I’m back! Our honeymoon was fantastic. We did, saw, and ate so much! It was my second time to Rome and Florence and Kramer’s first, so it was fun for me to experience it all again (with some new stuff sprinkled in) and Kramer was astounded by everything we took in. We definitely had an exhausting honeymoon; up early to avoid long lines at the big attractions, lots of walking, etc. but it was worth it and we wouldn’t have had it any other way. We ate so much good food, too, it was nuts! I miss all of the pasta and pizza and paninis already. I will post some photos of the food we ate when I get a chance.
I have even more exciting news, too – we’re moving to New York! We leave on February 1st and ever since we got back from Rome we’ve been packing like crazy and trying to figure out what to do with all of our things. It’s very stressful but we’re also very excited! Our house is empty right now, as we sold or gave away our dining table, one of our couches, a desk, a bunch of chairs, and a grill. We’ll be essentially camping out in our home by Friday, but it’s worth it!
Anyway, I made this dish before we left for Rome and Kramer and I were big, big fans of it. It’s very simple and only requires one pot to make. The potatoes are flavorful and tender and the chicken is perfectly cooked and moist. The onions and bell peppers add some nice flavor and texture, too. Overall, a perfect weeknight meal that won’t test the palates of picky eaters; it’s just something everything is sure to love!
Create the marinade by combining 1 tablespoon of paprika, 1/2 teaspoon of kosher salt, 1 tablespoon of olive oil, 1/2 teaspoon of ground black pepper, and 1 teaspoon of dried thyme.
Rub the marinade over your chicken and set aside. You can refrigerate the chicken for a few hours if you have time, but I didn’t.
Slice your potatoes very thinly and dice your onion and bell pepper, then toss them with two minced cloves of garlic and 1 tablespoon of olive oil.
Spray a large pot, dutch oven, or deep-sided skillet with non-stick spray and heat over medium heat (you can also use a few teaspoons of olive oil). Add the potatoes to the pot and cook for 5 minutes or so, stirring often.
Add 1/2 cup of chicken broth and stir to combine. Reduce the heat to medium, cover your pot, and simmer for 5 minutes or so.
Uncover and place the chicken in the pot nestled in with the potatoes. Place the lid back on and cook for 20 minutes or so, until the chicken is cooked through and the potatoes are fork tender.
Serve the chicken over the potatoes with the onions, bell pepper, and the juices. Enjoy!
- ¾ teaspoon kosher salt, divided
- 1 tablespoon smoked, sweet, or regular paprika (I used sweet)
- 2 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 large skinless chicken breasts
- 1 lb potatoes of your choice, thinly sliced
- 1 red or green bell pepper, diced
- 1 yellow or white onion, diced
- 2 garlic cloves, minced
- ½ cup low-sodium chicken broth
- In a small bowl, combine smoked paprika, ½ teaspoon salt, 1 tablespoon olive oil, pepper, and thyme. Rub the spice mixture over the chicken and set aside.
- In a large bowl, combine ¼ teaspoon salt, potatoes, bell pepper, onion, garlic cloves, and 1 tablespoon olive oil.
- Heat a large nonstick skillet or pot over medium-high heat. Add the potato mixture to the skillet or pot and cook for about 5 minutes, stirring occasionally. Add ½ cup low-sodium chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover the pot and nestle the chicken into the potato mixture. Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Serves 2.