A perfect one-pan meal, these skillet potatoes are fantastically savory and cozy, and just the din-din when you're hungry for some quick and easy comfort food. Prepared with thick slices of Yukon gold potatoes cooked with caramelized onions in chicken stock until buttery and tender, this skillet potatoes recipe also calls for rotisserie chicken folded in at the end, along with a sprinkle of melted jack cheese to seal the delicious deal!
A simple yet utterly cozy one pan meal
I am a huge fan of one-pan meals, the kind where all of the savory ingredients are layered into the pan in stages and then deliciously simmered up together until saucy and ultra cozy.
My saucy Hungarian red potato goulash with smoked sausage is just such a recipe and has been a favorite in our family since I was a kid because it's such a pleasure to prepare and enjoy. It's the inspiration for these skillet potatoes with chicken, which are prepared in a similar way, only with a slightly different set of ingredients and flavor profile, and with a delectably cheesy lid.
These skillet potatoes are a terrific weeknight meal when you're craving something substantial, hearty, and comforting with just a small list of ingredients. They don't require a long cook time or too many steps. Who doesn't love that?
Prepared with buttery Yukon gold potatoes and caramelized onions simmered together just until tender and thickened, this skillet potatoes recipe is then made slightly more hearty with the addition of shredded chicken (rotisserie is terrific here), plus a creamy sprinkle of Jack cheese to create a cheesy, slightly more indulgent topping.
It's the perfect comfy-cozy one pan meal, with loads of TLC in every bite!
My recipe for skillet potatoes with chicken
For my skillet potatoes recipe, it's all about layering in the ingredients in stages to create that savory, earthy flavor.
While one could certainly add in some diced onions and quickly sauté them for a few minutes, I prefer to slice my onions and caramelize them a bit first. This gives them a deeper, darker flavor, creating a tasty base for these skillet potatoes.
Once those onions begin to turn golden-brown, I then add in some seasoning to bring out even more flavor. I appreciate the slight kick of white pepper, a sprinkle of Italian seasoning (which is a fantastic mix of dried herbs to use in many savory dishes), plus some garlic cloves as well.
Slightly thicker slices of Yukon gold potatoes get nestled in, and I opt for those because they have an almost buttery flavor, with a creamy and tender consistency. A bit of chicken stock (or even veggie stock) is then added in to give maximum flavor to the ingredients as they simmer.
And for the chicken? My shortcut, which I often use when making many dishes or soups that require some chicken added in at the end, is rotisserie chicken. It's easy to shred or cube up, with no additional cooking required!
You could also use any leftover chicken you may already have on hand, if you desire, but rotisserie is great in a pinch, if you don't already have some in the fridge.
Since a little cheese never hurt anything, I like to add some Jack cheese over top of these skillet potatoes, and then just quickly broil for a few moments until the cheese is melted and gooey.
Here's a sneak peek at my skillet potatoes recipe with chicken: (or just jump to the full recipe...)
- In a large cast iron skillet or heavy-bottomed pan, heat olive oil and butter.
- Caramelize the onion slices until golden-brown, and then add in the seasoning.
- Next, toss in potato slices, cooking with the onions briefly before adding chicken stock.
- Cover and simmer on medium heat, allowing the potatoes to break up a little bit to naturally thicken the sauce.
- Finish things off by gently folding in the cooked chicken and herbs, and then sprinkle over the cheese and broil just until melted, a couple of moments. I serve while hot and bubbly.
Recipe
Skillet Potatoes with Chicken
by Ingrid Beer
These cozy skillet potatoes are wonderfully savory, with caramelized onions, shredded chicken and a gooey lid of Jack cheese!
Category: Entree
Cuisine: American
Yield: Serves 6
Nutrition Info: 490 calories per serving
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients:
- Olive oil
- 1 tablespoon unsalted butter
- 2 medium white onions, quartered and sliced thinly
- Salt
- Black pepper
- ¼ teaspoon white pepper
- ½ teaspoon Italian seasoning
- 6 cloves garlic, pressed through garlic press
- 10 medium Yukon Gold potatoes, peeled and sliced to about ¼ to ½ inch thick slices
- 1 ½ cups chicken stock (or veggie stock)
- 2 cups (roughly) cubed or shredded rotisserie chicken
- 1 tablespoon chopped flat-leaf parsley
- 1 cup shredded Jack cheese
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place a cast-iron skillet or a large, deep, heavy-bottom pan over medium-high heat. Once hot, add in the olive oil and the butter, and once melted, add in the sliced onion, along with a couple of pinches of salt and pepper, plus the white pepper and Italian seasoning.
- Saute together for about 10 minutes, or until the onions are golden-brown and soft.
- Then, add in the garlic and stir to combine, and once the garlic becomes aromatic, add in the sliced potatoes and carefully fold them in to coat them in the onions and seasoning.
- Next, add in the chicken or veggie stock, and gently stir to incorporate. Cover with a lid and simmer on medium or medium high (not too vigorously) until the potatoes are tender, about 20 to 22 minutes, gently stirring occasionally (some of the potato slices will break up in the sauce as they become tender, and this is fine, as it helps to thicken the sauce slightly).
- Once the potatoes are tender, carefully fold in the chicken, along with the chopped parsley, and give a tiny little drizzle of olive oil, if desired. Check to see if any additional salt/pepper is needed, then sprinkle the cheese over top, and place under the broiler for a few minutes just until the cheese melts and becomes a bit golden.
- Sprinkle with a touch more chopped parsley, if desired, and serve hot.
Tips & Tidbits for my skillet potatoes with chicken recipe:
- Rotisserie chicken makes things super easy: I'm a huge fan of good quality, organic rotisserie chicken because it is incredibly convenient and tasty, and perfect for a recipe such as this one. You'll want to remove the skin and either cube or shred the meat (you'll need roughly 2 cups for the recipe). Reserve and/or freeze any leftovers you may end up with for another use.
- Use waxy potatoes for creamier skillet potatoes: I love the waxy consistency and creamy color of Yukon Gold potatoes for this recipe, but you can also use red skin potatoes. I find russet potatoes to be a bit too starchy and almost dry in texture for this dish, while waxy potatoes are more creamy.
- Say cheese: Jack cheese is my choice for this dish, because it is neutral in flavor and melts well. But Gruyere is another terrific and flavorful cheese, with a nutty, slightly sweet flavor that also melts very well. You can use any cheese you like, but opt for a meltable one.
Hungry for more cozy, potato-y recipes? Check out these Stilton Roasted Potatoes, these Stuffed Baked Potatoes, this Saucy Hungarian Red Potato Goulash, these Stuffed Potatoes with Chicken and Broccoli Sauce, these Cheesy Potatoes, or these Twice Baked Potatoes!
Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!
Melissa
These potatoes were delicious! I used some leftover turkey that we had cooked in our rotisserie oven a few days ago, and I added a little Mexican cheese blend since I was running low on the jack. Thanks so much for the comfort!
The Cozy Apron
Hi Melissa, so glad you gave the recipe a try, and enjoyed it! Yes, turkey (especially if you’ve got leftovers) is a great substitution for the chicken, and I’m glad you shared that. Thanks so much for commenting!
Nancy
This looks so good. I have been trying your recipes weekly and have yet to be disappointed in any that I have tried. Can you share the pot you use for making this? I'm hesitant in purchasing a cast iron pan because of the upkeep.
The Cozy Apron
Hi Nancy! First, please let me thank you for your readership; it makes me incredibly happy to know that you have been receiving some comfort and pleasure from our recipes. It's why we do what we do! 🙂 And second, I have to tell you how much I LOVE your question! It allows me to share a little extra info not only with you, but with others who may have a similar question/concern.
So the skillet that I actually cooked this recipe in is the one you see in the photos; it is the Lodge Cast Iron skillet (we have linked to it in the recipe preparation section and it takes you to Amazon), and it has become one of my absolute FAVORITE vessels to cook in.
I, too, used to be concerned over the upkeep of a cast iron piece, but they are so, so easy!! They are non-stick, so they're quite easy to clean with some mild soap and water, and a non-abrasive sponge; and then all I do is dry it completely, then drizzle in about 1 tablespoon of neutral oil, and use a paper towel to rub it around in the pan to very, very lightly coat it to keep it seasoned and ready to go for next time. That's it! And I actually do cook with tomatoes in mine, and have never had an issue. (I wouldn't recommend storing meals in it, as you'll find they can take on a faint "irony" flavor; but cooking is ideal.)
I hope that helps you feel more confident in using a cast iron skillet. I think you'll love it when you see just how simple (and amazing!) it really is. Happy cooking, Nancy!
Nancy
OK I bit the bullet and purchased the lodge cast iron pan and made this dish. The flavors were wonderful snd I will say again I have not be disappointed in any recipe I have made. So happy I found your blog. Now onto apricot scones.
Look forward to all the new things you post
The Cozy Apron
Wow, Nancy! Look at you! I’m very excited you decided to take the plunge & get a cast iron; what do you think? Know that the more you use it, the better it gets. The care is really straight forward, and this skillet is something you’ll have for years! (I plan on passing mine down at some point when I become an old lady, haha! ) Thanks so much for sharing this—I was thinking of you recently, wondering what you decided. ❤️
Josh
How do you rub a new lodge with oil and a paper towel, they are so rough and the towel easily shreds against the rough surface? Glad I found some vintage skillets with the polished cooking surface. Eventually sanded it down and polished it myself bc I didn't want to pitch it.
The Cozy Apron
Hey Josh!
I found that it actually wasn't too bad when I bought my new one—I used a good amount of oil, which ended up sort of saturating the paper towel, and then I very lightly, not much pressure, just coated the pan with it.
The paper towel I used didn't shred much as it had a good amount of oil; and perhaps it matters the kind of paper towel you use, funny enough. If it's more "heavy duty", chances are it stays together better.
Good that you found some vintage skillets—makes the job a lot easier, as all the "seasoning" is already done for you. 😉
Roseanne
Oh, Ingrid, does this look delicious! I will definitely be making this. I often roast a chicken on the weekend and after that first meal, I use the leftovers in so many ways. Here's another! And I second your love for and use of a cast iron pan. I keep mine front and center. I'm working on my patina for it. My mother's cast iron pan has such a beautiful patina that it's truly a non-stick pan. The other reason this dish looks so appealing is that I'm always on the look out for dishes that would be good to bring to others.... new neighbor, new baby, bereavement offerings, illness, just because - the list is endless.
Take good care. xox
The Cozy Apron
Hi Roseanne, we need to start a cast-iron skillet club, lol! They're wonderful! And I'm also excited that this recipe sounds enticing to you; it'll be perfect with your roasted chicken, very comforting and cozy. I hope you enjoy this, and as you mentioned, perhaps even find a way to share it with others when you need a dish in a pinch. xoxo!
Janis
I've made this several times, but it has been quite awhile, and just made it again last night. Such a tasty, easy, and wonderful comfort food. Thank you for the brilliant recipes. Merry Christmas! 🙂
The Cozy Apron
Janis, that's wonderful! Thanks so much for taking some time to let me know that this recipe brings some pleasure and comfort to you meal time.
Merry Christmas to you, and happy new year! Thank you for your readership!