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This easy-to-make Chicken green beans and Potato Skillet recipe is perfect for busy weeknights. With tender and juicy chicken breasts, fresh sauteed green beans, and baby potatoes, this is truly a complete meal in one!
We love an easy, healthy, and filling complete meal made in one pan. The main dish, veggies, and side dish are all prepared together and we aren’t cooking three separate things at once. That’s exactly what this skillet chicken and potatoes with green bean veggies is!
While you do boil the potatoes separately to start, everything else is prepared right in one skillet. It is a 30-minute skillet meal that’s not only easy to prepare but fast too!
This Easy Chicken and Potatoes recipe is made with basic whole ingredients and seasonings. Once prepared, you’re left with juicy, flavorful chicken, perfectly cooked potatoes, and your favorite veggies like mushrooms and green beans!
Why You’ll Love This recipe
- Quick and easy. Two pans and 30 minutes to make this easy lemon garlic chicken!
- Light, fresh flavor. Though there is milk in the sauce, this is still a light, fresh dish!
- Great for meal prep. Make ahead, divide leftovers into containers, and have your lunch for the week.
- Versatile. You can easily mix and match the veggies according to what you have on hand.
Ingredients You Will Need
These are just a list of ingredients you will make this lemon chicken and potato recipe. Full measurements are listed further down below.
- Baby red potatoes – halved, you may use another potato of your choice like Yukon Gold.
- Chicken breast halves – boneless skinless and pounded to 3/4-inch. If you prefer using boneless and skinless chicken thighs you may do so.
- Olive oil: or use any other oil like avocado oil
- Kosher salt: or Sea salt
- Freshly ground black pepper
- Thyme sprigs: or use dried thyme
- Cremini mushrooms: or mushrooms of your choice
- Green beans – thawed and chopped, you may use fresh green beans but do cut them into smaller bite-sizes.
- Lemon slices – very thin, for garnish. Do use fresh if possible
- Curly parsley – chopped, to serve so this can be optional
For the Creamy Sauce
- Almond milk: or milk of your choice
- Gluten-free flour: or any other flour
- Fresh thyme – chopped. Don’t have fresh? use dried.
- Garlic cloves – minced: fresh garlic works best.
- Unsalted chicken stock: you may also use vegetable stock
- Lemon – zest, and juice
How To Make This recipe
- Boil the potatoes until slightly tender but not fully cooked, about 10-12 minutes. Drain and set aside.
- Season the chicken with salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Cook the chicken until golden about 4 minutes per side.
- In a mixing bowl, whisk well the milk and flour, until no visible lumps. Stir in the thyme, garlic, chicken stock, lemon juice, and zest.
- Taste and add salt and pepper, to your taste.
- Pour the sauce over the chicken, and make space in the pan for the boiled potatoes, mushrooms, and beans.
- Cook over medium-low heat, for 10-15 minutes, or until chicken is cooked through and potatoes are super tender.
- Garnish with lemon slices and fresh thyme and enjoy!
Recipe Notes & Tips
- The sauce will thicken quite fast and nicely coat everything, so make sure you give it a good stir halfway to avoid catching the bottom of the pan.
- Be sure you don’t overcook the potatoes in the first step – you want them tender but not fully cooked or they’ll start falling apart by the end.
- Chicken should reach an internal temperature of 165F or cook until they are golden brown. Around 3-4 minutes on each side.
- Switch out chicken breast with boneless chicken thighs or shrimp.
- Don’t like green beans? Use your favorite veggie like asparagus or broccoli.
- You may use different baby potatoes instead of red potatoes.
Variations you can make for this recipe
There are so many things you can do with this easy lemon chicken recipe! Feel free to get creative with the ingredients you have or don’t have on hand. Here are a few ideas:
- Add in other veggies. Broccoli, carrots, kale, asparagus, and spinach also work well with this recipe.
- Ditch the potatoes. You can also make this recipe without the potatoes to keep it low-carb and keto-friendly. Just omit the potatoes and add more veggies!
- Switch up the seasoning. Use Italian seasoning or Greek seasoning for a change of flavor. Use your favorite seasonings. Even cajun style will taste great.
Frequently Asked Questions
No. You do not need to soak fresh green beans before cooking. You should thoroughly wash fresh green beans and cut out the hard stems at the end, but soaking them in not necessary.
Technically yes you can. Depending on which potatoes you use, if potatoes are quartered into smaller sizes they should cook through by the time the chicken is fully cooked. You should parboil the potatoes a bit if cooking the potatoes and chicken on the stovetop to ensure the potatoes are fully cooked. If you are baking in the oven, you should be ok to place everything in the oven without parboiling the potatoes.
Yes. It is safe to cook raw chicken and raw potatoes together. Once they are fully cooked there shouldn’t be any issues whatsoever.
Storage and reheating
- Storing: Place leftover chicken green beans in a sealed container in the fridge for up to 4 days. You may freeze for up to 3 months.
- Reheating: Reheat in the microwave for 1-2 minutes until cooked through. If frozen allow it to thaw overnight in the fridge, then either reheat it in the microwave or transfer it to a pan, cover it with foil, and reheat in a preheated oven for 10 minutes.
Recipes you may like
- Creamy Chicken and Broccoli Skillet
- Lemon Garlic Baked Cod
- Chicken Fajita Pasta
- Shrimp Rasta Pasta
- Garlic Roasted Potatoes Skillet
- Lemon Garlic Shrimp Skillet
- Keto Creamy Italian Chicken
- Cajun Shrimp and Sausage Skillet
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Chicken Green Beans and Potatoes
Ingredients
- 12 ounces baby red potatoes, halved
- 4 boneless skinless chicken breast halves, pounded to 3/4-inch, 4-5, or 1.5 lbs
- 1 tablespoon olive oil, divided
- 3/4 tablespoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2-3 thyme sprigs
- 4 oz cremini mushrooms, quartered
- 8 oz green beans, thawed and chopped
- 8 very thin lemon slices, for garnish
- 2 tablespoons parsley, chopped
For the Sauce
- 1/4 cup almond milk, or any milk
- 2 tablespoons gluten-free flour, or flour of choice
- 1 tablespoon chopped fresh thyme, or dried thyme
- 3-4 garlic cloves , minced
- 1 1/2 cups unsalted chicken stock
- 1 lemon, zest and juice
Instructions
- In a large pot over medium heat, boil the potatoes until slightly tender but not fully cooked, about 10-12 minutes. Drain and set aside.
- Season the chicken with salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Cook the chicken until golden about 4 minutes per side.
- Meanwhile, in a mixing bowl, whisk well the milk and flour, until no visible lumps. Stir in the thyme, garlic, chicken stock, lemon juice, and zest. Taste and add salt and pepper, to your taste.
- Pour the sauce over the chicken, and make space in the pan for the boiled potatoes, mushrooms, and beans.
- Cook over medium-low heat, for 10-15 minutes, or until chicken is cooked through and potatoes are super tender.
- The sauce will thicken quite fast and nicely coat everything, so make sure you give it a good stir halfway to avoid catching the bottom of the pan.
- Garnish with lemon slices and fresh thyme and enjoy!
Notes
- The sauce will thicken quite fast and nicely coat everything, so make sure you give it a good stir halfway to avoid catching the bottom of the pan.
- Be sure you don’t overcook the potatoes in the first step – you want them tender but not fully cooked or they’ll start falling apart by the end.
- Chicken should reach an internal temperature of 165F.
- Switch out chicken breast with boneless chicken thighs or shrimp.
- Don’t like green beans? Use your favorite veggies like asparagus or broccoli.
- You may use different baby potatoes instead of red potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried your recipe today and it’s was delicious my kids love it
This was really good! It was easy to make and the lemon made it taste so fresh. The whole family ate it even the baby and toddler.
Thanks for the feedback, Amanda. Glad you guys loved it
Do I need to tenderize boneless chicken breasts w mallet?
I never do. Chicken thighs will be tender without using a mallet
all perfect 100% good
Thank you George
If I use shrimp, would I still cook it separately first or let the potatoes cook with the sauce in the pan and then add the shrimp for a few minutes? Thanks!
Yes, I would let the potatoes cook through first. Shrimp doesn’t need more than a few minutes to cook or else they get super chewy and rubbery So add the shrimp last few minutes and cook
What would be the oven temp & cook time?
Depending on the oven and size of the chicken and potatoes. Start with 350F for 25-30 minutes. Check for doneness
I made it in the oven with asparagus and lots of coriander and was delicious.
I have same friends for dinner. everyone love it
Another great recipe Rena
Thank you very much
Perfect. Thank you. Glad you loved it
Do you suggest pre seasoning the chicken?
Sure why not? there is no rule. Season with whatever you like.
I finished it in the oven on broil to make it crispy on top
Perfect!
I can’t wait to try this! Looks so healthy and delicious! the only thing that concerns me is making sure chicken breast is tender….Many times i’v been so disappointed to have my chicken turn out to be “tough”. How can i prevent that?
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You are most likely overcooking the chicken or cooking it on high too fast.
I made it for the first time tonight and oh my goodness it is so good it is a recipe that I will continue to make thank you for the recipe.
I like the idea of oven also. And who doesn’t like a one pan dish! Prefer fresh blanched green beans or haricot verts but in a pinch frozen will be just fine. Broccoli or Brussel sprouts blanched would also work. I only have regular potatoes but will quarter them after par boil. Improvising with what you have is best so no waste.
Will definitely try this
Right? Sounds perfect!
I THINK I WOULD PREFER TO MAKE THIS IN THE OVEN
That would work too
Do you have directions for doing this in the oven? Does everything go in together? How would you go about this?
It can go in together. But if the potatoes are large in size, suggest you par boil it half way