Sunday, March 5, 2023

Creamy Chicken Potato Skillet

Do you think more people are buying chicken thighs than breasts to save money. I always preferred breasts, but recently I have been buying thighs to save money. Meijer 2 lbs chicken breasts are currently $9.58 vs a 2 lb package of chicken thighs for $5.98…that’s a $3.60 savings on thighs. 

Sometimes you might get lucky and find a package of chicken breasts on sale for under $5. Make sure you check the sales areas in your store.

I know what you are thinking, but per serving it’s 1 breast vs 2 thighs usually per person. And if you have growing children, like my granddaughter told me she can eat 2 breasts per serving..your food budget is blown! Personally, I tip my hat to those families that can feed their family good hearty meals these days. 

This recipe serves 4. 

1 cup Italian dressing 
1 tablespoon Italian seasoning 
1 tablespoon paprika 
1 teaspoon oregano 
Salt and pepper, to taste

In a gallon ziplock bag pour in the dressing, then add in the Italian seasoning. Pat dry the 1 lb of skin-on bone-in thighs and rub on 1 tablespoon paprika, 1 teaspoon oregano and salt and pepper to taste. Add chicken to bag, seal, and make sure chicken is coated with dressing. Refrigerate 4 hours or overnight. 

1 tablespoon olive oil 
1/2 tablespoon butter 
2 cups of small red or yellow potatoes, scrubbed and quartered 
1/2 jar of sun-dried tomatoes or 2 medium tomatoes, diced 
4 garlic cloves, minced 
1 teaspoon red pepper flakes, optional 
1 cup chicken stock
1 cup half & half 
1 cup grated Parmesan cheese 
Salt and pepper, to taste 

In a large skillet add 1 tablespoon olive oil and 1/2 tablespoon butter on med/high heat add the chicken skin side down and cook until golden brown, about 6-7 minutes. Turn over for the same time. Place chicken on a paper towel covered plate. 

In the same skillet add in the potatoes and garlic and sauté for 2-3 minutes, stirring continuously. Then add in the tomatoes and stock, cook for 5 minutes.

Stir in the half & half, spinach, Parmesan cheese and red pepper flakes, if using. Reduce heat to simmer and cook 2-3 minutes, stirring occasionally. 

Add the chicken back in skin side up and simmer for 15 minutes or until chicken reaches an internal temperature of 165F and the potatoes are tender. Salt and pepper, to taste. 

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