Skillet & One-Pan

One Pan Chicken And Potatoes

Name: One Pan Chicken And Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 large Russet potatoes, peeled and cubed; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp chicken broth; 2 tbsp butter; 1 lemon, cut into wedges

By Wren Merriweather · June 19, 2026 · Skillet & One-Pan

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I made this one pan chicken and potatoes recipe for my family. It was a busy weeknight, and I needed something quick, easy, and delicious. This dish has since become a staple in our household, and I'm excited to share it with you.

The beauty of this recipe lies in its simplicity. With just a few ingredients and one pan, you can create a mouth-watering meal that's sure to please even the pickiest of eaters. The key is to use high-quality ingredients and to cook the chicken and potatoes to perfection.

In this recipe, we'll be using boneless, skinless chicken thighs, which are not only affordable but also tender and juicy. We'll also be using Russet potatoes, which have a high starch content, making them perfect for roasting.

So, if you're looking for a easy and delicious meal that's perfect for a weeknight dinner, look no further than this one pan chicken and potatoes recipe. It's a game-changer, and I'm confident that you'll love it just as much as my family does.

In the following sections, we'll dive into the details of the recipe, including the ingredients, equipment, and steps needed to make it. We'll also discuss some tips and variations to help you make the recipe your own.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a one pan meal, making cleanup a breeze.
The dish is perfect for a weeknight dinner, as it can be made in under an hour.
It's a great way to use up leftover chicken and potatoes.
The recipe is highly customizable, allowing you to add your favorite herbs and spices.
It's a crowd-pleaser, making it perfect for family gatherings and parties.

Why This Recipe Works

This recipe works because it uses a combination of high heat and moisture to cook the chicken and potatoes to perfection. By searing the chicken in a hot pan, we create a crispy exterior that locks in the juices, while the potatoes absorb all the flavorful juices and aromas.

The use of chicken broth and butter adds an extra layer of flavor and moisture to the dish, while the garlic and thyme provide a savory and aromatic flavor profile. By cooking the chicken and potatoes in one pan, we also reduce the risk of overcooking, as the potatoes will absorb any excess moisture from the chicken.

Finally, the resting time allows the chicken to redistribute its juices, making it tender and juicy, while the potatoes remain crispy on the outside and fluffy on the inside.

Ingredients You’ll Need

When it comes to ingredients, it's all about using high-quality components that will add depth and flavor to your dish. For this recipe, you'll need a few staples, including chicken thighs, Russet potatoes, garlic, and thyme.

Make sure to choose fresh and flavorful ingredients, as they will make a big difference in the final result. You can also customize the recipe to your taste by adding your favorite herbs and spices.

1 lb (450g) chicken thighs, bonelessBoneless, skinless chicken thighs are the best choice for this recipe, as they are tender and juicy. You can also use bone-in thighs, but make sure to adjust the cooking time accordingly.
2 large Russet potatoes, peeled and cubedRusset potatoes are high in starch, making them perfect for roasting. You can also use other types of potatoes, but Russet will give you the best results.
3 cloves garlic, mincedGarlic adds a savory and aromatic flavor to the dish. You can adjust the amount to your taste, but keep in mind that it will mellow out during cooking.
2 tbsp olive oilOlive oil is used for searing the chicken and cooking the potatoes. You can also use other types of oil, but olive oil will give you the best flavor.
1 tsp dried thymeThyme adds a savory and slightly minty flavor to the dish. You can also use fresh thyme, but dried will give you a more intense flavor.
1 tsp saltSalt enhances the flavor of the dish and helps to bring out the natural flavors of the ingredients. Use a high-quality salt, such as kosher or sea salt, for the best results.
1/2 tsp black pepperBlack pepper adds a nice kick to the dish and helps to balance out the flavors. Use freshly ground pepper for the best results.
2 tbsp chicken brothChicken broth adds moisture and flavor to the dish. You can use low-sodium broth or make your own broth from scratch.
2 tbsp butterButter adds richness and flavor to the dish. You can also use other types of fat, such as oil or ghee, but butter will give you the best results.
1 lemon, cut into wedgesLemon is used as a garnish and adds a nice brightness to the dish. You can also use other types of citrus, such as lime or orange, but lemon will give you the best results.

Ingredients for One Pan Chicken And Potatoes

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make One Pan Chicken And Potatoes

1
Preheat your oven to 400°F (200°C).
2
Rinse the chicken thighs and pat them dry with paper towels. Season with salt, pepper, and thyme.
3
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs until they are browned on both sides, about 5-6 minutes per side.
4
Remove the chicken from the skillet and set it aside. Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant.
5
Add the cubed potatoes to the skillet and cook for 5-7 minutes, until they are browned on all sides.
6
Add the chicken broth and butter to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 2-3 minutes, until the potatoes are tender.
7
Return the chicken to the skillet and spoon some of the potato and broth mixture over the top of each thigh.
8
Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165 F (74 C).
9
Remove the skillet from the oven and let it rest for 5-10 minutes, until the chicken has rested and the juices have redistributed.
10
Serve the chicken and potatoes hot, garnished with lemon wedges and fresh herbs if desired.
11
Check the internal temperature of the chicken with an instant-read thermometer to ensure it reaches 165 F (74 C).

Expert Tips

Make sure to not overcrowd the skillet, as this can prevent the chicken and potatoes from cooking evenly.
Use a thermometer to ensure the chicken is cooked to a safe internal temperature.
Don't stir the potatoes too much, as this can cause them to break apart and become mushy.
Add some acidity, such as lemon juice or vinegar, to the dish to balance out the flavors.
Experiment with different herbs and spices to find the flavor combination that you like best.
Let the dish rest for a few minutes before serving, as this will allow the juices to redistribute and the flavors to meld together.

Common Mistakes to Avoid

Not cooking the chicken to a safe internal temperature, which can lead to foodborne illness.
Overcrowding the skillet, which can prevent the chicken and potatoes from cooking evenly.
Not using enough oil, which can cause the chicken and potatoes to stick to the skillet.
Not letting the dish rest, which can cause the juices to run out and the flavors to become unbalanced.
Not using high-quality ingredients, which can affect the flavor and texture of the dish.
Not following the recipe instructions, which can lead to inconsistent results.

Variations and Substitutions

Add some diced onions or bell peppers to the skillet with the potatoes for added flavor and nutrition.
Use different types of potatoes, such as sweet potatoes or Yukon golds, for a unique flavor and texture.
Add some heat to the dish by incorporating red pepper flakes or diced jalapenos.
Use different types of protein, such as chicken breasts or thighs, for a different texture and flavor.
Add some cream or cheese to the dish for a rich and creamy sauce.
Use different types of herbs and spices, such as paprika or cumin, for a unique flavor profile.

What to Serve With One Pan Chicken And Potatoes

This one pan chicken and potatoes recipe is perfect for a weeknight dinner, as it's easy to make and can be served with a variety of sides. Some ideas include a simple green salad, roasted vegetables, or a side of quinoa or rice.

You can also serve the dish with some crusty bread or over mashed potatoes for a hearty and comforting meal. Whatever you choose, I'm sure you'll love this recipe just as much as my family does.

Serve with a simple green saladServe with roasted vegetablesServe with quinoa or riceServe with crusty breadServe over mashed potatoes

Make-Ahead, Storage, Freezing and Reheating

This recipe can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

To reheat, simply thaw the dish overnight in the refrigerator and reheat it in the oven or on the stovetop until warmed through.

You can also reheat the dish in the microwave, but be careful not to overheat, as this can cause the chicken to become dry and tough.

Make sure to store the dish in an airtight container and label it with the date and contents, so you can easily keep track of how long it's been stored.

Frequently Asked Questions

What is the internal temperature of cooked chicken?

The internal temperature of cooked chicken should be at least 165 F (74 C).

How do I prevent the potatoes from becoming mushy?

To prevent the potatoes from becoming mushy, don't stir them too much and make sure they are not overcrowded in the skillet.

Can I use different types of protein in this recipe?

Yes, you can use different types of protein, such as chicken breasts or thighs, for a different texture and flavor.

How do I reheat the dish without drying out the chicken?

To reheat the dish without drying out the chicken, make sure to thaw it overnight in the refrigerator and reheat it in the oven or on the stovetop until warmed through.

Can I make this recipe ahead and freeze it?

Yes, you can make this recipe ahead and freeze it for up to 2 months. Simply thaw it overnight in the refrigerator and reheat it until warmed through.

What are some variations I can make to this recipe?

Some variations you can make to this recipe include adding diced onions or bell peppers, using different types of potatoes, or adding some heat with red pepper flakes or diced jalapenos.

How do I ensure the dish is cooked evenly?

To ensure the dish is cooked evenly, make sure to not overcrowd the skillet and stir the potatoes occasionally to prevent them from burning.

Can I use this recipe for a crowd?

Yes, you can use this recipe for a crowd by simply multiplying the ingredients and cooking the dish in batches if necessary.

The Full Recipe

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