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Prepare the chicken and potatoes: Cut the boneless, skinless chicken breasts into 1-inch pieces. Peel and dice the russet potatoes into 1/2-inch cubes. Chop the yellow onion and mince the garlic.

Brown the chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté aromatics and potatoes: Reduce the heat to medium. Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the diced potatoes and cook for 5-7 minutes, stirring occasionally, until slightly tender.

Combine and simmer: Stir in the condensed cream of chicken soup, chicken broth, dried rosemary, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer. Return the browned chicken to the skillet, ensuring it's submerged in the liquid.

Cook until done: Cover the skillet and reduce the heat to low. Let it simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender. Stir occasionally to prevent sticking.

Garnish and serve: Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving hot.


Prepare the chicken and potatoes: Cut the boneless, skinless chicken breasts into 1-inch pieces. Peel and dice the russet potatoes into 1/2-inch cubes. Chop the yellow onion and mince the garlic.

Brown the chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté aromatics and potatoes: Reduce the heat to medium. Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the diced potatoes and cook for 5-7 minutes, stirring occasionally, until slightly tender.

Combine and simmer: Stir in the condensed cream of chicken soup, chicken broth, dried rosemary, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer. Return the browned chicken to the skillet, ensuring it's submerged in the liquid.

Cook until done: Cover the skillet and reduce the heat to low. Let it simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender. Stir occasionally to prevent sticking.

Garnish and serve: Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving hot.
