Y’all might know by now about my undying love for potatoes. Normally I’m keeping it super duper easy with my microwave baked potatoes that only take about 10 minutes. Smashed potatoes are a long-time favorite though and we all adore twice-baked potatoes. I even love adding potatoes to skillet meals like this taco turkey potato skillet. And there’s this turkey sausage, sweet potato and Brussels sprouts skillet that combines some of my favorite things. As for side dishes, one of my very favorites is this one pan cheesy potatoes and green peas. Today, you’re in for a treat. We are making this cheesy skillet chicken and potatoes. It’s full of tender chicken pieces, chunks of potatoes, veggies and the perfect mix of seasonings. Then it’s covered in cheese to melt down and bring it all together. What’s not to love? It reminds me a little of a hash, but it’s not as shredded. Plus, everything cooks in just one pan and is ready in about 35 minutes. It’s a great all in one weeknight meal that the whole family will be happy to sit down to at dinner time. So let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make skillet chicken and potatoes. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: I use boneless, skinless chicken breasts, but you could also swap in chicken thighs if you prefer. Zucchini: I like how this adds extra veggies to the dish, but you could skip it if you prefer. Or swap in a bell pepper if you’d rather. Potatoes: I love the creaminess of the Yukon potatoes, but I’ve also used russet potatoes before when that’s all I had on hand and that works great, too. You could also use red potatoes here. Garlic: Fresh garlic is hard to beat, but you could use ½ teaspoon garlic powder instead if that’s what you have on hand. Cheese: We like just regular cheddar cheese for this dish, but you could try it with other cheeses or cheese blends if you want. Spicy: If you’d like a little kick, feel free to add ¼ teaspoon red pepper flakes or cayenne pepper to the seasonings. You can also serve this with hot sauce.
Also, be sure you use a really large and DEEP skillet, not just a regular sauté pan. It would be too full. We’ve got a lot of goodness going in. The beauty of this dish, too, is that it’s an all-in-one meal. Still, there’s always room for toppings in my opinion. Here are a few ideas.
Topping Ideas:
Hot sauce Sour cream or Greek yogurt Diced avocado or guac Sliced green onions or chives Fresh herbs like cilantro
Feel free to mix and match and add any other favorites you have. Last thing, let’s talk about what to do with any leftovers.
Storage Tips:
Leftover chicken and potatoes, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave until hot. I don’t recommend freezing the leftovers. The potatoes don’t hold up well after freezing and thawing.
But having this as a lunch later in the week will make you oh so happy. I hope you give this a try for a new, delicious dinner the whole family will love. Enjoy! XO, Kathryn Chicken: I use boneless, skinless chicken breasts, but you could also swap in chicken thighs if you prefer. Zucchini: I like how this adds extra veggies to the dish, but you could skip it if you prefer. Or swap in a bell pepper if you’d rather. Potatoes: I love the creaminess of the Yukon potatoes, but I’ve also used russet potatoes before when that’s all I had on hand and that works great, too. You could also use red potatoes here. Garlic: Fresh garlic goes great here, but you could use ½ teaspoon garlic powder instead if that’s what you have on hand. Cheese: We like just regular cheddar cheese for this dish, but you could try it with other cheeses or cheese blends if you’d like. Spicy: If you’d like a little kick, feel free to add ¼ teaspoon red pepper flakes or cayenne pepper to the seasonings. You can also serve this with hot sauce. Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave until hot. I don’t recommend freezing the leftovers. The potatoes don’t hold up well after freezing and thawing.
