Chicken and Potato Skillet
Spring the Midwest is always welcomed with open arms around here. Really, each change of the season is. It feels like a fresh start. Spring means temps warm up, we can go outside in the afternoon, and everything turns from brown to green and colorful.
It also means our meals lighten up a little bit. This Chicken and Potatoes Skillet is a great way to start to lighten up your meals. It is great any time of year, but I particularly like it in the Spring when I am craving a quick, light, non-dairy meal. In the cold months, doesn't it feel like we eat a lot of dairy? Or is it just me? Now, when I make this in the summer, I will use fresh herbs and it will taste even better. But I am not waiting a couple more months for those, so dried herbs it is. Sometimes I wonder why we live in a place where it gets so cold!! But at the same time, I love it!
Customize!
You can make the Chicken and Potato Skillet however you want. My family loves green beans, so I add green beans to it. Brussel sprouts are probably my favorite in it, but not my family's so green beans it is! Broccoli or cauliflower are also great. You can use any vegetable you want!
Any small potato will work in this recipe. Fingerlings will hold their structure a little better, but I have used every potato imaginable in this and they all work and taste great!
My recipe also uses boneless, skinless chicken thighs. I like to buy the organic chicken thighs from Costco. However, you can use chicken breasts if you prefer. I just find the chicken thighs to be more flavorful and moist. They are also a little less expensive!
Give it a try and let me know what you think!
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Chicken and Potato Skillet
Perfect for any weeknight meal, this recipe is quick to whip up and is all in one pan!
For the chicken
- 2 pounds chicken thighs (boneless, skinless)
- 1 pound fingerling potatoes
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1 onion (sliced)
- salt (to taste)
- pepper (to taste)
For the sauce
- 1 cup chicken bone broth
- 2 tbsp mustard
- 1 tablespoon apple cider vinegar
- 3 tbsp honey
- 1 tsp basil
- 1 tsp parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- Start by making the sauce. In a measuring cup or small bowl, whisk together the broth, apple cider vinegar, honey, mustard, basil, parsley, onion powder, and garlic powder. Set aside.
- Next, cut the fingerling potatoes in half and quarters if necessary. You want to ensure they are all about the same size. Add those to a pot of cool salted water, using enough water to cover the potatoes by a half inch. Then place them on high heat to bring to a boil. Boil for 5 minutes. We are just wanting to take the rawness out of them here. Drain and set aside.
- While the potatoes are boiling, add the oil and butter to a large pan and heat over medium high heat.
- Cut the chicken into strips, about a 1/4 inch thick. Season the chicken all over with salt and pepper. Once the butter and oil are heated, add the chicken and cook undisturbed for 5 minutes or until some good color is on the first side. Then flip over and do the same on the other side or until internal temp must be 165 degrees. Depending on the size of your pan, you may need to cook the chicken in batches. Don't overcrowd the pan. Once all of the chicken is cooked, place it on a plate and set aside.
- Without draining the pan, add the potatoes and sliced onions to the butter, oil, and chicken fat. Let me say that again, DO NOT DRAIN OR CLEAN THE PAN! There is so much flavor in there! Cook the potatoes and onions until the potatoes are crispy and the onions are soft, about 5 minutes. Add the chicken back into the pan with the potatoes and onions. Lay the green beans on top and let them steam for a minute to thaw and soften.
- Once the green beans are mostly thawed, add in the sauce and mix everything together. Bring the sauce to a boil and let it reduce for 3-5 minutes. Turn off the heat and let sit for 5 minutes. Then, serve it up and enjoy!
I know this recipe can seem like there is a lot going on at once, but really, it is so easy and comes together so fast! It is a great weeknight meal and a light spring dish! My girls like this with a side of plain greek yogurt to dip their potatoes in.