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Creamy Chicken Potato Skillet

Creamy Chicken Potato Skillet

Creamy Chicken Potato Skillet is a rich and comforting one-pan dinner made with tender chicken, golden potatoes, and a smooth creamy garlic sauce. This easy skillet recipe uses simple ingredients and cooks in under 40 minutes, making it perfect for busy weeknights or quick family meals. The combination of chicken, potatoes, cream, and parmesan creates a hearty dish that is filling, flavorful, and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces Boneless chicken breasts diced
  • 3 medium Potatoes peeled and cubed
  • 1 tbsp Olive oil for cooking
  • 2 tbsp Butter adds flavor
  • 3 cloves Garlic minced
  • ¾ cup Heavy cream for creamy sauce
  • ¼ cup Parmesan cheese grated
  • 1 tsp Italian seasoning optional
  • Salt to taste
  • Black pepper to taste
  • 1 handful Spinach or peas optional vegetables

Equipment

  • 1 Large skillet For cooking chicken and potatoes
  • 1 Cutting Board For chopping ingredients
  • 1 Knife To cut chicken and potatoes
  • 1 Wooden Spoon or Spatula For stirring ingredients

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add cubed potatoes and cook for 8–10 minutes, stirring occasionally until they become lightly golden and tender.
  3. Push the potatoes to one side of the skillet and add diced chicken and minced garlic.
  4. Season with salt, pepper, and Italian seasoning, then cook the chicken for 6–8 minutes until fully cooked.
  5. Mix the chicken and potatoes together, then pour in the heavy cream and add parmesan cheese.
  6. Simmer for 3–5 minutes until the sauce thickens and coats the ingredients.
  7. Optional: stir in spinach or peas and cook until slightly wilted.
  8. Remove from heat, let rest for 5 minutes, and serve warm.

Notes

  • Use chicken thighs instead of chicken breasts for a juicier flavor.
  • Baby potatoes can be used without peeling; simply wash and cube them.
  • For a lighter version, replace heavy cream with half-and-half or milk.
  • Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.
  • Reheat in a skillet over low heat to maintain the creamy texture.