Chicken Green Beans and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 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
Description
This recipe brings together tender chicken breasts seared golden, parboiled baby red potatoes, green beans, and mushrooms in a skillet. The sauce is made by blending almond milk and gluten-free flour into a mixture with fresh thyme, garlic, chicken stock, lemon juice, and zest. When poured over the skillet ingredients, it simmers until thickened and coats everything, melding flavors.
The dish offers a pleasant contrast of textures with firm chicken, creamy potatoes, crisp-tender green beans, and earthy mushrooms. The lemon and thyme provide a bright herbal note that brightens the sauce. Cooking the potatoes slightly before adding allows them to finish cooking without becoming mushy.
Ideal for a hearty weeknight dinner, the dish is served garnished with thin lemon slices and fresh herbs. It can be customized by substituting chicken thighs or swapping green beans for asparagus or broccoli. Attention to not overcooking the potatoes initially is important to maintain their structure.
The thickening sauce requires stirring to prevent catching, and the internal temperature of chicken should reach 165°F for safety. This recipe provides balanced flavors and simple cooking steps in one pan, making cleanup easier.
Ingredients
- 12 ounces red potatoes halved, baby
- 4 chicken breast pounded to 3/4-inch, 4-5, or 1.5 lbs, boneless skinless halves
- 1 tablespoon olive oil divided
- 3/4 tablespoon kosher salt divided
- 1/2 teaspoon black pepper divided, freshly ground
- 2-3 thyme sprigs
- 4 oz cremini mushrooms quartered
- 8 oz green beans thawed and chopped
- 8 lemon for garnish, very thin slices
- 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 thyme or dried thyme, chopped fresh
- 3-4 garlic minced, cloves
- 1 1/2 cups chicken stock unsalted
- 1 lemon zest and juice
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
- Stir the sauce frequently during cooking to prevent it from sticking to the pan bottom as it thickens.
- Parboil potatoes until tender but not fully cooked to avoid them falling apart later.
- Ensure chicken reaches an internal temperature of 165°F to confirm doneness.
- Chicken thighs or shrimp can be used instead of chicken breasts if preferred.
- Green beans can be replaced with other vegetables such as asparagus or broccoli to suit taste.
- Different varieties of baby potatoes can be substituted for red potatoes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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