The Best Weeknight Dinner Recipe – Lemon Chicken Skillet
Published on Tuesday, April 2, 2019 | Category: Recipes
Chicken recipes in Sri Lanka are oh-so-popular but sometimes, when the time arrives to dish up an impressive weeknight dinner recipe, you can get stumped for ideas. This is where a 30-minute, one-pan recipe like this comes in handy. And honestly, who wouldn’t like the idea of whipping up a meal in just half an hour – without much dishes to wash afterward too!
Note: this recipe called for green beans and it’s best to use steamed beans if you want to prepare this dish in half an hour. Otherwise, you will have to steam them first and add it to the pan as the final step. This chicken recipe can be served with a side of baked potatoes or with a simple salad and makes for a hearty, healthy dish.
● 12 ounces potatoes
● 1 tablespoon olive oil
● 4 skinless, boneless chicken breast halves (This should be pounded to a thickness of about 3/4-
inch thickness and seasoned with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black
● 2 thyme sprigs
● 4 ounces cremini mushrooms
● 1 tablespoon chopped fresh thyme
● 1/4 cup whole milk
● 5 teaspoons all-purpose flour
● 1 3/4 cups unsalted chicken stock
● 8 very thin lemon slices
● 8 ounces of French green beans
● 2 tablespoons chopped fresh flat-leaf parsley
Start off by preheating your oven to 450°. Next, place small potatoes into a medium saucepan and cover with water, allowing it to boil and simmer for about 10 minutes or until tender. Drain the water. Heat a large skillet over medium high heat and add 1 teaspoon of oil. Sprinkle the chicken breasts with ¼ teaspoon of salt and pepper and add this along with some thyme sprigs to the pan. Allow it to cook for five minutes or until you notice the chicken beginning to brown. Then, turn the chicken over and place the pan in the oven. Bake at 450° for ten minutes. Once the chicken is done, remove it from the pan and heat the pan to medium high heat (don’t wash the pan as you want its juices to infuse into the dish). Add two teaspoons of oil to that, add your potatoes, mushrooms and one tablespoon of thyme and allow it to cook for a few minutes or until browned.
In a separate bowl, combine flour and milk and stir it well. Add this along with the salt, pepper, lemon, beans and stock to the pan and allow it to simmer for a minute or two until it thickens. Then, add the chicken, cover the pan, reduce the heat and simmer for a further three minutes or until the beans are tender. To garnish, sprinkle some parsley and serve warm.