There’s nothing like a simple yet hearty meal to satisfy your cravings, and this Creamy Chicken and Potato Skillet does just that. With tender chicken thighs, perfectly browned potatoes, and a rich, creamy sauce infused with herbs, this dish is a guaranteed hit for both weeknight dinners and lazy weekend feasts. Packed with warmth, flavor, and a touch of freshness from parsley and dill, it’s a comforting meal that comes together in just one pan—perfect for when you want to minimize the cleanup without sacrificing taste.
Ingredients:
- 500 g potatoes, thinly sliced
- 300 g chicken thighs (approximately 3 medium-sized pieces)
- 1 onion, sliced
- 1 bell pepper, sliced
- Salt, to taste
- Black pepper, to taste
- Sweet pepper, to taste
- 200 g cream
- 200 g water
- Fresh parsley, chopped (for garnish)
- Fresh dill, chopped (for garnish)
Instructions:
- Prepare the Chicken
- Season the chicken thighs generously with salt, black pepper, and sweet pepper.
- Allow the chicken to rest for a few minutes so it can soak up the flavors.
- Brown the Chicken
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- When the oil is hot, add the chicken thighs to the pan with the skin side facing down.
- Let them cook for 5-7 minutes until the skin turns crispy and golden brown. Flip the thighs and cook for another 5 minutes.
- Sauté the Vegetables
- In the same skillet, toss in the sliced onions and bell peppers.
- Sauté them over medium heat for 3-4 minutes, until the onions soften and turn slightly golden.
- The bell peppers should still retain a bit of their crunch.
- Cook the Potatoes
- Add the sliced potatoes to the skillet, seasoning with a little more salt and pepper. Stir to combine with the onions and bell peppers, then cook for about 5 minutes, allowing the potatoes to develop a nice brown crust.
- Create the Creamy Sauce
- Reduce the heat to low and pour in the cream and water, stirring gently to combine. Make sure to scrape any browned bits from the bottom of the pan for extra flavor. Let the sauce simmer for 2-3 minutes until it starts to thicken slightly.
- Simmer with Chicken
- Return the browned chicken thighs to the skillet, nestling them into the creamy sauce and potatoes. Cover the skillet and let everything simmer on low heat for about 20 minutes. The chicken should cook through, and the potatoes should become tender, soaking up the flavors of the creamy sauce.
- Finish with Herbs
- Once the chicken and potatoes are cooked, sprinkle freshly chopped parsley and dill over the top for a burst of color and fresh flavor. Let the dish rest for a couple of minutes before serving.
- Serve and Enjoy
- Serve the creamy chicken and potatoes straight from the skillet for a rustic, comforting presentation. Garnish with additional herbs if desired.
Conclusion:
This Creamy Chicken and Potato Skillet is the perfect one-pan meal that brings the comfort of home-cooked food to your table with minimal effort. The creamy sauce, tender chicken, and soft potatoes create a rich and satisfying dish, while the parsley and dill add a refreshing pop of freshness. Whether you’re looking for a cozy meal to enjoy with family or a quick dinner after a long day, this recipe is sure to become a household favorite.