Herbed Chicken and Potato Skillet
Herbed Chicken and Potato Skillet
Ingredients
For the Skillet
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can cream of chicken soup, 10.5 ounce, condensed
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 12 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 20 min
- 6
Garnish and serve: Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Herbed Chicken and Potato Skillet
Ingredients
For the Skillet
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can cream of chicken soup, 10.5 ounce, condensed
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 12 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 20 min - 6
Garnish and serve: Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving hot.
⏱️ 3 min