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Chicken Thighs and Potato Skillet

"My family loves this recipe and I love the ease because it uses packaged scalloped potato mix, really anthing to make my life easier in the kitchen works for me!"

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Prep Time: 15m

Cook Time: 30m

   

Servings: 4-6  

 
 
  • 4.0000

I want to say " That I'm very very pleased to be the first one to.... Read more

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  Ingredients
 
  US | Metric  Print Ingredients
 
  • 8 boneless skinless chicken thighs
  • Pepper (I don't use any salt)
  • 3 tablespoons butter or margarine, divided
  • 1 (4.7 ounce) box Creamy Scalloped Potatoes (I make this with Betty Crocker brand packaged scalloped potatoes)
  • 1 1/4 cup hot water
  • 1/4 cup whole milk milk
  • 1 (500 gram) Green Giant Japanese Mix or California Mix
  • 1 cup shredded cheddar cheese
  • 2 slices bacon, cooked and crumbled
  • 2 green onions, chopped
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Sprinkle chicken thighs with pepper. Melt 1 tbsp butter in large, deep non-stick skillet set over medium-high heat. Brown chicken well on both sides, about 6 to 8 minutes (leave the chicken in the skillet).

Step 2

Combine potatoes, sauce mix, hot water, milk and remaining 2 tablespoons butter in medium bowl. Pour into the skillet. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir occasionally.

Step 3

Gently stir in the vegetables, cover and cook over medium heat an additional 5 to 7 minutes or until vegetables are heated through and sauce is as thick as you like. Stir occasionally. (Sauce will thicken slightly as it stands).

Step 4

Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.

  Nutritional Facts
 
 
  • Serving Size: 1 (784.7 g)
  • Calories 804.6
  • Total Fat - 48.1 g
  • Saturated Fat - 17 g
  • Cholesterol - 73.3 mg
  • Sodium - 1049.1 mg
  • Total Carbohydrate - 70.8 g
  • Dietary Fiber - 8 g
  • Sugars - 12.5 g
  • Protein - 28.8 g
  • Calcium - 674.5 mg
  • Iron - 5 mg
  • Vitamin C - 97.8 mg
  • Thiamin - 0.8 mg
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  Reviews
 
 
1 review

I want to say " That I'm very very pleased to be the first one to rate this recipe." :)This recipe was made on 3/8/13 for mine and my SO's dinner,and most importantly for the " Billboard Recipe Tag Game ". :)Since bacon was needed for the recipe,3 pieces were fried and set aside.Before frying the chicken it seasoned with pepper and a small amount of smoky seasoned salt.I used the leftover bacon "drippings" and 1 Tblsp. of margarine to fry the chicken in.I couldn't find the correct size bag of California Mix the recipe called for, so I used a 10 oz. bag and added a few par-boiled sliced carrots & some par-boiled chopped broccoli to make up the difference in weight.And to make a better presentation, I added a bit of shredded cheddar cheese and crumbled bacon to my serving. I didn't have the green onions, so they were left off.The taste seemed a little on the " bland side ",so I think if this is made again I'll add some garlic powder to the potato mixture.But I will say, " This was a very quick and easy meal." Thanks for posting, and " Keep Smiling :)"

 

Review by Chef shapeweaver