Skillet Chicken and Potato

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This Chicken and Potato Skillet is a simple and delicious dish made in a large oven-safe skillet, where skin-on, bone-in chicken thighs and baby potatoes are soaked in a flavorful white wine garlic sauce infused with flavors from fresh rosemary.

Best thing about this chicken and potato dish? Everything browns (or sears) in the skillet and finishes cooking in the oven for an easy one-skillet dinner!

A large round skillet loaded with baked chicken thighs and potatoes

If you want more one-pan/one-pot meals, check these favorite out as well! Really love this One Pan Baked Lemon Chicken and Rice, Chicken and Orzo and Sheet Pan Oven Baked Sausage and Peppers.

Table of Contents

Easy Chicken and Potato Recipe

Chicken and potatoes are such basic, everyday ingredients that we often serve them together in a meal. For this recipe, I wanted to make this staple meal even simpler by cooking them together in one pan and streamlining the whole process!

I love this easy Chicken and Potato Skillet recipe for busy evenings when you want something yummy, but quick.

It takes only 15 minutes to prepare everything and toss it into the oven, and you have 30 minutes of free time (or catch your breath) while dinner is in the oven.

Chicken and potato skillet recipe calls for only a few simple ingredients, and it is important to note that every ingredient is used intentionally to bring about the best flavors and textures.

Here is the low-down of what you can expect from this easy one pan chicken and potato skillet:

Big beautiful flavors – white wine is a key ingredient in our chicken and potato skillet, bringing about a lovely and complex flavor in the sauce which will be soaked into the chicken and potatoes. If you don’t want to use wine, chicken broth can be used as well, although the flavor will be less complex compared to wine.
You’ll only need one pan – you’ll cook everything in one oven-safe skillet and serve it as a one-bowl meal, which means easy to serve, and minimal dishes!
15 minute active time – it takes about 15 minutes to prepare the ingredients and cook by the stovetop. The oven handles everything else!

Using a black spatula to lift up a piece of chicken thigh

Ingredients

Here are the ingredients you will need to make this chicken and potato skillet recipe:

Baby potatoes – can be replaced with regular potatoes cut into small cubes. I like to cut potatoes into smaller chunks so that they cook fairly quickly.
Chicken thighs – skin-on, bone-in is used for the best flavor for both the chicken and the sauce, although skin-on, bone-in chicken breast can be used as well. I highly recommend using skin-on, bone-in chicken for this dish.
Garlic – for the best flavor, used fresh garlic, not jarred, or garlic powdered
Olive oil – helps to brown the chicken skins and potatoes
Rosemary and thyme – fresh brings the best flavor, but in a pinch, you can use dry rosemary and thyme, but it’s not the same!
White wine – this plays a key role in the delicious sauce of chicken and potato skillet. You don’t have to spend a fortune on wine, but the rule of thumb when cooking with wine is don’t use wine you won’t drink. Dry white wine such as pinot noir, chardonay and sauvignon blanc is recommended.
Salt and black pepper – used to open up all the ingredients and flavors.

How to make it

Let me show you how EASY it is to pull this together.

This chicken and potato skillet calls for an oven-safe skillet because we will be searing chicken and potatoes in the skillet and then transferring the whole thing directly into the oven.

If you don’t have an oven-safe skillet, you can sear chicken and cook the sauce on a regular skillet and then transfer chicken, sauce and potatoes into a baking dish.

Prepare potatoes and chicken thighs

First, let’s work on the baby potatoes. Wash and half them, then toss them in a olive oil, garlic, salt and black pepper mixture. Set aside and let’s work on that chicken!

For the chicken thighs, season with salt and black pepper on all sides, even get under the skin if you can. We want to really season the chicken so that when we sear it the seasonings will be seared into the chicken, making it super flavorful.

Baby potatoes tossed in garlic in a mixing bowl, and chicken thighs seasoned with salt and black pepper in another bowl

Sear Chicken

Go ahead and preheat oven to 375℉. We want the oven to be ready once we finishing searing and assembling the chicken and potato skillet.

Bring the oven-safe skillet to stovetop and add olive oil to the skillet, then heat it under medium high heat.

Once the oil is hot, we will brown the skin on the chicken thighs. Sear chicken on the skin side first. Sear each side for about 3 minutes, or until golden brown on medium high heat. Chicken does not need to be fully cooked, we are simply searing the outside.

Searing skin on chicken thighs in a skillet

Once chicken is seared, remove chicken temporarily and set. Then proceed to make the sauce.

Sauce

Add smashed garlic to the skillet. Skillet should be greasy at this point from searing the chicken skin. Once garlic is fragrant, add the white wine to deglaze the skillet.

White wine should bubble and reduce pretty quickly.

Let the wine boil for 1-2 minutes under medium heat so that we can cook off the alcohol content.

Searing garlic pieces in a skillet, then adding white wine to deglaze the skillet

Prepare Skillet

Bring chicken thigh back into the skillet, skin side up. Avoid overlapping them.

Then place halved baby potatoes between the chicken thigh pieces.

Lastly, place fresh rosemary and thyme on top of chicken and potato pieces, spreading them all over.

Garlic + rosemary + thyme + white wine = what makes these chicken and potatoes AMAZING. This is such a simple and humble trio of ingredients that truly brings a lot of flavor.

Chicken thighs in a skillet with white wine sauce, then potatoes and rosemary are added

Immediately bring chicken into the preheated oven and bake for 25-30 minutes.

Once all the chicken pieces reaches an internal temperature of 165℉ when measured using a meat thermometer, it is done.

When serving, bring chicken and potatoes to a shallow bowl or plate and remember to spoon some of that yummy sauce all over chicken and potatoes…there’s a lot of amazing flavors in the sauce and I don’t want you to miss it!

And there you have it ladies and gentlemen, one-skillet Chicken and Potatoes. Such an basic yet delicious and elevated meal with lots of amazing flavors.

A skillet with chicken thighs nestle between lots of halved baby potatoes

I hope you love this simple, hearty, and flavorful chicken and potato skillet as much as we do and makes it over and over again!

Variations

There are so many ways to make this easy one pan chicken and potato skillet. Try different vegetables, meats, and seasonings, and have fun experimenting with your favorite flavors.

Other seasonings I love include Italian seasoning, curry powder, Cajun seasoning etc.
Want more veggies? Add veggies in place of some of the potatoes or in place of all the potatoes. Here are some veggies we love to add: onions, bell peppers, carrots, celery, cherry tomatoes.
Add fresh parsley when chicken is removed from oven (as a topping) for another herby dimension to the dish. Similar to rosemary, fresh parsley brings a whole new aroma and flavor to the dish.
Sear up some onions. If you DO want to take it up a notch and don’t mind spending a few extra minutes, slicing up half an onion and sauting it before introducing the garlic to the skillet.

Storage and Reheating

You can store leftover chicken and potatoes in an airtight container in the refrigerator for up to 5 days.

Reheat in the microwave. Be sure to sprinkle a few drops of water on the chicken to prevent it from drying up.

Top down close up view of a skillet loaded with halved baby potatoes and chicken thighs

Frequently Asked Questions

Can I use other cuts of chicken for this recipe?

Yes you can, although I recommend bone-in, skin-on chicken (dark or white meat) for the best flavor.

Can I use other types of potatoes?

Yes, any type of potato will work in this recipe. If using bigger potatoes, dice them into smaller pieces.

What can I use instead of white wine?

Chicken broth or chicken bone broth works great.

Why do I have to sear the chicken first?

This will sear in the seasonings to make the chicken more flavorful, and also to release flavors from the chicken into the drippings to create a more flavorful sauce. Avoid skipping this step for best flavors!

What can I serve this with?

This dish can be eaten as a meal on its own, but it also pairs well with a salad or steamed vegetables. Slice of fresh bread to mop up the sauce is also a good option.

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