Most of the time when I cook, you will find pots and pans strewn across the stove, my cutting board, knives and a hand grater on the counter and food splatters and spills. The truth is–I cook just like my father. He makes one giant-size mess in the kitchen while he cooks, but in the end it’s worthwhile. Tonight I made an early dinner and was pleasantly surprised how fast clean up was. Then again, I used only one pan to cook our meal. It was simple, yet delicious and most of the ingredients can be found in the fridge at any time.
One Pan Chicken, Potato, Pepper and Mushroom Skillet
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 medium bell pepper, cut into strips
- 2 cloves of garlic, minced
- 4 small-medium red potatoes, thinly sliced with skins on
- 1/4 cup marinated mushrooms, sliced
- zest of 1 lemon
- 1 tsp dried oregano
- red pepper flakes (optional)
- extra virgin olive oil
- salt and pepper, to taste
Heat enough oil to cover the bottom of your skillet. Once oil is hot, add potatoes. Cook until they start to brown on the edges a little. Add your peppers and minced garlic and combine. Add chicken, stirring occasionally to ensure chicken cooks on all sides. Add oregano and a pinch of red pepper flakes to skillet. Combine. Zest lemon over skillet, then add mushrooms. Give it one last stir, season with salt and pepper. Adjust seasonings as needed, then serve.
Serves 2 hearty platefuls.