One Skillet Creamy Chicken and Potatoes

This is a delicious and easy meal to make.  Everything is cooked in one pan and it's full of flavor.  My family loves this as a fall or winter dinner. I use boneless skinless chicken breasts, but you can use thigh meat if you prefer. There are several steps to making this dish, but I promise it's easy and worth it.  I prefer a red wine with this dish.   A Cabernet Savignon, Pinot Noir or Merlot goes perfectly with this hearty meal.  Cheers!

Serves 4


1 1/2 -2 lbs. boneless/skinless thinly sliced chicken breasts.

3 Tbs. extra virgin olive oil.

1/2 yellow onion diced.

3 garlic cloves minced.

1 lb. small red potatoes cut into 1/2 inch dice.

8 oz. sliced baby portobello mushrooms.

5 oz. bag of fresh spinach leaves.

1/2 cup white wine.  I use a Savignon Blanc.

1/2 cup chicken stock.

3/4 cup heavy cream.

1/2 tsp. salt and pepper.

1/4 tsp. red pepper flakes.

1/4 cup  Parmesan Cheese .

Heat a large skillet over high heat.  Add 2 Tbs. extra virgin olive oil.  Salt and pepper both sides of chicken breasts.  Brown chicken on both sides.  About 3-5 minutes per side.  Remove from pan and put on a plate and cover with foil.  Chicken will not be cooked completely.

Wash potatoes and dice into 1/2 inch pieces.  Clean sliced mushrooms.

Add remaining olive oil to the pan and add potatoes.  Salt and pepper potatoes in the pan.  Cook over high heat for 5 over minutes until golden brown.  Add onions, garlic and mushrooms to potatoes and cook another 3-5 minutes.

Add white wine and let it reduce by half.  Add chicken stock to the pan.  Stir to combine ingredients.  

Cover pan and cook for 5 minutes or until the potatoes are tender.

Remove cover.  Add heavy cream and red pepper flakes.  Stir to combine.  

Put chicken back into the pan and add spinach to the top of the chicken and cook over medium high heat  until spinach has wilted and sauce has thickened. About 5 minutes. Top with Parmesan Cheese.




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