EASY BAKED CHICKEN AND POTATO DINNER FOR TWO
This baked dish brings home all the flavors of a roast chicken with vegetables, and it makes just enough for two.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray baking dish, 13x9x2 inches, with cooking spray.
- Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick mix. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
- Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 420, Carbohydrate 57 g, Cholesterol 70 mg, Fiber 6 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 g, TransFat 0 g
EASY CHICKEN & POTATO DINNER
Easy, fast and simple one dish dinner. Try using other dressings and seasonings. A bit of chile powder may pick it up as well. Other vegetables could be added as well.
Provided by Tebo3759
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken, potato& carrot in 13" X 9" dish.
- Pour dressing over dish contents.
- Sprinkle with seasonings and parmesan cheese.
- Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.
SAVORY BAKED CHICKEN AND POTATO DINNER
Bisquick® mix creates a crispy coating for oven-baked chicken that's cooked with pretty peppers and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
- Brush chicken with 2 tablespoons of the mustard, then coat with Bisquick mix. Place 1 chicken breast in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining 2 tablespoons mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
- Bake uncovered 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 6 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1/2 g
SHEET PAN CHICKEN DINNER FOR TWO
Dinner couldn't be easier! This is perfect for those hectic weeknights and the recipe can easily be doubled. Feel free to use different vinaigrette flavors and/or vegetables for a change of pace. Use chicken breasts that are 6-8 ounces each for best results.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h40m
Yield 2
Number Of Ingredients 8
Steps:
- Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade.
- Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.
- Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 24 g, Cholesterol 75.6 mg, Fat 21.6 g, Fiber 3.9 g, Protein 29 g, SaturatedFat 4.5 g, Sodium 596.7 mg, Sugar 3.8 g
CHICKEN AND POTATO BAKE
"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Nutrition Facts : Calories 607 calories, Fat 35g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 811mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.
EASY BAKED CHICKEN AND POTATO DINNER
Go back to the basics with a home-cooked meat and potatoes dinner. Our sheet-pan chicken and potatoes make it easy for you to deliver the comfort food your family craves. Bone-in chicken breasts, potato wedges, onion, bell peppers and Parmesan cheese make this all-in-one recipe your new tasty weeknight dinner star. A no-fuss baked chicken and potatoes recipe, it's ready for the table in less than an hour, with little cleanup too!
Provided by Pillsbury Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
- Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
- Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.
Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 4 g
LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO
This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn't suck the energy out of you.
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
- Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
- Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
- Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
- Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.
EASY CHICKEN AND POTATO BAKE
This is a Kraft recipe, and it uses some Kraft salad dressing. It also includes lemon, garlic, and rosemary, all baked in one dish!
Provided by Recipe Reader
Categories One Dish Meal
Time 55m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Wisk together the salad dressing, chicken broth, honey and rosemary.
- Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
- Add lemons wedges.
- Bake 45 to 50 minute or until chicken is done (165ºF) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.
Nutrition Facts : Calories 513.8, Fat 26.9, SaturatedFat 7, Cholesterol 103.5, Sodium 559.2, Carbohydrate 40.1, Fiber 5.3, Sugar 8.7, Protein 30.4
ONE-PAN CHICKEN AND POTATO BAKE
Watch our video for a One-Pan Chicken and Potato Bake to find out exactly how easy it is! This chicken and potato bake is tasty and offers easy clean-up.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Place chicken and potatoes in 13x9-inch baking dish.
- Top with dressing; sprinkle with cheese and seasoning. Cover.
- Bake 1 hour or until chicken is done (165ºF), uncovering after 30 min.
Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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