Loaded Skillet Chicken Dinner Recipes

LOADED CHICKEN BREASTS FOR ONE

Loaded Chicken Breasts for One image

Classic baked potato fixings on chicken breasts make a high-protein, high-fat, low-carbohydrate meal for one. This is a fast dinner for busy weeknights. It cooks up in one pan so cleanup is easy.

Provided by Buckwheat Queen

Categories Meat and Poultry Recipes Pork

Time 25m

Yield 1

Number Of Ingredients 7

Ingredients

2 slices bacon
2 skinless chicken breasts
salt and ground black pepper to taste
½ cup shredded Cheddar cheese
1 cup baby spinach leaves
¼ cup sour cream
1 tablespoon thinly sliced chives

Steps:

Heat a nonstick skillet over medium heat. Cook bacon slices, turning occasionally, until crispy, about 10 minutes. Place on a plate to cool. Crumble with your fingers and set aside.
Cook chicken breasts in the bacon grease over medium heat until browned on one side, about 5 minutes. Flip over and cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt and pepper.
Arrange Cheddar cheese on top of each breast and let melt.
Arrange baby spinach on a serving plate. Place the chicken on top. Top with sour cream, crumbled bacon, and chives.

Nutrition Facts : Calories 716.6 calories, Carbohydrate 4.7 g, Cholesterol 238.7 mg, Fat 44.1 g, Fiber 0.7 g, Protein 72.5 g, SaturatedFat 23.5 g, Sodium 1092.9 mg, Sugar 0.6 g

LOADED SKILLET CHICKEN DINNER

Loaded Skillet Chicken Dinner image

Make and share this Loaded Skillet Chicken Dinner recipe from Food.com.

Provided by Dan Churchill

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

kosher salt & freshly ground black pepper
4 chicken thighs, bone-in and skin-on, patted dry with paper towel
4 tablespoons olive oil
1 1/2 cups Brussels sprouts, halved
1 sweet potato, diced
1 large red onion, sliced into 1-inch wedges
1 head garlic, halved horizontally
1/2 cup chicken stock
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
chopped herbs, such as dill, parsley, cilantro, and chives, for serving

Steps:

Preheat oven to 425 degrees F.
Place a large cast iron skillet over medium-high and allow to preheat, 5 minutes. Season chicken thighs generously with salt and pepper.
Add 2 tablespoons olive oil to skillet, swirl to coat, and add chicken thighs. Cook, skin side down, until crispy and lightly golden, about 4-5 minutes. Turn, and sauté on underside for an additional 3 minutes. Remove to a plate.
Drizzle in 1 tablespoon olive oil and place Brussels sprouts cut-side down on one side of the skillet and fill the other side with sweet potatoes. Add the onion wedges and garlic halves throughout the pan, drizzle with remaining 1 tablespoon olive oil, and season all over with salt and pepper. Place chicken thighs skin side up on top of vegetables and transfer to oven. Roast, shaking pan once halfway through to redistribute vegetables, until vegetables and cooked through and turning deeply golden in spots.
Remove skillet from oven and increase temperature to 500 degrees F. Distribute butter over chicken and vegetables, add chicken stock and lemon juice, and return to oven. Continue roasting until chicken skin is deeply golden and pan sauces are bubbling and reduced, about 5-7 minutes. Garnish with chopped herbs and serve warm from the skillet, spooning pan sauce over each portion.

Nutrition Facts : Calories 432.2, Fat 31.4, SaturatedFat 7.9, Cholesterol 87.5, Sodium 143.2, Carbohydrate 18.9, Fiber 2.7, Sugar 4.4, Protein 19.7

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