Lemon Chicken with Vegetables | Fit Healthy Recipes
Lemon Chicken with Vegetables
15 mins prepServes 4
A flavorful one pot meal featuring lemon chicken with a variety of vegetables including baby red potatoes, green beans, and mushrooms. The chicken is seasoned and cooked to perfection, combined with a creamy sauce enriched with lemon zest.
1: Place cut potatoes in a medium saucepan; cover with water 1-inch above potatoes and add 1 teaspoon salt. Bring to a boil, and simmer 12 minutes or until tender. Drain.
2: Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon oil to the pan. Sprinkle chicken on both sides with salt, pepper, and paprika. Add chicken and thyme sprigs to pan; cook 6 minutes or until chicken is browned.
3: Turn chicken over and reduce heat to medium. Cook for 7 minutes or until chicken is no longer pink inside (reaches an internal temperature of 165°F). Remove chicken from the pan and transfer to a plate to rest. Discard thyme sprigs.
4: Return the pan to medium-high heat. Add remaining 1 tablespoon oil. Add potatoes (cut sides down), mushrooms, and 1 tablespoon chopped thyme. Cook 3 minutes or until browned, and then stir.
5: Combine milk and flour in a small bowl, stirring with a whisk. Add flour mixture, ½ teaspoon salt, ¼ teaspoon pepper, and stock to the pan. Simmer over medium-high heat for about 1 minute, whisking sauce to thicken and remove any lumps formed.
6: Add lemon zest and lemon slices and beans to the pan; simmer 1 minute. Add chicken, cover, and reduce heat to medium.
7: Simmer 3 minutes or until beans are crisp-tender. Taste sauce and season as needed. Sprinkle with parsley.
8: Serve immediately and enjoy!
