If you’re craving a hearty, comforting meal that comes together in one pan and delivers bold flavors, you absolutely have to try this Chicken and Potato Skillet Recipe. It combines tender, juicy chicken pieces with golden, perfectly seasoned baby potatoes, all cooked in a savory broth that ties everything together beautifully. This dish is not only a feast for your taste buds but also a wonderful example of how simple ingredients can create a culinary masterpiece that feels like a warm hug on a plate.
Ingredients You’ll Need
Getting started with this Chicken and Potato Skillet Recipe is a breeze because the ingredients are straightforward, yet each one plays a crucial role in crafting that delicious outcome. From the tender chicken thighs or breasts to the aromatic spices, every element enhances the dish’s taste, texture, and visual appeal.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Using bite-sized pieces ensures quick, even cooking and tender bites.
- 1 1/2 pounds baby potatoes (halved or quartered): These provide a creamy interior and crispy exterior when sautéed.
- 2 tablespoons olive oil: Adds a fruity richness and helps in browning the ingredients.
- 1 tablespoon butter: Introduces a silky texture and enhances flavor depth.
- 1 teaspoon garlic powder: Brings savory warmth that complements both chicken and potatoes.
- 1 teaspoon smoked paprika: Infuses a subtle smoky, vibrant color to the dish.
- 1 teaspoon dried thyme: Offers an earthy, fragrant herbal note.
- Salt and black pepper to taste: Essential for balancing and elevating all flavors.
- 1/2 cup low-sodium chicken broth: Keeps the skillet moist and helps meld the flavors together.
- 1 tablespoon chopped fresh parsley (for garnish): Adds a fresh, bright finish to the dish.
How to Make Chicken and Potato Skillet Recipe
Step 1: Cook the Potatoes
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss in the baby potatoes and season them generously with garlic powder, smoked paprika, dried thyme, salt, and pepper. Sauté the potatoes for about 8 to 10 minutes, stirring occasionally to help them achieve that perfect crispy golden-brown exterior while becoming tender inside. Once they reach that stage, transfer the potatoes to a plate and set them aside. This step lays the flavorful foundation for the dish and ensures the potatoes are cooked just right.
Step 2: Brown the Chicken
In the same skillet, add the remaining olive oil and butter. When the butter is melted and fragrant, add the bite-sized chicken pieces. Season them with a little more salt and pepper, then cook for about 6 to 8 minutes, allowing them to brown beautifully while cooking through fully. This caramelized crust creates a delicious texture contrast and locks in the juiciness of the chicken. Using the same skillet keeps all those browned bits on the bottom, adding incredible flavor.
Step 3: Combine and Simmer
Return those perfectly crisp potatoes back into the skillet with the chicken. Pour in the low-sodium chicken broth and gently stir everything together. Let it simmer uncovered for 3 to 5 minutes, so the broth reduces slightly and the sauce thickens, coating each piece with a lovely, savory glaze. This simmering step is where the flavors intimately meld into one irresistible dish. Finally, turn off the heat and sprinkle the dish with freshly chopped parsley for a pop of color and freshness.
How to Serve Chicken and Potato Skillet Recipe
Garnishes
Fresh parsley isn’t just for looks—it adds a bright herbal touch that balances the rich flavors of the chicken and potatoes. You could also toss in a squeeze of lemon juice right before serving to lift the dish or sprinkle some grated Parmesan for a nutty, savory finish that pairs beautifully.
Side Dishes
This Chicken and Potato Skillet Recipe works wonderfully as a complete meal, but if you want to add some sides, consider a crisp green salad or roasted seasonal vegetables. A simple sautéed green bean or a tangy coleslaw can complement the dish’s hearty textures wonderfully. For a comforting vibe, warm some crusty bread to soak up the delicious pan juices.
Creative Ways to Present
For an impressive presentation, serve the skillet meal in a rustic cast-iron pan right at the table—there’s something charming about a one-pan dinner that invites family and friends to dig in straight away. Alternatively, serve it over a bed of fluffy rice or creamy polenta to soak up every bit of that flavorful broth.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The chicken and potatoes will maintain their texture and flavor beautifully if reheated gently.
Freezing
This dish freezes well for up to 2 months. Cool it completely, then transfer to a freezer-safe container or bag. When you’re ready, thaw it overnight in the fridge for the best texture.
Reheating
Reheat leftovers in a skillet over medium heat, adding a splash of broth or water if needed to keep the chicken moist. Avoid the microwave if possible to preserve the crispy texture of the potatoes and the overall deliciousness of the Chicken and Potato Skillet Recipe.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe, just be careful not to overcook them as they tend to dry out faster than thighs. Cutting them into uniform bite-sized pieces helps them cook evenly.
Can I add other vegetables to this dish?
Yes! Feel free to toss in bell peppers, green beans, or even mushrooms to add more color, texture, and nutrition to your skillet meal. Add them during the potato cooking step for the best results.
Is this recipe gluten-free?
Yes, the Chicken and Potato Skillet Recipe is naturally gluten-free, making it a fantastic choice if you’re avoiding gluten but still want a satisfying dinner.
Can I make this recipe creamy?
Definitely! To make a creamy version, stir in about 2 tablespoons of cream cheese at the end of cooking, right before adding the parsley. This adds a rich, silky texture that tastes divine.
What’s the best way to get crispy potatoes?
Pat the potatoes dry before cooking and avoid overcrowding the pan to ensure they brown nicely. Stir them occasionally but give them enough time between stirs to develop that lovely golden crust.
Final Thoughts
This Chicken and Potato Skillet Recipe truly feels like a well-kept secret for busy weeknights or leisurely weekend meals. It’s packed with cozy flavors, incredibly versatile, and uses simple ingredients you likely have on hand. I’m confident that once you try it, this dish will become one of your favorites to cook and share—just like it is in my kitchen. So grab your skillet, dive in, and enjoy every tasty bite!
Print
Chicken and Potato Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken and Potato Skillet Recipe is a hearty and flavorful one-pan meal perfect for a quick weeknight dinner. Tender chicken pieces are sautéed with baby potatoes and seasoned with smoked paprika, garlic powder, and dried thyme, then simmered in a savory chicken broth until everything is perfectly cooked and coated. Garnished with fresh parsley, this gluten-free dish is both comforting and easy to prepare.
Ingredients
Protein and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 1/2 pounds baby potatoes, halved or quartered
Seasonings and Oils
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Liquids and Garnish
- 1/2 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Cook Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the halved or quartered baby potatoes and season them with garlic powder, smoked paprika, dried thyme, salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally until the potatoes are golden brown on the outside and tender on the inside. Once cooked, transfer the potatoes to a plate and set aside.
- Cook Chicken: In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted and hot, add the bite-sized chicken pieces. Season the chicken with additional salt and black pepper. Cook the chicken for 6 to 8 minutes, stirring occasionally, until browned on all sides and cooked through.
- Combine and Simmer: Return the cooked potatoes to the skillet with the chicken. Pour in the low-sodium chicken broth and stir everything together. Let the mixture simmer uncovered for 3 to 5 minutes until the broth reduces slightly and coats the chicken and potatoes well.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the chopped fresh parsley over the dish for a burst of color and freshness. Serve the chicken and potatoes warm.
Notes
- You can add vegetables like bell peppers or green beans for extra color and nutrients.
- For a creamy version, stir in 2 tablespoons of cream cheese at the end of cooking.
