Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb boneless, skinless chicken thighs or breasts, cut in 1-inch pieces
- 1 1/2 lb Yukon gold or russet potatoes, 1/2-inch cubes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 tbsp olive oil, divided
- 1 tbsp butter (optional)
- 3 cloves garlic, minced
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 1/2 tsp smoked or sweet paprika
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup low-sodium chicken broth or water
- 2 tbsp chopped fresh parsley (optional)
Do This
- 1. Prep potatoes, peppers, onion, and chicken; pat chicken and potatoes dry.
- 2. Toss chicken with 1 tbsp oil, half the paprika, thyme, oregano, half the salt and pepper; set aside.
- 3. In a large skillet, cook potatoes with 1 tbsp oil, remaining salt and pepper, and 1/4 cup broth, covered over medium heat until just tender, 10–12 minutes; uncover and brown 3–5 minutes. Push to one side.
- 4. Add remaining 1 tbsp oil to empty side; sear chicken in a single layer until mostly cooked through and golden, 6–8 minutes.
- 5. Add onion, peppers, garlic, remaining paprika and red pepper flakes; toss everything together and cook until peppers are tender-crisp and onions soft, 5–7 minutes.
- 6. Stir in butter and parsley, adjust seasoning, and cook 2–3 minutes more until chicken is cooked through and potatoes are crisp-tender.
- 7. Serve hot straight from the skillet.
Why You’ll Love This Recipe
- Everything cooks in one skillet, so you get big flavor with minimal cleanup.
- Hearty potatoes, juicy chicken, and sweet peppers and onions make a complete, satisfying meal.
- Uses simple, everyday ingredients but tastes like cozy, rustic comfort food.
- Easy to customize with different spices, veggies, or cheese to suit your family.
Grocery List
- Produce: Yukon gold or russet potatoes, red bell pepper, green bell pepper, yellow onion, garlic, fresh parsley (optional), lemon (optional)
- Dairy: Butter (optional), grated Parmesan cheese (optional)
- Pantry: Boneless skinless chicken thighs or breasts, olive oil, low-sodium chicken broth, kosher salt, black pepper, smoked or sweet paprika, dried thyme, dried oregano, red pepper flakes, garlic powder (optional), onion powder (optional)
Full Ingredients
For the Skillet
- 1 1/2 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 1/2 lb Yukon gold or russet potatoes, cut into 1/2-inch cubes (about 4 heaping cups)
- 1 red bell pepper, cored and sliced into thin strips
- 1 green bell pepper, cored and sliced into thin strips
- 1 medium yellow onion, halved and thinly sliced
- 3 tbsp olive oil, divided
- 1 tbsp unsalted butter (optional, for a richer finish)
- 3 cloves garlic, minced (about 1 tbsp)
- 1 1/2 tsp kosher salt, divided (start with 3/4 tsp for potatoes, 3/4 tsp for chicken; adjust to taste)
- 1/2 tsp freshly ground black pepper, divided
- 1 1/2 tsp smoked paprika (or 1 tsp smoked paprika + 1/2 tsp sweet paprika)
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Optional extra flavor: 1/4 tsp garlic powder + 1/4 tsp onion powder
- 1/4 cup low-sodium chicken broth or water (to help steam the potatoes)
For Serving (Optional)
- 2 tbsp chopped fresh parsley or chives
- 1/4 cup freshly grated Parmesan cheese
- Lemon wedges for squeezing over the finished dish
Step-by-Step Instructions
Step 1: Prep and Dry the Ingredients
Wash and peel the potatoes if you like (you can leave the skins on for more texture). Cut them into 1/2-inch cubes, trying to keep the pieces as even as possible so they cook at the same rate. Rinse the potato cubes under cold water to remove extra starch, then pat them very dry with a clean kitchen towel or paper towels.
Slice the bell peppers into thin strips and the onion into thin half-moons. Mince the garlic. Cut the chicken into bite-size 1-inch pieces and pat the chicken dry with paper towels; this helps it brown instead of steam.
Step 2: Season the Chicken Generously
In a medium bowl, add the chicken pieces. Drizzle with 1 tablespoon of the olive oil. Sprinkle over 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, all of the dried thyme, dried oregano, and about half of the smoked paprika (about 3/4 teaspoon). If using, add the garlic powder and onion powder. Toss well until all the chicken pieces are evenly coated in oil and spices. Set aside while you start the potatoes; this short rest lets the seasoning soak in a bit.
Step 3: Steam-Sear the Potatoes
Heat a large heavy skillet (ideally a 12-inch cast-iron or stainless steel pan with a lid) over medium heat. Add 1 tablespoon of olive oil. When the oil is hot and shimmering, add the dried potato cubes in an even layer. Sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat in the oil and seasonings.
Pour in the 1/4 cup chicken broth or water, then cover the skillet with a lid. Let the potatoes cook, covered, over medium heat for 8–10 minutes, stirring once halfway through, until they are just starting to become fork-tender.
Remove the lid and increase the heat slightly to medium-high. Cook, uncovered, for another 3–5 minutes, stirring every minute or so, until the potatoes develop golden-brown, crispy edges. Push the potatoes to one side of the skillet, leaving an open space on the other side for the chicken. If the pan looks very dry, drizzle in a small splash of oil before adding the chicken.
Step 4: Brown the Chicken
Add the remaining 1 tablespoon of olive oil to the empty side of the skillet. When the oil is hot, add the seasoned chicken pieces in a single layer. Let them sear undisturbed for 2–3 minutes so they develop good color. Then stir and continue to cook for another 4–5 minutes, stirring occasionally, until the chicken is mostly cooked through and browned in spots.
At this point, both the potatoes and chicken should have nicely browned surfaces. If any bits are sticking, scrape them up gently with a spatula; those browned bits add a lot of flavor.
Step 5: Add the Peppers, Onions, and Garlic
Add the sliced onion and bell peppers directly to the skillet, scattering them over and around the chicken and potatoes. Sprinkle on the remaining smoked paprika and the red pepper flakes, if using. Toss everything together so the vegetables are coated in the seasoned oil and mingled with the chicken and potatoes.
Cook over medium heat for 5–7 minutes, stirring occasionally, until the onions soften and turn lightly golden and the peppers are tender-crisp. Add the minced garlic during the last 1–2 minutes of cooking so it becomes fragrant but does not burn.
Step 6: Finish, Taste, and Adjust
Reduce the heat to low. If using, add the tablespoon of butter to the skillet and stir it in until melted and glossy, which will give the dish a rich, silky finish. Sprinkle in the chopped parsley and gently fold everything together.
Taste a piece of potato and chicken. Add more salt and pepper if needed to make the flavors pop. If you like a little brightness, squeeze a small wedge of lemon over the skillet and toss again. Let everything cook together on low heat for another 2–3 minutes, just to let the flavors mingle and ensure the chicken is cooked through (it should reach 165°F in the thickest pieces).
Step 7: Serve and Enjoy
Bring the skillet straight to the table for a rustic presentation (just be sure to protect the table from the hot pan). If desired, sprinkle the top with freshly grated Parmesan cheese and a bit of extra parsley. Spoon generous helpings of chicken, potatoes, peppers, and onions into shallow bowls or onto plates, making sure everyone gets a bit of everything. Serve hot.
Pro Tips
- Cut evenly for even cooking: Try to keep potato cubes and chicken pieces roughly the same size so they cook through at about the same time.
- Dry ingredients before browning: Patting the chicken and potatoes dry helps them brown properly instead of steaming.
- Do not overcrowd the skillet too early: Sear potatoes and chicken separately in the same pan before mixing; this keeps them from becoming soggy.
- Adjust heat as needed: If the pan is smoking or food is browning too quickly, reduce the heat slightly. If nothing is browning, increase the heat a bit.
- Use a heavy pan: A cast-iron or thick-bottomed skillet holds heat well and gives you the best sear and crust on the potatoes and chicken.
Variations
- Tex-Mex Style: Swap the thyme and oregano for 1 teaspoon ground cumin and 1 teaspoon chili powder. Add a handful of corn kernels and black beans toward the end of cooking, then top with cheddar cheese, cilantro, and a dollop of sour cream.
- Herby Garlic Parmesan: Use Italian seasoning instead of thyme and oregano, double the garlic, and finish with extra butter, plenty of Parmesan, and fresh basil or parsley.
- Spicy Smoky Version: Increase smoked paprika to 2 teaspoons and red pepper flakes to 1/2 teaspoon, and add a pinch of cayenne. Finish with a squeeze of lime for contrast.
Storage & Make-Ahead
Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or broth, stirring occasionally, until hot all the way through; this will help revive the potatoes and keep them from drying out. You can also reheat in the microwave, stirring halfway, though the potatoes will be softer.
For make-ahead prep, you can chop the peppers, onions, and garlic up to 2 days in advance and store them in the refrigerator. You can also cut and season the chicken up to 24 hours ahead and keep it chilled, tightly covered. For the potatoes, it is best to cut them right before cooking to avoid discoloration, or keep cut potatoes submerged in cold water in the fridge for up to 8 hours, then drain and dry thoroughly before cooking.
Nutrition (per serving)
Approximate values (without optional Parmesan): about 500 calories; 35 g protein; 32 g carbohydrates; 24 g fat; 4 g fiber; 700 mg sodium. These numbers will vary based on the exact ingredients and brands you use and any optional toppings you add.
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