Skillet Chicken and Diced Potato Hash
A flavorful skillet meal featuring savory chicken pieces and crispy diced potatoes, seasoned and cooked to perfection, making for a hearty and satisfying dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- •2 large russet potatoes, peeled and diced into 1/2-inch cubes
- •1 large onion, diced
- •1 bell pepper (any color), diced
- •2 cloves garlic, minced
- •2 tablespoons olive oil
- •1 teaspoon paprika
- •1/2 teaspoon dried thyme
- •1/4 teaspoon cayenne pepper (optional, for a little kick)
- •Salt and black pepper to taste
- •2 tablespoons fresh parsley, chopped (for garnish)
Dietary Info
Instructions
- 1
In a large bowl, toss the diced chicken with 1 tablespoon of olive oil, paprika, thyme, cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
- 2
Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes, or until golden brown and tender-crisp. Remove potatoes from the skillet and set aside.
- 3
Add the seasoned chicken to the same skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove chicken from the skillet and set aside with the potatoes.
- 4
Add the diced onion and bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
- 5
Return the cooked potatoes and chicken to the skillet with the vegetables. Stir everything together, ensuring it's well combined and heated through for 2-3 minutes. Taste and adjust seasoning if necessary.
- 6
Garnish with fresh chopped parsley before serving hot.
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