Skillet Chicken with Potatoes & Herbs

Skillet Chicken with Potatoes & Herbs

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  • 12 ounces red potatoes, quartered
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 4 ounces cremini mushrooms, quartered
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon rosemary, chopped
  • 2 garlic cloves, minced
  • 1/4 cup whole milk
  • 1 tbsp all-purpose flour
  • 1 1/4 cups chicken stock
  • 1 (8-ounce) package trimmed haricots verts (green beans)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 lemon, juiced
  • olive oil
  • 1 tbsp butter
  • salt & pepper
  • pinch of red pepper flakes



Preheat oven to 400°.


Toss potatoes with olive oil, salt & pepper and place on a cookie sheet. Bake for 20 minutes or until tender.


Meanwhile, toss chicken with 1/2 thyme, 1/2 rosemary, garlic, salt & pepper.


In a cast iron pan, add chicken and cook on medium heat for 5-7 minutes or until chicken is browned on one side.Turn the chicken over and place pan in oven for 10 minutes until cooked through.


Meanwhile, in a separate pan, heat up some olive oil and add mushrooms, salt & pepper. Cook 3 minutes. Add green beans & butter and cook for 3 more minutes.


In a small bowl, combine milk and flour, stirring with a whisk. Add stock, lemon, salt & pepper and simmer 1 minute or until slightly thickened.


Add potatoes, mushrooms & green beans to the pan with the chicken. Pour the milk mixture over the chicken. Add remaining thyme, rosemary and pinch of red pepper. Throw back in the oven for 3 minutes.


Remove from oven and taste to see if additional seasoning is needed (salt/pepper). Sprinkle with parsley and serve.

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