Skillet Chicken With Potatoes And Tomatoes Recipes

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SKILLET CHICKEN & POTATO DINNER



Skillet Chicken & Potato Dinner image

Chicken breasts prepared with hearty vegetables make a quick, low-sodium weeknight meal.

Provided by Land O'Lakes

Categories     Potato     Chicken     Main Course     Skillet     Savory     Cooking     Meat, poultry, and seafood     Vegetable

Yield 6 servings

Number Of Ingredients 9

3 tablespoons Land O Lakes® Butter
6 new red potatoes, quartered
1 medium onion, cut into 6 wedges
1 teaspoon finely chopped fresh garlic
6 (4-ounce) boneless skinless chicken breast halves
1 (14-ounce) package frozen whole green beans *
Salt, if desired
Pepper, if desired
1/4 cup chopped fresh parsley, if desired

Steps:

  • Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet. Keep warm.
  • Place chicken in same skillet. Cook over medium-high heat, turning once, 10-12 minutes or until internal temperature is 165 and no longer pink in the center. Remove chicken from skillet. Keep warm.
  • Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally, 1-3 minutes or until heated through. Season with salt and pepper, if desired. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 260 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 115 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Sugar grams, Protein 28 grams

SKILLET CHICKEN WITH POTATOES AND TOMATOES



Skillet Chicken with Potatoes and Tomatoes image

A quick and yummy one-skillet chicken dish. Serve with steamed broccoli.

Provided by Dlbell

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon olive oil
1 onion, thinly sliced
1 garlic clove, chopped
1 large potato, peeled and cubed
3 plum tomatoes, chopped
¾ cup chicken broth
½ cup chopped fresh basil

Steps:

  • Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
  • Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 14.1 g, Cholesterol 69.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 402.5 mg, Sugar 2.2 g

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS



Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

  • Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
  • Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
  • Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
  • Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA



Skillet Chicken With Tomatoes, Pancetta and Mozzarella image

With a topping of tomato sauce and fresh mozzarella, it's no wonder that I always think of this easy skillet dish as "pizza chicken." It's a tangy, milky, gooey, lovable meal that's somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.

Provided by Melissa Clark

Categories     one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 1/2 pounds bone-in chicken pieces (or use a 3 1/2 pound chicken cut into 8 pieces)
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
1/4 teaspoon red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)

Steps:

  • Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
  • In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
  • Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
  • Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
  • Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
  • Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

Nutrition Facts : @context http, Calories 1246, UnsaturatedFat 53 grams, Carbohydrate 11 grams, Fat 91 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 30 grams, Sodium 1618 milligrams, Sugar 6 grams, TransFat 0 grams

TOMATO CHICKEN SKILLET



Tomato Chicken Skillet image

"It can be a challenge to provide quick nutritious meals our whole family likes, but this low-fat dish is an all-time favorite," says Tina Meekins of Port Orchard, Washington. "I made up the recipe, but later learned from a friend that it's similar to traditional chicken cacciatore."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt-free lemon-pepper seasoning
1 tablespoon olive oil
4 celery ribs or 1 medium green pepper, sliced
1/2 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) stewed tomatoes, undrained
Hot cooked pasta or rice

Steps:

  • Sprinkle chicken with lemon-pepper. In a large skillet, brown chicken in oil over medium-high heat. Reduce heat. Add the celery, onion and garlic; saute until tender. Stir in the tomatoes. Cover and simmer for 20 minutes or until chicken juices run clear. Serve over pasta.

Nutrition Facts :

SKILLET CHICKEN WITH TOMATOES



Skillet Chicken With Tomatoes image

Very simple and fast to put together, you can have dinner ready in a snap. Serve over any kind of rice or pasta to finish the dish. Low in fat and calories!

Provided by TheGrumpyChef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breast halves
1/2 cup fat-free Italian salad dressing
1 tablespoon olive oil
1 (14 1/2 ounce) can Italian-style stewed tomatoes

Steps:

  • In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.
  • Remove chicken from marinade, reserving marinade.
  • Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.
  • Stir in reserved marinade and tomatoes with juice.
  • Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.

Nutrition Facts : Calories 203.2, Fat 5.3, SaturatedFat 1, Cholesterol 69, Sodium 658.1, Carbohydrate 9.7, Fiber 1.3, Sugar 7.7, Protein 28.6

PAN-COOKED CHICKEN WITH TOMATOES AND SHALLOTS



Pan-Cooked Chicken With Tomatoes and Shallots image

From the Chicago Sun-Times food section; recipe courtesy of Bev Bennett. It is recommended that you prepare the sauteed tomatoes and shallots first, cool them to room temperature while you're cooking the chicken, and then serve them together. Enjoy!

Provided by hannahactually

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 large shallots, thinly sliced
1 pint cherry tomatoes
1/8 teaspoon salt (to taste)
1/8 teaspoon pepper
1 pinch crushed red pepper flakes
2 tablespoons pine nuts
1/2 tablespoon balsamic vinegar, preferably white
2 tablespoons thinly shredded fresh basil
1 tablespoon olive oil
2 small chicken breast halves
salt and pepper
1/4 cup Chardonnay wine
1/2 cup low sodium chicken broth

Steps:

  • To prepare sauteed tomatoes and shallots:.
  • Heat oil in heavy-bottomed medium skillet over medium-high heat. Add shallots and cherry tomatoes, and cook for 1 minute. Add 1/8 teaspoon salt, pepper, red pepper flakes, pine nuts and vinegar.
  • Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.
  • Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.
  • To prepare dish:.
  • Heat oil in heavy-bottomed medium skillet over medium-high heat. Season chicken lightly with salt and pepper. Add to skillet, skin side down. Cook 5 minutes. Turn skin-side up, and cook another 5 minutes. Remove chicken from skillet.
  • Add wine to skillet, and scrape up browned bits with wooden spoon. Add broth, and bring to a simmer. Return chicken to skillet. Cover and cook chicken for 13 to 15 minutes on one side; turn over and cook another 13 minutes on second side.
  • Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.
  • To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.

Nutrition Facts : Calories 252.5, Fat 20, SaturatedFat 2.5, Sodium 175.3, Carbohydrate 12, Fiber 2.2, Sugar 4.6, Protein 4.3

SKILLET-ROASTED CHICKEN THIGHS WITH POTATOES



Skillet-Roasted Chicken Thighs with Potatoes image

This is a great one-skillet chicken dish that is warm and comfortable on cold nights. If you don't have a cast iron skillet, just transfer to an oven dish before roasting. If you are cooking outside, just leave it over coals and check periodically that it doesn't overcook and go dry.

Provided by Traci

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 4

Number Of Ingredients 14

1 large sweet potatoes
4 small Yukon Gold potatoes, or more to taste
½ tablespoon dried parsley
½ tablespoon granulated garlic
½ tablespoon dried minced onion
½ tablespoon dried rosemary
½ tablespoon dried sage
½ tablespoon dried thyme
½ tablespoon paprika
½ teaspoon ground black pepper
3 tablespoons olive oil, divided
4 chicken thighs
1 ½ cups dry white wine
1 ½ cups chicken broth

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Peel and quarter sweet potatoes, and slice to 1/4-inch thickness. Halve or quarter Yukon Gold potatoes depending on size. Place in a bowl, cover with water, and set aside.
  • Combine parsley, garlic, onion, rosemary, sage, thyme, paprika, and pepper in a coffee grinder or mortar and pestle until finely ground. Divide into thirds.
  • Brush 1 tablespoon olive oil over chicken and rub in 1/3 of the spice blend.
  • Heat remaining oil in a cast iron skillet over medium-high heat. Place chicken, skin-side down, into the skillet and quickly brown, 3 to 4 minutes per side. Remove from skillet and remove skillet from heat. Drain and layer potatoes in the bottom of the skillet, add wine and chicken broth, and sprinkle in 1/3 of the spice blend. Layer chicken on top and sprinkle with remaining 1/3 spice blend. Cover with a lid or foil.
  • Bake in the preheated oven until chicken is no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). The starch from the potatoes will thicken the broth and wine into a gravy. Serve immediately.

Nutrition Facts : Calories 509.9 calories, Carbohydrate 44.9 g, Cholesterol 72.6 mg, Fat 18.8 g, Fiber 6 g, Protein 23.9 g, SaturatedFat 3.8 g, Sodium 576.4 mg, Sugar 6.4 g

SKILLET-ROASTED LEMON CHICKEN WITH POTATOES



Skillet-Roasted Lemon Chicken with Potatoes image

This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 teaspoon grated lemon zest
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 boneless skinless chicken thighs (4 ounces each)
1/4 teaspoon dried rosemary, crushed
1 pound fingerling potatoes, halved lengthwise
8 cherry tomatoes
Minced fresh parsley, optional

Steps:

  • Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.

SKILLET CHICKEN WITH TOMATOES



Skillet Chicken With Tomatoes image

Paprika-spiced chicken with tomatoes and zucchini travels easily from stove to oven in a single oven-proof pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1/4 teaspoon paprika
1/8 teaspoon cayenne pepper, (optional)
1/8 teaspoon chili powder
2 teaspoons salt
6 chicken drumsticks
2 tablespoons canola oil
4 small zucchini, (about 8 ounces), halved lengthwise and cut into thin half-moons
4 medium tomatoes, (about 1 1/4 pounds), seeded and cut into 1-inch cubes

Steps:

  • Preheat oven to 425 degrees. Stir together paprika, cayenne (if desired), chili powder, and salt in a small bowl. Sprinkle each drumstick with 1/4 teaspoon spice mixture; set aside.
  • Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add chicken, and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer to a paper-towel-lined plate to drain.
  • Pour off half the oil. Add zucchini to skillet; cook over medium heat, turning occasionally, until golden. Stir in tomatoes.
  • Place chicken on top of tomatoes and zucchini. Transfer skillet to oven, and bake until chicken is cooked through and juices run clear when meat is pricked with a fork, about 15 minutes.

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ONE-POT CURRY TOMATO CHICKEN & POTATOES - COOKIN CANUCK
2019-03-20 Heat the olive oil in the skillet. Add the onions and garlic, and cook until starting to brown, 2 to 3 minutes. In the skillet, stir together the potatoes, curry powder, coriander, cumin, tomatoes, …
From cookincanuck.com


BEST SKILLET CHICKEN AND POTATOES - HOW TO MAKE CHICKEN AND
2021-09-07 Directions Preheat oven to 425º. Pat chicken dry and season with salt and pepper. In a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until …
From delish.com


SKILLET CHICKEN WITH CARROTS AND POTATOES | LAURA FUENTES
2020-09-28 Add onion to the frying pan and stir. Add potato quarters and carrots. Sprinkle with salt and pepper and sauté until vegetables are beginning to brown, about 5 minutes. Add starch and stir to …
From momables.com


CHICKEN SKILLET WITH TOMATOES AND FETA - BEST COOKING RECIPE'S ...
This Chicken Skillet with Tomatoes and Feta is a quick dinner idea with fresh and simple ingredients. Done in 20 minutes, this one-pan dish is bursting with flavor and bound to be a hit! One-Pan Chicken …
From bestcookingrecipes.info


SKILLET CHICKEN WITH POTATOES AND TOMATOES | RECIPE | SKILLET …
Apr 9, 2019 - One skillet is all you need to make this complete dinner of chicken thighs, plum tomatoes, and potatoes. Apr 9, 2019 - One skillet is all you need to make this complete dinner of chicken …
From pinterest.com


RECIPES FOR HILLSHIRE FARM BEEF SMOKED SAUSAGE - RECIPESCLUB.NET
2022-06-30 Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed. Hillshire Farm® Smoked Sausage and …
From recipesclub.net


10 BEST CHICKEN IN TOMATO SAUCE WITH POTATOES RECIPES - YUMMLY
2022-06-05 garlic, olive oil, tomatoes, fresh basil, black pepper, tomato paste and 2 more Homemade Tomato Sauce Ilona's Passion water, tomatoes, garlic clove, tomato paste, cane sugar, pepper and …
From yummly.com


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