Skillet Lemon Chicken
Roasted Potatoes and Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 tsp dried thyme
- 3 Tbsp butter
- 3 Tbsp honey
- ¼ cup fresh lemon juice
- ½ cup chicken broth
- 1 Tbsp Dijon mustard
- 1 lemon, thinly sliced
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with thyme, and season lightly with salt and pepper.
- Melt butter in a large skillet over medium heat; add chicken, and cook 4 minutes per side or until browned. Remove from skillet.
- Add honey, lemon juice, broth, and mustard to skillet, stirring to combine. Return chicken to skillet, top with lemon slices, and cook 5 to 10 minutes or until chicken is done and sauce is thickened.
Side Dish Ingredients
- 2 lb small red potatoes, halved
- ¼ cup olive oil
- 1 lb green beans, trimmed
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes and oil on a large rimmed baking sheet. Season lightly with salt and pepper. Bake 20 minutes. Add green beans to baking sheet, stirring to coat with oil.
- Bake 10 to 15 minutes longer or until green beans are tender and potatoes are browned and crisp.
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