Skillet Chicken Potato Dinner 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.

ONE-SKILLET CHICKEN & POTATO DINNER



One-Skillet Chicken & Potato Dinner image

Packaged cheesy potatoes with bacon help get this one-skillet chicken dinner on the table in just 30 minutes.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield Makes 5 servings.

Number Of Ingredients 6

5 small boneless skinless chicken breasts (about 1-1/4 lb.)
1 Tbsp. oil
1 pkg. (10.52 oz.) VELVEETA Cheesy Bacon Scalloped Potatoes
2-1/2 cups hot water
1/2 cup milk
1 large tomato, chopped

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.

Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 920 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 7 g, Protein 31 g

SKILLET CHICKEN BREAST DINNER WITH SAVORY GRAVY AND VEGETABLES



Skillet Chicken Breast Dinner With Savory Gravy and Vegetables image

This is an easy, comforting meal that is sure to satisfy any rumbling tummy! I always keep a can of cream of mushroom soup on hand for quick fix meals such as this. The chicken breasts turn out moist and tender topped with savory gravy and vegetables. This meal is perfect for any busy weeknight and tastes like you spent all day cooking. My husband gives his approval, and I hope you will too. Enjoy!

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

1 (15 ounce) can cream of mushroom soup
3/4 cup milk
1/2 teaspoon basil
1/4 teaspoon poultry seasoning
1/4 teaspoon paprika
1 tablespoon dried garlic, minced (I use "Tastefully Simple's Garlic Garlic Seasoning Blend")
1/2 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 cup baby carrots
1 cup potato, cut into 1-inch chunks
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 pinch salt (or to taste)
1 pinch pepper (or to taste)

Steps:

  • In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
  • In a large skillet over medium-high heat, heat olive oil until glistening.
  • Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
  • Lightly brown both sides of chicken breasts in skillet.
  • Remove skillet from heat and pour soup mixture evenly over chicken breasts.
  • Reduce heat to medium-low.
  • Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.

Nutrition Facts : Calories 534.6, Fat 24.4, SaturatedFat 6.4, Cholesterol 81.2, Sodium 2209.7, Carbohydrate 42.9, Fiber 3.6, Sugar 8.5, Protein 36.3

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

CHICKEN AND NEW POTATOES SKILLET DINNER



Chicken and New Potatoes Skillet Dinner image

This comes from the folks at preparedpantry.com. "It's hard to go wrong with chicken, new potatoes, and sour cream. This recipe mixes the three in a stovetop, skillet dinner that is easy and almost foolproof." Note: Cooking time was not given so I've guessed. Fresh garden peas may also be used.

Provided by CJAY8248

Categories     One Dish Meal

Time 55m

Yield 8 pieces chicken, 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) chicken, cut-up (or 8 pieces chicken of your choice)
salt and pepper
new potato (as many as you choose to fill out the pan)
4 -6 green onions, chopped
1 1/2 cups sour cream
1/2-3/4 cup water
1 (12 ounce) package frozen peas
1 teaspoon crushed thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the chicken in a 12" skillet sprayed with cooking spray. Salt and pepper the pieces. Brown the chicken over medium heat.
  • Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.
  • Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
  • Add the green onions to the pan. Add sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
  • Add the peas. thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot.

Nutrition Facts : Calories 700.4, Fat 49.6, SaturatedFat 20.2, Cholesterol 193.2, Sodium 579.6, Carbohydrate 16.6, Fiber 4, Sugar 5.1, Protein 46

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