Best 3 Chicken Pickles And Potatoes Recipes

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**Chicken Pickles and Potatoes: A Southern Comfort Food Trio**

In the realm of Southern comfort food, chicken, pickles, and potatoes reign supreme. This delectable trio comes together in a symphony of flavors that will tantalize your taste buds and warm your soul. The chicken, seasoned to perfection and fried until golden brown, takes center stage, while the tangy pickles and tender potatoes play supporting roles that elevate the dish to new heights. Whether you serve it as a main course or a hearty side, chicken pickles and potatoes is sure to become a family favorite.

In this article, we present two irresistible recipes that showcase this classic combination. The first recipe features chicken fried in a flavorful batter, served alongside tangy pickle spears and crispy potato wedges. The second recipe takes a unique twist on the classic, using chicken tenders marinated in pickle juice and buttermilk, then coated in a crunchy breading. Both recipes are easy to follow and packed with flavor, making them perfect for busy weeknights or special occasions. So gather your ingredients, fire up your stove, and get ready to indulge in the ultimate comfort food experience.

Here are our top 3 tried and tested recipes!

EASY CHICKEN AND POTATOES



Easy Chicken and Potatoes image

This recipe is full of fresh veggies and juicy chicken, cooked all in one pan for an easy weeknight dinner!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Main Course

Time 1h

Number Of Ingredients 8

6 bone-in chicken thighs (or bone-in chicken breasts)
2 tablespoons olive oil (divided)
¾ teaspoon lemon pepper seasoning
1 pound baby potatoes (quartered)
8 ounces carrots (about 2 medium, cut into ½" pieces)
½ medium onion (chopped)
3 cloves garlic (minced)
salt & pepper (to taste)

Steps:

  • Preheat oven to 400°F.
  • Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.
  • In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well.
  • Place vegetables on a non-stick or parchment-lined baking sheet. Nestle chicken pieces in between the vegetables.
  • Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.
  • Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.
  • Serve immediately.

Nutrition Facts : Calories 657 kcal, Carbohydrate 28 g, Protein 38 g, Fat 43 g, SaturatedFat 11 g, Cholesterol 212 mg, Sodium 214 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

GARLIC CHICKEN AND POTATOES



Garlic Chicken and Potatoes image

This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
  • Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

CHICKEN-DILL PICKLE SOUP



Chicken-Dill Pickle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
2 cups 1/2-inch cubes sourdough bread (about 2 slices)
1 leek (white and light green parts only), thinly sliced
7 cloves garlic, minced
2 russet potatoes (about 1 pound), cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 1/4 cups diced dill pickles (about 3), plus 1 to 2 tablespoons brine
2 cups chopped rotisserie chicken, skin discarded (about 10 ounces)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
Sour cream, for topping

Steps:

  • Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
  • Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
  • Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.

Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 84 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 23 grams, Sugar 4 grams

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Choose the Right Potatoes: The best potatoes for this dish are Yukon Gold or red potatoes. They hold their shape well and have a creamy texture.
  • Use Fresh Herbs: Fresh herbs, such as thyme and rosemary, add a delicious flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
  • Don't Overcook the Chicken: Chicken is a delicate protein, so it's important not to overcook it. Otherwise, it will become tough and dry. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Use a Dutch Oven or Braising Pan: A Dutch oven or braising pan is the best type of cookware for this dish. It will help to evenly distribute the heat and prevent the chicken and potatoes from sticking to the bottom of the pan.

Conclusion:

Chicken, Pickles, and Potatoes is a classic comfort food dish that is easy to make and loved by people of all ages. It's a great dish to serve for a weeknight dinner or a special occasion. With its simple ingredients and delicious flavors, this dish is sure to be a hit with your family and friends.

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