Skillet Chicken and Potatoes

This Skillet Chicken and Potatoes is the perfect easy weeknight meal! With savory fall veggies and deliciously seasoned chicken thighs, this recipe will quickly become a staple in your kitchen!

Easy One Pot Dinners!

Who doesn’t love a one pot dinner for easy weeknight meal success!? We’ve been making this skillet chicken and potatoes on repeat ever since testing it. It truly is the perfect savory Fall meal. Oh, and it’s ready in 30 minutes, people!

Chicken Thighs vs. Chicken Breasts

CHICKEN THIGHS –> We used boneless chicken thighs in this recipe because chicken thighs tend to have a bit more fat in them compared to chicken breasts. We wanted this dish to be rich and savory. Chicken thighs helped us accomplish that goal.

If you only have bone-in thighs, they will absolutely work for this recipe as well! Just know your cook time will be more than with boneless thighs in order to reach an internal temperature of 165°F.

CHICKEN BREASTS –> If you only have chicken breasts on hand, feel free to use ’em! Just make sure if your breasts are larger than boneless thighs that you are cooking to an internal temperature of 165°F, which may increase the cook time a bit.

Skillet Veggies

For this chicken skillet we used a combination of hearty veggies, but if you have others on hand, feel free to use those! This recipe calls for:

• Russet potatoes
• Red bell pepper
• Garlic

Optional Add-Ins

Feel free to add or sub in ANY of the following veggies that would complement this dish:

• Onion
• Mushrooms
• Sweet potatoes
• Fingerling potatoes
• Asparagus
• Green beans

How to Make Skillet Chicken and Potatoes

Make this skillet chicken and potatoes in 5 easy steps:

1. Prepare Chicken Thighs: First, prepare chicken thighs by mixing together all of the spices, and then generously rub each chicken thigh with the chicken seasoning making sure to coat both sides.
2. Sear Chicken Thighs: Next, heat 2 tablespoons of olive oil in a large cast-iron skillet over medium/high heat, and when the olive oil is fragrant, add the minced garlic. Let sizzle for one minute and then add chicken thighs to the pan, skin-side down, and cook for 2-3 minutes. Then, flip and cook for an additional 2-3 minutes. Remove from the pan and set aside.
3. Sauté Veggies: Add another tablespoon of olive oil and another tablespoon of minced garlic to the same pan and then add the potatoes, onions, salt, and pepper. Sauté for 4 minutes. Add in the red pepper and continue cooking for another 4 minutes.
4. Cover and Cook: Once the potatoes are al dente (almost all the way cooked), add the balsamic vinegar and chicken broth and use a wooden utensil to scrape the brown bits from the bottom. Then, place the chicken breast on top of the veggies and then cover. Let cook over medium/high for 7-8 minutes or until the chicken thighs reach an internal temperature of 160ºF.
5. Finish with Broil: Preheat your broiler. Then, place pads of butter on top of chicken thighs and then broil on high for 1-3 minutes or until the butter melts and the chicken browns. Remove from oven, let sit for 5 minutes, and enjoy!