The chicken with potatoes is a truly delicious and easy-to-make dish. The addition of peas makes it even more flavorful and complete, and we can serve this dish all year round. Yes, even in the summer, when the oven goes on vacation due to the heat, because everything is cooked in a skillet, defying the heat!
And not only that: it cooks faster in a skillet, uses less energy, and you can use some tricks, which I will explain later, to ensure that the chicken pieces remain tender and juicy.
The result is excellent: the chicken is tender and succulent, and the potatoes, which I left the skin on, remain tender inside and slightly crispy outside, truly exquisite. The peas add color, flavor, and lots of good fiber, making it a truly delicious complete meal for the whole family.
You can find some other light chicken recipes here:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2 regular or 3 small
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 10 oz chicken (skinless chicken breast)
- 14.1 oz potatoes
- 5.6 oz frozen peas
- 1 clove garlic
- 3 tsp extra virgin olive oil
- 2 tbsp white wine
- 1 oz flour (only 0.7 oz will be needed)
- to taste parsley
- to taste salt and pepper
- Total points = 24 WW points
- Points per serving divided by 2 people = 12 WW points
- Points per serving divided by 3 people = 8 WW points
Tools
- Skillet
Preparation
First of all, prepare all the ingredients (shown for one serving). Start with the potatoes: since I used thin-skinned potatoes, I didn’t peel them: I washed the potatoes well, cut them into wedges, and parboiled them for about 5 or 10 minutes, so they were soft but still firm without the risk of breaking. However, you can also peel them and cut them to your preferred shape.
Once cooled, season the potatoes with a teaspoon of oil, mixing with your hands to coat all the potatoes: yes, a teaspoon of oil is enough, and you’ll even have some left on your hands.
Brown the potato wedges in a good non-stick skillet with a little salt, turning them often so they brown evenly. Remove the potatoes from the skillet and set aside.
While the potatoes are cooking, mix flour, salt, pepper, and a little finely chopped parsley in a bowl. Cut the chicken into strips and place them in the bowl with the flour mixture. Mix well to coat all the pieces: the best method is to use your hands or put the flour mixture and chicken strips in a bag and massage the chicken well without getting your hands dirty.
Add the peeled whole garlic clove and another teaspoon of oil to the hot skillet. As soon as the garlic begins to sizzle, add the chicken and a little salt. Cook over high heat, turning the chicken strips often so they brown evenly on all sides. Deglaze with the wine and let it evaporate.
When the chicken is well-cooked, add the peas and a little water, wait a few minutes for the peas to soften, and then add the previously roasted potatoes. Mix well to flavor everything, turn off the heat and add the last teaspoon of oil for seasoning.
And here is our chicken with potatoes and peas ready to be served: I’m so hungry! A truly delicious and abundant dish, you can eat half for 12 Weight Watchers points or divide it into 3 smaller portions of 8 WW points each.
I am really pleased to have learned this way of preparing and cooking chicken. Sure, it costs a few more points for the flour, but when the chicken is dredged and then cooked over high heat, it doesn’t release water and therefore remains tender and succulent; it’s really worth it.
Moreover, potatoes and peas are a great combination of flavors: in short, a really tasty dish, appreciated here at home and also easy to make.
Try it and let me know if you liked it in the comments below.
Enjoy your meal!
by Giovanna Buono
