Ingredient Meat & Poultry Chicken Quick Chicken Dinners Weeknight Lemon Chicken Skillet Dinner 4.3 (15) 10 Reviews This one-pan chicken dinner doesn't get much easier, or more satisfying. In just half an hour, you can have a complete meal on the table that doesn't require loads of dishes afterwards. We call for tender haricots verts because they're quick cooking; traditional green beans likely won't be tender enough after the brief cooking time at the end. If that's all you have on hand, steam them first, and then add them to the pan for the final step. Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies. By Robin Bashinsky Robin Bashinsky Robin Bashinsky is a professional chef whose background includes stints at Birmingham fine-dining restaurants Daniel George and Hot and Hot Fish Club. EatingWell's Editorial Guidelines Updated on March 27, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Save Rate PRINT Share Active Time: 30 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Sesame-Free Diabetes-Friendly Nut-Free Soy-Free High-Protein Egg-Free Jump to Nutrition Facts Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco Cook Mode (Keep screen awake) Ingredients 12 ounces baby red potatoes, halved 1 tablespoon olive oil, divided 4 (6 ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness ¾ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 2 thyme sprigs 4 ounces cremini mushrooms, quartered 1 tablespoon chopped fresh thyme ¼ cup whole milk 5 teaspoons all-purpose flour 1 ¾ cups unsalted chicken stock 8 very thin lemon slices 1 (8-ounce) package trimmed haricots verts (French green beans) 2 tablespoons chopped fresh flat-leaf parsley Directions Preheat oven to 450°F. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon 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. Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco 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 remaining salt, remaining pepper, 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. Sprinkle with parsley. Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco Originally appeared: Cooking Light Rate It Print Nutrition Facts (per serving) 342 Calories 9g Fat 23g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 chicken breast half and 3/4 cup potato mixture Calories 342 % Daily Value * Total Carbohydrate 23g 8% Dietary Fiber 4g 14% Protein 43g 86% Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 110mg 37% Sodium 642mg 28% Calcium 77mg 6% Iron 3mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.