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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 20 minutes
Total Time 35 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Medium Saucepan
  • Large Ovenproof Skillet

Ingredients

  • 8 oz baby red potatoes
  • 2 tbsp butter or olive oil divided
  • 2 skinless, boneless chicken breast halves, cut in half and pounded until 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 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 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.