How To make Chicken& Potato Skillet Dinner
2 tablespoons butter or margarine
4 cups frozen Ore-Ida Potatoes O'Brien -- thawed
1 cup frozen Ore-Ida Chopped Onions
1 green or red bell pepper -- coarsely chopped
2 teaspoons all-purpose flour
2 cups chopped cooked chicken or turkey
1/2 cup milk or half & half
1 tablespoon instant chicken bouillon granules
1/4 teaspoon freshly ground black pepper
1 cup cheddar cheese -- shredded
Melt butter in a large nonstick skillet over medium heat. Add potatoes, onions and bell pepper; cook about 8 minutes or until vegetables are tender, stirring frequently. Sprinkle with flour; cook and stir 1 minute. Add chicken, milk, bouillon and pepper; simmer uncovered about 10 minutes or until mixture is thickened, stirring frequently. Sprinkle with cheese; let stand 3 to 4 minutes or until cheese is melted.
Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>
How To make Chicken& Potato Skillet Dinner's Videos
This Chicken and potato meal is a must try
Chicken and potato pottage:
(serves 4)
* 12 chicken wings(drums and flats)
* ½ teaspoon each of
* salt
* Crushed Bouillon(knorr chicken or maggi)
* Paprika
* Garlic powder
* Onion powder
* Pepper
* Few spring of fresh thyme or 1 tsp dried
* 4 medium Irish potatoes/russet potatoes
* 2 ½ cup of water
* Extra ½ teaspoon of salt
For the vegetable stir fry:
* 2 tablespoons of butter
* 1 small onion (chopped)
* 3-4 cloves of garlic(minced)
* 2 scotch bonnet pepper(chopped)
* 2 carrots
* 1 green bell pepper
* 1 red bell pepper
* Seasoned vegetable stir fry with:
* ½ teaspoon each of salt, chicken bouillon and pepper
* Slurry:
* 1 tablespoon of cornstarch
#dinnerinspiration #lunchinpiration #nigerianfood
Creamy Chicken and Spinach Potato Skillet | Betty Crocker Recipe
Try this skillet meal that combines bacon, spinach and Betty Crocker™ scalloped potatoes with chicken for a quick weeknight dinner.
Recipe:
One Pan Tuscan Chicken and Potato Skillet Recipe
RECIPE:
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.
Chicken and Broccoli Potato Skillet | Betty Crocker Recipe
This easy one-pot meal combines lemon-pepper chicken, broccoli and Betty Crocker™ scalloped potatoes for a quick weeknight meal.
Recipe:
A DELICIOUS ONE PAN BAKED CHICKEN & POTATO RECIPE - ZEELICIOUS FOODS
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An Easy One Pan Greek Chicken and Potato Dinner | Kotopoulo Oreganato
KOUTOPOULO OREGANATO
ROASTED OREGANO CHICKEN
Every parent needs at least a few simple one-pan dinner recipe in their repertoire and this is one of mine. Sometimes I prep it in advance and leave it in the fridge to marinate while I’m at work. Other times I throw it together when I get home. Either way it tastes amazing.
Makes 6 Servings
Timing: 15 minutes prep, 1 hour cooking
Ingredients
6 chicken legs with thighs attached bone in, cleaned and fully dried
1 cup olive oil
½ cup lemon juice
½ cup chicken broth
8 small white potatoes, cut into 1’’ wedges
6 cloves garlic, coarsely chopped
6 sprigs thyme, cleaned
Zest of two lemons
2 tbsp dried oregano
2 tsp sea salt
½ tsp black pepper
Kitchen Equipment: Baking dish large enough for your chicken to lay flat, I used a 13’’X17’’
Instructions
Preheat your oven to 425*
In a mixing bowl add the olive oil, oregano, lemon juice, garlic, lemon zest, salt and pepper.
In a separate mixing bowl add 1/4th of the marinade and your potatoes, toss to coat and set aside.
Lay the chicken in your baking dish. Top each piece with a generous amount of marinade and massage into the chicken. Massage the marinade under the skin to really intensify the flavor. Don’t worry if there is marinade left over, it is used in a later step.
Strategically place the potatoes around the chicken.
Carefully pour the chicken broth into the corner of the dish, making sure to not disrupt the marinade on the potatoes and chicken.
Top with the fresh thyme and pour any additional marinade over the top.
Bake for 45 minutes to one hour (ovens do vary so you’d like for the chicken to reach 165*).
Once the chicken in fully cooked, turn on the broiler for just 3 minutes to really help crisp up the chicken skin.
Remove from the oven and let cool for at least 10 minutes before serving. Serve with a generous drizzle of the olive oil sauce.
Enjoy!