One-Pot Lemon Chicken with Vegetables
Yield: 4 servings
Calories: 337kcal
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.
Ingredients
- 1 pound baby red potatoes, halved
- 2 tablespoons olive oil, divided
- 24 ounces boneless skinless chicken breast, four 6-ounce pieces
- 1 ½ teaspoons kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- paprika, ground, for seasoning
- 3 sprigs thyme, plus 1 tablespoon chopped
- 4 ounces brown mushrooms, quartered
- ¼ cup whole milk
- 5 teaspoons all-purpose flour
- 1 ¾ cups unsalted chicken stock
- zest of 1 lemon, then cut into 8 very thin lemon slices
- 8 ounces green beans, trimmed, (1 package)
- 2 tablespoons flat-leaf parsley, chopped fresh
Special Equipment
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.
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.
Nutrition
Calories: 337kcal | Carbohydrates: 23g | Protein: 40g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 1076mg | Potassium: 218mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 30mg | Iron: 1.8mg
Recipe Link
Recipe Video