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
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 TOMATOES, PANCETTA AND MOZZARELLA
With a topping of tomato sauce and fresh mozzarella, it's no wonder that I always think of this easy skillet dish as "pizza chicken." It's a tangy, milky, gooey, lovable meal that's somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
Provided by Melissa Clark
Categories one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
- In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
- Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
- Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
- Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
Nutrition Facts : @context http, Calories 1246, UnsaturatedFat 53 grams, Carbohydrate 11 grams, Fat 91 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 30 grams, Sodium 1618 milligrams, Sugar 6 grams, TransFat 0 grams
SKILLET-ROASTED LEMON CHICKEN WITH POTATOES
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.
SKILLET CHICKEN WITH TOMATOES
Paprika-spiced chicken with tomatoes and zucchini travels easily from stove to oven in a single oven-proof pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Stir together paprika, cayenne (if desired), chili powder, and salt in a small bowl. Sprinkle each drumstick with 1/4 teaspoon spice mixture; set aside.
- Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add chicken, and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer to a paper-towel-lined plate to drain.
- Pour off half the oil. Add zucchini to skillet; cook over medium heat, turning occasionally, until golden. Stir in tomatoes.
- Place chicken on top of tomatoes and zucchini. Transfer skillet to oven, and bake until chicken is cooked through and juices run clear when meat is pricked with a fork, about 15 minutes.
SKILLET CHICKEN WITH TOMATOES
Very simple and fast to put together, you can have dinner ready in a snap. Serve over any kind of rice or pasta to finish the dish. Low in fat and calories!
Provided by TheGrumpyChef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.
- Remove chicken from marinade, reserving marinade.
- Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.
- Stir in reserved marinade and tomatoes with juice.
- Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.
Nutrition Facts : Calories 203.2, Fat 5.3, SaturatedFat 1, Cholesterol 69, Sodium 658.1, Carbohydrate 9.7, Fiber 1.3, Sugar 7.7, Protein 28.6
TOMATO CHICKEN SKILLET
"It can be a challenge to provide quick nutritious meals our whole family likes, but this low-fat dish is an all-time favorite," says Tina Meekins of Port Orchard, Washington. "I made up the recipe, but later learned from a friend that it's similar to traditional chicken cacciatore."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with lemon-pepper. In a large skillet, brown chicken in oil over medium-high heat. Reduce heat. Add the celery, onion and garlic; saute until tender. Stir in the tomatoes. Cover and simmer for 20 minutes or until chicken juices run clear. Serve over pasta.
Nutrition Facts :
SKILLET-ROASTED CHICKEN THIGHS WITH POTATOES
This is a great one-skillet chicken dish that is warm and comfortable on cold nights. If you don't have a cast iron skillet, just transfer to an oven dish before roasting. If you are cooking outside, just leave it over coals and check periodically that it doesn't overcook and go dry.
Provided by Traci
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Peel and quarter sweet potatoes, and slice to 1/4-inch thickness. Halve or quarter Yukon Gold potatoes depending on size. Place in a bowl, cover with water, and set aside.
- Combine parsley, garlic, onion, rosemary, sage, thyme, paprika, and pepper in a coffee grinder or mortar and pestle until finely ground. Divide into thirds.
- Brush 1 tablespoon olive oil over chicken and rub in 1/3 of the spice blend.
- Heat remaining oil in a cast iron skillet over medium-high heat. Place chicken, skin-side down, into the skillet and quickly brown, 3 to 4 minutes per side. Remove from skillet and remove skillet from heat. Drain and layer potatoes in the bottom of the skillet, add wine and chicken broth, and sprinkle in 1/3 of the spice blend. Layer chicken on top and sprinkle with remaining 1/3 spice blend. Cover with a lid or foil.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). The starch from the potatoes will thicken the broth and wine into a gravy. Serve immediately.
Nutrition Facts : Calories 509.9 calories, Carbohydrate 44.9 g, Cholesterol 72.6 mg, Fat 18.8 g, Fiber 6 g, Protein 23.9 g, SaturatedFat 3.8 g, Sodium 576.4 mg, Sugar 6.4 g
CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES
Steps:
- Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
- Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
- Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
- Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
- Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.
BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
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.
LOADED MEXICAN CHICKEN AND POTATO SKILLET
Serve this easy Mexican skillet dinner for a quick weeknight meal.
Provided by Jessica Walker
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
- In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
- Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1 g
More about "skillet chicken with potatoes and tomatoes recipes"
ONE PAN TUSCAN CHICKEN AND POTATO SKILLET RECIPE + VIDEO
From thereciperebel.com
4.8/5 (25)Calories 529 per servingCategory Main Course
- In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and brown chicken for 3-5 minutes on each side. Set aside on a plate.
- To the pan, add the potatoes, tomatoes, garlic, salt, pepper, oregano, and basil and cook for 1-2 minutes. Stir in the spinach.
- Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender and chicken reaches 165 degrees F.
CHICKEN POTATO TOMATO SKILLET RECIPE - KITCHEN OF YOUTH
From kitchenofyouth.com
5/5 (1)Category One-Pot, ChickenCuisine Recipe Adapted FromTotal Time 1 hr
SKILLET-ROASTED CHICKEN & POTATOES RECIPE | INA GARTEN ...
From foodnetwork.com
5/5 (91)Category Main-DishAuthor Ina GartenDifficulty Easy
RECIPES WITH CHICKEN AND SWEET POTATO - THERESCIPES.INFO
From therecipes.info
SKILLET CHICKEN WITH POTATOES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN WITH GREEN BEANS AND TOMATOES - A MIND "FULL" MOM
From amindfullmom.com
CREAMY TUSCAN CHICKEN AND POTATOES + VIDEO (HOW TO MAKE ...
From carlsbadcravings.com
CREAMY TOMATO CHICKEN SKILLET DINNER - THE MODERN PROPER
From themodernproper.com
CHICKEN AND TOMATOES SKILLET - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ONE-POT CURRY TOMATO CHICKEN & POTATOES - COOKIN CANUCK
From cookincanuck.com
CHICKEN WITH POTATOES AND TOMATOES RECIPE - MOMS WHO THINK
From momswhothink.com
SKILLET CHICKEN AND POTATOES - BOWL ME OVER
From bowl-me-over.com
SKILLET CHICKEN WITH CARROTS AND POTATOES | LAURA FUENTES
From momables.com
INA GARTEN'S SKILLET-ROASTED CHICKEN & POTATOES RECIPE
From thepioneerwoman.com
TOMATO AND POTATO CHICKEN BAKE | 12 TOMATOES
From 12tomatoes.com
28 CHICKEN SKILLET RECIPES FOR EASY DINNERS - INSANELY GOOD
From insanelygoodrecipes.com
SKILLET TOMATO CHICKEN BREAST DINNER - BUNNY'S WARM OVEN
From bunnyswarmoven.net
SKILLET TOMATO CHICKEN {ONE PAN RECIPE!} - WELLPLATED.COM
From wellplated.com
SKILLET CHICKEN & POTATO DINNER RECIPE - LAND O'LAKES
From landolakes.com
SWEET POTATO CHICKEN SKILLET | FOODTALK
From foodtalkdaily.com
SKILLET GREEK CHICKEN WITH POTATOES, TOMATOES, PEPPERS AND ...
From onlyglutenfreerecipes.com
ITALIAN-STYLE SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS ...
From themediterraneandish.com
INA GARTEN SKILLET CHICKEN AND POTATOES - THERESCIPES.INFO
From therecipes.info
SKILLET CHICKEN RECIPES: 20 QUICK AND EASY SKILLET CHICKEN ...
From eatwell101.com
SKILLET CHICKEN WITH POTATOES AND TOMATOES - CHICKEN THIGH ...
From worldrecipes.org
SKILLET CHICKEN WITH POTATOES & VEGETABLES - SAVING ROOM ...
From savingdessert.com
CHICKEN AND POTATOES WITH TOMATO SAUCE - GIVE RECIPE
From giverecipe.com
CAST IRON ROAST CHICKEN | WHOLE CHICKEN SKILLET
From carmyy.com
SKILLET CHICKEN AND POTATOES (ONE POT MEAL!) - FIT FOODIE ...
From fitfoodiefinds.com
ONE PAN POTATO ZUCCHINI CHICKEN SKILLET - WHISKING MAMA
From whiskingmama.com
ONE PAN CHICKEN AND POTATOES {EASY DINNER
From ifoodreal.com
SKILLET CHICKEN AND POTATOES - SAVING ROOM FOR DESSERT
From savingdessert.com
GARLIC BUTTER CHICKEN AND POTATOES SKILLET - EATWELL101
From eatwell101.com
CREAMY TOMATO CHICKEN SKILLET DINNER
From circlecfarmfl.com
CHICKEN SKILLET WITH TOMATOES AND FETA - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
SKILLET-ROASTED CHICKEN AND POTATOES | RECIPES
From barefootcontessa.com
SKILLET CHICKEN WITH TOMATOES, PANCETTA ... - TRIVET.RECIPES
From trivet.recipes
You'll also love