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
Scale
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.
