I would eat this potato and chicken dish every day!

6 2 minutes read

This Hearty Potato and Chicken Skillet is a delicious and satisfying one-pan dish that brings together tender chicken and creamy potatoes in a savory, herb-infused broth. It’s a comforting and easy-to-make meal, perfect for a weeknight dinner, offering a harmonious blend of flavors and textures in every bite.

Hearty Potato and Chicken Skillet

Ingredients:

For the Dish:

Ingredient	Quantity
Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces	1.5 lbs
Medium potatoes, peeled and cubed (about 1-inch pieces)	4
Medium onion, diced	1
Garlic, minced	3 cloves
Chicken broth (or vegetable broth for a lighter option)	2 cups
Smoked paprika	1 teaspoon
Dried thyme (or rosemary for a different flavor)	1 teaspoon
Black pepper	1/2 teaspoon
Salt	To taste
Olive oil (or butter for extra richness)	2 tablespoons

Optional Add-Ins:

Add-in
Carrots, sliced
Frozen peas
Heavy cream (for a creamier finish)

Instructions:

Step 1: Sauté the Chicken Heat the 2 tablespoons olive oil (or butter) in a large skillet or Dutch oven over medium heat. Season the chicken pieces with salt, pepper, and half of the 1 teaspoon smoked paprika. Add the seasoned chicken to the hot pan and cook until golden brown on all sides, about 5–7 minutes. The chicken doesn’t need to be cooked through at this point. Remove the chicken from the skillet and set it aside.
Step 2: Cook the Veggies In the same pan (no need to clean it), add the 1 medium diced onion. Sauté for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the 3 minced garlic cloves and cook for an additional 1 minute, until fragrant. Be careful not to burn the garlic.
Step 3: Add Potatoes and Broth Add the 4 cubed potatoes to the pan and stir to coat them in the onion-garlic mixture. Sprinkle with the remaining smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and salt to taste. Pour in the 2 cups chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon – these bits add great flavor. Bring the mixture to a simmer.
Step 4: Simmer Everything Together Return the browned chicken to the pan, nestling the pieces into the potatoes and broth. If using optional sliced carrots, you can add them at this stage. Cover the pan tightly and reduce the heat to medium-low. Simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the chicken is cooked through (internal temperature should reach 165°F / 75°C). If using optional frozen peas, stir them in during the last 5 minutes of simmering.
Step 5: Finish and Serve If desired, stir in a splash of heavy cream (about 1/4 to 1/2 cup) during the last 5 minutes of cooking for a richer and creamier sauce. Taste the dish and adjust seasoning with more salt, pepper, or herbs as needed. Serve hot, garnished with fresh parsley if desired.