If you know me, you know I’m a big fan of sitting down at the table for pretty much every meal. There’s something so special about the conversation and unity that happens when we gather around the table and share a meal. I think sometimes, it’s easy to get intimidated by making this a habit because for some reason, we think if we sit down to the table for a meal, it has to be super fancy or elaborate, but that’s just not the case. So, today, I want to share an easy weeknight supper that can bring your family to the table.
For the chicken tenders:
I buy frozen chicken tenderloins at Aldi and just take out however many I need in the morning, place them in a shallow container, and marinate them in (dill) pickle juice all day. Then, when I start dinner, I just drain off the juice and pat the chicken dry with paper towels. Then, make an egg wash (one egg, one egg white, salt, and pepper) and after running each tenderloin through the egg wash, coat in a mixture of panko and breadcrumbs (I do about 1 cup of panko and 1 cup of breadcrumbs). You can do this by putting them in a bag and shaking them, or just flip them in the crumb mixture on a plate. Then, place on a baking sheet and bake for 10 minutes at 425 degrees, flip, and bake for an additional 8 minutes so that your chicken is a yummy golden brown. The flavor is amazing (and rumor has it that this is the secret behind the goodness that is Chick-fil-a).
For the potatoes:
Wash however many potatoes you need, then boil in a large pot (covered) for 30 minutes. Then, drain the water, place them on a baking sheet and smash gently with a fork or potato masher. Melt about half a stick of butter, mince some garlic, and throw in some parsley, and just pour over the smashed potatoes. Then, just pop the pan in the oven on broil for about 15 minutes (or until golden brown) and you’ll have the most delicious, flavorful potatoes ever. They’re crispy on the outside, creamy on the inside, and so buttery! We drizzle ranch dressing on ours and that makes them even better!
I pretty much always have spinach on hand, because I love to put it in my scrambled eggs with sautéed peppers and onions, and it’s great for small side salads. This meal is also great leftover for lunch the next day, and I like to cut up one or two of the chicken tenders and eat on a spinach salad. My friend Lee shared this chicken recipe with me, and the original recipe can be found here.
Hope ya’ll are having a good week! If you have any good suggestions for easy weeknight suppers, I’d love for you to leave them in the comments below!