One Pot Chicken Vegetable Skillet
One Pot Chicken Vegetable Skillet might be just the main course you are searching for. One portion of this dish contains about 44g of protein, 9g of fat, and a total of 616 calories. This recipe serves 4 and costs $2.36 per serving. A mixture of kosher salt, lemon juice, whole milk, and a handful of other ingredients are all it takes to make this recipe so yummy. 7 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Food Fanatic. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is tremendous. Vegetable Pot Pie Skillet with a Cheddar Biscuit Topping, Vegetable Pot Pie Skillet with a Cheddar Biscuit Topping, and One pot beef vegetable skillet and a CUTCO Cutlery Knife set giveaway are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper, divided
12 ounces tri-colored carrots
1 tablespoon all-purpose flour
1 tablespoon fresh dill, chopped
3 tablespoons fresh flat-leaf parsley, chopped
3/4 teaspoon kosher salt, divided
1 teaspoon lemon juice
1/2 cup reduced sodium chicken stock
1 tablespoon olive oil
12 small multi-colored potatoes, halved
4 boneless skinless chicken breasts
1 cup whole milk, divided
Equipment:
oven
frying pan
aluminum foil
stove
whisk
Cooking instruction summary:
Preheat the oven to 425F.Heat a large skillet over medium heat and add the olive oil. Season chicken breast with 1/4 teaspoon salt and 1/4 teaspoon black pepper.Add the chicken to the skillet and cook for 5 minutes until golden brown and then turn and cook an additional 2 minutes.Remove the chicken from the skillet. Then place the carrots and potatoes (cut side down) in the skillet.Place the skillet in the oven and bake for 18 minutes.Return chicken to the pan and sprinkle with lemon juice and half the fresh dill.Bake for an additional 12 minutes. Then remove the skillet from the oven. Place the chicken and vegetables on a plate and tent with foil.Combine 1/2 cup of milk with the flour.Place the skillet on the stove top, heat on high, and add flour mixture and the additional half cup of milk, and chicken stock.Using a silicone whisk, scrape the pan and whisk to loosen the browned bits.Cook the gravy for 3 minutes or until the sauce begins to thicken. Then season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and fresh dill and flat leaf parsley.Mix well, then add the chicken and vegetables back to the pan.Divide evenly among plates and top with additional cream gravy.
Step by step:
1. Preheat the oven to 425F.
2. Heat a large skillet over medium heat and add the olive oil. Season chicken breast with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Add the chicken to the skillet and cook for 5 minutes until golden brown and then turn and cook an additional 2 minutes.
4. Remove the chicken from the skillet. Then place the carrots and potatoes (cut side down) in the skillet.
5. Place the skillet in the oven and bake for 18 minutes.Return chicken to the pan and sprinkle with lemon juice and half the fresh dill.
6. Bake for an additional 12 minutes. Then remove the skillet from the oven.
7. Place the chicken and vegetables on a plate and tent with foil.
8. Combine 1/2 cup of milk with the flour.
9. Place the skillet on the stove top, heat on high, and add flour mixture and the additional half cup of milk, and chicken stock.Using a silicone whisk, scrape the pan and whisk to loosen the browned bits.Cook the gravy for 3 minutes or until the sauce begins to thicken. Then season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and fresh dill and flat leaf parsley.
10. Mix well, then add the chicken and vegetables back to the pan.Divide evenly among plates and top with additional cream gravy.
Nutrition Information:
covered percent of daily need
