LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
SKILLET CHICKEN WITH POTATOES AND TOMATOES
A quick and yummy one-skillet chicken dish. Serve with steamed broccoli.
Provided by Dlbell
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
- Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 14.1 g, Cholesterol 69.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 402.5 mg, Sugar 2.2 g
SKILLET CHICKEN AND POTATOES
This is a quick and easy meal for any chicken lover, it's one of my favorites, although I do prefer the fresh thyme instead of the sage.
Provided by Chef mariajane
Categories One Dish Meal
Time P15D
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss potatoes, and 1 tablespoons oil in microwave safe bowl. Cover with plastic wrap and microwave on high power until tender, 4-5 minutes, tossing potatoes halfway through cooking.
- Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. When foam subsides, cook chicken until browned on both sides, 3-5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.
- Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4-5 minutes. Transfer to platter. Add broth, sage and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour over chicken and potatoes. Serve.
CHICKEN AND POTATO SKILLET #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is an all in one meal loaded with Simply potatoes, chicken, brussels sprout and Asiago cheese
Provided by joseel
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a microwave safe bowl and cook on defrost for 3 minutes, cube chicken in 1 ½ inch cubes, cut the Brussels sprouts in half and finely shred the asiago cheese.
- In a deep nonstick oven proof pan sprayed with cooking spray on medium heat cook chicken 5 minutes turn chicken pieces and cook additional 3 minutes. Add Brussels sprouts and chicken broth cover and let simmer until Brussels sprout are fork tender add potatoes mix until well incorporated top with cheese.
- Place skillet in oven turn oven on broil and broil until cheese has melted and has started to turn a golden color.
CHICKEN AND POTATO SKILLET DINNER
A one pot dinner, chicken, potatoes and carrots. Comfort food that's great for a cold winter's evening. Serve with a side salad and a thick slice of crusty bread. Makes good leftovers too. I don't cook with any added salt, and I found the gravy powder was salty enough for us, but if you like, you can add salt to your own liking. You can also substitute sweet potatoes in place of the white ones for added nutrition.
Provided by C and Ds Mommy
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt margarine over medium heat in a large skillet. Add chicken and cook for about 15 minutes until browned, turning occasionally.
- In a small bowl, combine paprika, gravy powder, and pepper. (If using garlic powder instead of fresh, add this too.).
- Sprinkle over chicken pieces . Add garlic and onions. Pour apple juice into skillet.
- Cover and reduce heat to medium-low. Cook for 10 minutes.
- Add potatoes and carrots, and continue cooking, covered for another 30-35 minutes, or until potatoes are tender.
- In a small bowl, mix together sour cream, flour and chives. Stir into skillet, coating all the chicken and vegetables. Heat sauce until thickened, about 3-5 minutes.
Nutrition Facts : Calories 777.7, Fat 47.8, SaturatedFat 15.9, Cholesterol 179.5, Sodium 440.7, Carbohydrate 42.9, Fiber 5.2, Sugar 10.9, Protein 43.6
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5/5 (1)Total Time 30 minsCategory Main MealCalories 451 per serving
- First, prepare chicken thighs by mixing together all of the spices. Then, generously rub each chicken thigh with the chicken seasoning making sure to coat both sides. Set aside.
- Next, heat 2 tablespoons of olive oil in a large cast-iron skillet over medium/high heat. When the olive oil is fragrant, add the minced garlic. Let sizzle for one minute and then add chicken thighs.
- Add chicken thighs to the pan, skin-side down, and cook for 2-3 minutes. Then, flip and cook for an additional 2-3 minutes. Remove from the pan and set aside.
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- Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet. Keep warm.
- Place chicken in same skillet. Cook over medium-high heat, turning once, 10-12 minutes or until internal temperature is 165 and no longer pink in the center. Remove chicken from skillet. Keep warm.
- Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally, 1-3 minutes or until heated through. Season with salt and pepper, if desired. Sprinkle with parsley, if desired.
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- At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
- Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
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