This easy chicken and potato skillet dinner is a 30-minute meal of crispy chicken thighs and tender baby potatoes that's prepared entirely in your cast iron skillet. With only 4 ingredients and one dish to clean, it's guaranteed to be a dinnertime staple at home and at camp.
Whether it's a busy weeknight at home or a relaxing afternoon at camp, if I can make a satisfying chicken skillet dinner that everyone loves with just one pan, four ingredients, and in only 30 minutes, I'm in. Which is exactly why this skillet chicken and potatoes recipe has earned a spot on our permanent rotation.
Why This Recipe is Great for Camping
- The recipe uses minimal ingredients and is prepared entirely in a single skillet, which means clean up is a breeze.
- You can prepare it on your camp stove, grill, or over the campfire. If you're at home, you can use your stovetop.
Ingredients and Substitutions
- Chicken thighs--You'll be using bone-in, skin-on chicken thighs for this recipe. They're inexpensive, and they'll stay juicy and moist even if the potatoes need a few extra minutes to cook. Choose thighs that are approximately all the same size so that they'll all be ready at the same time. Don't use skinless thighs for this recipe as the fat rendered from the skin is needed for cooking the potatoes.
- Potatoes--I like baby potatoes best here, but you can use yellow potatoes, if you prefer. Cut your potatoes into pieces no larger than 1 inch.
- All-purpose seasoning--My all-purpose seasoning recipe is a blend of lemon pepper, garlic, and onion, and works beautifully here. You can substitute a different seasoning mix, if you prefer. Check the label of your seasoning (or lemon pepper) to ensure it has salt in it. If not, season the chicken and potatoes with salt in addition to the seasoning.
How to Make a Chicken Skillet Dinner
- Season the chicken thighs with 1 ½ teaspoons all-purpose seasoning.
- Toss the potatoes with the oil and the remaining 1 ½ teaspoons seasoning.
- Place the chicken thighs skin side down in a skillet and set over medium heat. Cook until the chicken thighs release.
- Flip the chicken thighs, then tuck the potatoes around the chicken. Cook over medium heat, stirring the potatoes occasionally, until everything is cooked through.
FAQs
What size of skillet do I need?
To make the recipe you will need a large cast iron skillet that is at least 12 inches in diameter. Using a small skillet will result in uneven cooking.
Do I need to preheat the skillet?
No. Starting the chicken in a cold cast iron skillet allows the fat to slowly render and the skin to crisp as it heats.
What should I serve with this?
This skillet chicken and potatoes is a hearty meal in itself, but you can add a shredded Brussels sprouts salad or a loaf of campfire garlic bread to make it a heartier dinner.
Tips and Troubleshooting
- If the chicken sticks to the skillet when you try to flip it, give it a couple extra minutes. The skin will release when it's ready and forcing it will cause the skin to tear.
- If your chicken thighs are very small, they may be done before the potatoes. If this happens, remove them from the skillet, let the potatoes finish cooking, then return the chicken to the skillet to warm through before serving.
- Leftovers can be stored in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over medium-low heat until warmed through.
- This chicken and potatoes skillet recipe is suitable for gluten-free and dairy-free diets.
More Chicken Recipes You'll Love
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Recipe
Chicken and Potato Skillet
This hearty and satisfying skillet chicken and potatoes requires only one pan, four ingredients, and 30 minutes of your time. It's the perfect for busy weeknight dinners or a relaxed camping meal.
Equipment
- 12-inch (or larger) cast-iron skillet
Ingredients
- 1 ½ pounds bone-in skin-on chicken thighs (4 to 5 thighs)
- 1 tablespoon all-purpose seasoning blend divided
- 12 ounces (340 g) baby potatoes quartered or cut into 1-inch pieces
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- Lemon wedges for serving (optional)
Instructions
- Season the chicken thighs with 1 ½ teaspoons of the seasoning blend.
- Place the potatoes in a bowl (or a resealable bag if you really want to avoid dishes) and toss with the oil and the remaining 1 ½ teaspoons of the seasoning blend. It won't seem like a lot of oil, but there will be enough fat rendered from the chicken to cook the potatoes.
- Place the chicken thighs skin side down in the skillet. Set it over medium heat (on a stovetop, camp stove, campfire, or grill) and cook without moving the chicken until golden brown and the chicken releases easily, about 5 minutes.
- Flip the chicken over then nestle the potatoes around the chicken. Cook over medium heat, stirring the potatoes occasionally to ensure they cook evenly, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender, 20 to 25 minutes. Season to taste with salt and pepper.
- Serve directly from the skillet, with lemon wedges for squeezing over, if desired.
Notes
- If the chicken sticks to the skillet when you try to flip it, give it a couple extra minutes. The skin will release when it's ready and forcing it will cause the skin to tear.
- If your chicken thighs are very small, they may be done before the potatoes. If this happens, remove them from the skillet, let the potatoes finish cooking, then return the chicken to the skillet to warm through before serving.
- Leftovers can be stored in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over medium-low heat until warmed through.
- This chicken and potatoes skillet recipe is suitable for gluten-free and dairy-free diets.
Nutrition
Serving: 1 portionCalories: 369kcalCarbohydrates: 19gProtein: 29gFat: 21gCholesterol: 96mgFiber: 2gSugar: 2g
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