Skillet Chicken & Potatoes

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 442kcal

Ingredients

  • 1/4 cup White wine such as Chablis
  • 3 tbsp Dijon mustard
  • 1 1/2 tsp Fresh thyme leaves, plus some sprigs for garnishing
  • 1 lb Chicken breast on the bone
  • 2 tbsp Extra-virgin olive oil
  • 1 lb Yukon gold potatoes unpeeled, sliced 1/4-inch thick
  • 3 cloves Garlic sliced
  • 1 tsp Paprika
  • 3/4 cup Chicken broth
  • 2 tbsp Butter
  • 4 Dinner rolls
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • In a bowl, whisk together the wine, Dijon mustard, thyme, salt and pepper. Coat the chicken well.
  • Heat the olive oil in a large skillet or non-stick pan. Place the chicken skin-side down into the pan. Cook until the skin is golden brown and crispy.
  • Toss the potatoes and garlic in the remaining wine/Dijon mustard mixture along with the paprika, coat them well.
  • Once the chicken skin is golden brown, flip the chicken over and add the potatoes and any sauce into the pan. Spread the potatoes out a little bit so they aren't piled on top of each other and transfer the pan to the oven.
  • Cook the chicken to an internal temperature of 160°F using a thermometer. Remove the chicken and potatoes from the pan (leaving everything else remaining in the pan), and set aside.
  • Place the pan back on the stovetop over medium heat. Add in the broth and butter. Simmer until the sauce reduces and thickens to a smooth consistency. Taste and add salt if needed.
  • Remove the breast bones from the chicken and portion. Serve with potatoes and bread. Spoon the sauce over the chicken and garnish with thyme sprigs.

Nutrition

Calories: 442kcal | Carbohydrates: 32g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 517mg | Potassium: 790mg | Fiber: 4g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 28mg | Calcium: 82mg | Iron: 3mg

Skillet Chicken & Potatoes

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 442 kcal

Ingredients
 
 

  • 1/4 cup White wine such as Chablis
  • 3 tbsp Dijon mustard
  • 1 1/2 tsp Fresh thyme leaves, plus some sprigs for garnishing
  • 1 lb Chicken breast on the bone
  • 2 tbsp Extra-virgin olive oil
  • 1 lb Yukon gold potatoes unpeeled, sliced 1/4-inch thick
  • 3 cloves Garlic sliced
  • 1 tsp Paprika
  • 3/4 cup Chicken broth
  • 2 tbsp Butter
  • 4 Dinner rolls

Instructions
 

  • Preheat the oven to 375°F.
  • In a bowl, whisk together the wine, Dijon mustard, thyme, salt and pepper. Coat the chicken well.
  • Heat the olive oil in a large skillet or non-stick pan. Place the chicken skin-side down into the pan. Cook until the skin is golden brown and crispy.
  • Toss the potatoes and garlic in the remaining wine/Dijon mustard mixture along with the paprika, coat them well.
  • Once the chicken skin is golden brown, flip the chicken over and add the potatoes and any sauce into the pan. Spread the potatoes out a little bit so they aren't piled on top of each other and transfer the pan to the oven.
  • Cook the chicken to an internal temperature of 160°F using a thermometer. Remove the chicken and potatoes from the pan (leaving everything else remaining in the pan), and set aside.
  • Place the pan back on the stovetop over medium heat. Add in the broth and butter. Simmer until the sauce reduces and thickens to a smooth consistency. Taste and add salt if needed.
  • Remove the breast bones from the chicken and portion. Serve with potatoes and bread. Spoon the sauce over the chicken and garnish with thyme sprigs.

Nutrition

Calories: 442kcalCarbohydrates: 32gProtein: 24gFat: 23gSaturated Fat: 7gTrans Fat: 1gCholesterol: 73mgSodium: 517mgPotassium: 790mgFiber: 4gSugar: 2gVitamin A: 543IUVitamin C: 28mgCalcium: 82mgIron: 3mg
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