The Soul Pan Kitchen

Category: Skillets ‘n Such

  • Hot Honey Chicken Skillet

    Hot Honey Chicken Skillet

    This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.

    Ingredients

    • 1 teaspoon salt 
    • 1/2 teaspoon garlic powder 
    • 1/2 teaspoon pepper 
    • 1/4 teaspoon ground red pepper (cayenne) 
    • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total) 
    • 2 teaspoons olive oil 
    • 8 baby Yukon Gold potatoes, halved (about 3/4 lb) 
    • 3 medium carrots, peeled and cut into 1/2-inch slices (1 1/2 cups) 
    • 3 tablespoons honey 
    • 4 teaspoons Sriracha sauce 
    • 2 cloves garlic, finely chopped

    • Heat oven to 400°F.
    • In a small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
    • In a 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
    • In a small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
    • Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.

  • Creamy Garlic Parmesan Chicken and Broccoli with Buttery Orzo

    Ingredients:

    1 lb boneless, skinless chicken breasts or thighs, diced

    1 tablespoon olive oil

    2 cloves garlic, minced

    1 teaspoon Italian seasoning

    Salt and black pepper to taste

    1 ½ cups uncooked orzo pasta

    3 cups low-sodium chicken broth

    2 cups broccoli florets (fresh or frozen)

    1 cup grated Parmesan cheese

    1/2 cup heavy cream

    1 tablespoon butter

    Fresh parsley or basil, chopped (for garnish)

    Directions:

    Heat olive oil in a large deep skillet over medium-high heat.

    Add diced chicken, season with salt, pepper, garlic, and Italian seasoning. Sauté until the chicken is golden and cooked through, about 6–8 minutes. Remove chicken and set aside.

    In the same skillet, melt butter. Add the orzo and stir frequently for 2 minutes until slightly toasted.

    Pour in chicken broth and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring often, until the orzo is tender and the liquid is mostly absorbed.

    Stir in the broccoli and cooked chicken. Cover and cook for 3–4 more minutes until broccoli is bright and tender.

    Add heavy cream and Parmesan cheese. Stir until creamy and smooth.

    Adjust seasoning if needed. Garnish with parsley or basil and serve hot.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

  • Cream Cheese Chicken

    Put some souf in ya mouf!

    Cream Cheese Chicken is a fan favorite! Here’s the recipe!

    Ingredients:

    1 small yellow onion
    4 cloves garlic
    1 small bunch fresh dill
    8 ounces cream cheese
    4 boneless, skinless chicken breasts (about 2 pounds total)
    1 1/2 teaspoons kosher salt, divided, plus more as needed
    3/4 teaspoon freshly ground black pepper, divided, plus more as needed
    4 tablespoons olive oil, divided
    1/2 cup dry white wine
    1 1/2 cups low-sodium chicken broth
    2 teaspoons Dijon mustard
    1/4 teaspoon red pepper flakes

    Instructions:

    1. Finely chop 1 small yellow onion and peel and mince 4 garlic cloves. Pick the fronds from the 1 small bunch fresh dill and coarsely chop until you have 2 tablespoons. Cut 8 ounces cream cheese into 8 pieces. Pat 4 boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
    2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, flipping halfway through, until golden on both sides, about 10 minutes total. Transfer the chicken to a plate (it will not be cooked through).
    3. Add the remaining 2 tablespoons olive oil to the pan and heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 2 minutes. Add the garlic, and cook, stirring, until fragrant and golden-brown, about 1 minute more. Pour in 1/2 cup dry white wine and simmer, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 1 minute.
    4. Pour in 1 1/2 cups low-sodium chicken broth. Add the cream cheese, 2 teaspoons Dijon mustard, the remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Bring to a simmer, whisking frequently, until the cream cheese is melted and combined. Taste and season with more kosher salt and black pepper as needed.
    5. Return the chicken and any accumulated juices to the pan. Bring back to a simmer. Cover and reduce the heat to medium. Simmer until the chicken is cooked through, 3 to 5 minutes more. Remove from the heat and sprinkle with the dill and 1/4 teaspoon red pepper flakes.