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Stewed potatoes with chicken in a frying pan

Skillet Chicken and Potatoes

Made from everyday ingredients, this is a simple, quick dinner for the whole family! Skillet chicken and potatoes is a hearty, comforting dish that's perfect for fall and winter. It warms you up and fills you up on a cold day, and it's easy to make — everything comes together in one pan, so there's no pile of dishes to wash afterward.

Julia M.

Recipe author

Stewed potatoes with chicken in a frying pan

Composition / ingredients

Servings:

Chicken

800

Potatoes

Onion

Carrot

Water

Vegetable oil

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 28 % 7 g

Carbohydrates 44 % 11 g

127 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make skillet chicken and potatoes? Start by getting your ingredients ready. You can use any part of the chicken here — I went with thighs, which stay juicy. Cut the chicken into small, bite-size pieces and rinse them under cold running water. Pat the pieces dry with paper towels to get rid of any excess moisture, which helps them brown better.
Step 2:

Heat a skillet over high heat and add a little vegetable oil. Once the oil is hot, add the chicken pieces and sear them, undisturbed at first, until they're golden brown on all sides.
Step 3:

While the chicken browns, peel the onion and carrot. Grate the carrot on the coarse side of a box grater and cut the onion into a small dice.
Step 4:

Add the chopped onion and carrot to the pan with the chicken. Stir everything together and cook for 2 to 3 minutes, until the vegetables start to soften.
Step 5:

Peel and rinse the potatoes, then cut them into large chunks and add them to the pan. Pour in about 1 cup of water and stir everything well. Season with salt and your favorite spices to taste. Bring it to a boil, then cover with a lid and simmer over low heat for about 20 minutes. Keep an eye on the water level — if it cooks off too fast, the dish can scorch, so add a splash more water as needed.
Step 6:

By now the chicken is cooked through and the potatoes are tender, having soaked up all the savory chicken flavor. Serve the dish hot, sprinkled with a little chopped fresh herbs if you like. Enjoy!

To switch things up, you can add other ingredients while it simmers — mushrooms, bell pepper, or tomatoes all work well. A spoonful of tomato paste gives it a new flavor, though that's a matter of taste. Pickled cucumbers or mushrooms make a nice side. And chicken isn't your only option here: beef, pork, lamb, or turkey all work beautifully. Have fun with it!
The right skillet makes a big difference — even a great recipe can fall flat in the wrong pan, so choose one that's a good fit for what you're cooking.
If you're using a store-bought spice blend, check the label first. Many blends already contain salt, so keep that in mind or you may end up over-salting the dish.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point because they're full of unfiltered particles that burn quickly, while refined oils handle heat much better. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed oil are all common choices.
Here's an easy way to tell if the oil is hot enough: dip the handle of a wooden spoon into it. If small bubbles form around the wood, you're ready to start frying.