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Comfort Food: Lemon Chicken Skillet Dinner

Just One of 50 Healthy Chicken Recipes!

Chicken is a great healthy choice when making dinner, but it sure can get boring! When you’ve cut out butter and cream and lots of cheese, you’ve got to be a bit more creative to get your family enthused about what you’ve worked so hard to cook up.

This lemon chicken skillet recipe is just one I found on a Cooking Light’s list of 50 healthy chicken recipes. They came up with all kinds of variations, some with marinades, some in soups or sandwiches. Then there are the more exotic ones, inspired by Asian, Middle Eastern and Mexican cooking.

I chose the Lemon Chicken to share, not just because it looks so tasty, but it’s easy. Best of all, you make it in one skillet. Not a lot of mess to clean up later!

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
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock (such as Swanson)
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 450°.

2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

3. 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° for 10 minutes or until chicken is done. Remove chicken from pan.

4. 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.

Visit Cooking Light for the full list.

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