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One Pan Lemon Chicken with Green Beans and Potatoes

one pan lemon chicken and potatoes.
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4.5 from 2 reviews

You only need one large pan for this recipe. Everything cooks together, and when it’s done, you have tender chicken with veggies and a light lemon-garlic sauce. 

Ingredients

Scale
  • 2 (8-ounce) boneless, skinless chicken breasts
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 cup lemon juice, divided
  • 1 teaspoon zest
  • 3/4 cup chicken stock
  • 2 Yukon gold potatoes, cut into bite-sized pieces
  • Leaves from 6 sprigs of fresh thyme
  • 8 ounces fresh green beans, ends trimmed

Instructions

  1. Slice the chicken breasts in half so you have four approximately equal-sized pieces. Mix the 1/2 teaspoon of salt with the rest of the spices in a small bowl. Season the chicken on both sides with the mixture.
  2. Heat the olive oil in a large pan over medium heat. Add the chicken and brown it on both sides for a few minutes. You don’t need to cook it all the way – once the pieces are lightly browned, transfer them to a plate.
  3. Add 1/2 teaspoon of salt, onions, and garlic to the pan. Add half of the lemon juice and chicken stock. As the liquid simmers, scrape up the browned bits off the bottom of the pan.
  4. Add the rest of the lemon juice, all of the zest, the remaining chicken stock and thyme leaves to the pan. Add the potatoes, bring the liquid to a boil, and then adjust the heat to maintain a simmer.
  5. Place the green beans on the potatoes, then the chicken breasts on the green beans.
  6. Cover the pan and simmer the chicken and vegetables for about 20 minutes or until the potatoes are fork-tender and the chicken is cooked.

Notes

This recipe makes a light main dish for four people. I like to add some bread and a salad on the side.

When you cut the potatoes into pieces, they should be approximately the same size. Bite-sized or smaller is best – any bigger than that, and they will take longer to cook.

It’s important to layer the ingredients as instructed so everything cooks evenly and is done at the same time. I like to place the green beans on top of the potatoes so they are steamed until crisp-tender. You don’t need to stir them into the liquid with the potatoes.

The same applies to chicken, although depending on how thick your chicken breasts are, they may need more or less time. The chicken is done once it reaches an internal temperature of 165°F. If it’s done before the potatoes, remove it from the pan so it doesn’t overcook. 

Leftovers will keep in an airtight container in the refrigerator for three to four days.

Nutrition

Find it online: https://www.girlgonegourmet.com/chicken-lemon-garlic-green-beans-potatoes/