I would eat this potato and chicken dish every day!

 
I would eat this potato and chicken dish every day!

This one-pan dish combines tender chicken with creamy potatoes in a savory, herb-infused broth. Perfect for a comforting weeknight dinner, it’s flavorful, filling, and easy to make.
Ingredients
For the Dish

    Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces – 1.5 lbs

    Medium potatoes, peeled and cubed (~1-inch pieces) – 4

    Medium onion, diced – 1

    Garlic, minced – 3 cloves

    Chicken broth (or vegetable broth) – 2 cups

    Smoked paprika – 1 tsp

    Dried thyme (or rosemary) – 1 tsp

    Black pepper – ½ tsp

    Salt – to taste

    Olive oil (or butter) – 2 tbsp

Optional Add-Ins

    Carrots, sliced

    Frozen peas

    Heavy cream (for a richer sauce)

Instructions

see next page 



Step 1: Sauté the Chicken

    Heat olive oil or butter in a large skillet or Dutch oven over medium heat.

    Season chicken with salt, pepper, and half of the smoked paprika.

    Cook chicken until golden brown on all sides, about 5–7 minutes. Chicken doesn’t need to be fully cooked. Remove from the skillet and set aside.

Step 2: Cook the Veggies

    In the same pan, add diced onion and sauté 3–4 minutes until translucent.

    Stir in minced garlic and cook 1 more minute until fragrant.

Step 3: Add Potatoes and Broth

    Add cubed potatoes to the pan and coat them in the onion-garlic mixture.

    Sprinkle with remaining smoked paprika, dried thyme, black pepper, and salt.

    Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer.

Step 4: Simmer Everything Together

    Return browned chicken to the pan, nestling it into the potatoes and broth.

    Add optional sliced carrots if using.

    Cover and reduce heat to medium-low. Simmer 20–25 minutes, stirring occasionally, until potatoes are tender and chicken reaches 165°F (75°C).

    If using frozen peas, stir them in during the last 5 minutes.

Step 5: Finish and Serve

    Optional: Stir in ¼–½ cup heavy cream for a creamier finish during the last 5 minutes.

    Taste and adjust seasoning with more salt, pepper, or herbs.

    Serve hot, garnished with fresh parsley if desired.