This Hearty Chicken and Potato Skillet is a comforting, satisfying one-pan dinner made with tender chicken, golden potatoes, onions, garlic, and flavorful herbs. Everything cooks together in one skillet, creating a simple meal that’s hearty enough for the whole family and easy enough for a busy weeknight.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1½ lbs baby potatoes, quartered
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
- ½ cup shredded cheddar cheese, optional
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional
Instructions
1. Prepare the Potatoes
Wash and quarter the potatoes. If using larger potatoes, cut them into small, evenly sized pieces so they cook quickly.
2. Season the Chicken
Place the chicken pieces in a bowl and season with paprika, Italian seasoning, thyme, salt, and black pepper. Toss until evenly coated.
3. Brown the Chicken
Heat the olive oil in a large, heavy skillet over medium-high heat.
Add the chicken in a single layer and cook for approximately 4–5 minutes, stirring occasionally, until browned on the outside.
The chicken doesn’t need to be completely cooked at this stage.
Transfer it to a plate and set aside.
4. Cook the Potatoes
Reduce the heat to medium and add the butter to the same skillet.
Add the potatoes and diced onion. Cook for 8–10 minutes, stirring occasionally, until the potatoes begin to develop a golden crust and the onion softens.
Add the minced garlic and cook for another 30 seconds, until fragrant.
5. Simmer Everything Together
Return the browned chicken to the skillet.
Pour in the chicken broth and stir gently, scraping up any browned bits from the bottom of the pan.
Cover the skillet and cook for 8–12 minutes, or until the potatoes are tender and the chicken is cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
6. Add the Cheese
If using cheese, sprinkle the shredded cheddar evenly over the chicken and potatoes.
Cover the skillet for 1–2 minutes, allowing the cheese to melt.
7. Finish and Serve
Remove the lid and sprinkle with fresh parsley.
Add a squeeze of lemon juice if desired for a bright finish.
Serve hot directly from the skillet.
Tips for the Best Chicken and Potato Skillet
Cut everything evenly: Similar-sized potato pieces cook more consistently.
Don’t overcrowd the skillet: Give the chicken enough room to brown properly. Cook in batches if necessary.
Use chicken thighs for extra juiciness: Chicken breasts work well too, but thighs are especially flavorful and forgiving.
Don’t skip the browning: Those golden bits left in the skillet add wonderful flavor to the finished dish.
Check the chicken: Use a meat thermometer to ensure the thickest piece reaches 165°F (74°C).
Easy Variations
Add vegetables such as:
- Bell peppers
- Mushrooms
- Green beans
- Broccoli
- Zucchini
- Cherry tomatoes
For a smoky version, add a little smoked paprika.
For a creamy skillet, stir in ½ cup heavy cream during the final few minutes and finish with Parmesan instead of cheddar.
You can also add cooked bacon or turkey bacon for extra savory flavor.
What to Serve With It
This hearty skillet is practically a complete meal on its own. For a lighter side, serve it with a crisp green salad or steamed vegetables.
Crusty bread is also perfect for soaking up the flavorful pan juices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over medium-low heat or in the microwave until heated through.
This Hearty Chicken and Potato Skillet is warm, filling, flavorful, and wonderfully simple. With tender chicken, crispy-edged potatoes, savory onions, and melted cheese, it’s the kind of one-pan dinner you’ll want to make again and again.