Weeknight Lemon Chicken Skillet Dinner

Ingredients

• 12 oz baby red potatoes, halved
• 1 tbsp olive oil, divided
• 4 (6 ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 2 thyme sprigs
• 4 oz cremini mushrooms, quartered
• 1 tbsp chopped fresh thyme
• 1 3/4 cup unsalted chicken stock
• 1 (8-ounce) package trimmed haricots verts (French green beans)
• 1/4 cup whole milk
• 5 tsp all-purpose flour
• 8 very thin lemon slices
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. Preheat oven to 450°F.
2. Place halved potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat to maintain a simmer; cook until almost tender, about 8 minutes. Drain.
3. Meanwhile, heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil. Sprinkle 4 chicken breasts with ¼ teaspoon salt and ¼ teaspoon pepper. Add the chicken and 2 thyme sprigs to the pan; cook until browned on the bottom, about 5 minutes. Turn the chicken over. Transfer pan to oven; roast until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F. Transfer the chicken to a plate.
4. Carefully return the pan to medium-high heat (the handle will be hot). Add the remaining 2 teaspoons oil. Add the parboiled potatoes, cut-sides down, along with the quartered mushrooms and 1 tablespoon thyme; cook, stirring once, until browned, about 3 minutes. Add 1¾ cups broth, 8 ounces haricots verts and the remaining ½ teaspoon salt; cover and simmer until the beans are just tender, about 3 minutes. Whisk ¼ cup milk and 5 teaspoons flour in a small bowl; stir into the sauce in the pan. Add the chicken and 5 lemon slices; cover, reduce heat and simmer until the sauce is thickened, about 3 minutes. Sprinkle with 2 tablespoons parsley.