Lemon Chicken with Green Beans and Mushrooms

lemon chicken
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins

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.


1cup reduced-sodium vegetable or chicken broth
3tablespoons lemon juice
3tablespoons white wine or dry vermouth
1tablespoon all-purpose flour
1/2teaspoon herbes de Provence
1/2teaspoon coarse salt
1/8teaspoon freshly ground black pepper
4 (4- to 5-ounce) boneless, skinless chicken breasts
2tablespoons dry breadcrumbs
2tablespoons extra-virgin olive oil
1pound green beans, trimmed and diagonally cut in half (about 4 cups)
1/2pound mushrooms, halved or quartered (about 3 cups)


  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.

Recipe by Jean Kressy.

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Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 260
  • Fat 10g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 65mg
  • Sodium 430mg
  • Potassium 640mg
  • Carbohydrate 17g
  • Fiber 4g
  • Sugars 6g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 35%
  • Calcium 8%
  • Iron 15%