One Skillet Weeknight Supper
It was one of those weeknights when we were both tired. So I looked in the fridge and put together this One Skillet Weeknight Supper. Got out some frozen chicken tenders, a big Idaho potato and a mix of the veggies that we had on hand. It turned out great. And we ate it all.
Remember that food continues cooking even when it’s removed from heat.
“Heat will remain in your food after turning off the stove and it will continue to cook, so pay attention to your timing. For example, when you want to add cheese to your omelette, cheese should melt in a plate with heat of the eggs. Otherwise you will have over-dried omelette. Same thing with overcooked pasta.” —u/cranky_shaft
Here is what went into our One Skillet Weeknight Supper
- Olive oil
- About 2 Tbsp. small pieces of bacon (optional)
- 2 carrots peeled and cut into 3/4 ” slices or 2 cups of those “baby carrots” that have been already peeled and cleaned
- 1 large Idaho or russet potato peeled and cut into 1″ cubes
- 2 large chicken tenders sliced into about 1″ chunks
- 10 thin asparagus spears chopped into about 3/4″ pieces
- 1 Roma tomato seeded and coarsely chopped
- Salt and pepper
- 1 tbsp. dried basil
- Grated parmesan cheese for serving
Now here is how our One Skillet Weeknight Supper came together
Put a skillet on at medium heat and put in enough olive oil to coat the bottom. Add the bacon – if you are using it..
The carrots and potato chunks are going to take the longest to cook so add them next.
Toss them a few times as they cook a little. When the potato pieces are just starting to show some brown on the edges – about 4 minutes -add everything else except the tomatoes.
Toss everything a few times as it cooks
Now when the chicken is browned on the sides and edges – about another 4 minutes – add the tomato pieces and toss it all together a couple of times.
Now serve up and enjoy your One Skillet Weeknight Supper.
Here are a few more quick and easy one skillet dinners for you!
One Skillet Pork Tenderloin Dinner
One Skillet Weeknight Supper
Ingredients
- olive oil
- 2 tbsp. chopped bacon optional
- 2-4 chicken tenders depends on their size and how hungry you are
- 2 carrots peeled and cut into 3/4 " slices or 2 cups "baby" carrots
- 1 large Idaho or Russet Potato peeled and cut into about 1 " cubes
- 2 large chicken tenders or 1 boneless skinless breast cut into about 1 " chunks
- 10 thin asparagus spears or fewer depending on their thickness - sliced into about 3/4" pieces
- 1 large roma tomato seeded and coarsely chopped
- salt and papper to taste
- 1 tbsp. dried basil or 2 tbsp. chopped fresh
- grated parmesan cheese for serving
Instructions
- Put a skillet on at medium heat and put in enough olive oil to coat the bottom. Add the bacon - if you are using it..The carrots and potato chunks are going to take the longest to cook so add them next.
- Toss them a few times as they cook a little. When the potato pieces are just starting to show some brown on the edges - about 4 minutes -add everything else except the tomatoes.
- Toss everything a few times as it cooksNow when the chicken is browned on the sides and edges - about another 4 minutes - add the tomato pieces and toss it all together a couple of times. Now serve up and enjoy your One Skillet Weeknight Supper.
Nutrition
peeled
