Description
Learn how to make a delicious One-Pan Lemon Herb Chicken and Veggies dish that is easy to prepare and perfect for a quick weeknight dinner.
Ingredients
- – 1 pound (454 g) baby red potatoes, halved
- – 2 tablespoons (30 ml) vegetable oil, divided
- – 24 ounces (680 g) boneless skinless chicken breast, four 6-ounce pieces
- – 1 ½ teaspoons (7.5 ml) salt, plus more for seasoning
- – ¼ teaspoon (1.25 ml) black pepper, plus more for seasoning
- – paprika, ground, for seasoning
- – 3 sprigs thyme, plus 1 tablespoon (15 ml) chopped
- – 4 ounces (113 g) brown mushrooms, quartered
- – ¼ cup (60 ml) whole milk
- – 5 teaspoons (25 g) all-purpose flour
- – 1 ¾ cups (415 ml) unsalted chicken stock
- – zest of 1 lemon, then cut into 8 very thin lemon slices
- – 8 ounces (227 g) green beans, trimmed, (1 package)
- – 2 tablespoons (8 g) flat-leaf parsley, chopped fresh
Instructions
- Place the halved potatoes in a pot. Cover them with water until it is about an inch higher than the potatoes, and add 1 teaspoon of salt. Bring to a rolling boil, then let them gently cook for 12 minutes or until they are soft. Drain the water.
- Heat a large frying pan over medium-high heat and pour in 1 tablespoon of oil.
- Slice the chicken breasts in half to about a thickness of ¾-inch, then season both sides with salt, pepper, and paprika.
- Put the chicken and thyme sprigs into the pan and cook for 6 minutes until they achieve a golden color. Turn the pieces over and lower the heat to medium. Let them cook for another 7 minutes until there is no pink inside and the internal temperature hits 165°F.
- Take the chicken out of the pan and place it on a plate to rest. Discard the thyme sprigs.
- In the same pan, keep the heat at medium-high and add the remaining tablespoon of oil.
- Place the potatoes with their cut sides facing down, add the mushrooms, and sprinkle with 1 tablespoon of chopped thyme. Cook for 3 minutes until they are browned, then give them a stir.
- In a small bowl, whisk together the milk and flour until smooth.
- Pour the flour mixture into the pan along with ½ teaspoon salt, ¼ teaspoon pepper, and the stock. Let it simmer on medium-high heat for about a minute, whisking the sauce to ensure it thickens and any lumps are smoothed out.
- Add the lemon zest, lemon slices, and green beans to the pan and allow it to simmer for another minute. Return the chicken to the pan, cover it, and turn down the heat to medium. Let it cook for 3 minutes until the beans are tender yet still crisp.
- Garnish with parsley and serve.
