One Pot Dinner ~ Chicken with Potatoes, Green Beans, and Mushrooms
You can never have too many main course recipes, so give One Pot Dinner ~ Chicken with Potatoes, Green Beans, and Mushrooms a try. One portion of this dish contains about 19g of protein, 7g of fat, and a total of 232 calories. This recipe serves 4 and costs $1.95 per serving. A few people made this recipe, and 13 would say it hit the spot. Head to the store and pick up haricots verts, sea-salt, fresh thyme, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by For the Love of Cooking. Overall, this recipe earns a solid spoonacular score of 80%. Similar recipes include One Pot Garlic Butter Chicken, Green Beans & Potatoes, Garlic Green Beans with Mushrooms and Potatoes, and Dinner Tonight: Pasta with Pesto, Potatoes and Green Beans.
Servings: 4
Ingredients:
8 oz baby red potatoes
1 3/4 cups unsalted chicken stock
4 ounces cremini mushrooms, quartered
5 tsp flour
2 tbsp fresh parsley, chopped
3 sprigs fresh thyme divided
Garlic powder, to taste
1 (8-ounce) package trimmed haricots verts (French green beans)
4 very thin lemon slices
1/4 cup milk
3 tsp olive oil, divided
Sea salt and freshly cracked pepper, to taste
2 skinless, boneless chicken breast halves, cut in half and pounded to 1/2-inch thickness
3 thyme sprigs
Equipment:
oven
sauce pan
plastic wrap
frying pan
whisk
bowl
Cooking instruction summary:
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 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 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 at for 10 minutes or until chicken is done. Remove chicken from pan.Return pan to medium-high heat. Add remaining 2 teaspoons 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.
Step by step:
1. Preheat oven to 450 degrees.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender.
3. Drain. Once the potatoes have cooled, cut them in half.
4. Cut the chicken breasts in half then place in between two sheets of plastic wrap. Use a mallet to pound the chicken pieces until 1/2 inch thick.
5. Heat a large OVENPROOF skillet over medium-high heat.
6. Add 1 teaspoon oil to pan. Season the chicken with garlic powder, sea salt, and freshly cracked pepper, to taste.
7. Add chicken and 2 thyme sprigs to the hot pan; cook 5 minutes or until chicken is browned. Turn chicken over.
8. Place pan in oven; bake at for 10 minutes or until chicken is done.
9. Remove chicken from pan.Return pan to medium-high heat.
10. Add remaining 2 teaspoons oil.
11. Add potatoes, cut sides down; mushrooms; and another sprig of thyme; cook 3 minutes or until browned, stirring once.
12. Add minced garlic, and cook stirring constantly for 1 minute.
13. Remove the potatoes and mushrooms from the pan.
14. Combine milk and flour in a small bowl, stirring with a whisk, until lumps are removed.
15. 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.
16. Add green beans, potatoes, mushrooms, and chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
17. Serve immediately with the sauce drizzled over the chicken. Enjoy.
Nutrition Information:
covered percent of daily need
