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:

Quickview
245k Calories
27g Protein
8g Total Fat
13g Carbs
100% Health Score
Limit These
Calories
245k
12%

Fat
8g
14%

  Saturated Fat
2g
15%

Carbohydrates
13g
4%

  Sugar
7g
8%

Cholesterol
78mg
26%

Sodium
662mg
29%

Get Enough Of These
Protein
27g
55%

Vitamin A
14602IU
292%

Vitamin B3
13mg
66%

Vitamin K
63µg
60%

Selenium
39µg
56%

Vitamin B6
0.99mg
50%

Phosphorus
331mg
33%

Potassium
820mg
23%

Vitamin B5
2mg
21%

Vitamin B2
0.29mg
17%

Vitamin C
10mg
13%

Magnesium
48mg
12%

Vitamin B1
0.17mg
12%

Calcium
109mg
11%

Fiber
2g
10%

Manganese
0.19mg
10%

Vitamin E
1mg
9%

Vitamin B12
0.53µg
9%

Folate
32µg
8%

Zinc
1mg
8%

Vitamin D
0.91µg
6%

Iron
1mg
6%

Copper
0.11mg
6%

covered percent of daily need
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