CREAMY CHICKEN AND LOADED POTATOES SKILLET
Whip up an easy skillet dinner with a hearty combo of chicken, potatoes and veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes and basil.
- Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in chicken and vegetables. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 80 mg, Fiber 5 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g
CREAMY CHICKEN AND SPINACH POTATO SKILLET
Try this skillet meal that combines bacon, spinach and Betty Crocker™ scalloped potatoes with chicken for a quick weeknight dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 8 minutes or until crispy; drain on paper towel-lined plate. Reserve 1 tablespoon drippings in skillet.
- Return skillet to medium heat; add chicken, onions and pepper to bacon drippings. Cook 7 to 9 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in garlic; cook about 1 minute or until fragrant.
- Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 14 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is thickened.
- Remove from heat; stir in cream cheese and spinach. Continue stirring until cheese has melted and spinach is wilted. Top with bacon; serve immediately.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
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
CREAMY SKILLET CHICKEN
One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
- Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.
LOADED CHICKEN AND POTATOES RECIPE - (4.2/5)
Provided by á-8595
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream.
CREAMY SKILLET POTATOES
An envelope of ranch salad dressing mix perks up these saucy potatoes prepared on the stovetop. It's a great side dish with almost any meal. --Denise Pritchard of Seminole, Oklahoma.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown., In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat.
Nutrition Facts : Calories 160 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 365mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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