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
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES
These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken thighs with paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
- Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
- Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
- Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.
Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g
SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA
With a topping of tomato sauce and fresh mozzarella, it's no wonder that I always think of this easy skillet dish as "pizza chicken." It's a tangy, milky, gooey, lovable meal that's somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
Provided by Melissa Clark
Categories one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
- In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
- Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
- Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
- Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
Nutrition Facts : @context http, Calories 1246, UnsaturatedFat 53 grams, Carbohydrate 11 grams, Fat 91 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 30 grams, Sodium 1618 milligrams, Sugar 6 grams, TransFat 0 grams
SKILLET-ROASTED LEMON CHICKEN WITH POTATOES
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.
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
SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES
Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs-this isn't just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise. Here's what we mean: This recipe starts with browning the chicken on the stove-we know, we know, this doesn't seem very convenient, but bear with us-browning is a chemical reaction that creates flavor, and it can't happen inside a slow cooker, which cooks at too low a temperature for this process to occur. So yes, you have to wash a skillet, but it will pay off in terms of flavor-and the washing is actually made easy because of the deglazing step. But before we get to that, there are the onions. As long as the skillet is dirty, it makes sense to sauté the onions as well. Onions that go into the slow cooker raw can end up undercooked and acrid-tasting, so browning the onions in the chicken fat left behind in your skillet is setting you up for success. Adding some broth, after you've cooked and removed the onions, will allow you to scrape up the browned bits stuck to the bottom of the skillet-and those little bits are cooking gold. Adding the deglazing liquid to the slow cooker means all the complex flavor you've developed through the simple act of browning will infuse the finished dish. And like we said, washing your skillet is a breeze after deglazing because you've already gotten rid of the sticky bits without any scrubbing. With such a flavorful start, your dish only needs low heat and time to cook up into something truly excellent and absolutely impressive.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 5h35m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
- Transfer chicken to slow cooker.
- Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
- Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
- Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
- Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Thigh and 3/4 Cup Vegetables, Sodium 970 mg, Sugar 2 g, TransFat 0 g
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