Take a culinary journey to a delectable dish where succulent chicken, tender leeks, hearty potatoes, and vibrant spinach come together in a harmonious symphony of flavors. Broiled Skillet Chicken with Leeks, Potatoes, and Spinach is a masterpiece that effortlessly blends the goodness of protein, fiber, and essential vitamins. This one-pan wonder is not just a meal; it's an experience that delights the senses and nourishes the body. With its vibrant colors and enticing aroma, it's a feast for the eyes and a symphony for the taste buds. Discover the culinary magic of this dish and embark on a flavor-filled adventure that will leave you craving for more.
This comprehensive article offers a collection of recipes that cater to diverse dietary needs and flavor preferences. From the classic Broiled Skillet Chicken recipe, perfect for a wholesome family meal, to its variations like the tangy Lemon-Garlic Chicken Skillet, the savory Parmesan-Crusted Chicken Skillet, and the spicy Chipotle-Lime Chicken Skillet, there's something for every palate. Vegetarians will find solace in the vibrant Veggie Skillet with Leeks, Potatoes, and Spinach, while those seeking a gluten-free option can relish the Chicken Skillet with Leeks, Potatoes, and Spinach (Gluten-Free). Each recipe is meticulously crafted to deliver a unique taste experience, ensuring that every bite is a celebration of flavors.
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
GRILLED LEMON-GARLIC CHICKEN WITH LEEKS AND POTATOES
Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.
Provided by Anna Stockwell
Categories Summer Dinner Grill Grill/Barbecue Chicken Lemon Garlic Leek Potato
Yield 2 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat. Zest 2 tsp. lemon zest off lemon and transfer to a large bowl. Cut off ends, then squeeze 1 Tbsp. lemon juice into bowl with zest. Slice remaining lemon into thin rounds.
- Whisk garlic, salt, paprika, and 3 Tbsp. oil into lemon juice and zest. Add lemon slices, chicken, leeks, bell pepper, and potatoes and toss to coat.
- Brush wires of grill basket with oil, then add chicken mixture. Arrange in an even layer and close basket. Place grill basket on grill, cover, and cook, turning once halfway through, until chicken is fully cooked through and vegetables are lightly charred, 20-25 minutes.
- Transfer chicken mixture to a large bowl, add parsley, and toss to combine.
SKILLET CHICKEN WITH LEEKS AND CARROTS
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
- Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
- Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the skillet. If you do, the chicken and vegetables won't cook evenly.
- Sear the chicken until it's golden brown. This will help to lock in the flavor.
- Add the vegetables and cook until they're tender. You don't want them to be mushy, but you want them to be cooked through.
- Add the spinach and cook until it's wilted. This will only take a minute or two.
- Season the dish with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Conclusion:
This broiled skillet chicken with leeks, potatoes, and spinach is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a special occasion. The chicken is tender and juicy, the vegetables are flavorful, and the spinach adds a pop of color and nutrition. Serve this dish with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
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