Lemon Chicken and Vegetables

Lemon Chicken and Vegetables


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This convenient one pot recipe makes lemon chicken with green beans, potatoes, mushrooms, and broccoli for a healthy and delicious family dinner. It’s also made in only half an hour which makes it perfect for busy back to school days this fall!

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 24 ounces boneless skinless chicken breast
  • 1 pound halved baby potatoes
  • 4 ounces quartered mushrooms
  • ¼ cup milk
  • 5 teaspoons flour
  • 1 ¾ cups chicken stock
  • 8 ounces trimmed green beans
  • 4 cups broccoli
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • 1 sliced lemon

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Place the potatoes in a pan with water and add 1 teaspoon of salt. Bring the pan to a boil and then simmer for 10-12 minutes. Heat 1 tablespoon of oil over medium-high heat in a skillet. Season the chicken with salt, pepper, and paprika and then add the chicken to the pan. Cook for 6 minutes on each side. Remove the chicken and add the rest of the oil. Add the potatoes once they are done from the pot and add the mushrooms and broccoli. Cook for 3 minutes. In a bowl, mix the milk and flour with a whisk. Add the milk mixture with salt and pepper to the pan. Simmer for 1 minute and continue to whisk. Add the lemon zest, lemon slices, and green beans and simmer for another minute. Add the chicken, reduce the heat, and cover the pan. Simmer for 4 minutes. Sprinkle with parsley and serve.

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