One-Pot Lemon Chicken

This one-pot lemon chicken meal with vegetables is a weekday lifesaver! Healthy chicken, potatoes, and green beans cooked in a delicious pan sauce.

After a long day on the grind, you probably crave a wholesome homemade meal, but you don’t want to slave away in the kitchen all night. I’m obsessed with cooking, but I too just want to unwind after work. This one-pot lemon chicken meal has saved me so much time, yet satisfies our starving appetites in 30 minutes or less.

Once you make this dish a few times, you’ll have dinner down like a boss. Grab the biggest skillet you have and let’s get going! This meal is A+ because it’s got lean protein from the chicken breast, hearty red potatoes, fresh mushrooms, and crispy green beans. I always like to serve a balance of protein, carbohydrates, and vegetables to make sure we are getting all of the nutrients we need.

Okay, so I fibbed a teeny tiny bit. You actually need another pot to cook the potatoes while you saute the chicken. The potatoes don’t need a lot of attention, so we’ll just still count it as one pot, agreed?

Sizzling hot olive oil in a saute pan creates that lovely golden brown color and texture. Just fight the urge to move the chicken during the first sear. Simply let it cook and work it’s magic in the pan. The chicken should easily release from the pan after about 6 to 7 minutes. Don’t touch!

Three things elevate the flavor level and happy belly rating on this dish. Fresh thyme adds beautiful aromas and infuses flavor into the chicken and vegetables. Sliced lemon simmers in the sauce, and the tartness mellows out. I like to serve this dish with the cooked lemon slices and squeeze it on top of the chicken.

Lastly but most importantly, the milk, flour, and broth mixture create a creamy sauce right in the pan. Combine that with all of the yummy juices from the chicken, herbs, and lemon together. Boom! Flavor paradise.

The sauce gets poured over everything, licking the plate clean may happen so watch out. I can’t wait to hear what you think of this easy one-pot lemon chicken recipe. Leave a comment so we can chat and send virtual high fives to each other!

Pin this recipe to save for later

Pin This

One-Pot Lemon Chicken with Vegetables

This one pot meal lemon chicken with vegetables is a weekday life saver! Healthy chicken, potatoes, and green beans cooked in a delicious pan sauce.

Pin Print Save to Favorites Review

4.27 from 49 votes

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Servings 4 servings

Course Entree

Cuisine American

Ingredients

• 1 pound baby red potatoes, halved1 pound baby red potatoes, halved
• 2 tablespoons olive oil, divided2 tablespoons olive oil, divided
• 24 ounces boneless skinless chicken breast, four 6-ounce pieces24 ounces boneless skinless chicken breast, four 6-ounce pieces
• 1 ½ teaspoons kosher salt, plus more for seasoning1 ½ teaspoons kosher salt, plus more for seasoning
• ¼ teaspoon black pepper, plus more for seasoning¼ teaspoon black pepper, plus more for seasoning
• paprika, ground, for seasoningpaprika, ground, for seasoning
• 3 sprigs thyme, plus 1 tablespoon chopped3 sprigs thyme, plus 1 tablespoon chopped
• 4 ounces brown mushrooms, quartered4 ounces brown mushrooms, quartered
• ¼ cup whole milk¼ cup whole milk
• 5 teaspoons all-purpose flour5 teaspoons all-purpose flour
• 1 ¾ cups unsalted chicken stock1 ¾ cups unsalted chicken stock
• zest of 1 lemon, then cut into 8 very thin lemon sliceszest of 1 lemon, then cut into 8 very thin lemon slices
• 8 ounces green beans, trimmed, (1 package)8 ounces green beans, trimmed, (1 package)
• 2 tablespoons flat-leaf parsley, chopped fresh 2 tablespoons flat-leaf parsley, chopped fresh

Instructions 

• Place cut potatoes in a saucepan. Add water 1-inch above potatoes, and add 1 teaspoon salt. Bring to a boil, and simmer 12 minutes or until tender. Drain.
• Heat a large skillet or pan over medium-high heat. Add 1 tablespoon oil.
• Cut chicken breasts in half, about ¾-inch thick then season both sides with salt, pepper, and paprika.
• Add chicken and thyme sprigs to the pan and cook for 6 minutes until browned. Flip the pieces over and reduce heat to medium. Cook for 7 minutes or until no longer pink and the internal temperature reaches 165°F.
• Remove chicken from the pan and transfer to a plate to rest. Discard thyme sprigs.
• Using the same pan, set over medium-high heat. Add the remaining 1 tablespoon oil.
• Add potatoes cut-sides down, mushrooms, and 1 tablespoon chopped thyme. Cook 3 minutes or until browned, and then stir.
• Combine milk and flour in a small bowl, stirring with a whisk.
• Add flour mixture, ½ teaspoon salt, ¼ teaspoon pepper, and stock to the pan. Simmer over medium-high heat for about 1 minute, whisking sauce to thicken and remove any lumps that form.
• Add lemon zest, lemon slices, and beans to the pan then let it simmer for 1 minute. Add chicken, cover and reduce heat to medium. Simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley and serve.

Recipe Video

Equipment

• 2-3 qt. Saucepan
• Colander
• Skillet
• Instant-Read Thermometer

Notes

• You can substitute cashew, almond, soy or coconut milk for the dairy if you are avoiding cow's milk. Using all chicken broth also works, it will just be less creamy.
• Use gluten-free flour if you are avoiding wheat flour.
• Sweet potatoes are a great substitute for red potatoes.
• You can steam instead of boil the potatoes until form tender.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now