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

I found this easy one-pot dinner, chicken with potatoes, green beans, and mushrooms recipe in the January 2015 issue of Cooking Light Magazine. It looked simple to make and tasted good. I loved that this recipe was all cooked in one pot, making a weeknight dinner simple & easy to clean up. The chicken was moist and delicious, and we all loved the tasty sauce drizzled all over the potatoes, mushrooms, and green beans. This one-pot dinner recipe paired nicely with a simple salad and some dinner rolls.

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

Ingredients:

• 8 oz baby red potatoes
• 2 tbsp butter or olive oil, divided
• 2 skinless boneless chicken breast halves, cut in half and pounded to ½-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
• 1¾ cups chicken broth
• 4 very thin lemon slices
• 1 8-ounce package of trimmed haricots verts (French green beans)
• 2 tbsp fresh parsley, chopped

How to Make a One-Pot Dinner: Chicken with Potatoes, Green Beans, and Mushrooms

Preheat oven to 450 degrees.

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.

Cut the chicken breasts in half, then place them between two sheets of plastic wrap. Use a mallet to pound the chicken pieces until they are ½ inch thick.

Heat an OVENPROOF large skillet over medium-high heat. Add 1 tablespoon of butter or oil to the skillet. Season the chicken with garlic powder, sea salt, and freshly cracked pepper to taste.

Add chicken and 2 thyme sprigs to the hot pan, and cook for 5 minutes, or until browned. Turn the chicken over.

Place the ovenproof large skillet in the oven, and bake for 10 minutes or until the chicken is done. Remove chicken from the skillet.

Return the large skillet to medium-high heat. Add the remaining tablespoon of butter or oil. Add potatoes, cut sides down; mushrooms; and another sprig of thyme, and 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.

Combine milk and flour in a small bowl, stirring with a whisk, until lumps are removed.

Add flour mixture, stock, and lemon slices to the skillet, and simmer for 3-5 minutes or until slightly thickened. Season with sea salt and freshly cracked pepper to taste.

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. Serve immediately with the sauce drizzled over the chicken. Enjoy.