Pan-Fried Chicken Breast with Potatoes and Mushrooms

  • Difficulty: Basic
  • 45 minutes
  • 2 servings
Pan Fried Chicken Breast with Potatoes and Mushrooms

Want a nourishing meal, but you don’t want to waste your time cooking and washing too many dirty dishes as a result? Then cook everything using one skillet! You can start by making this pan-fried chicken breast with a potato and mushroom side dish.

Ingredients Needed for Pan-Fried Chicken Breast with Potatoes and Mushrooms

10 ounces of chicken breast
1 tablespoon vegetable oil
salt
pepper
chili flakes
5 potatoes, small size, boiled
4 mushrooms, cut into quarters
3 ounces of green beans
¼ cup flour
2 tablespoons of milk
⅓ cup chicken stock
thyme
½ lemon, slices

How to Cook Pan-Fried Chicken Breast with Potatoes and Mushrooms

  1. Heat the vegetable oil in a skillet.
  2. Lay the chicken fillets in it. Season with salt, pepper, and chili flakes.
  3. Fry the chicken for 8-10 minutes per side. When cooked, remove from skillet and set it aside.
  4. Slice the boiled potatoes, but leave their skins on.
  5. Place them cut side down in the same skillet in which you cooked the chicken.
  6. Add the mushrooms.
  7. Turn the potatoes over when they begin to turn golden brown on the edges.
  8. Add the green beans. Sprinkle some salt and pepper, then stir, cooking further.
  9. Separately, mix the flour with milk. Whisk, then add this mixture to the skillet.
  10. Add the chicken stock.
  11. Mix and let it simmer.
  12. Add thyme, and lemon slices, then stir.
  13. Serve the chicken breast with veggies.

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