Chicken-Vegetable Skillet

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Servings: 4 Difficulty: Advanced
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A savory one-pan meal with tender chicken thighs, potatoes, and mushrooms in a wine-herb sauce.
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This Chicken-Vegetable Skillet is the ultimate comfort food for busy weeknights. Juicy, skinless chicken thighs are browned to perfection and then simmered with hearty red potatoes, earthy mushrooms, and sweet onions. The dish is infused with a light, aromatic sauce made from dry white wine, chicken broth, and fresh oregano. As the ingredients cook together in a single pan, the flavors meld into a rich, savory harmony. The potatoes become fork-tender while absorbing the delicious juices, creating a satisfying meal that requires minimal cleanup. Serve it hot, garnished with fresh parsley, for a rustic, home-cooked dinner that feels both elegant and familiar. It’s perfect for family suppers or casual gatherings where you want impressive results without the fuss.

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Chicken-Vegetable Skillet

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 418.0

Description

This Chicken-Vegetable Skillet is the ultimate comfort food for busy weeknights. Juicy, skinless chicken thighs are browned to perfection and then simmered with hearty red potatoes, earthy mushrooms, and sweet onions. The dish is infused with a light, aromatic sauce made from dry white wine, chicken broth, and fresh oregano. As the ingredients cook together in a single pan, the flavors meld into a rich, savory harmony. The potatoes become fork-tender while absorbing the delicious juices, creating a satisfying meal that requires minimal cleanup. Serve it hot, garnished with fresh parsley, for a rustic, home-cooked dinner that feels both elegant and familiar. It&# 226;€™s perfect for family suppers or casual gatherings where you want impressive results without the fuss.

Ingredients

Directions

  1. Trim excess fat from the chicken thighs.
  2. Scrub the red potatoes and cut them into 1/4-inch slices.
  3. Slice the onion, quarter the mushrooms, and coarsely chop the tomato.
  4. Sprinkle the chicken thighs with 1/4 teaspoon of salt.
  5. Heat vegetable oil in a large non-stick skillet over medium-high heat.
  6. Add the chicken to the skillet and cook, turning once, for about 8 minutes until browned on both sides.
  7. Remove the browned chicken from the skillet and set aside on a plate.
  8. In the same skillet, layer the sliced potatoes, onion, reserved chicken, mushrooms, and chopped tomato.
  9. In a small measuring cup, mix together the chicken broth and dry white wine.
  10. Pour the wine and broth mixture evenly over the chicken and vegetables in the skillet.
  11. Sprinkle the oregano, remaining 1/2 teaspoon of salt, and pepper over everything.
  12. Increase heat to high and bring the liquid to a boil.
  13. Once boiling, cover the skillet with a lid.
  14. Reduce the heat to medium-low to maintain a gentle simmer.
  15. Cook covered for about 20 minutes, or until the chicken is cooked through and the vegetables are fork-tender.
  16. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 418.0kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 5.4g27%
Cholesterol 160.0mg54%
Sodium 152.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 52.0g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken thighs, skillet dinner, one pan meal, potatoes, mushrooms, white wine, oregano, easy dinner, comfort food, weeknight meal, pan fried, simmered chicken, vegetable stew
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