This One Skillet Weeknight Chicken Dinner turned out REAL good and it’s quick and easy and it’s gluten free and it’s paleo friendly.
Put a large skillet on at medium high and swirl in a couple of tablespoons of olive oil.
Cut up the potatoes into french fry shapes and cut the tomatoes in half lengthwise cutting them thru the stem so that they will stay in shape during the cooking.
Put the potatoes in the skillet and spread them out.
When the potatoes have cooked on one side flip them over and push them out towards the side of the skillet. Salt, pepper and garlic powder both sides of the chicken breasts and put them in that bare hot spot in the middle.
Just about 1-2 minutes a side depending on how thick they are. When they are firm to a poke and/or the juices are running clear and/or they are 165° on a meat thermometer they are done. Then lightly salt pepper and grated parmesan the open sides of the tomatoes.
Then into the skillet they go with the open side down and the skin side up.
Cook the tomatoes only on the open side for only about ten to fifteen seconds then serve everything up. Garnish with a little dried parsley if you’re in the mood.
Serve up and enjoy your One Skillet Weeknight Chicken Dinner! We had a nice bottle of Argentinian Malbec with ours and of course some of Poppop’s easy homemade bread.
One Skillet Weeknight Chicken Dinner - Quick and Easy - Gluten Free - Paleo
Ingredients
- 1 large potatoe or 2 small
- 2 small boneless skinless chicken breasts or one large cut butterflied
- salt and black pepper
- garlic powder
- 3 fresh Roma tomatoes
- grated parmasan cheese
Instructions
- Put a large skillet on at medium high and swirl in a couple of tablespoons of olive oil. Cut up the potatoes into french fry shapes and cut the tomatoes in half lengthwise cutting them thru the stem so that they will stay in shape during the cooking.
- When the potatoes have cooked on one side flip them over and push them out towards the side of the skillet. Salt, pepper and garlic powder both sides of the chicken breasts and put them in that bare hot spot in the middle. Just about 1-2 minutes a side depending on how thick they are. When they are firm to a poke and/or the juices are running clear and/or they are 170° on a meat thermometer they are done.
- Then lightly salt pepper and grated parmesan the open sides of the tomatoes. Then into the skillet they go with the open side down and the skin side up. Cook the tomatoes only on the open side and only for about ten to fifteen seconds then serve everything up. Garnish with a little dried parsley if you're in the mood.
