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chicken and potatoes skillet

Chicken and Potatoes Skillet (Whole 30)

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Ingredients
  

  • 4 boneless skinless chicken breast, cut in half
  • 1/4 cup extra-virgin olive oil
  • 3 tsp salt, divided
  • 2 tsp paprika
  • 2 tsp garlic powder, divided
  • 1 tsp pepper
  • 8 yukon gold potatoes, quartered lenghtwise
  • 8 carrots, peeled, halved and cut into 2 inch pieces
  • 1 large yellow onion, quratered and sliced
  • 1 tbsp tapioca flour
  • 2 cups chicken broth
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Preheat your oven to 425 fegrees Fahrenheit.
    Heat a large cast iron pan or any oven safe large skillet over medium-high heat. Season chicken breasts with 2 tsp salt, 2 tsp paprika, and 1 tsp garlic powder.
  • Place chicken breasts in heated pan and sear for 3-4 minutes per side. Remove from pan and set aside. Add carrots, potatoes, and season with remainder 1 tsp of garlic powder, and 1 tsp salt. Cook stirring often for about 5 minuntes or until the potatoes and carrots are cooked about half way through. Remove and set aside.
  • Add chopped onion to skillet and cook for about 4-5 minutes while stirring. Sprinkle with tapioca flour and stir well. Add chicken broth and continue to cook for 2 minutes.
  • Add vegetables back to the skillet and then nestle the chicken pieces in the vegetables and broth. Add cast iron skillet to preheated oven and bake for 20 minutes.
  • Take out of oven, sprinkle with fresh chopped parsely and serve.
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