Lemon Chicken Skillet Dinner

Anybody else super excited about summer already? 

I am ready for some sunshine and warmer weather but I'm most excited about having both kids home for a couple of months.  (Truthfully, we probably wont see too much of Ryan between jobs, friends and classes but just knowing that he's living at home, is enough for me.)  I am so excited about being able to set the table for 4 again! 

It's time to pull out some easy summertime recipes for my family.  Lemon chicken skillet dinner is a great recipe for those nights when I'm in a hurry and it's just too hot to turn on the oven.  This yummy chicken dinner is cooked right on the stovetop and it's super quick and delicious. 

Lemon Chicken Skillet Dinner
12 ounces baby potatoes, halved
4 ounces chicken breasts, boneless and skinless
3/4 teaspoon kosher salt
1/2 teaspoon pepper
2 thyme sprigs
4 ounces mushrooms
1 teaspoon dried thyme
1/4 cup whole milk
5 teaspoons flour
1 3/4 cups chicken stock
8 thin lemon slices

Preheat oven to 450..  Place potatoes in a saucepan.  Cover with water and bring to a boil.  Cover and simmer 12 minutes.

Heat 1 teaspoon oil in saucepan.  Sprinkle chicken with salt and pepper.  Add to pan, top with fresh thyme and brown on both sides.

Transfer chicken to a pan, bake 10 minutes.  (or until fully cooked through.)

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Add 2 teaspoons oil to pan and heat.  Add potatoes and dried thyme and cook until browned.  (Just ignore the mushrooms in the photo - that was a mistake.)

Transfer potatoes to a bowl.

Combine milk and flour and pour into empty skillet.  Add broth and lemon slices and bring to a boil.  Cook 1 minute until slightly thickened. 

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Add chicken and mushrooms, reduce heat, cover and cook 3 minutes. 

Serve chicken with sauce, lemon slices and potatoes.

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Light, lemony chicken is the perfect way to welcome in summer.

Ciao!

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