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.
GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
GARLIC BUTTER CHICKEN AND POTATO SKILLET {WHOLE30}
This flavorful Garlic Butter Chicken and Potato Skillet is an easy 30 minute meal that everyone will love! It's naturally gluten free, paleo, and Whole30 friendly. Loads of garlic and fresh herbs with perfectly seasoned chicken and potatoes will make you want this meal on repeat!
Provided by Michele Rosen
Categories Dinner
Number Of Ingredients 11
Steps:
- To soften the potatoes before cooking on the stovetop, place them in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5-6 minutes or until barely fork tender.
- Heat a large heavy skillet over medium high heat and add 2 tablespoons of the ghee. Once hot, add the potatoes and sprinkle all over with sea salt and pepper. Cook about 2 minutes, stir, then cook another 4 minutes, stirring occasionally to evenly brown, until golden brown and tender.
- During the last minute of cooking the potatoes, push them to the size and add the garlic, rosemary, thyme and parsley. Stir in with the potatoes and cook until potatoes are done. Once done, remove the potatoes, garlic and herbs to a bowl and set aside.
- Add the remaining 2 tablespoons of ghee to the skillet. Season the chicken with salt and pepper, garlic powder, onion powder and smoked paprika, then add to the skillet/ Cook over med-high to high heat undisturbed for about 3 minutes or until crisp and brown on one side, then stir and continue to cook until crisp and golden brown all over, about 4-5 minutes.
- Toss the chicken with the potatoes and top with additional fresh herbs. Serve right away and enjoy!
Nutrition Facts : Calories 316 kcal, Carbohydrate 21 g, Protein 24 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 133 mg, Sodium 109 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SWEET AND SPICY CHICKEN AND POTATO SKILLET #SP5
Official Contest Entry: Simply Potatoes 5Fix - This is sure to get your blood pumping and your tastebuds fired up! My favorite combination of sweet and spicy combined with the comfort of potatoes!
Provided by Kathy M.
Categories One Dish Meal
Time 30m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a 12" nonstick skillet, heat oil over medium heat. Add chicken and seasoning. Stir well to combine oil and seasoning and evenly coat chicken. Cook, turning once until browned on both sides.
- Add potatoes to skillet, turning mixture gently to incorporate potatoes into mixture and coat with seasoning.
- Add pineapple to skillet, turning mixture gently again to combine all ingredients.
- Cover and cook 10 minutes, stirring occasionally, until chicken temps at 165 degrees and potatoes are heated through.
Nutrition Facts : Calories 397.7, Fat 24.2, SaturatedFat 14.8, Cholesterol 72.6, Sodium 72.9, Carbohydrate 22.3, Fiber 1.1, Sugar 20.5, Protein 24.3
CHICKEN AND POTATO SKILLET #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is an all in one meal loaded with Simply potatoes, chicken, brussels sprout and Asiago cheese
Provided by joseel
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a microwave safe bowl and cook on defrost for 3 minutes, cube chicken in 1 ½ inch cubes, cut the Brussels sprouts in half and finely shred the asiago cheese.
- In a deep nonstick oven proof pan sprayed with cooking spray on medium heat cook chicken 5 minutes turn chicken pieces and cook additional 3 minutes. Add Brussels sprouts and chicken broth cover and let simmer until Brussels sprout are fork tender add potatoes mix until well incorporated top with cheese.
- Place skillet in oven turn oven on broil and broil until cheese has melted and has started to turn a golden color.
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