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[Photographs: Yasmin Fahr]

Chicken dinners are an easy go-to meal and they also come with the fun catch phrase "winner winner, chicken dinner," which just happens to be one of my favorites and I try to incorporate it any time I can...

Moving on, this recipe can be made almost any time of year and the potatoes can be substituted for other root vegetables. The basic process is the same: sear the chicken to get the golden, flavorful skin, then brown the potatoes or whatever vegetable you're using, add stock, and then put the chicken back in to finish. Making a quick pan juice of whatever is left finishes off the dish, and serving it with a green salad ensures that you have a more rounded out meal.

The lemon in the dish brightens up the chicken with just the slightest hint of butter for a creamy finish and I just think that mushrooms, chicken and potatoes are a fantastic combination.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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