One-Pot Mozzarella Chicken Dinner

Welcome to the June 12, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. Last weekend whole fryers were on sale for just $.49/lb at my local grocery store so I scratched us up this easy one-pot dinner cast iron skillet recipe (and topped it with mozzarella cheese, also on sale!).

One-Pot Mozzarella Chicken Dinner is gluten free comfort food at its finest, and it’s easy enough to just skip the potatoes if you’re low carb like MashupDad. Plus, one pan = fewer dishes, so what’s not to like?

One-Pot Mozzarella Chicken Dinner

Ingredients

One 5 lb whole chicken
Kosher salt
Black pepper
3 Tbsp olive oil, divided
1 Tbsp butter
4 oz baby portabella mushrooms, halved
7-8 baby Yukon gold potatoes, diced
1/4 a large Vidalia onion, quartered
6 cloves garlic, peeled
Juice of 1/2 a large lemon (or about 1 Tbsp bottled lemon juice)
1 tsp tarragon
1 1/2 Tbsp coarse ground mustard
8 oz mozzarella cheese

Directions

Spatchcock your chicken (or in my house… get your handy neighborhood MashupDad to do it for you!). Heat 1 Tsbp olive oil and 1 Tbsp butter in a 12″ cast iron over medium high heat until butter is melted and oil is glistening hot. Season both sides of your chicken generously with Kosher salt and black pepper. Brown skin side down for 5-6 minutes until chicken is nicely browned and releases easily from pan, then flip and brown other side.

Turn off heat and squeeze lemon juice over chicken. Arrange veggies in skillet around chicken. Combine tarragon, mustard, and 2 Tbsp olive oil, then spoon over chicken and veggies. Bake at 425 degrees for 35 minutes. Top evenly with sliced mozzarella, then bake another 15 minutes or until cheese is browned and chicken reaches an internal temperature of 165 degrees. (If necessary, remove chicken from pan and roast veggies another few minutes until potatoes are cooked through — I’d suggest cutting potatoes smaller than shown here so that they finish at the same time as chicken.)

Serve chicken and veggies topped with pan juices.

That’s all I’ve got to say about that

I mean… what else is there to say. It’s all right there  in the photos, folks: Chicken. Cheese. Veggies. Juicy. Hot. Tender. Flavorful. Why are you still reading this and not pulling out your own skillet?

😉

One-Pot Mozzarella Chicken Dinner printable recipe

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One-Pot Mozzarella Chicken Dinner

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Course dinner

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• One 5 lb whole chicken
• Kosher salt
• Black pepper
• 3 Tbsp olive oil divided
• 1 Tbsp butter
• 4 oz baby portabella mushrooms halved
• 7-8 baby Yukon gold potatoes diced
• 1/4 a large Vidalia onion quartered
• 6 cloves garlic peeled
• Juice of 1/2 a large lemon or about 1 Tbsp bottled lemon juice
• 1 tsp tarragon
• 1 1/2 Tbsp coarse ground mustard
• 8 oz mozzarella cheese

Instructions

• Spatchcock your chicken (or in my house... get your handy neighborhood MashupDad to do it for you!).
• Heat 1 Tsbp olive oil and 1 Tbsp butter in a 12" cast iron over medium high heat until butter is melted and oil is glistening hot.
• Season both sides of your chicken generously with Kosher salt and black pepper.
• Brown skin side down for 5-6 minutes until chicken is nicely browned and releases easily from pan, then flip and brown other side.
• Turn off heat and squeeze lemon juice over chicken.
• Arrange veggies in skillet around chicken.
• Combine tarragon, mustard, and 2 Tbsp olive oil, then spoon over chicken and veggies.
• Bake at 425 degrees for 35 minutes.
• Top evenly with sliced mozzarella, then bake another 15 minutes or until cheese is browned and chicken reaches an internal temperature of 165 degrees. (If necessary, remove chicken from pan and roast veggies another few minutes until potatoes are cooked through -- I'd suggest cutting potatoes smaller than shown here so that they finish at the same time as chicken.)
• Serve chicken and veggies topped with pan juices.

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