Best Spicy Chicken And Potato Skillet Recipes

SPICY LEMON ROASTED CHICKEN WITH CRISPY POTATOES

Steps:

• Put a baking sheet on the top oven rack and preheat to 475 degrees F. Toss the potatoes with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until the potatoes start browning, about 10 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season with salt and pepper. Cook skin-side down until the skin is crisp and brown, about 6 minutes, then flip and brown lightly on the other side, about 3 minutes.
• Make the sauce: Blend the chiles, garlic, lemon zest and juice, 1 tablespoon vinegar, the paprika, honey and 1 teaspoon salt in a blender to make a chunky puree. Gradually blend in 1/4 cup olive oil. Set aside half of the sauce for serving.
• Move the potatoes to one side of the baking sheet and add the chicken skin-side up to the other side. Brush all over with the remaining chile sauce. Roast until the chicken is cooked through and the potatoes are browned and crisp, 13 to 15 minutes. Divide the chicken, potatoes and pan juices among plates.
• Toss the lettuce mix with the remaining 1 tablespoon olive oil and 2 teaspoons vinegar; season with salt and pepper. Add the salad to the plates. Serve with the reserved chile sauce.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

SPICY BUFFALO CHICKEN AND POTATO CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 500°F (260°C). Spray a 9x13-inch baking dish with cooking spray. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes. Reduce oven heat to 400°F (205°C). Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

LOADED MEXICAN CHICKEN AND POTATO SKILLET

Steps:

• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
• In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
• Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.