Crispy Skillet Chicken with Roasted Potatoes

This Skillet Chicken and Potatoes is a simple, savory one-pan dinner that’s perfect for busy weeknights. Tender, well-seasoned chicken thighs seared in a cast-iron skillet get finished over a bed of golden potatoes and sautéed fall vegetables. With minimal prep and about 30 minutes from start to table, it’s an easy recipe that delivers rich flavor and satisfying comfort.

Easy One Pot Dinners!

One-pan dinners are a lifesaver when you want a home-cooked meal without a lot of cleanup. This skillet chicken and potatoes recipe has been a repeat in many kitchens because it’s flavorful, fast, and forgiving. The combination of savory spices, a touch of balsamic, and a hot broil at the end creates crisp edges and rich caramelized flavor. Best of all: you can have dinner on the table in about 30 minutes.

Chicken Thighs vs. Chicken Breasts

We recommend boneless chicken thighs for this skillet because they stay juicy and bring more savory richness than leaner breasts. Thighs tolerate quick searing and finishing under the broiler very well, producing a crisp exterior while keeping the interior moist.

If you only have bone-in thighs, they will work, but expect a longer cook time to reach a safe internal temperature. Chicken breasts can be used too—just adjust the cooking time and check that the internal temperature reaches 165°F (74°C). Thicker breasts may need extra time or a lower heat to cook through without drying out.

Skillet Veggies

The recipe uses hearty vegetables that stand up to sautéing alongside potatoes. The base ingredients include:

• Russet potatoes (for a crisp exterior and fluffy interior)
• Red bell pepper (for color and sweetness)
• Garlic (for aroma and depth)

Optional Add-Ins

Customize the skillet with any of these additions or substitutions depending on what you have:

• Onion (yellow or sweet)
• Mushrooms
• Sweet potatoes or fingerling potatoes
• Asparagus or green beans (add later so they stay crisp)

How to Make Skillet Chicken and Potatoes

Follow these straightforward steps to make a flavorful one-skillet meal.

1. Season the chicken: Combine the spices for the chicken rub and generously coat both sides of the boneless thighs. Let them rest while you prep the vegetables.
2. Sear the thighs: Heat 2 tablespoons olive oil in a large cast-iron or oven-safe skillet over medium-high heat. When the oil is fragrant, add 1 tablespoon minced garlic and let it sizzle briefly. Place the chicken thighs skin-side down (or presentation-side down) and cook 2–3 minutes per side until nicely browned. Remove the chicken and set aside.
3. Sauté the vegetables: Add another tablespoon oil and a second tablespoon of minced garlic to the pan. Add potatoes, onions, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté about 4 minutes. Stir in diced red pepper and cook another 4 minutes until the potatoes are nearly tender.
4. Simmer together: Pour in 1/4 cup balsamic vinegar and 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan. Nestle the chicken thighs on top of the vegetables, cover the skillet, and cook over medium-high heat for 7–8 minutes, or until the chicken reaches about 160°F (it will finish while resting).
5. Finish under the broiler: Preheat the broiler. Dot the chicken with small pieces of butter and broil 1–3 minutes until the chicken browns and the butter melts. Remove from the oven, let rest 5 minutes, then finish seasoning and serve. Optionally drizzle a balsamic reduction over the top for a sweet tang.

Ingredients (serves 4)

• 1.5 lbs boneless chicken thighs
• 1 tablespoon garlic powder
• 1 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt (plus additional to taste)
• 3 tablespoons olive oil, divided
• 2 tablespoons minced garlic, divided
• 2 large russet potatoes, cut into 1/2-inch chunks
• 1 large red bell pepper, diced
• 1/4 cup balsamic vinegar
• 1/2 cup chicken broth
• 2 tablespoons butter, cut into small chunks
• Toppings: 1 tablespoon balsamic reduction (optional), extra salt and pepper to taste

Instructions (short)

1. Mix the spice rub and coat the chicken. Set aside.
2. Sear chicken in hot oil with garlic for 2–3 minutes per side. Remove and set aside.
3. Sauté potatoes, onions, and garlic in the same pan, add red pepper and cook until potatoes are nearly tender.
4. Add balsamic and chicken broth, scrape the pan, return chicken to the skillet, cover and cook until done.
5. Top with butter and broil briefly to brown. Rest 5 minutes, then serve with a drizzle of balsamic reduction if desired.

Tips and Variations

• Use a heavy skillet (cast iron preferred) for even searing and browning.
• For a lighter version, swap some butter for additional olive oil or reduce the amount used.
• If adding green vegetables (asparagus, green beans), add them during the last few minutes so they stay crisp-tender.
• Leftovers reheat well in a skillet or oven at 350°F until warmed through.

Nutrition (per serving, approximate)

Calories: 451 kcal, Carbohydrates: 22 g, Protein: 36 g, Fat: 23 g, Fiber: 2 g, Sugar: 6 g. Nutrition values are estimates and should be used as a guideline only.

Try this skillet chicken and potatoes when you need a reliable, flavorful weeknight meal. It’s flexible, fast, and satisfies without a lot of fuss — perfect for busy evenings or casual entertaining.