One-Pan Cheesy Chicken and Potatoes
Tender chicken and soft potatoes simmered in a creamy sauce, finished with stretchy melted mozzarella. A simple one-skillet dinner that feels comforting and special.
Equipment
- 1 | Large skillet with lid |
- 1 | Mixing bowls | for seasoning
- 1 | Wooden spoon or spatula |
- 1 | Measuring cups and spoons |
Ingredients
- 1.5 | lbs | boneless chicken | thighs or breast cubed
- 1.5 | lbs | potatoes | cut into 1-inch chunks
- 2 | tbsp | olive oil |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 0.5 | tsp | garlic powder |
- 1 | cup | heavy cream | or whole milk
- 1.5 | cups | shredded mozzarella cheese |
- 2 | tbsp | fresh parsley | chopped
Instructions
- Season cubed chicken with half the salt, pepper, and garlic powder.
- Season potato chunks with remaining salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Brown the chicken for 4–5 minutes, turning once.
- Add the potatoes to the skillet and stir gently.
- Pour in the heavy cream and bring to a simmer.
- Cover and cook 12–15 minutes until potatoes are tender.
- Sprinkle mozzarella over the top, cover, and melt for 2–3 minutes.
- Garnish with chopped parsley and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove with a splash of cream to loosen the sauce.
Chicken thighs stay juicier than breast, but either works.
Add the cheese only at the end for the best melt and stretch.
Reheat gently on the stove with a splash of cream to loosen the sauce.
Chicken thighs stay juicier than breast, but either works.
Add the cheese only at the end for the best melt and stretch.