One-Pan Parsley Chicken and Potatoes (30-Min Med...101 p. 236

Name: One-Pan Parsley Chicken and Potatoes (30-Min Med...101 p. 236
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 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); 1/4 cup dry white wine or apple cider vinegar; 1 cup low-sodium or no-salt-added chicken broth; 1 tablespoon Dijon mustard; 1/4 teaspoon sea salt; 1/4 teaspoon ground pepper; 1 cup chopped flat-leaf parsley, including stems; 1 tablespoon freshly squeezed lemon juice (1/2 small lemon)

4 steps

Prep:5minCook:25min

Updated at: Thu, 17 Aug 2023 00:22:18 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories242.8 kcal (12%)

Total Fat7.6 g (11%)

Carbs16.3 g (6%)

Sugars1.3 g (1%)

Protein25.1 g (50%)

Sodium229.8 mg (11%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5 poundsboneless skinless chicken thighs

cut into 1 inch cubes

1 tablespoonextra-virgin olive oil

1.5 poundsYukon Gold potatoes

unpeeled, cut into 1/2-inch cubes

2garlic cloves

minced

¼ cupdry white wine

or apple cider vinegar

1 cuplow-sodium chicken broth

or no-salt-added

1 tablespoondijon mustard

¼ teaspoonsea salt

¼ teaspoonground pepper

1 cupflat-leaf parsley

chopped, including stems

1 tablespoonlemon juice

freshly squeezed /2

Instructions

Step 1

Pat the chicken dry with a few paper towels. In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 5 minutes, stirring only after the has browned on one side. Remove the chicken from the pan with a slotted spoon, and put it on a plate; it will not yet be fully cooked. Leave the skillet on the stove.

Step 2

Add the potatoes to the skillet and cook for 5 minutes, stirring only after the potatoes have become golden and crispy on one side. Push the potatoes to the side of the skillet, add the garlic, and cook, stirring constantly, for 1 minute. Add wine and cook for 1 minute, until nearly evaporated. Add the chicken broth, mustard, salt, pepper, and reserved chicken pieces. Turn the heat up to high, and bring to a boil.

Step 3

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

Step 4

During the last minute of cooking, stir in the parsley. Remove from the heat, stir in the lemon juice, and serve.