Pan-Fried Chicken in a Pot

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1.5 pounds
• All-purpose flour: 1 cup
• Paprika: 1 tablespoon
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Salt and pepper to taste
• Olive oil: 2 tablespoons
• Butter: 2 tablespoons
• Chicken broth: 4 cups
• Carrots (chopped): 1 pound
• Celery (chopped): 1 pound
• Onion (chopped): 1 pound
• Potatoes (cubed): 1 pound

Preparation Time:

• 20 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Season the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
2. Dredge the seasoned chicken in flour.
3. Heat the olive oil and butter in a large Dutch oven or pot over medium-high heat.
4. Pan-fry the chicken breasts until golden brown on both sides, about 4 minutes per side. Remove from the pot and set aside.
5. Add the carrots, celery, and onion to the pot and cook until softened, about 5 minutes.
6. Stir in the chicken broth and bring to a boil.
7. Add the potatoes and return the chicken to the pot.
8. Reduce heat to medium-low, cover, and simmer until the chicken is cooked through and the vegetables are tender, about 30 minutes.

Nutritional Information:

• Calories: 420 per serving
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 45 grams

Dish Characteristics:

• Hearty and comforting
• Pan-fried chicken provides a crispy exterior and juicy interior
• Vegetables add nutritional value and flavor
• Suitable for a crowd

User Comments:

• "This chicken in a pot was a hit at our family gathering. It was so easy to make and everyone loved the crispy chicken and tender vegetables."
• "The combination of flavors in this dish is amazing. The spices on the chicken complement the sweetness of the vegetables perfectly."
• "I love that this recipe uses easily available ingredients and is quick to prepare. It's a go-to meal for busy weeknights."

Special Precautions and Tips:

• Use a large enough pot to accommodate all the ingredients.
• Adjust the seasonings to your personal taste.
• If you don't have boneless, skinless chicken breasts, you can use bone-in, skin-on chicken breasts. Just adjust the cooking time accordingly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.