September 25, 2020
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This Skillet Chicken and Potatoes Meal will be your new go-to dinner! All you have to do is roast everything together, then dinner is ready. It doesn’t get easier than that! Just watch:
Every family needs a handful of chicken recipes that are always in their meal rotation, the dinners that are easy to make, nutritious, and sure to please everyone!
This easy Baked Chicken and Potatoes Skillet Meal is one of those dinners for my family. I can prep it in just a few minutes, and I usually have everything to make it on hand. Set the timer and let the skillet do the work!
Easy skillet meals are my favorite dinners to make because you just add everything to a pan and cook. Less dishes to clean up and a fast dinner? Yes, please!
If you’re in need of some dinner recipes to add to your rotation, grab a free sample of my Family KickStart Program. It’s full of simple, real food that the whole family will love, meal plans to help you make it happen and even shopping lists and ingredient swap ideas.
My family loves chicken and potatoes together, and I love feeding them this dinner because I know it’s real, nutritious food. It’s great paired with a vegetable on the side, like sautéed broccoli or carrots.
No matter what, you’ll definitely want to add this Baked Chicken and Potatoes Skillet Meal to your dinner rotation. Your whole family will thank you!
If you are saving this recipe for later in the week you can try one of these yummy dinner ideas for tonight first!
Baked Skillet Chicken and Potatoes
- 1 ½ pounds bone-in skin-on chicken thighs fat trimmed
- Kosher salt and freshly ground pepper
- Sweet paprika
- 2 tablespoons butter or ghee
- 1 red onion finely chopped
- 1 pound red-skinned potatoes about 2 inches in diameter, quartered
- 8 carrots halved lengthwise and cut into 1 ½-inch pieces
- 1 tablespoon tapioca or corn starch
- 1 ⅔ cups low-sodium chicken broth
- 1 ½ tablespoons fresh thyme minced
- Season the chicken lightly with salt and pepper and generously with paprika. In a heavy large frying pan over medium-high heat, warm butter. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate.
- Add onion to the frying pan and stir. Add potato quarters and carrots. Sprinkle with salt and pepper and sauté until vegetables are beginning to brown, about 5 minutes.
- Add starch and stir to coat. Gradually mix in the broth. Bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
- Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes.
- Mix in the thyme. Adjust seasonings to taste. Divide the chicken and vegetables among 4 warmed plates and serve right away.
I made this skillet chicken recipe and it was delicious! super easy to make following the video!
Will gold potatoes work? If I don’t have fresh herbs, is dry ok?
Golden potatoes and dried herbs will work perfectly! Make sure to cut the amount of herbs in half if using dried.
This recipe inspired our dinner tonight! Everyone ate every last bite on their plate and a couple even had seconds! I have NEVER been able to get my 4 year old to eat a potato that is not a French fry or a potato chip! Tonight changes history as she willingly ate potatoes!! My jaw basically dropped! So glad to find a new staple that EVERYONE will eat, seriously beyond an accomplishment in my house! Thank you, thank you!!
MOMables - Laura
I love hearing this, Crystal! So glad you found a new favorite recipe for your family.
This chicken was delicious and my 3 and 7 year old kids even ate the potatoes and carrots!! So often, the simplest recipes are the best (e.g. Salt, pepper, and paprika on chicken thighs). Thanks a million!
Laura, thank you! This recipe is awesome. My wife and I just discovered your site, and we are loving it. Our kids thought this recipe was the best- they’re asking for it again. What a gift you have! We are excited to explore more of your site.
MOMables - Laura
Glad it was a success with your family!
Hey! one more question…. it says set the timer and let the oven do the work, but it’s just stove top right? in the skillet? Am I missing it?
great catch! yes, “let the skillet do the work!” Enjoy!
I am going to be making this tonight but I have skinless and boneless chicken thighs will that work?
Hi, Connie, boneless, skinless chicken thighs will work, but they don’t take as long to cook. I suggest cooking as directed but checking them with a digital meat thermometer around the 10-15 minute mark. Once their internal temperature reaches 175F, remove them from the skillet. The vegetables will need the full 20-25 minutes to cook.
Hi! Looks really good! Will Russet potatoes work in this recipe? Thanks
yes Russet potatoes will work, cut them smaller. enjoy!
Yum! I am so excited to try this recipe, sounds wonderful!
Sorry for the stupid question but what size skillet are you using? I have never cooked a whole meal in a skillet and it looks bigger in the picture than anything I have. I would love the make this. I have been trying to find some easy nutritious dinners for me and my daughter. Thanks.
Hi Cindi! No question is stupid :) Something like this would work. I hope you get to try this dinner!
Hello. Was looking at your recipe that was posted for chicken, red potatoes, and carrots skillet. In the directions, it says to add vermouth with the chicken broth, but there is no mention of vermouth in the list of ingredients. Can you please clarify? Thank you!
My apologies. It’s only chicken broth. I revised the recipe. Thank you!