This chicken potato skillet is a simple one-pan dinner with tender potatoes, onion, and seasoned chicken in a light broth.
It works well for busy weeknights, budget meals, or an easy family dinner when you need something filling.
Chicken Potato Skillet ($6 Dinner for a Family of 4)
30 min
|
easy
|
low-fat
Introduction
Ingredients (4 servings)
Adjust servings:
Ingredients
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How to Make Chicken Potato Skillet ($6 Dinner for a Family of 4)
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Prep the ingredients
Peel and cube the potatoes into even bite-size pieces so they cook at the same rate.
Chop the onion and drain the canned chicken well.
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Parboil the potatoes
Bring 4 cups of water to a boil in a pot.
Add the potatoes and cook for 5 minutes, then drain them well.
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Brown the potatoes
Heat the oil in a large skillet over medium-high heat.
Add the drained potatoes and chicken bouillon powder, then toss to coat.
Cook until the edges turn golden, stirring only every few minutes.
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Add chicken and onion
Stir in the onion, chicken, garlic powder, salt, and black pepper.
Cover the skillet and cook for 3 to 5 minutes.
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Finish and serve
Taste and adjust the salt if needed before serving.
Serve hot while the potatoes still have crispy edges.
Substitutions
- Canned chicken to shredded rotisserie chicken
- Rotisserie chicken adds richer flavor and a firmer texture. It also browns a bit better in the skillet.
- Russet potatoes to Yukon Gold potatoes
- Yukon Golds stay creamier inside and still crisp nicely outside. The skillet tastes a little more buttery.
- Onion to red bell pepper
- Bell pepper gives the skillet sweeter flavor and a softer bite. Red pepper adds color and a mild fresh note.
Tips
- Dry the potatoes well
- Wet potatoes steam instead of brown. After draining, let them sit briefly or pat them dry before they hit the oil.
- Use a wide skillet
- A 12-inch skillet gives the potatoes room to crisp. Crowding the pan traps moisture and softens the edges.
- Wait before stirring
- Give the potatoes a few quiet minutes between stirs. That contact time builds the best golden crust.
- Taste before adding more salt
- Bouillon and canned chicken both bring salt. Taste after the covered cooking time before adding more.
Nutrition Facts *
| Energy | 224 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 7 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my potatoes sticking to the skillet?
- The oil may not be hot enough, or the potatoes may be too wet. Let the skillet heat fully and dry the potatoes well.
- Can I use raw chicken instead of canned chicken?
- Yes, but cook it fully before the onion goes in. Small diced chicken breast or thighs work best here.
- How do I keep the potatoes crispy?
- Do not stir too often, and keep the pan uncovered while browning. Serve right away, since steam softens the crust.
- Can I make this ahead?
- You can parboil the potatoes and chop the onion earlier. For the best texture, finish the skillet just before dinner.
Serving Suggestions
This simple skillet tastes great with shredded cheddar or chopped parsley on top.
It pairs well with steamed green beans or a crisp salad for a fuller meal.
A spoon of sour cream adds cool richness and balances the savory bouillon.
Reviews
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Ashley, Austin: This recipes tastes really good. The kids loves it too. Im putting this recipe on rotation because it tastes great but also because I am on a budget too.
: Glad it’s going into your budget-friendly rotation, Ashley!
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