Created by: FoodieWife
Created on February 3, 2013
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: 15mPT15M
Cook Time: 30mPT30M
I want to say " That I'm very very pleased to be the first one to.... Read more
- 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.
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).
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.
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).
Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.
- 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