Creamy Chicken and Mushroom Skillet with Roasted Sweet Potatoes and Green Beans

1.Preheat the oven to 425°F (220°C).

2.Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 25-30 minutes, turning halfway through, until golden and crispy on the edges.

3.While the sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

4.Season the sliced chicken pieces with salt, pepper, and half of the dried thyme.

5.Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

6.In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.

7.Add the sliced mushrooms and cook for 5 minutes until they release their moisture and start to brown.

8.Stir in the minced garlic and cook for 30 seconds until fragrant.

9.Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the skillet bottom. Let it simmer for 2 minutes to reduce slightly.

10.Reduce heat to medium-low and stir in the heavy cream, Parmesan cheese, remaining thyme, salt, and pepper. Simmer gently for 3-4 minutes until the sauce thickens slightly.

11.Return the cooked chicken to the skillet and coat it well with the creamy mushroom sauce. Keep warm on low heat.

12.Meanwhile, bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until tender-crisp.

13.Drain the green beans and immediately transfer them to a bowl of ice water to stop cooking and preserve their bright green color. Drain again.

14.In a small pan, melt the butter over medium heat. Add the drained green beans and sauté for 2 minutes, tossing to coat.

15.Add lemon juice, and season with salt and pepper to taste. Toss once more and remove from heat.

16.To serve, plate the creamy chicken and mushroom skillet alongside a portion of roasted sweet potatoes and sautéed green beans. Garnish with chopped fresh parsley for a fresh finish.