Chicken Green Beans and Potatoes
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
4 people
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Calories
283 kcal
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Course
Main Course
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Cuisine
American
Chicken Green Beans and Potatoes
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Tender and juicy chicken breast cooked with potatoes, mushrooms, and green beans all in one pan.
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Ingredients
- 12 ounces baby red potatoes halved
- 4 boneless skinless chicken breast halves pounded to 3/4-inch, 4-5, or 1.5 lbs
- 1 tablespoon olive oil divided
- 3/4 tablespoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 2-3 thyme sprigs
- 4 oz cremini mushrooms quartered
- 8 oz green beans thawed and chopped
- 8 very thin lemon slices for garnish
- 2 tablespoons parsley chopped
For the Sauce
- 1/4 cup almond milk or any milk
- 2 tablespoons gluten-free flour or flour of choice
- 1 tablespoon chopped fresh thyme or dried thyme
- 3-4 garlic cloves minced
- 1 1/2 cups unsalted chicken stock
- 1 lemon zest and juice
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Instructions
- In a large pot over medium heat, boil the potatoes until slightly tender but not fully cooked, about 10-12 minutes. Drain and set aside.
- Season the chicken with salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Cook the chicken until golden about 4 minutes per side.
- Meanwhile, in a mixing bowl, whisk well the milk and flour, until no visible lumps. Stir in the thyme, garlic, chicken stock, lemon juice, and zest. Taste and add salt and pepper, to your taste.
- Pour the sauce over the chicken, and make space in the pan for the boiled potatoes, mushrooms, and beans.
- Cook over medium-low heat, for 10-15 minutes, or until chicken is cooked through and potatoes are super tender.
- The sauce will thicken quite fast and nicely coat everything, so make sure you give it a good stir halfway to avoid catching the bottom of the pan.
- Garnish with lemon slices and fresh thyme and enjoy!
Notes
- The sauce will thicken quite fast and nicely coat everything, so make sure you give it a good stir halfway to avoid catching the bottom of the pan.
- Be sure you don't overcook the potatoes in the first step - you want them tender but not fully cooked or they'll start falling apart by the end.
- Chicken should reach an internal temperature of 165F.
- Switch out chicken breast with boneless chicken thighs or shrimp.
- Don't like green beans? Use your favorite veggies like asparagus or broccoli.
- You may use different baby potatoes instead of red potatoes.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
26g
(9%)
Protein
30g
(60%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
1508mg
(63%)
Potassium
1193mg
(34%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
714IU
(14%)
Vitamin C
36mg
(40%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1508mg | 63% |
| Potassium | 1193mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 36mg | 40% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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