HOW TO COOK CHICKEN ON A SKILLET RECIPES
GNOCCHI CHICKEN SKILLET RECIPE: HOW TO MAKE IT
Stovetop chicken and gnocchi recipes like this one make for a homey dinner in a hurry. Personalize it with your own favorite sauce and seasonings. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook gnocchi according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes., Drain gnocchi; gently stir into skillet. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 598 calories, FatContent 24g fat (6g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 1632mg sodium, CarbohydrateContent 66g carbohydrate (19g sugars, FiberContent 6g fiber), ProteinContent 30g protein.
CAST-IRON SKILLET CHICKEN RECIPE | KEVIN GILLESPIE | FOOD ...
This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.
Provided by Kevin Gillespie
Categories main-dish
Total Time 30 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
- Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
- Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken—just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
- After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.
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CHICKEN AND ORZO SKILLET RECIPE: HOW TO MAKE IT
Here’s a perfect one-skillet supper that’s colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. —Kellie Mulleavy, Lambertville, Michigan
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 339 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 339 calories per serving
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