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

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

I found this recipe in the January 2015 Cooking Light Magazine. It looked simple to make and really tasty. I loved that this recipe was all cooked in one pot – it made a weeknight dinner simple and a very easy clean-up. the chicken turned out moist and delicious and we all loved the tasty sauce drizzled all over the potatoes, mushrooms, and green beans. It’s an easy recipe for dinner with the family but nice enough to serve to dinner guests too. I’ll be making this one again!

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

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 12 minutes or until tender. Drain. Once the potatoes have cooled, cut them in half.

Cut the chicken breasts in half then place them in 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 minute or until slightly thickened, season with sea salt and freshly cracked pepper, to taste. Add green beans, potatoes, mushrooms, and chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley. Serve immediately with the sauce drizzled over the chicken. Enjoy.

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

 

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

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

Total Time: 30 minutes
Servings: 4

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
  • 1/4 cup milk
  • 5 tsp flour
  • 1 3/4 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 12 minutes or until tender. Drain. Once the potatoes have cooled, cut them in half.
  • Cut the chicken breasts in half then place them in 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 minute 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 3 minutes or until beans are crisp-tender. Sprinkle with parsley. Serve immediately with the sauce drizzled over the chicken. Enjoy.
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10 Comments

  1. That is a fine looking pan of food Pam and healthy as well.

  2. It is so simple and yummy. I am cooking with my boyfriend tonight so it’s gonna be perfect!!

  3. This sounds good but I don’t like the idea of taking a screaming hot pan out of the oven and continuing to cook with it on the stove. I know I can be a klutz and I would burn my hand!

  4. It truly is one pot! It looks wonderful, just right for the frigid days we’re suffering here.

  5. I really like chicken and potatoes together – they seem made for each other.
    Your recipe looks delicious.

  6. Hi Pam!
    I think Marion has the January issue of Cooking Light hiding out in her bedroom, lol…Well, at least I’m getting to see one of the recipes. A keeper for sure! One pot meals are the best especially when everyone likes them and they taste good too.

    Thanks for sharing, Pam…

    P.S. Pam, do you have any meatball recipes you want to share? See today’s post:)

  7. Love that this is started on the stovetop and finished in the oven. A great one-pan meal!