So simple! Make these dinners in a single skillet
Want to make a delicious meal for your family without too much fuss? Here, Chris Kimball of America’s Test Kitchen shows how you can do so by making skillful use of a simple skillet. Try his stress-free recipes for skillet shrimp and rice, skillet chicken and potatoes and skillet lasagna.
Serves 4 to 6.
- 1 1/2 pounds extra-large shrimp, peeled and deveined
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon paprika
- 4 ounces chorizo or kielbasa sausage, cut into 1⁄4-inch pieces
- 1 medium onion, chopped fine
- 6 medium garlic cloves, sliced thin
- 1 1/2 cups medium-grain rice
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 2 cups water
- 1 (8-ounce) bottle clam juice
- 1 cup frozen peas
If you don't own a skillet that can go from stovetop to oven, transfer the mixture to a covered baking dish in step 2. To prepare:1. Adjust oven rack to middle position and heat oven to 350 degrees. Toss shrimp with 1 tablespoon oil, paprika, and 1/4 teaspoon salt in medium bowl. Heat 1 teaspoon oil in large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside. 2. Reduce heat to medium and add remaining 1 tablespoon oil, chorizo, onion and garlic. Cook until sausage begins to brown, 5 to 6 minutes. Add rice and cook 1 minute. Stir in tomatoes, water, clam juice and 1/2 teaspoon salt. Bring to boil over high heat, cover, and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, about 20 minutes. Remove skillet from oven, stir in peas, and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper. Serve directly from hot skillet.
- 1 pound small red potatoes, halved
- 3 tablespoons olive oil
- 1/4 cup all-purpose flour
- 4 boneless, skinless chicken cutlets (6 to 7 ounces each), trimmed
- Salt and pepper
- 2 tablespoons unsalted butter
- 3/4 cup low-sodium chicken broth
- 1 tablespoon chopped fresh sage (If you prefer, substitute fresh thyme or oregano for the sage.)
- 2 tablespoons lemon juice
1. Toss potatoes and 1 tablespoon oil together in microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4 to 5 minutes, tossing potatoes halfway through cooking.2. Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tablespoon butter with remaining 2 tablespoons oil in large skillet over medium-high heat. When foam subsides, cook chicken until browned on both sides, 3 to 5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.3. Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4 to 5 minutes. Transfer to platter. Add broth, sage, and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes. Serve.
Serves 4 to 6.
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon olive oil
- 1 medium onion, minced
- 3 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1 pound meatloaf mix
- 10 curly-edged lasagna noodles, broken into 2-inch lengths
- 1 (8-ounce) can tomato sauce
- 1/2 cup plus 2 tablespoons grated Parmesan cheese
- 1 cup ricotta cheese
- 3 tablespoons chopped fresh basil
Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe. To prepare:1. Pour tomatoes with their juices into a 1-quart liquid measuring cup. Add water until mixture measures 1 quart.2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. 3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. 4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.To make skillet lasagna with sausage and peppers:Follow the recipe for skillet lasagna, substituting 1 pound Italian sausage, removed from its casing, for meatloaf mix. Add 1 chopped red bell pepper to skillet with onion in step 2.