Chicken And New Potatoes Skillet Dinner Food

SKILLET CHICKEN AND POTATOES

Steps:

• 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.
• Add another tablespoon of olive oil and another tablespoon of minced garlic to the same pan and then add the potatoes, onions, salt, and pepper. Saute for 4 minutes. Add in the red pepper and continue cooking for another 4 minutes.
• Once the potatoes are al dente (almost all the way cooked), add the balsamic vinegar and chicken broth and use a wooden utensil to scrape the brown bits from the bottom. Then, place the chicken breast on top of the veggies and then cover. Let cook over medium/high for 7-8 minutes or until the chicken thighs reach an internal temperature of 160ºF.
• Preheat your broiler. Then, place pads of butter on top of chicken thighs and then broil on high for 1-3 minutes or until the butter melts and the chicken browns. Remove from oven, let sit for 5 minutes and enjoy. Top with a balsamic reduction and more salt and pepper.

LEMON-GARLIC SKILLET CHICKEN AND POTATOES

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.

CHICKEN AND NEW POTATOES SKILLET DINNER

Steps:

• Place the chicken in a 12" skillet sprayed with cooking spray. Salt and pepper the pieces. Brown the chicken over medium heat.
• Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.
• Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
• Add the green onions to the pan. Add sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
• Add the peas. thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot.

CHICKEN AND POTATO SKILLET DINNER

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.