I would eat this potato and chicken dish every day!
Savory Chicken and Potato One-Pan Skillet
This comforting chicken and potato skillet is a satisfying one-pan wonder that brings together tender chunks of chicken, creamy potatoes, and a richly seasoned broth infused with herbs. It’s the perfect choice for a cozy weeknight meal that’s both simple and full of flavor.
Ingredients
For the Skillet:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces | 1.5 lbs |
| Medium potatoes, peeled and diced into 1-inch cubes | 4 |
| Medium onion, chopped | 1 |
| Garlic cloves, minced | 3 |
| Chicken broth (or vegetable broth as a lighter alternative) | 2 cups |
| Smoked paprika | 1 teaspoon |
| Dried thyme (or substitute rosemary) | 1 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Salt | To taste |
| Olive oil (or butter for added richness) | 2 tablespoons |
Optional Extras:
- Sliced carrots
- Frozen green peas
- Heavy cream for added creaminess
Instructions
Step 1: Brown the Chicken
Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Season the chicken with salt, pepper, and half the smoked paprika. Add the chicken to the pan and cook until golden and slightly crisp on the edges, about 5–7 minutes. The meat doesn’t need to be fully cooked at this stage. Remove the chicken from the skillet and set aside.
Step 2: Sauté Aromatics
Using the same skillet (no need to rinse), add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute, just until fragrant. Take care not to let the garlic brown.
Step 3: Add Potatoes and Seasoning
Toss the cubed potatoes into the pan, stirring to coat with the onion and garlic. Sprinkle in the remaining smoked paprika, thyme, black pepper, and salt to taste. Pour in the broth and use a wooden spoon to loosen any browned bits from the bottom—those add amazing flavor!
Step 4: Simmer Gently
Return the seared chicken to the skillet, nestling it into the potatoes and broth. Add sliced carrots now if using. Cover the pan and reduce heat to medium-low. Let everything simmer gently for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is fully cooked (internal temp should reach 165°F / 75°C). If adding frozen peas, stir them in during the last 5 minutes.
Step 5: Add Cream (Optional) & Serve
For a creamier version, stir in 1/4 to 1/2 cup of heavy cream during the last few minutes of cooking. Taste and adjust seasoning as needed. Serve hot, and garnish with fresh parsley if desired for a fresh finishing touch.
