Pan Sauteed Butter Chicken And Potatoes Recipes

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Pan-Sauteed Chicken with Vegetables and Herbs image

[DRAFT]

Provided by Food Network

Time 1h30m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
4 bone-in chicken breast halves (3 to 3½ pounds)
2 tablespoons olive oil
2 small red onions, cut in quarters
1 pound new potatoes, cut in quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves

Steps:

1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. Bake for 25 minutes. Uncover the skillet.
5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

PAN-ROASTED CHICKEN BREAST

Pan-Roasted Chicken Breast image

This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.

Provided by IronWannaBe

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup unsalted butter
2 bone-in skin-on chicken breasts
4 potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1/2-inch rounds
3 stalks celery, cut into 1/2-inch slices
1 tablespoon fresh rosemary
1 teaspoon fresh lemon thyme leaves
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon seasoned salt (such as LAWRY'S®)
¼ teaspoon ground white pepper
salt and ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 600.8 calories, Carbohydrate 45.8 g, Cholesterol 157.1 mg, Fat 23.7 g, Fiber 7.4 g, Protein 50.4 g, SaturatedFat 10.7 g, Sodium 348.8 mg, Sugar 5.7 g

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