I recently received my first cast-iron skillet as a gift from my in-laws, so it’s opened up new possibilities for meals for the family. I often see ideas for recipes that are cooked in the oven in a skillet, and my usual pans can’t be baked at high temperatures.
I’ve had this recipe for Weeknight Lemon Chicken Skillet Dinner bookmarked for a long time, but wasn’t ever able to make it because of the pan situation. So once I got the pan, this was one of the first meals we made.
As usual, the boys were in the kitchen while I was cooking, and were begging to try the lemons. I sliced what I needed for the recipe, then gave them each a slice to eat. And, as all good parents do, I videoed it for future enjoyment!
The lemon flavor was pretty strong in this dish, so I plan to cut down on the lemon next time. I know it has lemon in the name, but I would like to taste the other flavors, too.
The potatoes have to be boiled before adding to the final dish, but everything else is made in one pan that is ovenproof. Because the pan goes in and out of the oven, it wasn’t a meal that the boys could easily help prepare, but they still enjoy being in the kitchen with us.
Step by Step
Preheat the oven to 450F then cut the potatoes in half and boil them for about 12 minutes, until they are tender.
Add one teaspoon of oil to a large ovenproof skillet (preferable cast-iron) and warm over medium-high heat. Place the chicken breasts in the pan and sprinkle with 1/4 teaspoon each of salt, pepper, and ground thyme.
Cook the chicken for about 5 minutes, or until it is browned on the bottom. The chicken will not be cooked through at this point, but flip it over.
Place the skillet with the chicken in the oven and bake for about 10-15 minutes or until the chicken is cooked through. The cook time will depend on the thickness of the chicken you use. After it cooks, place the pan back on the stovetop and remove the chicken.
Set the pan over medium-high heat and add two tablespoons of oil and the potatoes, cut side down. Sprinkle the potatoes with one teaspoon of ground thyme and cook for about 3-5 minutes, until they are browned. Whisk the flour and water in a small bowl then add to the pan with salt and pepper, chicken broth, lemon, and green beans. Let this simmer for a couple of minutes until the liquid starts to thicken.
Return the chicken to the pan then reduce the heat and cover. Simmer for about 5 minutes, until the green beans are crisp-tender and the chicken is warmed.
Garnish with parsley and serve immediately.
- 12 oz baby red potatoes halved
- 3 cups water
- 3 tbsp olive oil
- 4 chicken breasts boneless, skinless
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp ground thyme
- 1/4 cup milk
- 5 tsp flour
- 2 cups chicken broth
- 1/2 lemon sliced thin
- 8 oz green beans
- 1 tbsp parsley
Preheat the oven to 450F
Add potatoes and water to a medium saucepan and boil for 12 minutes, until tender, and drain
Heat a large ovenproof skillet over medium-high heat and add 1 tbsp oil
Place the chicken in the pan and sprinkle with 1/4 tsp each of salt, pepper, and ground thyme
Cook for 5 minutes, until browned on the bottom (chicken won’t be cooked through)
Flip the chicken then place the entire pan in the oven and bake for 10-15 minutes, until the chicken is done
Place the pan back on the stovetop and remove the chicken
Set the pan to medium-high heat and add 2 tbsp oil
Add the potatoes, cut side down, and brown for 3-5 minutes, stirring once
In a small bowl, whisk the milk and flour, then pour that in the pan
Add the remaining salt, pepper, and thyme as well as the chicken broth, lemon slices, and green beans
Simmer for 1-2 minutes, until the liquid starts to thicken
Place the chicken in the pan, cover, and simmer for about 3-5 minutes, until the chicken is warm and the green beans are crisp-tender
Garnish with parsley and serve immediately
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