Weeknight Chicken Dinner

Denise's Test Kitchen
by Denise's Test Kitchen
4 Servings
45 min

Weeknights can be crazy busy for many of us. Families with kids are always on the go from soccer practice to football practice and everything in between. Even empty nesters can have busy weeknights. So often we run through the nearest fast food restaurant for dinner on the way home so that we can fit everything else that needs to be done before the bedtime rituals begin.

Weeknight Lemon Chicken

The total time to make this meal is about 45 minuets from start to finish. But, I'm telling you this recipe is worth it.

Here's what's going into this recipe

I just used regular green beans and not haricots verts. To me, the switch was easy. This recipe is by https://www.cookinglight.com/ So, you know it on the healthier side.

Chicken breast pounded to 3/4 inches

I pounded the chicken breast to about 3/4 inch thickness, just as the recipe calls for. This recipe is extremely easy and you make it in one pan as well. I made this during a busy week to test out the time it actually takes from preparation to dinner table. And 45 minuets is how long it took me to make and set on our dinner table.

Let me know if you try it!

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 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

Step 1
Preheat oven to 450°.
Step 2
Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
Step 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.
Step 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.
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