Are you always on the lookout for an easy to prepare weeknight meal for the family? This Lemon Chicken Breast Dinner cooked with heavy cream is the ticket. Easy to prepare and easy clean up with this recipe.
This one-pan chicken dinner is easy and fast to prepare. In 30 minutes, you can have a complete meal ready to eat that doesn’t require loads of cleanup afterward. We call for tender haricots verts because they’re quick-cooking; traditional green beans likely won’t be tender enough after the brief cooking time in the end. If that’s all you have on hand, steam them first, and then add them to the pan for the final step. Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies.
This is in part a recipe from Cooking Light but we have adapted it into a more of stroganoff and like it much better with the cream and sour
Skillet Lemon Chicken Breast Dinner w Heavy Cream
Equipment
- skillet
- pot
Ingredients
Skillet Lemon Chicken Breast Dinner w Heavy Cream
- 8 Small Red Potatoes
- 1 Lemon Zested and Juiced
- 4 Garlic Cloves Thin Sliced
- 1/4 Tsp Red Pepper Flakes
- 1 Cup Water
- 2 8 Ounce Boneless skinless Chicken Breast
- 1/4 Tsp Kosher Salt
- 1/8 Tsp Pepper
- 1/2 Tsp Dried Thyme
- 1 Cup Sour Cream
- 3 Cups Heavy Cream
- 2 Cups Arugula
- 1 8 Ounce Package trimmed Haricots french cut green beans (Fresh Is Better)
Instructions
- Preheat oven to 450°.
- Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
- Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to the 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.
- Return pan to medium-high heat. Add the 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, heavy cream and sour cream; cover, reduce heat and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
Notes
Nutrition