Chicken Thighs and Potato Skillet
Recipe: #7991
February 03, 2013
Categories: Chicken Sunday Dinner, Frozen Vegetables, Chicken Dinner, more
"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!"
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.