Skillet potatoes with chicken are my new little twist on one of our most popular recipes, Saucy Hungarian Red Potato Goulash; however, this potatoes recipe has a different flavor profile, and uses chicken instead of smoked sausage. But the preparation for this dish is wonderfully easy and requires only a handful or quality, comforting ingredients.
When It Comes to Potato Recipes, Skillet Potatoes with Chicken Is the Ultimate Comfort Food
Now that we're firmly planted in the new year, with the festivities and merriment far behind us, I find myself in need of a little extra comfort, some warming of my body and soul as I transition back into “normal life”.
In the cold months, food can play such a wonderful role in creating a cheerful spirit in me, as the simple act of cooking inspires to find the pleasure in getting back to basics, back to the regular pace of life, through those magical yet grounding movements of slicing, dicing, stirring, and simmering.
I simply love seeing steaming pots on my stove, gently sputtering away as something magical is being created within them. I can't imagine a better thing to treat myself to than a hot, saucy meal, lovingly made with simple ingredients that nourish and invigorate.
Prepared in around thirty minutes, and with the use of only one skillet, this dish is the ultimate in comfort food when it comes to potato recipes.
Skillet Potatoes Prepared in a Snap
The sauce for this potatoes recipe is created by first sautéing together onions and garlic; then, slices of buttery Yukon Gold potatoes are added into the skillet, along with a bit of hot chicken stock, and gently simmered until tender, which takes a mere 20-22 minutes.
To finish things up, an addition of cubed or shredded chicken is folded in (I like to use rotisserie chicken for this, which is a God send for saving time), and all is topped with a soft sprinkle of creamy jack cheese and broiled for a moment just until golden.
All cozied up with the savory chicken, these comforting skillet potatoes have everything that a soul in need of a bit of nurture and good nourishment could possibly long for, and because we found such comfort in this recipe, I'm so glad to be able to share it with you.
My hope is that you find your own joy in the rhythm of the preparation of this meal as much as I did, as well as some comfort and warmth in partaking in it.
Tips & Tidbits for Skillet Potatoes with Chicken:
- Rotisserie chicken makes things super easy: Lately I've become a huge fan of good quality rotisserie chicken. It's incredibly convenient and tasty, and perfect for skillet recipes such as this one.
Simply remove the skin and either cube or shred the meat (you'll need roughly 2 cups for the recipe), and reserve and/or freeze any leftovers you may end up with, for another use.
(You can also use 6 chicken breast tenderloins if you'd prefer; just season with salt/pepper, and sear them for several minutes on each side in the skillet before you make the potatoes, then cut up and set them aside.)
- Use waxy spuds: I love the waxy consistency of the Yukon Gold potato for this recipe, along with the creamy color, but you can also use red skin potatoes as well. I find the russet potato to be a bit too starchy and almost “dry” in texture for this potatoes recipe.
- Say cheese: Jack cheese is my choice for this dish, because it is neutral in flavor and melts well; but gruyere is another great cheese, with a nutty, slightly sweet flavor, that also melts very well.
Feast your eyes on these, or just jump to the recipe:
Recipe
Skillet Potatoes
by Ingrid Beer
Yield: Serves 6
Prep Time: 15 minutes
Cook time: 30 minutes
Ingredients:
• Olive oil (about 2 tablespoons)
• 1 tablespoon unsalted butter
• 2 medium onions, quartered and sliced thinly
• Salt
• Black pepper
• ¼ teaspoon white pepper
• ½ teaspoon Italian seasoning
• 6 cloves garlic, pressed through garlic press (Need a good garlic press? Here's the link: Rowav Garlic Press)
• 10 medium Yukon Gold potatoes, peeled and sliced to about ¼-1/2” thick slices
• 1 ½ cups warm chicken stock
• 2 cups (roughly) cubed or shredded rotisserie chicken
• 1 tablespoon chopped flat-leaf parsley
• 1 cup shredded jack cheese
Preparation:
Place a cast-iron skillet (link: Lodge Cast Iron Skillet) or a large, heavy-bottom pan (link: Tramontina Enameled Cast Iron Covered Braiser) over medium-high heat; 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.
-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 stock and gently stir to incorporate, then cover with a lid and simmer on medium or medium high (not too vigorously) until the potatoes are tender, about 20-22 minutes, gently stirring occasionally (some of the potato slices will break up in the sauce as they become tender, and this is fine; it helps create some body and texture to the sauce, thickening it 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; serve.
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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!