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Plated meal

Lemon Cream Chicken Skillet with Potatoes & Green Beans

  • Low Calorie
  • Meat
  • Contains Dairy
  • Chicken

Who doesn't love a quick and easy meal, especially when they tastes as good as this skillet chicken with lemon cream sauce!

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring two saucepans of water to the boil. Add salt to one and chicken stock to the other.

  • 1.5 min

    Peel and chop the potatoes.

  • 3.5 min

    Add the potatoes to the salted boiling water and cook until tender (10-12mins).

  • 4.0 min

    Quarter the button mushrooms.

  • 5.0 min

    Trim green beans by removing the ends.

  • 6.0 min

    Halve and juice the lemon, reserving the correct amount.

  • 7.0 min

    Heat the olive oil in a frying pan over medium-high heat.

  • 7.5 min

    Season the chicken breasts well with salt and pepper on both sides.

  • 8.0 min

    Place in the pan and cook on both sides until browned and golden.

  • 12.0 min

    Remove from the pan, place on a prepared baking tray, garnish with the fresh thyme and place in the oven.

  • 13.5 min

    Continue to cook the chicken breast until firm and cooked through (10-15mins).

  • 14.0 min

    Add the green beans and button mushrooms to the pan that cooked the chicken breast. Cook until the green beans are tender and button mushrooms have started to soften and turn golden.

  • 16.0 min

    Drain the potatoes and add to the pan.

  • 17.0 min

    Sprinkle the vegetables with plain flour, until well coated.

  • 17.5 min

    Gradually pour in the correct amount of chicken stock and cream, stirring constantly.

  • 19.0 min

    Season the sauce with salt and pepper and add the lemon juice to taste.

  • 21.0 min

    Reduce the vegetables and sauce to a simmer and continue to cook.

  • 24.0 min

    Remove the chicken breast from the oven and place in the sauce.

  • 25.0 min

    Finely chop the fresh parsley.

  • 26.0 min

    Distribute the chicken skillet among serving plates.

  • 27.0 min

    Garnish with the fresh parsley.

  • Ingredients

    Fresh Parsley



    juiced 1/3 lemon juiced per person

    Chicken Breast



    Fresh Thyme


    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

    Green Beans


    Button Mushrooms

    coarsly chopped

    Plain Flour

    Olive Oil

    2 tablespoons per person

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