One Skillet Chicken Potato 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.

SKILLET CHICKEN & POTATO DINNER

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.

ONE-SKILLET BBQ CHICKEN & POTATO DINNER

Steps:

• Microwave potatoes and water in covered microwaveable dish on HIGH 10 min., stirring after 5 min.; drain. (Potatoes should still be slightly firm.)
• Heat oil in large skillet on medium heat. Add chicken; cover. Cook 6 to 7 min. on each side or until chicken is done (165°F). Remove chicken from skillet; cover to keep warm.
• Add potatoes to skillet; cook 5 min. or until lightly browned, stirring occasionally. Reduce heat to low. Stir in 1/2 cup barbecue sauce; top with chicken. Pour remaining barbecue sauce over chicken; sprinkle with cheese. Cover; cook 5 min. or until cheese is melted.

ONE-SKILLET CHICKEN & POTATO DINNER

Steps:

• Cook chicken in hot oil in large skillet on medium-high heat for 3 to 4 minutes on each side or until browned on both sides.
• Add Potatoes, hot water and milk. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 12 to 15 minutes or until potatoes are tender, stirring occasionally.
• Stir in Cheese Sauce, Bacon and tomato; cook until heated through, stirrring occasionally.

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.