This skillet chicken and potatoes recipe is mainly a way to put together ingredients when you don’t know what to make for dinner. It’s a quick dinner, satisfying and my kids love it.
Few days ago, I just needed to cook dinner quickly, didn’t have time to go grocery shopping so I had to make do with what I had in my refrigerator and my pantry. I had like 5 potatoes, spices and chicken breasts.
I decided to parboil the potatoes then lightly fry them until they become golden brown, crispy on the outside but soft and delicious on the inside. While I was doing that, I marinated the chicken. Then cooked the chicken breast in the same skillet and added the potatoes back in at the end.
Add a light salad and it’s a great dinner:). You can also add steamed broccoli or asparagus as a side dish.
Seasoning Potatoes and Chicken
Since this recipe was created on the fly, I just had to make sure I didn’t season chicken and potatoes so differently they don’t taste good together. You don’t have to season them exactly the same either.
For example in this case, I try to stay within Mediterranean profile of spices.
These are the seasonings I used for potatoes:
- oregano
- parsley
- paprika
- olive oil
- lemon juice
- sea salt and black pepper
For the chicken I used:
- za’atar
- Italian seasoning
- olive oil
- lemon juice
- sea salt and black pepper
Sonila’s Tips and Notes
While this is an easy dinner to cook, I still have some tips that I want to share.
- Make sure you use a good quality skillet. I prefer an all-clad or cast iron skillet.
- A 9 inch skillet would be good for 2 person dinner but use a 12 inch for 4 people. I can make the 9 inch work for a family of 4 but it gets tight and maybe not everything cooks evenly.
- Sometimes chicken breasts come in super size especially here in US, it’s hard to cook them that way. I tend to cut them through so they look same size but are half as thin. This helps cook them faster too. They marinate better this way as well.
Skillet Chicken and Potatoes
Equipment
- 1 large skillet all clad or cast iron for best results, 9 inch for 2 servings, 12 inch for 4 servings
- 1 Medium size pot for parboiling potatoes
Ingredients
Potatoes
- 5 golden potatoes
- 2 tbsp olive oil
- 1 tbsp oregano
- 0.5 tsp paprika
- 1 tsp parsley
- 0.5 tsp sea salt
- 0.5 tsp black pepper adjust to taste
Chicken
- 3 chicken breasts
- 2 tbsp olive oil
- 0.5 lemon squeeze for fresh juice
- 1 tsp za'atar
- 1 tsp Italian seasoning
- 1 tsp sea salt
- 0.5 tsp black pepper
Garnishes and more
- 3-4 slices lemon
- 2 tbsp fresh parsley, chopped
Instructions
- Add potatoes in a pot of water, boil until you can start piercing them with a fork. Remove potatoes from boiling water and add them to a bowl with ice water to stop the cooking process but also to make it easier to handle the potatoes and cut them. Drain, set aside.
- Cut potatoes in bite size pieces add them to a glass mixing bowl. Drizzle couple of tbsps of olive oil, juice from half a lemon, 1 tablespoon oregano, 1 teaspoon parsley, half teaspoon paprika, sea salt and black pepper to taste. Mix well to incorporate the flavors.
- In another glass bowl add chicken breasts. If they're too big, cut them in half so they're thinner. Add 2 tablespoon olive oil, juice of half a lemon, 1 teaspoon za'atar, 1 teaspoon Italian seasoning, sea salt and black pepper to taste. Mix to incorporate and covel bowl. You can place bowl in refrigerator to chill while you start cooking the potatoes.
- Add skillet over medium heat. Drizzle olive oil. Once oil is shimmery, add potatoes and don't overcrowd. If you're cooking too many potatoes, cook in batches. Cook until potatoes become golden brown, flip with a fork and let cook on the other side as well. Remove potatoes with a slotted spoon and set them aside
- Add chicken in same skillet. If there's on oil visible on the surface of the skillet add a drizzle of olive oil. Place chicken breasts so they don't overlap. Again, cook in batches if you're cooking more food or your skillet is small. Cook for 3-4 minutes on one side until golden brown, then flip and cook for same amount of time on the other.
- Turn heat off. Push the chicken on one side, add all the potatoes in the skillet. Cover and let the food cool down as you prepare a small salad or broccoli etc.
- When ready to serve, garnish with fresh parsley and add lemon slices over chicken. Enjoy dinner:).
Video
Notes
- Tsp = teaspoon
- Tbsp = tablespoon
- Make sure to cook chicken thoroughly. I usually cut chicken breasts in half so they’re thinner, they cook faster but also I can ensure a more thorough cooking this way.
- If you have harissa powder, add some to both potatoes and chicken. It’s definitely a favorite seasoning of mine!
Nutrition Label
Nutrition
If you would like to save this recipe for later, please pin one of the pictures from this post to your boards in Pinterest. It’ll make it easier to retrieve the recipe in the future:).
Thank you for reading my blog and cooking my recipes, I really appreciate it!
Family Dinners
For more family dinners, check out some of my other recipes. They come in handy on school nights!
- Garlic Chicken in Dijon Mustard Sauce
- Fusilli Pasta with Sausage and Spinach
- Chicken Pasta Bake
- Chicken Drumsticks and Potatoes Bake
- Braised Chicken Thighs
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