ONE POT CHICKEN & SCALLOPED POTATOES | RECIPE
A one pot chicken dinner recipe featuring bone-in chicken thighs, scalloped red potatoes, and a creamy cheese sauce.
Provided by Kelly Anthony
Categories Main Course
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°.
- Cut the potatoes into thin slices, just under a 1/4" thick. Set aside until ready to use.
- In a large, oven-proof skillet (such as a cast iron skillet), heat 2 tablespoons of canola oil over medium-high heat. Pat chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with seasoning and rub to adhere.
- Place chicken in the skillet, skin-side down, taking care not to overcrowd the pan and searing batches if necessary. Cook for 3-4 minutes until golden brown without jostling or moving. Turn chicken over and cook for an additional 2-3 minutes on the other side. Transfer chicken to a large plate, cover with foil and set aside until ready to use.
- Reduce the heat to medium, add the onion. Sauté for 5 minutes, or until softened. Add the garlic and sauté 1 minute more. Add the cream and using a wooden spoon, scrape up any browned bits on the bottom of the pan. Stir in the salt and pepper. Add the potatoes, stir, and allow the mixture to come to a simmer.
- Reduce the heat to maintain a gentle simmer, stirring often for 15 minutes or until the potatoes are tender enough to pierce with a fork. Stir in the Fontina cheese and fresh parsley. Nestle the chicken into the potato mixture skin-side up. Bake for 25 minutes, or until the chicken is properly cooked through. Serve and enjoy.
Nutrition Facts : Calories 991 kcal, Carbohydrate 48 g, Protein 20 g, Fat 81 g, SaturatedFat 44 g, Cholesterol 261 mg, Sodium 1084 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ONE-PAN CHICKEN DINNER
Quick and easy!
Provided by Christina Salinas
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish.
- Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 387.9 calories, Carbohydrate 15 g, Cholesterol 109.5 mg, Fat 27.5 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 15.5 g, Sodium 584.5 mg, Sugar 1.8 g
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
- Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
- Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
- Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams
ONE-PAN BAKED CHICKEN & SWEET POTATOES
Avoid washing too many dishes with this One-Pan Baked Chicken & Sweet Potatoes! Our baked chicken and sweet potatoes feature brown sugar and fresh thyme.
Provided by My Food and Family
Categories Herbs
Time 1h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Mix dressing, sugar and thyme until blended. Pour over potatoes in large bowl; mix lightly. Use tongs to transfer potatoes to roasting pan sprayed with cooking spray, reserving dressing mixture in bowl.
- Add chicken to reserved dressing mixture; toss to evenly coat chicken with dressing mixture. Place next to potatoes in roasting pan.
- Bake 1 hour or until potatoes are tender and chicken is done (165ºF). Transfer chicken and potatoes to platter, reserving drippings in roasting pan. Pour drippings through strainer, then drizzle over chicken.
Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 45 g, Fiber 5 g, Sugar 17 g, Protein 32 g
ONE PAN CHICKEN AND POTATOES
One Pan Chicken and Potatoes baked to a golden crisp along with tomatoes, garlic, and oregano! Ready in 35 minutes, this tender sheet pan dinner is a healthy and delicious quick dinner idea for busy weeknights or lazy weekends.
Provided by Olena Osipov
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- In large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt and pepper. Using your hands mix to combine and then level in a single layer.
- Bake uncovered on a bottom rack for 30 minutes, then broil for 5 minutes.
- Remove from the oven, gently stir with a spoon and sprinkle with fresh dill or parsley. Serve hot.
Nutrition Facts : Calories 410 kcal, Sugar 5 g, Sodium 744 mg, Fat 17 g, SaturatedFat 3 g, TransFat 0.01 g, Carbohydrate 37 g, Fiber 6 g, Protein 29 g, Cholesterol 73 mg, ServingSize 1 serving
ONE PAN CHICKEN & POTATOES
One Pan Chicken & Potatoes recipe is a simple, easy and delicious dinner idea that comes together in minutes. Just toss chicken thighs, potatoes and carrots in the baking dish with seasoning & roast! There are no dishes to wash and the baked chicken thighs are juicy and crispy. Garlic makes the chicken and potatoes very fragrant and delicious!
Provided by Marina | Let the Baking Begin
Categories dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
- Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
- Pat dry chicken with a paper towel.
- Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Carefully toss everything to coat.
- Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
- If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
- Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.
Nutrition Facts : Calories 645 kcal, Carbohydrate 38 g, Protein 36 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 177 mg, Sodium 1601 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
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
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
SHEET PAN CHICKEN AND POTATOES (FIVE INGREDIENTS)
This 5-Ingredient Sheet Pan Chicken and Potatoes takes two common dinner items to next-level deliciousness - all in one pan for easy cleanup!
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees and pound chicken breasts to even thickness (less than 1 inch throughout). Grease a large sheet pan and set aside.
- Arrange chicken and potatoes on prepared pan in a single layer. Drizzle with oil and toss to coat. Season generously with salt and pepper, Ranch seasoning, and garlic powder. Toss to coat well. Sprinkle parmesan over the potatoes.
- Bake for 15 minutes, then switch to broil for 3-5 minutes until potatoes are crispy and chicken is browned. (Watch carefully so it doesn't burn). Garnish with parsley if desired and serve.
Nutrition Facts : Calories 544 kcal, Carbohydrate 31 g, Protein 54 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 150 mg, Sodium 369 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
ONE POT CHICKEN AND POTATOES
Quick and easy chicken and potatoes recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Packed with garlic & Italian seasoning.
Provided by Abeer Rizvi
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat butter and oil in a LARGE nonstick pan over medium-high heat.
- Add potatoes, garlic, Italian seasoning, salt, pepper.
- Mix everything together and cook for about 10 minutes until they are golden brown and cooked through. Remove potatoes from pan and keep aside.
- In the same pan, heat butter and oil again over medium-high heat.
- Add chicken, Italian seasoning, paprika, garlic powder, salt, pepper, and pan fry the chicken on each side until golden brown and cooked through.
- In the final 2 minutes, add coconut and pan fry it with the chicken until golden brown. This is optional but adds a slight crunch and subtle coconut flavor.
- Push the cooked chicken to the side and add the potatoes.
- Mix everything together until potatoes are warmed through again (takes about 1 minute) and enjoy!
Nutrition Facts : Calories 367 kcal, Carbohydrate 3 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 124 mg, Sodium 221 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ONE PAN GARLIC ROASTED CHICKEN AND BABY POTATOES
One pan garlic roasted chicken and baby potatoes is an easy to make, delicious and wholesome meal for the entire family. Prep this flavourful sheet pan meal in 10 minutes.
Provided by Sam | Ahead of Thyme
Categories Chicken
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.
- Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of the chicken and vegetables.
- Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.
- For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.
- Remove from oven and serve.
Nutrition Facts : ServingSize 1 serving, Calories 432 calories, Sugar 3.9 g, Sodium 1582.5 mg, Fat 12.2 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 46.4 g, Fiber 7.4 g, Protein 34.3 g, Cholesterol 140.1 mg
CREAMY CHICKEN AND POTATO BAKE
This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!
Provided by Nicky Corbishley
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Preheat the oven to 200C/400F.
- Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
- Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
- Add the cooked chicken and spinach and heat through until the spinach wilts.
- Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
- Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
- Top with fresh thyme before serving.
Nutrition Facts : Calories 717 kcal, Carbohydrate 26 g, Protein 37 g, Fat 50 g, SaturatedFat 27 g, Cholesterol 187 mg, Sodium 833 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ONE PAN LEMON GARLIC CHICKEN AND POTATOES
Try this One Pan Lemon Garlic Chicken and Potatoes for an easy weeknight dinner or meal prep. The potatoes and juicy chicken breasts are seasoned in plenty of spices and dressed with a lemon garlic butter, turning each bite into an explosion of flavor!
Provided by Heather Cheney
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Combine the brown sugar, paprika, Italian seasoning, 1 teaspoon salt, garlic powder, pepper, and chili powder in a small bowl and mix until combined.
- Place the potatoes in a 9x13" baking dish and drizzle with 1 tablespoon of oil. Toss to coat. Sprinkle 1 1/2 teaspoons of the seasoning mix over the potatoes.
- Place the potatoes in the oven and bake, uncovered, for 30 minutes.
- Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and season front and back with the remainder of the seasoning mix. Set aside until the potatoes are finished cooking.
- After 30 minutes remove the potatoes from the oven and arrange the seasoned chicken breasts on top of the potatoes.
- Return the pan to the oven and continue to cook for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees F.
- In a small saucepan, combine the butter, lemon juice, garlic, remaining 1/4 teaspoon salt, and dried dill weed over medium-low heat. Stir and cook until the garlic is softened and very fragrant. Remove from the heat and set aside.
- When the chicken and potatoes are done, remove the pan from the oven and pour the garlic butter sauce over the top of the chicken and potatoes. Allow the chicken to rest for 5 minutes and serve.
Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 41 g, Protein 29 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 1011 mg, Fiber 5 g, Sugar 6 g
SHEET PAN BAKED BALSAMIC CHICKEN WITH POTATOES
This Baked Balsamic Chicken Recipe is easy to make with potatoes and balsamic tomatoes! It's a hearty & delicious weeknight dinner that cooks in just one pan.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 425˚F. Line a large rimmed baking sheet with foil; lightly spray with cooking spray and set aside.
- Place potatoes in a bowl; add oil, salt & pepper and mix to combine.
- Transfer potatoes to prepared baking sheet and roast for 15 minutes.
- In the meantime, add balsamic vinegar to a saucepan and bring to a boil over medium heat. Stir in brown sugar and cook for 3 minutes, stirring constantly, until mixture is slightly thickened. Remove from heat and set aside.
- Lightly spray chicken breasts with cooking spray and season with salt and pepper. Place chicken breasts on top of potatoes
- Reserve a tablespoon of the balsamic vinegar for later. Brush HALF of the remaining balsamic vinegar over the chicken breasts.
- Bake for 20 minutes.
- In the meantime, combine tomatoes with balsamic vinegar, oil and salt.
- Remove baking sheet from oven; brush chicken with remaining half of the glaze, add tomatoes around the chicken, and continue to cook for 5 to 8 more minutes, or until internal temperature of chicken registers at 165˚F.
- Remove from oven and drizzle with remaining tablespoon of balsamic glaze. Garnish with basil and serve with mozzarella cheese.
Nutrition Facts : Calories 339 kcal, Carbohydrate 31 g, Protein 27 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 1022 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
LEMON-THYME SHEET PAN CHICKEN AND POTATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
- Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
- Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
- Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
- Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.
ONE-PAN BAKED CHICKEN & POTATOES
With just one skillet, you can make baked chicken and potatoes with ease. The chicken cooks directly on top of the potatoes to add flavor while also cutting down on the number of dishes to clean.
Provided by Julia Levy
Categories Healthy One Skillet Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir together rosemary, thyme, basil, pepper and paprika in a small bowl. Pat chicken dry and sprinkle evenly with 1/4 teaspoon salt and 1 tablespoon of the spice mixture.
- Add 1 tablespoon oil to the hot skillet; swirl to coat (use caution as the handle will be hot). Add the chicken, skin-side down; cook over medium-high heat, undisturbed, until golden brown and crisp on the bottom, 5 to 6 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer to a plate.
- Meanwhile, toss together potatoes, garlic and the remaining 3/4 teaspoon salt, 1 tablespoon oil and remaining spice mix in a large bowl. Spread evenly in the hot skillet. Arrange the chicken, skin-side up, on top of the potato mixture.
- Bake until a thermometer inserted into the thickest portion of the chicken (not touching the bone) registers 170°F and the potatoes are tender, about 25 minutes. Remove from oven; let rest for 5 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 347 calories, Carbohydrate 30 g, Cholesterol 128 mg, Fat 13 g, Fiber 5 g, Protein 29 g, SaturatedFat 3 g, Sodium 721 mg, Sugar 3 g
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