Lemon Chicken with Green Beans and Mushrooms

Lemon Chicken with Green Beans and Mushrooms

This one-dish, old-fashioned chicken braise features the sunny flavors of Herbes de Provence.

Herbes de Provence, a sunny combination of rosemary, marjoram, thyme, savory and lavender, brings life to everything from eggs and scalloped potatoes to lamb and chicken.

35 min Prep: 10 min Cook: 25 min
Serves: 4 Save

Ingredients (15)

  • 1 cup Low Sodium Vegetable Broth
  • or 1 cup Low Sodium Chicken Broth
  • 3 T Fresh Lemon Juice
  • or 3 T Bottled Lemon Juice
  • 3 T White Wine
  • or 3 T Dry Vermouth
  • 1 T All Purpose Flour
  • ½ tsp Herbes de Provence
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 3–5oz Boneless, Skinless Chicken Breasts
  • 2 T Plain Dried Breadcrumbs
  • 2 T Extra Virgin Olive Oil
  • 1 lb Green Beans
  • ½ lb Mushrooms


  1. Whisk broth, lemon juice, wine, flour, herbes de Provence, salt and pepper in a medium bowl.
  2. Lightly coat chicken with breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Remove to a plate. Add beans and mushrooms to pan and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Return chicken and any juices to pan. Pour broth mixture over top. Cover and simmer until chicken is thoroughly cooked and vegetables are tender, about 15 minutes.