Best 2 Pan Sauteed Butter Chicken And Potatoes Recipes

Searching for a delightful and flavorful dish that combines the richness of chicken and potatoes in a buttery sauteed perfection? Look no further! This article will guide you through a culinary adventure as we delve into the world of Pan Sauteed Butter Chicken and Potatoes. We'll explore the essential ingredients, step-by-step instructions, and the delightful flavors that await you in this mouthwatering creation. From selecting the finest chicken cuts to choosing the perfect potatoes, we'll provide insights and tips to ensure your dish turns out tender, succulent, and packed with flavor. So, get ready to embark on a delectable journey as we unveil the secrets of this irresistible recipe!

Here are our top 2 tried and tested recipes!

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Pan-Sauteed Chicken with Vegetables and Herbs image

[DRAFT]

Provided by Food Network

Time 1h30m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
4 bone-in chicken breast halves (3 to 3½ pounds)
2 tablespoons olive oil
2 small red onions, cut in quarters
1 pound new potatoes, cut in quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves

Steps:

1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. Bake for 25 minutes. Uncover the skillet.
5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

PAN-ROASTED CHICKEN BREAST

Pan-Roasted Chicken Breast image

This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.

Provided by IronWannaBe

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup unsalted butter
2 bone-in skin-on chicken breasts
4 potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1/2-inch rounds
3 stalks celery, cut into 1/2-inch slices
1 tablespoon fresh rosemary
1 teaspoon fresh lemon thyme leaves
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon seasoned salt (such as LAWRY'S®)
¼ teaspoon ground white pepper
salt and ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 600.8 calories, Carbohydrate 45.8 g, Cholesterol 157.1 mg, Fat 23.7 g, Fiber 7.4 g, Protein 50.4 g, SaturatedFat 10.7 g, Sodium 348.8 mg, Sugar 5.7 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and cooking tools ready. This will help you stay organized and avoid scrambling during the cooking process.
Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your dish. Use fresh, organic produce and high-quality meats and dairy products whenever possible.
Don't overcrowd the pan: When sautéing, it's important to not overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to stick to the pan.
Use a well-seasoned pan: A well-seasoned pan will help to prevent food from sticking and will also help to develop a nice flavor in the dish.
Cook over medium heat: Sautéing is a quick-cooking method, so it's important to cook over medium heat. This will help to prevent the food from burning and will also help to develop a nice flavor.
Stir constantly: Stirring constantly will help to prevent the food from sticking to the pan and will also help to ensure that it cooks evenly.
Serve immediately: Sautéed dishes are best served immediately after they are cooked. This will help to ensure that they are at their best flavor and texture.

Conclusion:

Pan-sautéed butter chicken and potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the potatoes are crispy and flavorful, and the sauce is rich and creamy. With a few simple tips, you can easily make this dish at home. So next time you're looking for a quick and easy meal, give pan-sautéed butter chicken and potatoes a try.