The Chicken and Potato Skillet is a one-pan wonder that brings pure weeknight magic to the dinner table. Tender bites of juicy chicken mingle with golden, crisp-edged potatoes, all tossed together in a flavorful blend of aromatic herbs and gentle spices. Every forkful is hearty, deeply savory, and finished with a fresh pop of parsley. This recipe is perfect for anyone craving a wholesome main course without a sink full of dishes, and the colors and coziness truly make it a go-to meal for busy families and home cooks alike.
Ingredients You’ll Need
Let’s talk about how a handful of simple ingredients each play a critical role in building layers of comfort and flavor in this Chicken and Potato Skillet. Each one is a pantry staple that brings color, texture, or that spark of flavor that makes this skillet meal such a standout.
- Chicken breasts or thighs: Go for your favorite cut—thighs add a bit of richness, while breasts stay tender when cooked just right.
- Olive oil: Divided for sautéing and roasting, it ensures beautiful browning on both potatoes and chicken.
- Baby potatoes: Halved to get maximum golden crispiness on the cut side, these bring earthy sweetness and substance.
- Onion: Diced for a subtle, savory backbone that complements the chicken and potatoes perfectly.
- Garlic: Just a couple of cloves add big aroma and that hint of pungent depth after a quick sauté.
- Paprika: This spice infuses warmth and a gorgeous tinge of color throughout the dish.
- Dried thyme: Its earthy, floral notes balance the heartiness of poultry and potatoes.
- Dried oregano: A sprinkle adds depth, echoing classic rustic flavors.
- Salt and black pepper: To taste—these essentials let the basic flavors shine and round everything out.
- Chicken broth or water: Adds moisture and pulls all the flavors together in one skillet.
- Fresh parsley: Just before serving, a shower of chopped parsley brightens every bite.
How to Make Chicken and Potato Skillet
Step 1: Sauté the Potatoes
Start by heating a tablespoon of olive oil in a large, sturdy skillet over medium heat. Arrange the halved baby potatoes cut-side down so every piece can develop a golden, crispy crust. Let them cook untouched for about 8 to 10 minutes, flipping once halfway through, until they’re perfectly browned and fork-tender. This stage is where the potatoes soak up the savory oil, becoming irresistibly good. Once done, remove them from the pan and set them aside.
Step 2: Brown the Chicken
Add the remaining olive oil to that same skillet—it’ll already have delicious potato fond at the bottom, which will amp up your flavors. Toss in your chicken pieces, seasoning well with salt, black pepper, paprika, thyme, and oregano. Sauté them for 6 to 8 minutes, making sure you get a nice brown sear while keeping the chicken juicy and tender. This step is all about letting the chicken pick up those robust, herby notes while caramelizing to perfection.
Step 3: Add Aromatics
Once your chicken has a lovely golden hue, stir in the diced onion and minced garlic. Sauté together for 2 to 3 minutes until the onion softens and the garlic becomes fragrant. This quick move builds a beautiful aromatic base, infusing the whole skillet with a deeper layer of comforting flavor.
Step 4: Combine and Simmer
Slide the golden potatoes back into the skillet with the chicken and aromatics. Pour in your chicken broth or water, which will create steam and help all the flavors meld together. Stir well to coat everything, then cover the skillet and let it simmer for about 5 minutes. This gentle simmer ensures the herby, savory taste gets into every potato and chicken bite, creating a truly cohesive Chicken and Potato Skillet.
Step 5: Finish and Serve
Remove the skillet from the heat and generously scatter chopped fresh parsley over the top. This finishing touch provides a lovely burst of color and a hint of freshness that balances all the deep, savory flavors. Ready to dig in? Your Chicken and Potato Skillet is now ready to be enjoyed!
How to Serve Chicken and Potato Skillet
Garnishes
A flurry of fresh chopped parsley is classic for this dish, but you can also finish with a sprinkle of flaky sea salt or even a touch of lemon zest for bright contrast. For an extra layer of indulgence, try showering the top with a bit of shredded cheese right at the end and allowing it to melt in the residual heat of the skillet.
Side Dishes
This Chicken and Potato Skillet is wonderfully filling on its own, but it also pairs beautifully with a simple green salad dressed in a zippy vinaigrette, tender steamed green beans, or roasted veggies like carrots and Brussels sprouts. A slice of rustic bread is great for mopping up every last bit of herby, flavorful sauce.
Creative Ways to Present
To impress your guests, serve the Chicken and Potato Skillet straight from your prettiest skillet at the table for a family-style vibe. You can also spoon portions into wide shallow bowls and top with an extra sprig of parsley or a dollop of herbed Greek yogurt for a touch of elegance. For a fun twist, try layering the skillet over wilted spinach or lightly sautéed greens for added color and nutrients.
Make Ahead and Storage
Storing Leftovers
Let your Chicken and Potato Skillet cool to room temperature before transferring leftovers to an airtight container. Store them in the refrigerator for up to 3 to 4 days. The flavors will continue to meld, making it even tastier when you return for round two.
Freezing
If you’d like to freeze leftovers, make sure everything is completely cooled. Spoon the Chicken and Potato Skillet into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months, and be aware that potatoes may become slightly softer when thawed but still remain delicious.
Reheating
To reheat, warm the Chicken and Potato Skillet in a covered skillet on the stove over medium heat, splashing in a tablespoon or two of chicken broth or water if the dish looks dry. Alternatively, microwave individual portions with a loose cover until heated through, stirring halfway for even warming.
FAQs
Can I use different types of potatoes?
Absolutely! While baby potatoes are ideal for their tender texture and easy prep, Yukon Gold or red potatoes cut into bite-sized chunks work beautifully in the Chicken and Potato Skillet. Just keep the pieces similar in size for even cooking.
Can I add more vegetables to the skillet?
Yes, and it’s a great way to customize the recipe. Feel free to toss in bell peppers, green beans, mushrooms, or even a few handfuls of baby spinach during the final simmer for a heartier, veggie-packed meal.
What if I only have bone-in chicken?
You can use bone-in pieces, just adjust the cooking time accordingly. Sear the chicken until well-browned, then let it cook through a bit longer over lower heat so it’s tender and thoroughly cooked before adding the potatoes back in.
How can I make this recipe dairy-free or gluten-free?
Great news—this Chicken and Potato Skillet is naturally gluten-free and dairy-free as written! Just double-check your broth and any optional additions to ensure they meet your dietary needs.
Is it possible to prep the ingredients ahead of time?
Definitely. You can dice the onion, mince the garlic, and cut the chicken and potatoes several hours in advance. Store them separately in the fridge, and you’ll be ready to toss everything into the skillet for stress-free cooking later.
Final Thoughts
From weeknight family dinners to cozy Sunday suppers, this Chicken and Potato Skillet is pure comfort in a pan. It’s hearty, full of flavor, endlessly flexible, and easy enough for anyone to master. Give it a try—one taste and it just might become your new favorite way to enjoy chicken and potatoes!
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Chicken and Potato Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This flavorful Chicken and Potato Skillet recipe is a quick and easy one-pan meal that’s perfect for busy weeknights. Tender chicken pieces are cooked with golden-brown baby potatoes, onions, and a blend of herbs, creating a satisfying and delicious dish that the whole family will love.
Ingredients
For the Chicken and Potatoes:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 1 lb baby potatoes, halved
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup chicken broth or water
For Garnish:
- Chopped fresh parsley
Instructions
- Cook the Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add halved baby potatoes cut-side down and cook for 8-10 minutes until golden brown and fork-tender. Remove and set aside.
- Cook the Chicken: Add the remaining olive oil to the skillet. Cook seasoned chicken pieces until browned and cooked through, about 6-8 minutes. Add onion and garlic; sauté until fragrant.
- Combine Ingredients: Return potatoes to the skillet, add chicken broth, and stir. Cover and simmer for 5 minutes to meld flavors.
- Garnish and Serve: Remove from heat, garnish with parsley, and serve hot.
Notes
- You can add bell peppers, green beans, or spinach for extra veggies.
- Sprinkle with shredded cheese for added richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
