In our early days of cooking, one of our staple meals was chicken with potatoes and a green vegetable. (See this post from 2008.) We had chicken breasts a few times a week, and now we have them maybe once every week or two. There was a reason we ate them so frequently back then – they’re simple and quick. Six years later, there are still nights we need a meal like that. Doesn’t everyone, at least occasionally? Of course, our skills have grown and improved and we can usually bang out a meal in a pretty short amount of time, but that doesn’t mean we don’t still enjoy an easy meal like this every now and then.
This recipe is ridiculously easy but yields a fantastic result. The chicken is cooked first, then the remaining ingredients are added and cooked to create the sauce. One skillet is all you need. The sauce is delicious, and I wanted to pour it over everything on my plate (maybe I did after I snapped the picture). We used a seasonal summer beer in the sauce and had more with our meal. We all loved this and having a quick meal like this on a weeknight meant we still had plenty of time for playing and enjoying an evening walk with Clara before starting dinner. That’s an all around win.