Lemon Thyme Chicken with Fingerling Potatoes

Print Friendly, PDF & Email

I love using fresh herbs when cooking. It can really make all the difference in flavor. Last night I realized that I had a bunch of thyme in the fridge that I needed to use. I’ve been adding little bits to scrambled eggs and salads for a punch of flavor, but I still had plenty left in the package. I decided to use the rest of it with dinner and combined it with fresh lemon.

The kitchen smelled like Skittles as dinner was cooking! It was incredible. Fresh herbs, real lemon, and basic ingredients change dinner from meh to oooooh wow so if you can, opt for fresh. I know it’s not always possible or convenient though.

Lemon Thyme Chicken with Fingerling Potatoes Lemon Thyme Chicken with Fingerling Potatoes

  • 5.3 oz (296g) fingerling potatoes
  • 16 oz boneless skinless chicken breasts
  • 2 sprigs fresh thyme
  • 4 oz white mushrooms, sliced
  • 1 Tbsp fresh thyme OR 1 tsp dried thyme
  • 1/4 cup unsweetened coconut milk (from carton)
  • 1 Tbsp (7g) all purpose flour
  • 1 cup low sodium chicken broth
  • 1/2 lemon, sliced thin
  • 1 1/2 cups (170g) green beans

Slice or pound the chicken breast pieces to approximately 3/4 inch thick. Mine were really thick so I sliced them in half length-wise and ended up with 8 pieces total. Preheat oven to 450 degrees. Slice the potatoes into small chunks and microwave about 4 minutes until tender. Set aside.

Heat an oven proof skillet over medium high heat and spray with non-stick spray. Add the chicken pieces and 2 thyme sprigs. Cook for 5 minutes until the chicken browns. Flip the chicken pieces and place in the oven for 10 minutes to finish cooking.

Remove the chicken and pan from the oven and place the chicken on plates. Return the pan to medium high heat and add the potatoes, mushrooms and thyme. Cook for 3 – 4 minutes until the potatoes crisp and mushrooms soften. While the potatoes cook, whisk the milk, flour, and broth in a bowl.

Once the potatoes are done, pour in the flour mixture and add the lemon slices and green beans. Simmer for about 3 – 4 minutes until the sauce thickens and the beans are done. Remove from heat and add to plates with the chicken.

Makes 4 servings at approximately 191 calories each – 25g protein, 16g carbs, and 3g fat.


  • I used coconut milk from a carton (not the canned kind) for this recipe to keep it dairy free. You can use milk instead if you prefer. The carton coconut milk is much lower in calories and a lot less coconutty than the canned milk.
  • By adding the potatoes to the hot pan from the oven, it helped to crisp the outside of the potatoes and make them almost fried in texture. I loved that!

If you’re like me, you get into the habit of just grabbing the handle of the skillet without thinking. I burn myself just about every time I use a skillet in the oven. To help cut down on this, I put an oven mitt over the handle as a reminder and just leave it there until it’s cooled. Your hand will thank you for this tip. 😉

Speak Your Mind