Skillet Chicken & Potatoes
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
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