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Chipotle Chicken and Potato Skillet
Chipotle Chicken and Potato Skillet is a simple, cheesy, flavorful and filling dinner where everything is made in one skillet for easy cleanup.
A One Pan Chicken and Potato Dinner
Chipotle Chicken and Potato Skillet is a great one pan meal, so it’s perfect for a weeknight. The one-skillet dish is loaded with chicken, potatoes, seasonings and smoky chipotle sauce. My favorite thing about this dish is that it comes together in only 20 minutes!
Frequently Asked Questions:
I can’t find the chipotle sauce at the store, how do I make it at home? Here is a recipe for creamy Homemade Chipotle Sauce.1 Tablespoon fresh squeezed lime juice 1/2 cup mayonnaise 1/2 cup sour cream 2 Tablespoons diced chipotle peppers (can add more for more spice)1/2 teaspoon paprika (can use smoked)1/2 teaspoon salt Put all ingredients in a blender and blend until smooth. Put into a condiment bottle and store in the refrigerator for 3-4 weeks. What to serve with this skillet meal The skillet is a whole meal in one but you can certainly add your usual side dishes that you enjoy. Since this has some nice protein and carbs, I like to serve it with a salad or some steamed veggies. What’s the best kind of chicken to use? You can use chicken breast, tenderloin, or thighs. A great tip: instead of having to clean your cutting board, use a pair of scissors to cut the chicken. This is especially helpful if you are using chicken tenderloins, as it makes cutting up the pieces even easier. Can I make this in the Air Fryer? You can cook the potatoes and chicken separately in the air fryer. I haven’t personally done it so I can’t give you cooking times unfortunately. Can I use fresh potatoes and peppers instead of the frozen? Yes, you can use four medium-sized potatoes, a half green bell pepper, and a half red bell pepper. The frozen kind are just much more convenient and make this faster to prepare. What else can I add to this? You can add more bell peppers, corn, or beans to the dish. For the corn and beans, you can add those toward the end and heat them through. If you want some toppings, try sour cream, cilantro, avocado, or guacamole. Why are the potatoes sticking to the skillet? Make sure your skillet is hot enough with the oil. Additionally, using a heavy-bottomed skillet, such as a stainless steel or cast-iron skillet, will also help. Is this dish spicy? I personally do not think this is crazy spicy. But I really think spice is subjective. I know people that think even a little black pepper added to a dish is spicy so it really is up to your individual tastebuds. If you are at all sensitive to spice then I would say that you would consider this spicy and it wouldn’t be up your alley. How to store leftovers? You can keep leftovers in an airtight container and keep them in the fridge for up to 4 days. I will just reheat it in the skillet. You can also reheat this in the microwave.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
oil – I like canola or avocado oil, as it has a neutral flavor and has a high smoke point. Just make sure your oil is very hot before adding the potatoes. You want the oil to be hot so it coats the skillet, preventing the potatoes from sticking to it.
frozen potatoes (with or without onions and peppers) – These are often called Potatoes O’Brien. You can use any brand of frozen potatoes. If you want them super crispy, you can put the frozen potatoes into the air fryer to make them crispy and then add them back into the skillet. You can get the bag that just has the potatoes or the one with peppers and onions – I prefer the one with peppers and onion.
yellow onion – I like to add more onions, as I don’t think the package has enough onions in it. If you think you have enough in your bag, you can omit the extra you’re adding here or if you just don’t like onion, leave it out.
chicken – You can use chicken breasts, thighs, or tenders.
salt, pepper, garlic powder, onion powder, and paprika – Added flavor for the chicken and potatoes. Smoked paprika gives it an even bigger bump of flavor.
chipotle sauce – see my ingredient image below. There are a few brands that make this. The one below in the ingredient photo was on sale that day so that is what I got. Just look in the condiment aisle section and you will usually find it there.
cheddar cheese – You can certainly use any shredded cheese you prefer. Pepper Jack or Monterey Jack are other options.
green onions – This is for topping and adds a bit more flavor but isn’t absolutely necessary if you don’t have it on hand.
How To Make Chipotle Chicken and Potato Skillet:
Add the oil to a skillet over medium to high heat. Once hot, add the potatoes and onions. Sauté for 7-10 minutes, or until the potatoes have a little color and the onions are getting translucent.
Add the chicken and dried seasonings to the skillet.
You can add a bit more oil if the potatoes are starting to stick to the skillet. Sauté until the juices run clear. You want an internal temperature of 165° F. Add the creamy chipotle sauce. Mix until combined. Top with the cheese. Turn off the heat and place the lid on top for the cheese to melt.
Drizzle a bit more sauce on top if you like. Top with green onions.
Serve and enjoy.
CRAVING MORE RECIPES?
Taco Potato Skillet
Copycat Chipotle Chicken
BBQ Chicken Potato Skillet
Philly Cheesesteak Skillet
Taco Potatoes
Print
Chipotle Chicken and Potato Skillet
Tender bites of chicken and fluffy potatoes with a kick of chipotle sauce.
Course Dinner, Main CourseCuisine American
Prep Time 5 minutes minutesCook Time 15 minutes minutesTotal Time 20 minutes minutes
Servings 4
Calories 479kcal
Author Brandie Skibinski
Ingredients2 Tablespoons oil (olive oil, avocado oil, vegetable oil)28 ounce bag frozen diced potatoes with peppers and onions (also called Potatoes O’Brien)¼ cup diced yellow onions1 pound boneless, skinless chicken breasts, cubed (or thighs or tenderloins)1 teaspoon paprika½ teaspoon black pepper½ teaspoon garlic powder½ teaspoon onion powder¼ teaspoon kosher salt¼ cup creamy chipotle sauce1 cup shredded cheddar cheese (more, to taste)2 green onions, sliced
InstructionsAdd 2 Tablespoons oil to a large skillet over medium to high heat. Once hot, add 28 ounce bag frozen diced potatoes with peppers and onions and ¼ cup diced yellow onions. Sauté and stir for about 7-10 minutes, or until the potatoes have a little color and the onions are getting translucent. Add 1 pound boneless, skinless chicken breasts, cubed and sprinkle with 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon kosher salt to the skillet. You can add a bit more oil if the potatoes are starting to stick to the skillet.Sauté and stir until the chicken juices run clear. You want an internal temperature of the chicken to reach 165° F.Add in ¼ cup creamy chipotle sauce. Gently stir until combined. Top with1 cup shredded cheddar cheese. Turn off the heat and place the lid on top for the cheese to melt. Drizzle a bit more creamy chipotle sauce on top if you like.Top with 2 green onions, sliced and serve!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 479kcal | Carbohydrates: 40g | Protein: 35g | Fat: 20g | Sodium: 476mg | Fiber: 6g | Sugar: 3g
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