cup mushrooms, sliced
– 1 lemon, thinly sliced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Fresh parsley for garnish (optional)




1. **Season and Sear the Chicken:**
– Season the chicken breasts with salt and pepper on both sides.
– Heat the olive oil in a large skillet over medium-high heat.
– Add the chicken breasts to the skillet and sear until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

2. **Cook the Vegetables:**
– In the same skillet, add the halved baby potatoes. Cook for about 5 minutes, stirring occasionally, until they begin to brown.
– Add the green beans and mushrooms to the skillet. Cook for another 3-4 minutes until they start to soften.

3. **Add Aromatics and Liquid:**
– Add the minced garlic to the skillet and cook for about 1 minute until fragrant.
– Pour in the chicken broth and heavy cream. Stir in the thyme and rosemary.
– Add the lemon slices to the skillet.

4. **Return Chicken to Skillet:**
– Return the seared chicken breasts to the skillet, nestling them among the vegetables.
– Reduce the heat to medium-low, cover the skillet, and let simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.


5. **Serve:**
– Garnish with fresh parsley if desired.
– Serve the lemon chicken hot with the vegetables and sauce.

Enjoy your skillet lemon chicken with green beans and potatoes, perfect for a comforting and flavorful meal!

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