Best 4 Chicken Potato And Butter Lettuce With Lemon Garlic Dressing Recipes
**Embark on a Culinary Journey with Chicken, Potato, and Butter Lettuce, Dressed in a Zesty Lemon-Garlic Ensemble**
Experience a symphony of flavors as you indulge in this delectable dish featuring tender chicken, roasted potatoes, and crisp butter lettuce, all harmoniously united by a vibrant lemon-garlic dressing. This recipe offers a medley of culinary delights, catering to diverse dietary preferences. Whether you're a meat lover, a vegetarian, or seeking a gluten-free option, this dish has something to satisfy every palate. Discover the secrets to creating this flavorful feast, including variations for vegetarians and those with gluten sensitivities.
LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
ONE PAN LEMON GARLIC CHICKEN AND POTATOES
Try this One Pan Lemon Garlic Chicken and Potatoes for an easy weeknight dinner or meal prep. The potatoes and juicy chicken breasts are seasoned in plenty of spices and dressed with a lemon garlic butter, turning each bite into an explosion of flavor!
Provided by Heather Cheney
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Combine the brown sugar, paprika, Italian seasoning, 1 teaspoon salt, garlic powder, pepper, and chili powder in a small bowl and mix until combined.
- Place the potatoes in a 9x13" baking dish and drizzle with 1 tablespoon of oil. Toss to coat. Sprinkle 1 1/2 teaspoons of the seasoning mix over the potatoes.
- Place the potatoes in the oven and bake, uncovered, for 30 minutes.
- Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and season front and back with the remainder of the seasoning mix. Set aside until the potatoes are finished cooking.
- After 30 minutes remove the potatoes from the oven and arrange the seasoned chicken breasts on top of the potatoes.
- Return the pan to the oven and continue to cook for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees F.
- In a small saucepan, combine the butter, lemon juice, garlic, remaining 1/4 teaspoon salt, and dried dill weed over medium-low heat. Stir and cook until the garlic is softened and very fragrant. Remove from the heat and set aside.
- When the chicken and potatoes are done, remove the pan from the oven and pour the garlic butter sauce over the top of the chicken and potatoes. Allow the chicken to rest for 5 minutes and serve.
Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 41 g, Protein 29 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 1011 mg, Fiber 5 g, Sugar 6 g
CHICKEN, POTATO AND BUTTER LETTUCE WITH LIGHT RICOTTA DRESSING
This recipe is based on a Martha Stewart recipe, but with a few adaptations. The dressing actually called for 3 tbs lemon juice , not lime juice and 5 garlic cloves, but I'm not a big garlic fan. I also use part skim requeson, which is very similar to ricotta. When I can't find cherry tomatoes, I just add wedges of Roma tomatoes.
Provided by Mami J
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pot with enough water to cover chicken. Add garlic and bay leaf and bring to a boil. Place chicken in pot and gently simmer until cooke through, 15-20 minutes. Remove chicken and garlic and cool. Reserve cooking liquid.
- Meanwhile, place potatoes in a pot and cover with cold water. Cook 20 minutes or until tender. Drain and cut potatoes in half. Set aside.
- To make dressing: Place garlic in food processor container. Pulse a few times. Add 2 tbs cooking liquid and lime juice, salt and ricotta. Pulse to combine. With machine running, add the olive oil a little at a time until mixture is emulsified. Stir in dill and season with pepper.
- Slice chicken breasts in strips. Divide chicken, lettuce leaves, potatoes, and tomatoes among serving plates.Drizzle with dressing and serve immediately with remaining dressing on the side.
CHICKEN, POTATO, AND BUTTER LETTUCE WITH LEMON-GARLIC DRESSING
Using part-skim ricotta cheese instead of sour cream or mayonnaise makes this dressing lower in fat and calories without sacrificing its texture or flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- Fill a large saucepan with enough water to cover chicken. Add garlic and bay leaf; bring to a boil. Place chicken in pan, and gently simmer until cooked through, 15 to 20 minutes. Use a slotted spoon to transfer chicken and garlic to a plate; let cool. Reserve poaching liquid.
- Make dressing: Pulse garlic in a food processor to form a coarse paste, 5 to 10 seconds. Add 2 tablespoons reserved poaching liquid and the lemon juice, salt, and ricotta; pulse to combine. With machine running, add oil in a slow, steady stream, mixing until emulsified. Stir in dill, and season with pepper. Set aside.
- In a medium saucepan, cover potatoes with cold water. Bring to a boil; cook until easily pierced with a paring knife, about 20 minutes. Drain, and let cool. Peel if desired, and cut into quarters.
- Slice each chicken breast crosswise into about six strips. Divide lettuce, potatoes, tomatoes, and chicken among serving plates. Drizzle with some of the dressing, and serve immediately with remaining dressing on the side.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that your dish turns out perfectly.
- Choose the Right Potatoes: For this recipe, it's best to use a variety of potato that holds its shape well when cooked, such as Yukon Gold or baby potatoes.
- Don't Overcook the Vegetables: The vegetables in this dish should be cooked until they are tender but still have a slight crunch. Overcooked vegetables will become mushy and lose their flavor.
- Use Fresh Herbs: Fresh herbs, such as parsley, thyme, and chives, add a bright, herbaceous flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Make the Dressing Ahead of Time: The lemon-garlic dressing can be made up to 3 days in advance. This will save you time when you're ready to assemble the dish.
Conclusion:
This chicken, potato, and butter lettuce salad is a delicious and refreshing meal that is perfect for a summer lunch or dinner. The combination of tender chicken, roasted potatoes, crisp butter lettuce, and tangy lemon-garlic dressing is sure to please everyone at your table. So next time you're looking for a healthy and flavorful meal, give this recipe a try!
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