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:
by Ingrid Beer
Yield: Serves 6
Prep Time: 15 minutes
Cook time: 30 minutes
• Olive oil (about 2 tablespoons)
• 1 tablespoon unsalted butter
• 2 medium onions, quartered and sliced thinly
• 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
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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