Skillet Chicken and Diced Potato Hash with Tomatoes
A rustic one-pan dinner featuring tender chicken, crispy diced potatoes, and fresh tomatoes, all cooked together in a single skillet for an easy and satisfying meal.
Ingredients
- •1 tablespoon olive oil
- •1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- •1 teaspoon paprika
- •1/2 teaspoon garlic powder
- •1/4 teaspoon black pepper
- •1/2 teaspoon salt, divided
- •1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- •1 medium yellow onion, chopped
- •1 pint cherry tomatoes, halved
- •2 tablespoons fresh parsley, chopped (for garnish)
Dietary Info
Instructions
- 1
Heat olive oil in a large oven-safe skillet over medium-high heat. Season the cubed chicken with paprika, garlic powder, black pepper, and 1/4 teaspoon of salt. Add chicken to the hot skillet and cook for 4-5 minutes, or until browned on all sides. Remove chicken from the skillet and set aside.
- 2
Add the diced potatoes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and starting to soften. Season with the remaining 1/4 teaspoon of salt.
- 3
Add the chopped onion to the skillet with the potatoes. Continue to cook for another 3-4 minutes, stirring frequently, until the onion is softened and translucent.
- 4
Return the cooked chicken to the skillet with the potatoes and onions. Add the halved cherry tomatoes. Stir everything together gently.
- 5
Reduce heat to medium-low, cover the skillet, and cook for 5-7 minutes, or until the chicken is cooked through and the tomatoes have softened slightly. Uncover and stir once more.
- 6
Remove the skillet from the heat. Garnish with fresh chopped parsley before serving directly from the skillet.
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