One-Pan Parsley Chicken and Potatoes

Name: One-Pan Parsley Chicken and Potatoes
Cuisine: European, Italian, Mediterranean
Ingredients: 1/4 cup dry white wine or apple cider vinegar; 1 cup low-sodium or no-salt-added chicken broth; 1 cup chopped fresh flat-leaf (Italian) parsley, including stems; 1 tablespoon freshly squeezed lemon juice (V2 small lemon); 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes; 1 tablespoon extra-virgin olive oil; 1 & 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch cubes (about 6 small potatoes); 2 garlic cloves, minced (about 1 teaspoon); 1 tablespoon Dijon mustard; 1/4 teaspoon kosher or sea salt; 1/4 teaspoon freshly ground black pepper; 1 C chopped fresh flat-leaf (Italian) parsley, including stems; 1 Tbsp freshly squeezed lemon juice (1/2) small lemon)

14 steps

Updated at: Thu, 17 Aug 2023 14:07:38 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories225.8 kcal (11%)

Total Fat7.6 g (11%)

Carbs12.3 g (5%)

Sugars1.1 g (1%)

Protein24.9 g (50%)

Sodium247.1 mg (12%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¼ cupdry white wine

or apple cider vinegar

1 cuplow-sodium chicken broth

or no-salt-added

1 cupfresh flat-leaf parsley

chopped, Italian, including stems

1 tablespoonlemon juice

freshly squeezed, V2 small lemon

1.5 poundsboneless skinless chicken thighs

cut into 1 inch cubes

1 tablespoonextra-virgin olive oil

Yukon Gold potatoes

unpeeled, cut into 1/2-inch cubes

2garlic cloves

minced

1 tablespoondijon mustard

¼ teaspoonkosher salt

or sea

¼ teaspoonfreshly ground black pepper

1 Cfresh flat-leaf parsley

chopped, Italian, including stems

1 Tbsplemon juice

freshly squeezed, 1/2, small lemon

Instructions

Step 1

Pat the chicken dry with a few paper towels.

Step 2

In a large skillet over medium-high heat, heat the oil.

Step 3

Add the chicken and cook for 5 minutes, stirring only after the chicken has browned on one side.

Step 4

Remove the chicken from the pan with a slotted spoon, and put it on a plate; it will not yet be fully cooked.

Step 5

Leave the skillet on the stove.

Step 6

Add the potatoes to the skillet and cook for 5 minutes, stirring only after the potatoes have become golden and crispy on one side.

Step 7

Push the potatoes to the side of the skillet, add the garlic, and cook, stirring constantly, for 1 minute.

Step 8

Add the wine and cook for 1 minute, until nearly evapo- rated.

Step 9

Add the chicken broth, mustard, salt, pepper, and reserved chicken pieces.

Step 10

Turn the heat up to high, and bring to a boil.

Step 11

Once boiling, cover the skillet, reduce the heat to medium-low, and cook for 10 to 12 minutes, until the potatoes are tender and the internal tempera- ture of the chicken measures 165°F on a meat thermometer and any juices run clear.

Step 12

During the last minute of cooking, stir in the parsley.

Step 13

Remove from the heat, stir in the lemon juice, and serve.

Step 14

Prep tip: Patting meat dry allows it to form a nicely browned crust.