Weeknight Lemon Chicken Skillet Dinner Recipes
WEEKNIGHT LEMON CHICKEN SKILLET DINNER RECIPE - (3.9/5)
Provided by Chez_Alexander
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 10 minutes or until almost tender. Drain. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with kosher salt and 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°F 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 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.
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- Sprinkle the chicken on both sides with the salt, pepper, and thyme. Thinly slice one of the lemons. Zest and juice the other lemon.
- In a very large skillet, heat the oil over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate and set aside.
- Add the lemon slices and cook until lightly browned, 30 to 60 seconds per side. Add them to the plate with the chicken.
- Add more olive oil to the skillet if it looks dry. Once it’s hot, add the potatoes and cook, stirring occasionally until lightly browned, about 2 minutes. Add the onion and garlic and cook, stirring occasionally, for 2 minutes.
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