BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
SKILLET CHICKEN & POTATO DINNER
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
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
LOADED MEXICAN CHICKEN AND POTATO SKILLET
Serve this easy Mexican skillet dinner for a quick weeknight meal.
Provided by Jessica Walker
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
- In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
- Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1 g
SKILLET CHICKEN AND POTATOES
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
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
SKILLET CHICKEN WITH POTATOES AND TOMATOES
A quick and yummy one-skillet chicken dish. Serve with steamed broccoli.
Provided by Dlbell
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
- Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 14.1 g, Cholesterol 69.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 402.5 mg, Sugar 2.2 g
ONE PAN TUSCAN CHICKEN AND POTATO SKILLET
This One Pan Tuscan Chicken and Potato Skillet is an easy dinner idea that is loaded with flavor! With tomatoes, spinach, potatoes and a light Parmesan cream sauce, it's perfect one pot comfort food. Includes step by step recipe video.
Provided by Ashley Fehr
Categories Main Course
Time 38m
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and brown chicken for 3-5 minutes on each side. Set aside on a plate.
- To the pan, add the potatoes, tomatoes, garlic, salt, pepper, oregano, and basil and cook for 1-2 minutes. Stir in the spinach.
- Combine the broth and the corn starch with a whisk and add to the pan, along with the cream.
- Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender and chicken reaches 165 degrees F.
- Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.
Nutrition Facts : Calories 529 kcal, Carbohydrate 24 g, Protein 48 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 174 mg, Sodium 888 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SKILLET CHICKEN WITH TOMATOES
Very simple and fast to put together, you can have dinner ready in a snap. Serve over any kind of rice or pasta to finish the dish. Low in fat and calories!
Provided by TheGrumpyChef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.
- Remove chicken from marinade, reserving marinade.
- Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.
- Stir in reserved marinade and tomatoes with juice.
- Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.
Nutrition Facts : Calories 203.2, Fat 5.3, SaturatedFat 1, Cholesterol 69, Sodium 658.1, Carbohydrate 9.7, Fiber 1.3, Sugar 7.7, Protein 28.6
SIMPLE CHICKEN AND TOMATOES SKILLET WITH GARLIC AND CAPERS
Easy, flavor-packed ONE PAN chicken and tomatoes skillet dinner. Chicken breasts cooked with garlic and burst fresh tomatoes. A healthy, 30-minute meal!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
- Without wiping the pan, reduce the skillet heat to medium. Add the remaining tablespoon olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan. Sprinkle with fresh parsley and serve.
Nutrition Facts : ServingSize 1 (of 4), 1 chicken breast + about 1/3 cup tomato mixture, Calories 224 kcal, Carbohydrate 8 g, Protein 29 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 588 mg, Fiber 2 g, Sugar 3 g
SKILLET CHICKEN AND POTATOES
This is a quick and easy meal for any chicken lover, it's one of my favorites, although I do prefer the fresh thyme instead of the sage.
Provided by Chef mariajane
Categories One Dish Meal
Time P15D
Yield 4 serving(s)
Number Of Ingredients 10
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.
LEMON-GARLIC SKILLET CHICKEN AND POTATOES
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
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.
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SKILLET CHICKEN AND POTATOES - GLUTEN-FREE HOMEMAKER
From glutenfreehomemaker.com
Servings 3Estimated Reading Time 1 min
- Wash chicken breast fillets and pat dry. If one end of the breasts is really thick, pound them out to an even thickness. Season with oregano, sage, salt, and pepper. Cover and let sit for 30 - 60 minutes in the refrigerator. In a hot pan with olive oil, brown both sides of chicken breast fillets. Set aside.
- In the same pan, sauté onions and garlic. Add red potatoes and season with marjoram, thyme, sage, salt, and black pepper. Cook for 3 - 5 minutes on low heat.
- Add chicken, sun dried tomatoes, bell pepper, red pepper flakes, white wine, and chicken broth. Simmer on low heat for a few minutes until white wine has reduced by half, potatoes are tender, and chicken is cooked through.
CHICKEN POTATO TOMATO SKILLET RECIPE - KITCHEN OF YOUTH
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5/5 (1)Category One-Pot, ChickenCuisine Recipe Adapted FromTotal Time 1 hr
CHICKEN CACCIATORE - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 4Total Time 40 minsCategory Main CourseCalories 460 per serving
- Season chicken with salt and freshly ground black pepper. Brown pieces in 2 tablespoons olive oil until golden. (The cooking time depends on the thickness of the chicken breasts. It took me about 10 minutes. I think next time, I am going to cut the chicken breasts into smaller pieces. It will be much easier to serve and will cook faster.) Transfer the almost cooked chicken to a plate and set aside.
- Add remaining olive oil to the same skillet. Add chopped onion, peppers, mushrooms; sauté until onion is tender.
- Stir in chopped tomato, tomato sauce, white wine, garlic, thyme, oregano, salt, pepper, and chopped basil. Bring to a boil and cook over medium heat until liquid has evaporated & sauce has thickened.
INA GARTEN'S SKILLET-ROASTED CHICKEN & POTATOES RECIPE
From thepioneerwoman.com
4/5 (1)Category Dinner, PoultryBrand Clarkson PotterTotal Time 1 hr 30 mins
- At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
SKILLET CHICKEN WITH ROASTED POTATOES & CARROTS RECIPE ...
From myrecipes.com
3/5 (21)Calories 365 per serving
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425° for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.
- Combine 1/2 cup milk, flour, and rind in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk, and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.
CHICKEN AND POTATOES WITH TOMATO SAUCE - GIVE RECIPE
From giverecipe.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 482 per serving
- Heat olive oil in a non-stick skillet and fry the potatoes until slightly tender. Don’t fry them completely. Transfer them on a paper towel. Drain the excessive oil.
- Place the chicken thighs in the same skillet. Bring the heat to medium low and cook them covered. Let them release their juice and cook for about 20 minutes until they absorb almost all the juice they released. They will get tender enough in the meantime. Make sure there is still a little juice inside the pan. Flip them over occasionally and let both sides are cooked and browned well.
- In a separate bowl, combine pepper paste or tomato paste, lemon juice, hot water, salt and spices. Pour it into the skillet and cook covered until tomatoes and potatoes are completely tender, about 15 minutes. You can add extra hot water if there isn’t any juice left in the skillet.
SKILLET CHICKEN WITH CARROTS AND POTATOES | LAURA FUENTES
From momables.com
5/5 (4)Total Time 1 hr 25 minsCategory DinnerCalories 427 per serving
- Season the chicken lightly with salt and pepper and generously with paprika. In a heavy large frying pan over medium-high heat, warm butter. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate.
- Add onion to the frying pan and stir. Add potato quarters and carrots. Sprinkle with salt and pepper and sauté until vegetables are beginning to brown, about 5 minutes.
- Add starch and stir to coat. Gradually mix in the broth. Bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
- Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes.
GREEN CHILE CHICKEN & POTATO SKILLET - THE WHOLE COOK
From thewholecook.com
4.7/5 (6)Total Time 30 minsCategory EntreeCalories 284 per serving
- Add 1 1/2 tbsp oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Season with chili powder, salt, pepper, garlic powder, onion powder, cayenne pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning. Remove from skillet and set aside.
- Add 2 tbsp oil to the skillet. Once the oil is hot, add the diced potatoes and onion. Sauté on medium-high heat, stirring occasionally until sides of potatoes have browned and onion and potatoes are fairly tender. This can take 5 to 10 minutes depending on your stove and the size of your potatoes.
- Reduce heat to medium. Add chicken, tomatoes, green chiles, chicken stock, oregano, parsley, and salt to potatoes and onions. Stir. Cover and simmer for 5 minutes or until potatoes are done and everything is warmed through.
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5/5 (1)Total Time 30 minsCategory DinnerCalories 214 per serving
- Add the chicken and cook for 5 or so minutes, until lightly browned (don't worry about cooking through). Remove from pan.
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4.8/5 (18)Total Time 20 minsCategory Main CourseCalories 158 per serving
- Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the chicken to skillet and brown on each side--about 2 minutes per side.
- Once the chicken has browned, add the minced garlic, green beans, and tomatoes to skillet and saute for 1-2 minutes.
- Add in chicken broth, zest of lemon, thyme, and balsamic vinegar. Lower the heat to medium and cover the skillet. Cook for 5 minutes or until the chicken is cooked through and the beans are just crisp-tender.
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CAST IRON ROAST CHICKEN | WHOLE CHICKEN SKILLET
From carmyy.com
Estimated Reading Time 6 mins
- Pat the chicken dry with paper towels, removing anything inside the cavity, and season the whole chicken generously with coarse kosher salt inside the cavity and outside of the chicken.
- In a small bowl combine part of the butter (1-2 tbsp) with grated garlic. Gently lift the skin of the chicken breasts and spread the butter-garlic mixture onto the breast.
- Cover the entirety of the outside of the chicken with the rest of the butter and any of the leftover garlic-butter mixture.
BALSAMIC CHICKEN SKILLET WITH TOMATOES AND TARRAGON
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4/5 (4)Total Time 45 minsCategory DinnerCalories 401 per serving
- Heat oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring every 3 or so minutes.
- Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
- Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
- Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
SKILLET-ROASTED CHICKEN AND POTATOES | RECIPES
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- At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
- Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
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