Chicken & Potato Skillet

Chicken and Potato Skillet

Yesterday was GORGEOUS! It practically hit 80, (and by 80 I mean 72!) But for mid-April it felt like 80! (I even got a little sunburn!) In the morning Drew and I took our little tyke on Day 1 of week three of my C5K, and a long walk following that! It was to nice not to stay outside afterwards too! A good magazine, some lemon ice water, and my sweet pea crawling all around the back yard..perfect Monday! I can’t wait for today’s beautiful weather as well! ๐Ÿ™‚

I feel slightly bad, like I’m gloating, or something…considering most of the world works indoors all day during the week ๐Ÿ™ Ahh the benefits of working nights! ๐Ÿ˜‰

This two pot skillet is one of the most surprisingly delicious meals Ive made lately! Not that I didn’t expect it to be good, I just didn’t expect it to be THAT good…I don’t think either of us did…although it was adapted from Rachael Ray, so we probably should have known better! ๐Ÿ˜‰

It was refreshing and so flavorful, simple to throw together and a Chicken & Potato Skillet that I will definitely be baking again and again! Enjoy!

Chicken & Potato Skillet

Chicken & Potato Skillet

Ingredients

  • 4-5 Tablespoons olive oil, divided
  • 3 Russet Potatoes, peeled and sliced 1/4''
  • 5-6 garlic cloves, minced
  • 1 teaspoon oregano
  • 1 1/2 teaspoons red pepper flakes
  • liberal amounts of salt and pepper
  • 1/2 cup flour (for coating)
  • 2 chicken breasts, rinsed and cut into large chunks
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup peas, fresh or frozen
  • 1 1/2 cups sliced red and yellow bell peppers
  • Juice of 1 lemon

Directions

  1. Preheat oven to 375 degrees
  2. In a large skillet on medium-high heat, heat up 2-3 Tablespoons of the olive oil. Once its hot, add the potatoes
  3. Season with a a good amount of salt and pepper and cook until golden brown on both sides, flipping them around so they don't burn.
  4. Add the garlic, oregano, and red pepper flakes to the browned potatoes and allow them to cook 3-4 minutes longer.
  5. Meanwhile In a cast iron skillet, heat up the remaining 2 tablespoons olive oil.
  6. In a bowl add the flour and sprinkle in some salt and pepper. Coat the chicken chunks well in the flour mixture then add them to the cast iron skillet.
  7. Brown them well on both sides, then de-glaze the pan with the white wine and chicken broth.
  8. Add the potatoes, peas, and peppers, and scatter around.
  9. Transfer the filled skillet to the oven and cook for about 20-25 minutes.
  10. Remove from oven, squeeze on the lemon juice, and serve!

Notes

Adapted From: Rachael Ray

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