Bold Smoky Chicken and Potato Skillet

Name: Bold Smoky Chicken and Potato Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5.5 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1 yellow onion (medium, diced); 3 clove garlic (minced); 2 pound yellow potatoes (peeled, diced into 1/2-inch cubes); 14.5 ounce diced tomatoes (undrained); 2 tablespoon tomato paste; 2 teaspoon smoked paprika; 1 teaspoon dried oregano; 1.5 cup chicken broth (low sodium); 0.25 cup fresh parsley (chopped)

A comforting one-pan dish featuring tender chicken and diced yellow potatoes simmered in a rich, boldly spiced sauce with smoked paprika and oregano, making for a perfect quick and hearty meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5.5
Cuisine: American
Difficulty: Easy
Cost: $3.08/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 tablespoon olive oil
1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1.5 teaspoon salt
0.75 teaspoon black pepper
1 yellow onion (medium, diced)
3 clove garlic (minced)
2 pound yellow potatoes (peeled, diced into 1/2-inch cubes)
14.5 ounce diced tomatoes (undrained)
2 tablespoon tomato paste
2 teaspoon smoked paprika
1 teaspoon dried oregano
1.5 cup chicken broth (low sodium)
0.25 cup fresh parsley (chopped)

Instructions

Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Season the 1 1/2 pounds chicken breast pieces with 1 teaspoon salt and 1/2 teaspoon black pepper.
Add the chicken to the hot skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Do not cook through. Remove the chicken from the skillet and set aside.
Add the 1 medium yellow onion to the skillet and cook for 3 minutes, or until softened. Add the 3 cloves minced garlic and cook for another 1 minute until fragrant.
Stir in the 2 pounds yellow potatoes, 14 1/2 ounce diced tomatoes (undrained), 2 tablespoons tomato paste, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, stirring to combine all the flavors.
Pour in 1 1/2 cups chicken broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until the potatoes are fork-tender.
Return the chicken to the skillet, stirring to combine. Continue to simmer, uncovered, for 2-3 minutes, or until the chicken is fully cooked through and the sauce has slightly thickened. Taste and adjust seasoning as needed.
Garnish with 1/4 cup fresh parsley, if desired, and serve hot.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 385
Protein: 37.5 g
Carbohydrates: 32.8 g
Fat: 9.5 g
Fiber: 5.1 g
Sodium: 510 mg
Saturated Fat: 1.7 g
Sugar: 5.2 g
Cholesterol: 105 mg