Lemon Chicken and Green Bean Skillet

Servings:
Lemon Chicken and Green Bean Skillet 4.43/5 (21 votes)

You know those days when you finally get home and you can't concentrate on anything because you are just flat drained? It happens to me a lot! Well, if that's you tonight, don't sweat it. This meal practically makes itself. Just brown the chicken and then throw everything in the pan with it. Oh, and it's an easy clean-up! But don't let all this talk about how easy it is, take away from the fact that it is darn delicious too! Take a load off tonight and enjoy!

Lemon Chicken and Green Beans Skillet

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds boneless skinless chicken thighs
  • kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 pound baby new potatoes, cut into bite-sized pieces
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup chicken stock
  • 1 lemon, cut into thin rounds
  • 1 pound green beans, trimmed
  • 8 ounces mushrooms, sliced

DIRECTIONS

  1. Preheat the oven to 450.
  2. Season the chicken with salt and pepper.
  3. Heat olive oil in an oven-proof pan (such as cast iron) over medium high heat until it begins to shimmer.
  4. Add chicken and brown for 3-4 minutes per side.
  5. Remove from heat and add potatoes, thyme, salt, pepper, and chicken stock. Stir to combine.
  6. Place lemon slices on top of the mixture and transfer to the oven.
  7. Roast for 15 minutes, remove from the oven and add green beans and mushrooms. Toss and return to oven for 10-15 minutes or until potatoes are tender and chicken is cooked through.
  8. Adjust seasoning with salt and pepper and serve.

Nutritional Information

Serving Size 451g Calories 503 Fat 20 Sat Fat 4 Sodium 547 Carbs 27 Sugars 3 Fiber 7 Protein 53.

NOTES

KID NOTE: Really great kid meal – chicken, green beans, and potatoes. Done!

VEGETARIAN TIP: Replace the chicken with slices of eggplant.

GLUTEN MODIFICATIONS: Gluten free as written.

9 Comments

  1. jenpetty3203 says:

    This was one of my favorites. The chicken is very juicy and flavorful, but my favorite is the potatoes. They tasted so buttery because of the chicken stock.

  2. scunning says:

    Awesome dish. We squeezed lemon instead of using the rind of the lemon. Probably one of the best dishes to date.

  3. elizpete says:

    I was surprised by this dish. A top favorite for the whole family!

  4. jhillenmeyer says:

    This was really good, simple meal to pull together. Best part is my kids 6, 3 and 1 all loved it had thirds!

  5. kim0404 says:

    This meal is delicous! I thought it would be bland, but boy was I wrong, and it was easy to put together too. Next time I just need a bigger pot, b/c my green beans didn’t get down into the broth to get cooked, but it was still our favorite meal yet!

  6. abizzell says:

    Delicioous meal! I added a little lemon pepper seasoning to the chicken when I added the potatoes, in addition to the lemon slices.

    Also, I don’t have an oven safe skillet so I browned the chicken in a regular skillet and while that cooked, let a casserole dish heat up in the oven while it preheated. Once the chicken was cooked, I transferred it to the casserole dish and added everything with it. It worked well, but had to cook for an extra 5 or 10 minutes to get everything tender.

  7. Angelampt99 says:

    This was so moist I also added a rubbed sage yummy than you

  8. LadyAviator says:

    This was easy and super flavorful! The only thing I would change next time would be to throw the green beans in sooner…maybe even in the beginning…since mine were still crunchy when everything else was done. My 20 month old green bean lover ate every bite…except the crunchy green beans. 🙁 I just sauteed hers a bit and she gobbled them right down! Will definitely make this again!

  9. Leigh says:

    Very easy meal and delicious! I used sugar snap peas instead of green beans since that’s what I had on hand, and it all came out great!

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