LOADED SKILLET CHICKEN DINNER
Make and share this Loaded Skillet Chicken Dinner recipe from Food.com.
Provided by Dan Churchill
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Place a large cast iron skillet over medium-high and allow to preheat, 5 minutes. Season chicken thighs generously with salt and pepper.
- Add 2 tablespoons olive oil to skillet, swirl to coat, and add chicken thighs. Cook, skin side down, until crispy and lightly golden, about 4-5 minutes. Turn, and sauté on underside for an additional 3 minutes. Remove to a plate.
- Drizzle in 1 tablespoon olive oil and place Brussels sprouts cut-side down on one side of the skillet and fill the other side with sweet potatoes. Add the onion wedges and garlic halves throughout the pan, drizzle with remaining 1 tablespoon olive oil, and season all over with salt and pepper. Place chicken thighs skin side up on top of vegetables and transfer to oven. Roast, shaking pan once halfway through to redistribute vegetables, until vegetables and cooked through and turning deeply golden in spots.
- Remove skillet from oven and increase temperature to 500 degrees F. Distribute butter over chicken and vegetables, add chicken stock and lemon juice, and return to oven. Continue roasting until chicken skin is deeply golden and pan sauces are bubbling and reduced, about 5-7 minutes. Garnish with chopped herbs and serve warm from the skillet, spooning pan sauce over each portion.
Nutrition Facts : Calories 432.2, Fat 31.4, SaturatedFat 7.9, Cholesterol 87.5, Sodium 143.2, Carbohydrate 18.9, Fiber 2.7, Sugar 4.4, Protein 19.7
SKILLET CHICKEN DINNER FOR TWO
Make and share this Skillet Chicken Dinner for Two recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in small pan.
- Cover with water; bring to a boil.
- Cook 10 minutes or until partially cooked.
- Drain.
- Meanwhile, season chicken with salt and pepper to taste.
- Heat oil in large skillet.
- Add chicken and garlic; brown chicken 5 minutes per side.
- Pour off fat.
- Add brandy, and scrape up browned bits from bottom of skillet.
- Add broth, mustard, thyme and rosemary; stir.
- Add potatoes.
- Cover skillet; simmer 15 minutes or until chicken is glazed and tender.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 811.1, Fat 34.7, SaturatedFat 7.8, Cholesterol 138.6, Sodium 422.3, Carbohydrate 75.7, Fiber 6.9, Sugar 3.6, Protein 38.9
CHICKEN-IN-A-SKILLET
Need a family-friendly dinner in a hurry? Try this 30-minute chicken skillet dinner complete with veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Mix thyme, salt and pepper; sprinkle over chicken and set aside.
- In 12-inch skillet, heat butter and oil over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown.
- Stir in frozen vegetables. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 34 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 2 g, TransFat 0 g
CREAMY CHICKEN AND LOADED POTATOES SKILLET
Whip up an easy skillet dinner with a hearty combo of chicken, potatoes and veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes and basil.
- Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in chicken and vegetables. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 80 mg, Fiber 5 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g
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