Greek Chicken Skillet!
Loaded with so much flavor and fresh vegetables, this Greek Chicken Skillet is perfect for spring! This baked chicken is quick and easy to make, and is served alongside homemade tzatziki and a fresh chopped salad. You are going to love this Greek chicken recipe!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
Greek Chicken Marinade
2 lbs boneless skinless chicken thighs
¼ cup olive oil
4 cloves garlic crushed
Juice of 1 large lemon
1 tbsp dried oregano
2 tsp dried thyme
1 tsp salt
Greek Chicken Skillet
3 tbsp olive oil divided
Marinated Chicken Thighs
1 cup whole cherry tomatoes
1 cup whole pitted kalamata olives
4 oz feta cheese cubed
Easy Greek Salad
1 cup cucumber chopped
½ cup red onion chopped
½ cup cherry tomatoes halved
1 cup kalamata olives pitted and halved
4 oz feta cheese crumbled
2 tsp dried oregano
½ tsp salt
2 tbsp olive oil
1 tbsp red wine vinegar
Homemade Tzatziki
1/2 large cucumber cut into 2 inch pieces
4 cloves garlic
1 cup plain greek yogurt
1 tbsp olive oil
1 tsp lemon juice
1 tsp oregano
½ tsp salt
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Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
Ina cooks up a perfectly comforting weeknight dinner using buttermilk-marinated chicken thighs and garlic potatoes!
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Skillet-Roasted Chicken & Potatoes
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 5 hr 30 min (includes marinating time)
Active: 15 min
Yield: 4 servings
Ingredients
4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, shaken
Good olive oil
2 tablespoons Dijon mustard
1 tablespoon dry white wine, such as Chablis
1 1/2 teaspoons fresh thyme leaves
1/8 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Directions
At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
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Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
EASY ONE SKILLET MEXICAN CHICKEN & RICE RECIPE
EASY ONE SKILLET MEXICAN CHICKEN & RICE RECIPE
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Skillet Creamy Chicken
Skillet Cream Chicken
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What you need:
For The Chicken:
- 2 chicken breasts , you can pound to 1/2' if desired
- 2 teaspoons each of onion powder and garlic salt (can use garlic powder)
- 1 teaspoon fresh chopped parsley (can use dried also)
- 1 1/2 teaspoon each of dried thyme and dried rosemary*
-1 salt and pepper , to season
For The Sauce:
- 4 cloves garlic , minced
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary
-1 1/2 cup Heavy Cream (or half and half)*
- Salt and freshly ground black pepper , to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water , mix until smooth
How to:
Season chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
Heat 2 tablespoon of oil in skillet over medium-high heat and cook chicken breasts (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
In the same skillet, heat another 2 teaspoons of olive oil and saute garlic, with parsley, thyme and rosemary, for about 1 minute, should be very fragrant.
Stir in heavy cream, season with salt and pepper, to taste.
Bring to a boil, then add cornstarch mixture to the center of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken.
Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
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One Pot Spanish Chicken & Rice Skillet
FULL RECIPE:
Made in one pot in only 40 minutes, this Spanish chicken and rice skillet is packed with juicy chicken legs and tons of spicy fluffy rice. The secret is in the homemade spice rub!
Chicken Bacon Skillet
CHICKEN BACON SKILLET
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Love easy meals during the busy holiday season? This Chicken Bacon Skillet is a quick & delicious dinner and the perfect mealtime solution for your family.
INGREDIENTS:
1 lb chicken, diced
1/2 lb bacon, chopped
1/2 lb Velveeta, cubed
2 cups frozen vegetables, broccoli, carrots, cauliflower mix
1/2 cup salsa or diced tomatoes
1/2 cup shredded sharp cheddar cheese
INSTRUCTIONS:
Heat large skillet to medium heat.
Add bacon to skillet, cook for 5 minutes
Add chicken to skillet, continue cooking for another 10 minutes. Stir occasionally to cook evenly.
Add cubed Velveeta, frozen vegetables, and diced tomatoes to skillet. Heat through, stirring to combine, for about 5 minutes. If needed, cover skillet to heat ingredients up quicker.
Once chicken and bacon are cooked through and Velveeta is melted, top dish with shredded cheddar cheese and serve.
PRINT THE RECIPE HERE:
#bacon #skilletmeal