Published 10/5/2020
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 potatoesRed bell pepperGarlic
Optional Add-Ins
Feel free to add or sub in ANY of the following veggies that would complement this dish:
OnionMushroomsSweet potatoesFingerling potatoesAsparagusGreen beans
How to Make Skillet Chicken and Potatoes
Make this skillet chicken and potatoes in 5 easy steps:
Chicken Thigh Recipes
Instant Pot Honey Garlic Chicken ThighsCrispy Sous Vide Chicken ThighsMoroccan-Style Instant Pot Chicken ThighsGrilled Chicken Thighs
