why make this recipe
Stove-Free Chicken with Red Bliss Potatoes, Summer Squash, and Chile-Garlic Butter is a simple yet delicious meal. It’s great for busy evenings when you don’t want to spend too much time in the kitchen but still want to enjoy a hearty dinner. This recipe combines tender chicken breasts with tasty vegetables and a flavorful garlic butter sauce, making it a satisfying dish for the whole family.
how to make Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and Chile-Garlic Butter
Ingredients:
- 4 chicken breasts
- 1 pound red bliss potatoes, quartered
- 2 summer squashes, sliced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon chile flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Place the quartered red bliss potatoes in a baking dish, drizzling with olive oil, salt, and pepper.
- Rub the chicken breasts with salt and pepper, and place them on top of the potatoes.
- In a small saucepan, melt the butter over low heat, then add the minced garlic and chile flakes, cooking until fragrant.
- Drizzle the chile-garlic butter over the chicken and potatoes.
- Scatter the sliced summer squash around the chicken and potatoes in the baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
how to serve Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and Chile-Garlic Butter
Serve this dish hot from the oven. It makes a great main course along with a fresh salad or some crusty bread. The vibrant colors of the summer squash and the crispy potatoes make it visually appealing.
how to store Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and Chile-Garlic Butter
To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator. It will last for up to three days. To reheat, you can put it in the oven or microwave until warmed through.
tips to make Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and Chile-Garlic Butter
- Make sure to cut the potatoes and summer squash into uniform sizes for even cooking.
- Feel free to adjust the amount of chile flakes based on your spice preference.
- You can substitute the chicken breasts for thighs if you prefer darker meat, which adds more flavor.
variation
If you’re looking to mix things up, you can add other vegetables like bell peppers or zucchini. You could also try using sweet potatoes instead of red bliss potatoes for a sweeter twist.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but be sure to increase the cooking time to ensure it is fully cooked.
Q: What if I don’t have red bliss potatoes?
A: You can use any type of potato, such as Yukon Gold or baby potatoes, as they work well in this recipe too.
Q: Can I prepare this recipe in advance?
A: Yes, you can prep everything a few hours in advance. Just cover and keep it in the fridge until you’re ready to bake.
Stove-Free Chicken with Red Bliss Potatoes, Summer Squash, and Chile-Garlic Butter
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Place the quartered red bliss potatoes in a baking dish, drizzling with olive oil, salt, and pepper.
- Rub the chicken breasts with salt and pepper, and place them on top of the potatoes.
- In a small saucepan, melt the butter over low heat, then add the minced garlic and chile flakes, cooking until fragrant.
- Drizzle the chile-garlic butter over the chicken and potatoes.
- Scatter the sliced summer squash around the chicken and potatoes in the baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.