Skillet Chicken and Potatoes
Ingredients
The chicken
-
1.5
lbs.
boneless chicken thighs
-
1
tablespoon
garlic powder
-
1
teaspoon
ground coriander
-
¼
teaspoon
ground black pepper
-
½
teaspoon
dried oregano
-
¼
teaspoon
salt
The vegetables
-
2
large
russet potatoes, cut into ½-inch chunks
-
1
large
red pepper, diced
-
2
tablespoons
minced garlic
-
¼
teaspoon
salt
-
¼
teaspoon
ground pepper
The cooking liquids
-
¼
cup
balsamic vinegar
-
½
cup
chicken broth
The fats
-
3
tablespoons
olive oil, divided
-
2
tablespoons
butter, cut into small chunks
The toppings
-
1
tablespoon
balsamic reduction
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
Instructions
- Prepare the chicken thighs by mixing the spices and rubbing them on both sides of the thighs.
- Heat 2 tablespoons of olive oil in a skillet and add minced garlic, then add the chicken thighs skin-side down and cook for 2-3 minutes on each side.
- Remove the chicken and add another tablespoon of olive oil and garlic to the pan, then add potatoes, onions, salt, and pepper, sautéing for 4 minutes before adding the red pepper for another 4 minutes.
- Once the potatoes are almost cooked, add balsamic vinegar and chicken broth, scraping the bottom of the pan, then place the chicken on top and cover, cooking for 7-8 minutes until the chicken reaches 160°F.
- Preheat the broiler, add butter on top of the chicken, and broil for 1-3 minutes until browned, then let sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
451
Total fat
23g
Total carbohydrates
22g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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