Best 3 Pan Sauteed Butter Chicken And Potatoes Recipes

Butter chicken and potatoes is a classic Indian dish that is enjoyed by people all over the world. The chicken is marinated and then cooked in a creamy tomato sauce, while the potatoes are roasted until golden brown. This dish is often served with rice or naan bread, and can be made as mild or spicy as desired.

In this article, you will find two recipes for butter chicken and potatoes: one for the traditional dish and one for a vegetarian version. The traditional recipe uses boneless, skinless chicken breasts, while the vegetarian version uses potatoes and paneer cheese. Both recipes are easy to follow and can be made in under an hour.

The traditional butter chicken recipe starts with marinating the chicken in a mixture of yogurt, ginger-garlic paste, cumin, coriander, red chili powder, and garam masala. Once the chicken is marinated, it is cooked in a pan with butter and onions until browned. Then, a tomato sauce is added and the chicken is simmered until cooked through. The vegetarian version of the dish follows a similar process, but uses potatoes and paneer cheese instead of chicken. The potatoes are roasted in the oven until golden brown and then added to the tomato sauce along with the paneer cheese. Both versions of the dish are served with rice or naan bread.

Check out the recipes below so you can choose the best recipe for yourself!

PAN SAUTEED BUTTER CHICKEN AND POTATOES

Pan Sauteed Butter Chicken and Potatoes image

The chicken is cooked in butter to bring a beautiful richness to the dish. The crispy skin adds texture along with the potatoes and carrots that have a little bite, while still being tender. The Sauvignon Blanc has a bit of tartness that helps cut the richness, like acid does with fried food. The dish is meant to be simple with a splash of color and lots of fresh herb flavor.

Provided by Doreen Fang

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 24

Ingredients

2 chicken thighs, bone-in, skin-on
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
6 tablespoons unsalted butter
3 cloves garlic, peeled and kept whole
2 sprigs fresh thyme
Kosher salt
3 fingerling potatoes, peeled and diced small
3 Yukon gold potatoes, peeled and diced small
3 purple Peruvian potatoes, peeled and diced small
1 small carrot, peeled and diced
Canola oil, as needed
Unsalted butter, as needed
Freshly ground black pepper
1 tablespoon canola oil
3 tablespoons unsalted butter, divided
1/2 small white onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 small shallot, peeled and minced
2 cups Sauvignon Blanc wine
1 cup chicken stock
Kosher salt and freshly ground white pepper
1/4 cup chopped fresh Italian parsley leaves, plus 2 teaspoons, for garnish
1/2 cup chopped fresh chives plus 2 teaspoons, for garnish

Steps:

Chicken:
Preheat the oven to 375 degrees F.
Season the chicken thighs with salt and pepper, to taste. In a medium oven-proof frying pan over high heat, add the oil and butter and stir to combine. Add garlic and thyme and cook until the butter is slightly browned. Add the chicken, skin side, down and let it sit in the pan so the skin becomes crispy and golden. While the skin is crisping up, spoon the hot butter/oil over the thighs. Once the skin is crisp, about 5 minutes, and releases from the pan easily, turn the chicken over. Continue cooking for another 5 minutes to sear the meat. Put in the oven and roast for approximately 10 to 15 minutes. Depending on how large the thighs are, check for doneness.
Potatoes:
Have an ice bath ready before beginning. Bring a medium stockpot of salted water to boil over medium heat. Blanch each of the varieties of potatoes and carrots; starting with the fingerlings, Yukon gold, carrots and purple Peruvians last. Cook each batch until tender, but still with a little bite. After blanching each set of vegetables, use a strainer remove all of the vegetables out of the water and dunk them in the ice water bath. Once they are cold to the touch, drain and set aside. Right before serving, get a medium fry pan heated over high heat, add the a little oil and some butter. Once the butter is melted and hot, add the potatoes and carrots and saute until heated through. Season with salt and pepper, to taste.
For the Herbed Jus:
In a medium saucepan over medium heat, add the oil and 1 tablespoon butter. When the butter has melted, add the onions, garlic and shallots. Cook slowly to soften and bring out the flavors. Do not burn the garlic. Reduce the heat to low if the mixture starts to brown. Stir in the Sauvignon Blanc and allow it to reduce by half. Add the chicken stock and continue cooking at a simmer to reduce again by half. Taste the jus and if it seems a bit too tart and sharp, add more butter to smooth it out. (If you want to make the jus into a thicker sauce, you can add some heavy cream.) Adjust the seasoning with salt and pepper, to taste. When the jus is ready, add the 1/4 cup parsley and 1/2 cup chives right before serving to maintain the bright green color.
Assembly:
Put a large serving spoon of heated, seasoned potatoes and carrots in the center of each serving plate, letting some of them spill to the edges. Arrange 1 chicken thigh on top of the vegetables, skin side up. Ladle the jus around each plate and garnish the top of the chicken with a small sprinkling of the minced parsley and chives.

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Pan-Sauteed Chicken with Vegetables and Herbs image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling during the cooking process.

Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, organic produce and high-quality butter and chicken.

Don't Overcrowd the Pan: When sautéing the chicken and potatoes, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will result in soggy food.

Cook the Chicken in Batches: If you have a lot of chicken to cook, cook it in batches. This will ensure that each piece is cooked evenly.

Use a Well-Seasoned Cast Iron Skillet: A well-seasoned cast iron skillet will help you achieve a nice sear on the chicken and potatoes.

Don't Skip the Sauce: The sauce is what really brings this dish together. Make sure to simmer it for at least 10 minutes to allow the flavors to meld.

Serve Immediately: This dish is best served immediately after it is cooked. The chicken and potatoes will be at their crispiest and the sauce will be at its most flavorful.

Conclusion:

This pan-sauteed butter chicken and potatoes recipe 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 make this dish at home and impress your family and friends. So next time you're looking for a quick and easy dinner idea, give this recipe a try!