Get ready to fall in love with the Chicken and Potato Skillet Recipe—it’s the kind of meal that feels like a warm hug at the end of a busy day! This one-pan wonder combines golden potatoes, juicy chicken, and a fragrant blend of seasonings all together for a dish that tastes like it’s been simmering for hours, but only takes about 30 minutes from start to finish. Weeknight-friendly, endlessly adaptable, and comfortingly hearty, this skillet dinner showcases how a handful of everyday ingredients can create something genuinely special.
Ingredients You’ll Need
What makes this Chicken and Potato Skillet Recipe such a keeper is its short list of straightforward ingredients, each bringing its own magic to the skillet. From golden potatoes soaking up smoky spices to the rich, juicy chicken, every item plays a starring role in color, flavor, and texture.
- Chicken thighs or breasts: Opt for boneless, skinless meat cut into bite-sized pieces for quick cooking and tender results.
- Baby potatoes: Halved or quartered, these little gems cook evenly and develop crispy, golden exteriors.
- Olive oil: Adds beautiful flavor and helps everything crisp up just right in the pan.
- Butter: Just a touch brings a silky, savory richness that pulls the dish together.
- Garlic powder: A quick and easy way to add bold, garlicky aroma without mincing fresh cloves.
- Smoked paprika: Delivers a subtle smokiness that enhances both chicken and potatoes.
- Dried thyme: This herb pairs perfectly with chicken, lending a woodsy, comforting layer of flavor.
- Salt and black pepper: Essential for bringing out all the layered flavors and ensuring every bite pops.
- Low-sodium chicken broth: Keeps the skillet nice and moist, while deglazing and creating a light sauce.
- Fresh parsley: Chopped and scattered over the top for a fresh, vibrant finish and a pop of color.
How to Make Chicken and Potato Skillet Recipe
Step 1: Sauté the Potatoes
Start by heating one tablespoon of olive oil in a large, sturdy skillet over medium-high heat. Toss in your halved or quartered baby potatoes, along with the garlic powder, smoked paprika, thyme, salt, and black pepper. Stir often, letting the potatoes develop beautiful golden edges and aromatic depth as they cook for about 8 to 10 minutes. They’re ready when fork-tender and temptingly crispy on the outside. Scoop them onto a plate and set them aside—you’ll want all those fond bits left in the skillet for the chicken!
Step 2: Brown the Chicken
Add the remaining tablespoon of olive oil and that luscious tablespoon of butter to the same skillet, letting them melt and mingle. Drop in your chicken pieces, seasoned with a sprinkle more salt and pepper. Give the chicken plenty of space so it sears rather than steams, browning beautifully on all sides for 6 to 8 minutes until cooked through with no pink remaining. The butter makes everything sizzle and infuses the chicken with toasty, rich flavor.
Step 3: Bring It All Together
Add the potatoes back into the skillet along with their crispy edges and any leftover seasoning. Pour in the chicken broth and gently scrape up any flavorful brown bits from the bottom—that’s pure taste! Let everything simmer together, uncovered, for about 3 to 5 minutes. The broth will reduce just slightly, coating the chicken and potatoes in all that savory goodness.
Step 4: Garnish and Serve
Remove the skillet from the heat and sprinkle chopped fresh parsley generously over the top. Serve it all warm, straight from the skillet, so everyone gets a deliciously steamy plate. The finishing touch of parsley brings color and a hint of freshness that brightens the whole dish.
How to Serve Chicken and Potato Skillet Recipe
Garnishes
A final flurry of freshly chopped parsley is classic for this Chicken and Potato Skillet Recipe, but you can also try a scattering of thinly sliced green onions or a few shavings of parmesan cheese. If you love a touch of citrus, a squeeze of lemon right before serving can add brightness, especially if you’ve gone a little heavier on the smoked paprika. Toppings like these take each plate from homey to downright mouthwatering.
Side Dishes
Because this recipe is a meal in itself, you can keep sides super simple. A crisp green salad tossed in a lemony vinaigrette is always refreshing. Some warm, crusty bread is perfect for mopping up the flavor-packed skillet juices. For extra veggies, roasted broccolini or garlicky green beans work beautifully alongside, adding both color and crunch.
Creative Ways to Present
To wow your dinner guests, serve the Chicken and Potato Skillet Recipe right in the pan at the center of the table—family style! For a more polished touch, pile the chicken and potatoes atop a bed of sautéed greens, or spoon them into individual shallow bowls with a swirl of cream cheese melted in for a luxurious finish. Even leftovers can be tucked into warm pita bread for a fun spin on lunch the next day!
Make Ahead and Storage
Storing Leftovers
Leftover portions of your Chicken and Potato Skillet Recipe are a total blessing for lunch the next day. Let the skillet cool to room temperature, then transfer the leftovers to an airtight container. They’ll keep fresh in the refrigerator for up to 3 days without losing flavor or tenderness.
Freezing
To freeze, allow everything to cool completely before spooning into a freezer-safe container or heavy-duty zip-top bag. Make sure the potatoes are covered in a bit of broth to prevent them from drying out. Store for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
Reheat individual portions in a skillet over medium-low heat with a splash of extra broth or water to help the potatoes and chicken stay moist. You can also microwave leftovers in a covered dish, stirring halfway through to ensure even heating. Just don’t let it dry out—in a pinch, a quick stir of cream cheese or a squeeze of lemon revives the sauce.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both chicken thighs and breasts work beautifully in this Chicken and Potato Skillet Recipe. Thighs are a little juicier and more forgiving, but breasts offer a leaner bite. Just adjust the cooking time so the chicken doesn’t dry out, and always check for doneness.
What other vegetables can I add?
Feel free to toss in extra veggies like bell peppers, green beans, or even a handful of spinach at the end. These additions bring extra color and nutrition, making the Chicken and Potato Skillet Recipe even more vibrant and hearty.
How do I make this recipe creamy?
For a creamier finish, simply stir in 2 tablespoons of cream cheese at the very end before serving. The result is a rich, velvety sauce that takes the Chicken and Potato Skillet Recipe to comfort food heaven!
Can I make this recipe dairy-free?
You sure can—just skip the butter or substitute it with an extra tablespoon of olive oil. The recipe still comes together deliciously and remains full of flavor, perfect for those who need a dairy-free version.
Does the recipe work in a cast iron skillet?
Yes, a cast iron skillet is perfect for this dish! It helps achieve extra-crispy potatoes and beautiful searing on the chicken, making the Chicken and Potato Skillet Recipe taste even more rustic and satisfying.
Final Thoughts
If you’re looking for that perfect cozy dinner that’s big on flavor and light on fuss, this Chicken and Potato Skillet Recipe will quickly become your go-to. I hope you’ll give it a try—there’s just something magical about gathering around a hot skillet filled with golden potatoes and savory chicken that guarantees full hearts and full bellies.
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: Non-Vegetarian
Description
This Chicken and Potato Skillet recipe is a quick and flavorful one-pan meal that is perfect for a busy weeknight dinner. Tender chicken pieces and golden baby potatoes are seasoned with aromatic spices, cooked in a savory broth, and garnished with fresh parsley for a satisfying dish.
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
Potatoes:
- 1 1/2 pounds baby potatoes (halved or quartered)
Other Ingredients:
- 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
- 1/2 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Heat Skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook Potatoes: Add the potatoes to the skillet, season with garlic powder, paprika, thyme, salt, and pepper. Cook until golden brown and tender, about 8–10 minutes. Transfer potatoes to a plate.
- Cook Chicken: Add remaining olive oil and butter to the skillet. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Combine: Return potatoes to the skillet, pour in chicken broth, and simmer uncovered for 3–5 minutes until well coated.
- Serve: Remove from heat, garnish with fresh parsley, and serve 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.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 2g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
