Loaded Skillet Chicken Dinner Recipes

CREAMY CHICKEN AND LOADED POTATOES SKILLET

Creamy Chicken and Loaded Potatoes Skillet image

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

Ingredients

1 box (4.5 oz) Betty Crocker™ loaded baked potatoes
1 1/4 cups boiling water
1 3/4 cups milk
2 tablespoons butter or margarine
1/4 teaspoon dried basil, if desired
2 cups cooked cubed chicken
2 cups frozen mixed vegetables

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

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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