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top view chicken skillet with potatoes and green beans
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Lemon Chicken and Potatoes Skillet

Tender and juicy chicken breast cooked with potatoes, mushrooms, and green beans all in one pan.
Course Main Course
Cuisine American
Diet Low Fat
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 283kcal
Author Rena

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
  • 2 tablespoons gluten-free flour
  • 1 tablespoon chopped fresh 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. Tasteand 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 165.
  • 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.

Nutrition

Calories: 283kcal | Carbohydrates: 26g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1508mg | Potassium: 1193mg | Fiber: 5g | Sugar: 4g | Vitamin A: 714IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 3mg