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Skillet Chicken with Potatoes & Vegetables

Skillet Chicken with Potatoes & Vegetables is a homey, comforting dish that is even great the next day - yeah for amazing leftovers!
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Main Course
Servings: 8 servings
Author: Tricia

Ingredients

For the chicken:

  • 3 boneless, skinless chicken breasts
  • 1 14-ounce can low sodium chicken broth
  • 1/4 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • a few sprigs of fresh thyme

For the sauce:

  • 1/2 cup unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 cups whole milk or half-n-half
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepperFor the filling:
  • 2 tablespoons unsalted butter divided
  • 1-2 teaspoons fresh lemon juice more or less to taste
  • 6 ounces fresh white mushrooms cleaned of dirt and diced; tough stems removed
  • 1/2 medium-large onion chopped
  • 1 stalk celery diced
  • 1 large carrot peeled and diced
  • 1 cup frozen peas
  • 1 teaspoon fresh ground black pepperFor the potatoes:
  • 2 pounds russet potatoes peeled and cut into 1-inch chunks
  • 5 tablespoons unsalted butter
  • salt and pepper to taste
  • 1 large egg lightly beaten
  • Fresh parsley or thyme chopped

Instructions

To make the chicken:

  • Combine the chicken broth, ¼ teaspoon Kosher salt, 1 teaspoon coarsely ground pepper and thyme sprigs in a large skillet or sauté pan. Bring to a boil then add the chicken breasts making sure they fit in a single layer. Reduce the heat to simmer and cook for 15 minutes, turning once. Turn off the heat and cover the pan. Allow the chicken to rest in the hot broth and finish cooking for about 15 more minutes. Remove the chicken and cut into bite sized pieces, set aside. Remove the thyme sprigs and discard. Set the broth aside until ready to use in the white sauce.

To make the sauce:

  • Melt ½ cup butter in a heavy bottom saucepan over medium heat. Whisk in the ½ cup of flour and stir until smooth. Continue stirring for 2 minutes bringing the mixture to a boil. Gradually add the chicken broth and 1½ cups milk. Stir until the sauce is thick and bubbly. Turn off the heat and add 1 teaspoon salt, 1 teaspoon pepper and lemon juice. Cover and set aside.
  • Preheat oven to 350 degrees.
  • Meanwhile, place the potatoes in a large saucepan and cover with water by one inch. Add 1 tablespoon salt to the water and bring to a boil on high heat. Reduce the heat to medium, maintaining a strong simmer and cook until the potatoes tender, about 15 - 20 minutes. Drain very well. Once dry, place the potatoes back in the pot and add 5 tablespoons butter and salt and pepper to taste. Gently toss the potatoes to cover with the butter. Set aside.
  • In the large skillet used to poach the chicken, add 1 tablespoon butter and heat on medium-high. Add the chopped mushrooms, season with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 minutes. Add the cooked mushrooms to the white sauce.
  • Put the skillet back on the heat and melt 1 tablespoon of butter. Add the carrots, onions, and celery and sauté until the onion is soft. Add the vegetables to the white sauce, then add the frozen peas and diced chicken to the sauce. Gently stir to combine.
  • Pour the chicken and vegetable mixture back into the skillet. Spoon the potatoes over the surface of the filling. Brush the potatoes with the beaten egg and bake for about 20-25 minutes or until the sauce is bubbling and hot and the potatoes are lightly browned.
  • Allow the casserole to rest 5-10 minutes before serving.
  • Store leftovers in an airtight container in the refrigerator.

Notes

  • Cooking time includes the time to cook the vegetables, potatoes and casserole.
  • Poach the chicken in a combination of dry white wine and broth for an elegant touch.
  • Rotisserie chicken and frozen chopped vegetables are great shortcuts
  • For another shortcut Instead of potatoes, top the casserole with canned biscuits or sheets of puff pastry.
  • Once cooked, you can broil the casserole for a minute or two to brown the potatoes if desired.
  • If you use pre-cooked chicken, don't forget you'll still need the chicken broth for the sauce!