Chicken And Potatoes Skillet Food

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SKILLET CHICKEN & POTATO DINNER



Skillet Chicken & Potato Dinner image

Chicken breasts prepared with hearty vegetables make a quick, low-sodium weeknight meal.

Provided by Land O'Lakes

Categories     Potato     Chicken     Main Course     Skillet     Savory     Cooking     Meat, poultry, and seafood     Vegetable

Yield 6 servings

Number Of Ingredients 9

3 tablespoons Land O Lakes® Butter
6 new red potatoes, quartered
1 medium onion, cut into 6 wedges
1 teaspoon finely chopped fresh garlic
6 (4-ounce) boneless skinless chicken breast halves
1 (14-ounce) package frozen whole green beans *
Salt, if desired
Pepper, if desired
1/4 cup chopped fresh parsley, if desired

Steps:

  • 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.

Nutrition Facts : Calories 260 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 115 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Sugar grams, Protein 28 grams

SKILLET CHICKEN AND POTATOES



Skillet Chicken and Potatoes image

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

1.5 lbs. boneless chicken thighs
1 tablespoon garlic powder
1 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons olive oil, divided
2 tablespoon minced garlic, divided
2 large russet potatoes, cut into 1/2-inch chunks
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 large red pepper, diced
1/4 cup balsamic vinegar
1/2 chicken broth
2 tablespoons butter, cut into small chunks
1 tablespoon balsamic reduction
1/4 teaspoon salt
1/4 teaspoon pepper

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

LEMON-GARLIC SKILLET CHICKEN AND POTATOES



Lemon-Garlic Skillet Chicken and Potatoes image

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

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
3/4 pound small red potatoes, quartered (about 8 potatoes)
1 small lemon, cut into 1/4-inch-thick slices and halved
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh Italian flat-leaf parsley, chopped
4 cups baby arugula

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



Skillet Chicken and Potatoes image

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

1 lb small red potato, halved
3 tablespoons olive oil
1/4 cup all-purpose flour
4 boneless skinless chicken cutlets, trimmed
table salt
ground black pepper
2 tablespoons unsalted butter
3/4 cup low sodium chicken broth
1 tablespoon fresh sage leaf, chopped
2 tablespoons lemon juice

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



Chicken and Potato Skillet #SP5 image

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

1/2 lb boneless skinless chicken breast
2 cups Brussels sprouts
1/4 cup fat-free low-sodium chicken broth
20 ounces Simply Potatoes Steakhouse Seasoned Diced Potatoes
1 cup asiago cheese

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



Chicken and Potato Skillet Dinner image

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

2 tablespoons margarine (can substitute for olive oil if you wish)
1 whole chicken, cut into pieces (I used 8 thighs this time)
1 tablespoon paprika
1 tablespoon chicken bouillon powder (I used Bisto chicken gravy powder)
1 tablespoon garlic, minced (can use 1 tsp garlic powder)
1/4 teaspoon pepper
1 onion, cut into thin rings
1 1/2 cups unsweetened apple juice
4 potatoes, cut into bite sized pieces (you can peel if you wish)
4 medium carrots, peeled and sliced
1 cup sour cream (I use fat free)
2 tablespoons flour (I used whole wheat, just for the extra goodness)
2 tablespoons fresh chives, chopped

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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