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
Scale
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
