Skillet Chicken And Potatoes Food

LEMON-GARLIC SKILLET CHICKEN AND POTATOES

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.

GARLIC CHICKEN AND POTATOES

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.

SKILLET CHICKEN AND POTATOES

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.

SKILLET CHICKEN WITH PEAS & POTATOES

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cook 4 min. on each side or until browned on both sides. Add potatoes, broth, rosemary and pepper. Bring to boil; cover. Simmer on medium-low heat 20 min.
• Add peas, onions and parsley to skillet; stir. Cover; simmer 5 min. or until chicken is done and potatoes are tender. Remove from heat. Transfer chicken and vegetables to serving platter; cover to keep warm.
• Mix sour cream and flour until blended. Stir into liquid in skillet; cook and stir on medium heat 2 to 3 min. or until thickened. Cook 1 min., stirring constantly. Serve sauce spooned over chicken and vegetables.

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.

CHICKEN POTATO SKILLET

Steps:

• Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and red peppers; cook 8 min. or until vegetables are tender, stirring frequently.
• Add flour; cook and stir 1 min. Add chicken, milk, bouillon and black pepper; stir. Bring to boil; simmer on low heat 10 min. or until thickened, stirring frequently.
• Sprinkle with cheese; let stand 3 to 4 min. or until melted.