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

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Medium Saucepan
  • Large Ovenproof Skillet

Ingredients

  • 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

Instructions

  • 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 1/2 inch thick.
  • Heat a large OVENPROOF skillet over medium-high heat. Add 1 teaspoon oil to the pan.
  • Season the chicken with garlic powder, sea salt, and freshly cracked pepper, to taste.
  • 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.
  • 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.
  • 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.
  • 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.