One Pot Dinner-Chicken with Potatoes, Green Beans, and Mushrooms

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  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    30 mins

  • Servings

    4

  • Course

    Main Course

  • Cuisine

    American

One Pot Dinner-Chicken with Potatoes, Green Beans, and Mushrooms

Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings
  • 8 oz baby red potatoes
  • 3 tsp olive oil divided
  • 2 skinless boneless chicken breast halves, cut in half and pounded to 1/2-inch thickness
  • garlic powder to taste
  • Sea Salt and Freshly Cracked Pepper to taste
  • 3 thyme sprigs
  • 4 ounces cremini mushrooms quartered
  • 3 sprigs fresh thyme divided
  • ¼ cup milk
  • 5 tsp flour
  • 1 ¾ cups unsalted chicken stock
  • 4 very thin lemon slices
  • 1 8-ounce package trimmed haricots verts (French green beans)
  • 2 tbsp fresh parsley chopped
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Instructions

  1. Preheat oven to 450 degrees.
  2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer for 12 minutes or until tender. Drain. Once the potatoes have cooled, cut them in half.
  3. Cut the chicken breasts in half then place them between two sheets of plastic wrap. Use a mallet to pound the chicken pieces until 1/2 inch thick.
  4. Heat a large OVENPROOF skillet over medium-high heat. Add 1 teaspoon oil to the pan.
  5. Season the chicken with garlic powder, sea salt, and freshly cracked pepper, to taste.
  6. Add chicken and 2 thyme sprigs to the hot pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake for 10 minutes or until chicken is done. Remove chicken from pan.
  7. Return pan to medium-high heat. Add the remaining 2 teaspoons of oil. Add potatoes, cut sides down; mushrooms; and another sprig of thyme; cook 3 minutes or until browned, stirring once. Add minced garlic, and cook stirring constantly for 1 minute. Remove the potatoes and mushrooms from the pan.
  8. Combine milk and flour in a small bowl, stirring with a whisk, until lumps are removed. Add flour mixture, stock, lemon slices, to pan; simmer 3-5 minutes or until slightly thickened, season with sea salt and freshly cracked pepper, to taste.
  9. Add green beans, potatoes, mushrooms, and chicken; cover, reduce the heat, and simmer for 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
  10. Serve immediately with the sauce drizzled over the chicken. Enjoy.
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