Skillet Chicken and Potato Hash with Sautéed Tomatoes

Name: Skillet Chicken and Potato Hash with Sautéed Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tbsp olive oil, plus more for tomatoes; 1 large yellow onion, chopped; 2 cloves garlic, minced; 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/4 tsp cayenne pepper (optional, for a kick); Salt and freshly ground black pepper to taste; 1 cup cherry tomatoes, halved; 2 tbsp fresh parsley, chopped, for garnish

MediumAmericanPrep: 15 minutesCook: 25 minutesServes 4

A hearty one-pan dinner featuring savory chicken and potato hash, complemented by the fresh burst of sautéed tomatoes, perfect for a comforting evening meal.

Skillet Chicken and Potato Hash with Sautéed Tomatoes

Ingredients

•1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
•1 tbsp olive oil, plus more for tomatoes
•1 large yellow onion, chopped
•2 cloves garlic, minced
•1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
•1 tsp smoked paprika
•1/2 tsp dried thyme
•1/4 tsp cayenne pepper (optional, for a kick)
•Salt and freshly ground black pepper to taste
•1 cup cherry tomatoes, halved
•2 tbsp fresh parsley, chopped, for garnish

Dietary Info

Dairy-freeGluten-free (ensure no cross-contamination)

Instructions

1
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the hot skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2
Add the chopped onion to the same skillet, adding a little more oil if needed. Sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Add the diced potatoes to the skillet. Stir in the smoked paprika, dried thyme, and cayenne pepper (if using). Season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and browned, about 12-15 minutes. If the potatoes start to stick, add a tablespoon or two of water to deglaze the pan.
4
Return the cooked chicken to the skillet with the potatoes. Stir to combine and heat through for 2-3 minutes.
5
While the hash is heating, in a separate small skillet, heat 1 teaspoon of olive oil over medium heat. Add the halved cherry tomatoes and sauté for 3-5 minutes, until they just begin to soften and burst. Season lightly with salt and pepper.
6
Serve the chicken and potato hash immediately, topped with the sautéed tomatoes and garnished with fresh chopped parsley.

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