Chicken and Potatoes Skillet

4.61 from 46 votes
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Easy one-pan skillet chicken and potatoes that takes less than 30 minutes to make. The chicken is so delicious and the tender potatoes complete this family friendly dinner meal.

Chicken and potatoes on a plate with a fork, ready to serve.
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Chicken And Potatoes

Chicken and potatoes are two of the most loved ingredients and when you combine them together, they make an amazing meal for dinner.

In this recipe, I will teach you how to make the most amazing and mouthwatering one pan recipe that you’ll want to eat every day!

Just look at the pictures, this recipe is epic and will forever change your dinner. The chicken is juicy, moist, extremely flavorful and the potatoes are fork tender. Make this for dinner tonight. Enjoy!

Delicious chicken and potato recipe for dinner.

Ingredients

Ingredients for the chicken in chicken and potatoes skillet.

Ingredients For The Chicken

  • Boneless and skinless chicken thighs
  • Olive oil
  • Italian seasoning
  • Smoked paprika
  • Salt
Ingredients for the potatoes in chicken and potatoes skillet.

Ingredients For The Potatoes

  • Red potatoes
  • Garlic
  • Italian seasoning
  • Olive oil
  • Salt
  • Melted butter
  • Rosemary

See the recipe card for full information on ingredients.


How To Make This Recipe

Chicken thighs in a bowl marinated with smoked paprika, Italian seasoning, salt and olive oil mixed using a tong.

Step 1: Marinate the chicken with the smoked paprika, Italian seasoning, salt and olive oil. Stir to mix well. Set aside.

Potatoes being flipped with a tong in a cast-iron skillet with olive oil, butter and garlic.

Step 2: Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through, about 10 – 15 minutes. Dish out and set aside.

Marinated chicken tights in a skillet being flipped with a tong.

Step 3: In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side, for about 4-5 minutes. Turn over and pan fry the other side.

Cooked chicken and potatoes in a skillet with garlic and rosemary.

Step 4: Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.


Cooking Tips

Chicken and potatoes served on a plate with lemon wedges.
  • Marinate the chicken with smoked paprika, Italian seasoning, olive oil and salt. A well marinated chicken will ensure that they turn out juicy, moist and delicious.
  • Slice the potatoes into small wedges so they cook evenly on the stove top.

Frequently Asked Questions

What cookware to use?

I recommend cast-iron skillet for the best results and ease of use. You can cook both ingredients in the same skillet. Cast iron skillet retains high heat and spreads heat evenly, which is great for this recipe.
You can also use a pan or stainless steel skillet.

How many calories per serving?

This recipe is healthy with only 350 calories. Serve it with a vegetable side such as garlic green beans or sauteed spinach to keep the calories low.

Close up photo of one pan chicken and potatoes, ready to be eaten.

What To Serve With Chicken And Potatoes

Skillet chicken thighs and potatoes with a fork, ready to be eaten.

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.61 from 46 votes

Chicken and Potatoes Skillet

Easy one-pan skillet chicken and potatoes that takes less than 30 minutes to make. The chicken is so delicious and the tender potatoes complete this family friendly dinner meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
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Ingredients  

Chicken

  • 1 lb (500g) skinless and boneless chicken thighs
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Potatoes

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, melted
  • 8 cloves garlic, peeled
  • 12 oz (340g) red potatoes, cut into wedges
  • 1/4 teaspoon salt
  • 3 dashes Italian seasoning
  • 1 teaspoon fresh rosemary, roughly chopped, optional
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, melted

Instructions 

  • Marinate the chicken with the smoked paprika, Italian seasoning, salt and olive oil. Stir to mix well. Set aside.
  • Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through, about 10 – 15 minutes. Dish out and set aside.
  • In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side, for about 4-5 minutes. Turn over and pan fry the other side.
  • Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.

Video

Notes

  • Marinate the chicken with smoked paprika, Italian seasoning, olive oil and salt. A well marinated chicken will ensure that they turn out juicy, moist and delicious.
  • Slice the potatoes into small wedges so they cook evenly on the stove top.
  • If the potatoes are not tender after cooking on the stove top, you can roast in the oven for 5-10 minutes at 425F.

Nutrition

Serving: 4people, Calories: 350kcal, Carbohydrates: 16g, Protein: 24g, Fat: 21g, Saturated Fat: 6g, Cholesterol: 122mg, Sodium: 409mg, Fiber: 2g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





32 Comments

  1. Stewball says:

    5 stars
    Should the potatoes be lightly par boiled to make sure they’re done

    1. Rasa Malaysia says:

      Yes, you can parboil the potatoes prior to adding to the skillet.

  2. Khanyisile says:

    Hi, can chicken breast work instead of the boneless thighs?

    1. Bee Yinn Low says:

      Yes it works.

  3. Elaine says:

    Looks easy. ?Will try it soon. Did you use red potatoes? Would any other type of potatoes do?

    1. Rasa Malaysia says:

      You can use any potatoes.

  4. V. P. Yellappen says:

    Looks absolutely yummy. Can’t wait to give it a try. Thank you.

  5. Charity Bulala Ladaga says:

    It’s delicious my sister was love it

  6. Sandra Gurung says:

    Thank you so much. Am gonna cook this for dinner

    1. Admin says:

      Thanks.

  7. Heather says:

    Is there a printer friendly version without the directions pictures? Iโ€™m excited to try this thank you!

    1. Rasa Malaysia says:

      Sorry no.

    2. Marie says:

      Heather,
      I just copied and pasted it to a word document, deleted the photos and printed :)

  8. Lyn says:

    I try to eat low carb so I don’t eat potatoes but I am very interested in making the chicken in this chicken and potatoes recipe. Just want to make sure of the cooking time for the chicken. So you are saying just 4-5 minutes per side for a total of 8-10 minutes for the chicken? Or should I cook it longer since the chicken won’t get any additional cooking time since I am not adding the potatoes?

    1. Rasa Malaysia says:

      Yes you can cook the chicken longer, depending on how big they are. I use organic chicken which is very small so 8-10 mins are more than enough.