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 AND POTATOES
This Skillet Chicken and Potatoes is the perfect easy weeknight meal! With savory fall veggies and deliciously seasoned chicken thighs, this recipe will quickly become a staple in your kitchen!
Provided by Linley Richter
Categories Main Meal
Time 30m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1/4 recipe, Calories 451 calories, Sugar 6, Sodium 604, Fat 23, Carbohydrate 22, Fiber 2, Protein 36, Cholesterol 174
GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
- Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
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.
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.
SWEET AND SPICY CHICKEN AND POTATO SKILLET #SP5
Official Contest Entry: Simply Potatoes 5Fix - This is sure to get your blood pumping and your tastebuds fired up! My favorite combination of sweet and spicy combined with the comfort of potatoes!
Provided by Kathy M.
Categories One Dish Meal
Time 30m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a 12" nonstick skillet, heat oil over medium heat. Add chicken and seasoning. Stir well to combine oil and seasoning and evenly coat chicken. Cook, turning once until browned on both sides.
- Add potatoes to skillet, turning mixture gently to incorporate potatoes into mixture and coat with seasoning.
- Add pineapple to skillet, turning mixture gently again to combine all ingredients.
- Cover and cook 10 minutes, stirring occasionally, until chicken temps at 165 degrees and potatoes are heated through.
Nutrition Facts : Calories 397.7, Fat 24.2, SaturatedFat 14.8, Cholesterol 72.6, Sodium 72.9, Carbohydrate 22.3, Fiber 1.1, Sugar 20.5, Protein 24.3
LINDA'S DELIGHTFUL CREAMY CHICKEN AND POTATO SOUP #SP5
Official Contest Entry: Simply Potatoes 5Fix. This recipe is something I threw together with just a few basic simple ingredients. Very tasty and sure to be a keeper for your recipe collection. It is perfect for cold rainy days, main course or perfect for lunch. You can serve it over rice but I like my rice on the side because the rice will absorb the soup. You may add more ingredients or spices to your liking but I like to keep it simple for the picky eaters in the house. I hope everyone will enjoy it as much as my family did.
Provided by LindaPulley619
Categories Potato
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot, empty both cans of soup. Fill one of the cans with water and empty into the pot. Stir well, put a lid on and simmer on low/medium heat.
- In a regular sized frying pan over medium/high heat , heat up the 1 cup of vegetable oil. Place about half of the chicken thighs in the heated oil and brown on both sides. (You don't have to cook the chicken all the way, just brown on both sides because the chicken will cook the rest of the way in the soup) Place browned chicken in the soup mixture. Repeat until all the chicken is browned.
- Cook the chicken in the soup pot for 1 1/2 hours on low heat with the lid on stirring every 20 minutes.
- After 1 1/2 hours, add Simply Potatoes Diced Potatoes and cook on low for an additional 30 minutes.
Nutrition Facts : Calories 818.7, Fat 71.2, SaturatedFat 13.8, Cholesterol 113.9, Sodium 1983.6, Carbohydrate 18.3, Sugar 1.9, Protein 26.7
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