20 Flavorful Chicken and Potato Recipes for Busy Weeknights

Weeknight dinners just got a whole lot more delicious! When you’re juggling busy schedules, nothing beats the comforting duo of chicken and potatoes—they’re versatile, budget-friendly, and always satisfying. Whether you’re craving something cozy or a quick sheet-pan meal, we’ve gathered 20 flavorful recipes to make your evenings easier. Get ready to find your new go-to dishes that will have everyone asking for seconds!

Garlic Butter Chicken and Roasted Potatoes

Perfect for busy weeknights, this garlic butter chicken with roasted potatoes delivers maximum flavor with minimal effort. You’ll get crispy-skinned chicken and golden potatoes all cooked together in one pan.

Ingredients

• 4 chicken thighs with skin on
• 1.5 lbs of Yukon gold potatoes, cut into 1-inch chunks
• 4 tablespoons of salted butter
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of dried thyme
• 1/2 teaspoon of paprika
• Salt and black pepper to season generously
• A splash of lemon juice
• A couple of fresh parsley sprigs, chopped

Instructions

1. Preheat your oven to 425°F and position a rack in the middle.
2. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Toss the potato chunks with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a large baking sheet.
4. Arrange the potatoes in a single layer, leaving space in the center for the chicken.
5. Season the chicken thighs on both sides with the remaining salt, black pepper, dried thyme, and paprika.
6. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
7. Place the chicken thighs skin-side down and cook for 6–8 minutes until the skin is golden brown and crispy.
8. Flip the chicken and cook for 2 more minutes, then transfer them skin-side up to the baking sheet nestled among the potatoes.
9. Roast in the preheated oven for 25 minutes until the chicken reaches 165°F internally and potatoes are tender.
10. While roasting, melt the butter in the same skillet over low heat and add the minced garlic, cooking for 1 minute until fragrant—don’t let it burn.
11. Remove the baking sheet from the oven and drizzle the garlic butter and a splash of lemon juice over everything.
12. Garnish with chopped fresh parsley before serving.

You’ll love the contrast between the juicy, buttery chicken and those crispy-edged potatoes. Try serving it over a bed of arugula to catch all the delicious pan juices, or pair with steamed green beans for a complete meal.

Creamy Chicken and Potato Casserole

This cozy casserole delivers comfort without complexity. Tender chicken and potatoes bake in a creamy sauce that’s perfect for busy weeknights. You’ll love how simple it comes together.

Ingredients

• 2 cups of diced potatoes
• 1 pound of chicken breast, cut into chunks
• 1 cup of heavy cream
• 1 cup of shredded cheddar cheese
• 1/2 cup of chicken broth
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of dried thyme
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a skillet over medium-high heat.
3. Add chicken chunks and cook for 5-7 minutes until no longer pink.
4. Season chicken with salt, pepper, and garlic powder while cooking.
5. Transfer cooked chicken to a greased 9×13 inch baking dish.
6. Spread diced potatoes evenly over the chicken.
7. Pour chicken broth and heavy cream over the potatoes and chicken.
8. Sprinkle dried thyme and shredded cheddar cheese on top.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove foil and bake for another 15 minutes until potatoes are fork-tender.
11. Let the casserole rest for 5 minutes before serving.

Perfectly creamy with tender potatoes and savory chicken, this casserole satisfies every time. Pair it with a crisp green salad or steamed veggies for a complete meal. Leftovers reheat beautifully for lunch the next day.

Spicy Cajun Chicken and Potato Skillet

This spicy skillet meal comes together fast with minimal cleanup. The Cajun seasoning creates a flavorful crust while potatoes soak up all the delicious juices. You’ll have a complete dinner ready in under 30 minutes.

Ingredients

– 1 lb chicken breasts, cut into 1-inch chunks
– 1 lb baby potatoes, halved
– 1 yellow onion, roughly chopped
– 2 bell peppers, sliced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– A big pinch of salt
– A couple of green onions for topping

Instructions

1. Preheat your largest skillet over medium-high heat and add 2 tbsp olive oil.
2. Toss chicken chunks with 1 tbsp Cajun seasoning until evenly coated.
3. Add chicken to hot skillet and cook for 4 minutes without moving to develop a good sear.
4. Flip chicken and cook another 3 minutes until browned on all sides, then remove to a plate.
5. Add halved baby potatoes to the same skillet, cut-side down.
6. Cook potatoes for 5 minutes until golden brown on the cut sides.
7. Add chopped onion and sliced bell peppers, stirring to combine.
8. Sprinkle remaining 1 tbsp Cajun seasoning and a big pinch of salt over the vegetables.
9. Cook for 6 minutes, stirring occasionally, until vegetables are tender-crisp.
10. Add minced garlic and cook 1 minute until fragrant.
11. Return chicken to skillet and stir everything together.
12. Cook 2 more minutes until chicken is cooked through (165°F internal temperature).
13. Remove from heat and top with sliced green onions.
Zesty Cajun spices create a beautiful crust on the chicken while keeping the interior juicy. The potatoes become tender but maintain just enough bite to contrast with the crisp-tender vegetables. Serve directly from the skillet with crusty bread for soaking up the flavorful pan juices.

Lemon Herb Chicken with Garlic Mashed Potatoes

Perfect for busy weeknights, this lemon herb chicken delivers bright, zesty flavor with minimal effort. Pair it with creamy garlic mashed potatoes for a complete comfort meal that feels restaurant-worthy.

Ingredients

• For the chicken: a couple of boneless, skinless chicken breasts, a generous glug of olive oil, the juice of one lemon, a sprinkle of dried oregano, a pinch of salt, and a few cracks of black pepper
• For the potatoes: about 2 pounds of Yukon Gold potatoes, a big spoonful of minced garlic, a healthy splash of whole milk, a good chunk of unsalted butter, and another pinch of salt

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breasts completely dry with paper towels to help them brown nicely.
3. Rub the chicken all over with olive oil, lemon juice, oregano, salt, and pepper.
4. Heat an oven-safe skillet over medium-high heat for 2 minutes.
5. Sear the chicken for 3-4 minutes per side until you get a golden-brown crust.
6. Transfer the skillet directly to the preheated oven.
7. Bake the chicken for 15-18 minutes until a meat thermometer reads 165°F in the thickest part.
8. While the chicken bakes, peel the potatoes and cut them into 1-inch chunks.
9. Place the potato chunks in a large pot and cover them with cold water by 1 inch.
10. Add a big pinch of salt to the water.
11. Bring the pot to a boil over high heat.
12. Once boiling, reduce the heat to maintain a steady simmer.
13. Cook the potatoes for 12-15 minutes until they are fork-tender.
14. Drain the potatoes completely and return them to the hot pot.
15. Add the minced garlic, milk, butter, and salt to the potatoes.
16. Mash everything together until smooth and creamy, letting the residual heat from the pot cook the garlic slightly.
17. Remove the chicken from the oven and let it rest for 5 minutes before slicing.

Keep the chicken juicy by letting it rest, and serve it sliced over the fluffy potatoes. The bright lemon and herbs cut through the rich, garlicky mash beautifully—try it with a simple arugula salad on the side for a fresh contrast.

One-Pan Chicken and Potato Bake

Hectic weeknights demand simple solutions. This one-pan chicken and potato bake delivers maximum flavor with minimal cleanup. Everything roasts together for a complete meal in under an hour.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 1.5 pounds of Yukon Gold potatoes, cut into 1-inch chunks
– 1 large yellow onion, sliced into half-moons
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 tablespoon of smoked paprika
– 1 teaspoon of dried thyme
– A generous pinch of salt and black pepper
– A splash of lemon juice
– A couple of tablespoons of chopped fresh parsley

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, toss the potato chunks and onion slices with 1 tablespoon of olive oil, half of the smoked paprika, and a big pinch of salt and pepper.
3. Spread the potato and onion mixture in a single layer on a large, rimmed baking sheet.
4. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
5. Rub the chicken thighs with the remaining 1 tablespoon of olive oil, minced garlic, the rest of the smoked paprika, the dried thyme, and another generous pinch of salt and pepper.
6. Arrange the chicken thighs, skin-side up, on top of the potatoes and onions on the baking sheet.
7. Roast in the preheated 425°F oven for 35-40 minutes.
8. Check for doneness: the chicken skin should be deep golden brown and crisp, and the internal temperature of the chicken should read 165°F on an instant-read thermometer.
9. The potatoes should be easily pierced with a fork and have crispy, browned edges.
10. Remove the pan from the oven and immediately drizzle the lemon juice over the chicken and potatoes.
11. Let the dish rest for 5 minutes off the heat; this allows the juices to redistribute throughout the chicken.
12. Scatter the chopped fresh parsley over everything just before serving.
Zesty lemon cuts through the rich, smoky paprika on the tender chicken. The potatoes become creamy inside with wonderfully crisp, seasoned edges from roasting in the chicken drippings. Serve it straight from the pan with a simple arugula salad for a complete, no-fuss dinner.

Cheesy Chicken and Potato Chowder

Rustle up this cozy chowder when you need serious comfort food. It’s creamy, hearty, and ready in under an hour. Perfect for chilly evenings or busy weeknights.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 4 medium russet potatoes, peeled and diced into ½-inch cubes
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 3 tbsp butter
– 2 tbsp all-purpose flour
– A couple of slices of cooked, crumbled bacon
– A handful of chopped fresh chives
– Salt and black pepper

Instructions

1. Melt 3 tbsp butter in a large pot over medium heat.
2. Add chopped onion and cook for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced chicken pieces and cook for 6–7 minutes until no longer pink.
5. Sprinkle 2 tbsp flour over the chicken and onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.
6. Pour in 4 cups chicken broth, scraping the bottom of the pot to lift any browned bits.
7. Add diced potatoes and bring to a boil.
8. Reduce heat to a simmer, cover, and cook for 15 minutes until potatoes are fork-tender.
9. Stir in 1 cup heavy cream and heat through for 2 minutes.
10. Turn off the heat and gradually stir in 2 cups shredded cheddar until fully melted and smooth.
11. Season with salt and black pepper to your liking.
12. Ladle into bowls and top with crumbled bacon and chopped chives.

Dive into this chowder’s velvety texture with tender potato chunks and juicy chicken in every spoonful. The sharp cheddar and smoky bacon create a rich, savory flavor that’s balanced by the fresh chives. Serve it in bread bowls for an extra cozy meal or with a side of crusty bread to soak up every last drop.

Slow Cooker Chicken and Potato Stew

Filling and fuss-free, this slow cooker chicken and potato stew delivers deep flavor with minimal effort. Perfect for busy weeknights when you want a hearty meal waiting. Just toss everything in and let the slow cooker work its magic.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs
– 4 medium russet potatoes, chopped into 1-inch chunks
– 2 large carrots, sliced into thick coins
– 1 yellow onion, roughly chopped
– 3 cloves of garlic, minced
– 4 cups of chicken broth
– A couple of tablespoons of tomato paste
– A splash of Worcestershire sauce
– 1 teaspoon of dried thyme
– 1 bay leaf
– Salt and freshly ground black pepper

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
2. Place the chopped potatoes, carrots, and onion in the bottom of your slow cooker.
3. Arrange the seasoned chicken thighs over the vegetables in a single layer.
4. Sprinkle the minced garlic and dried thyme evenly over the chicken and vegetables.
5. In a small bowl, whisk together the chicken broth, tomato paste, and Worcestershire sauce until smooth.
6. Pour the broth mixture over everything in the slow cooker, ensuring the chicken is mostly submerged.
7. Drop in the bay leaf and give everything a gentle stir to combine.
8. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. (Tip: For the most tender chicken, avoid lifting the lid during cooking.)
9. After cooking, carefully remove the chicken thighs to a cutting board using tongs. (Tip: The chicken should shred easily with two forks when fully cooked.)
10. Shred the chicken completely with two forks, discarding any excess fat.
11. Return the shredded chicken to the slow cooker and stir to combine. (Tip: For a thicker stew, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it in during the last 30 minutes of cooking.)
12. Remove and discard the bay leaf before serving.
13. Taste and adjust seasoning with additional salt and pepper if needed.
Hearty and deeply savory, this stew features fall-apart tender chicken and soft potatoes that soak up the rich broth. The carrots add a subtle sweetness that balances the savory notes perfectly. Serve it over creamy polenta or with crusty bread for dipping into every last bit of the flavorful liquid.

Baked Chicken Thighs with Crispy Potato Wedges

Very few weeknight dinners deliver such satisfying crunch and juicy flavor with minimal effort. This baked chicken and potatoes combo hits all the right notes for a stress-free meal that feels indulgent. You’ll love how the crispy edges and tender interiors come together in one pan.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 4 medium russet potatoes
– 3 tablespoons olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon dried thyme
– A generous sprinkle of salt and black pepper

Instructions

1. Preheat your oven to 425°F.
2. Scrub the potatoes thoroughly and cut each one into 8 even wedges.
3. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
4. In a large bowl, toss the potato wedges with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
5. Arrange the potatoes in a single layer on a rimmed baking sheet.
6. Bake the potatoes for 15 minutes at 425°F.
7. While potatoes bake, rub chicken thighs with remaining 1 tablespoon olive oil.
8. Season chicken evenly with smoked paprika, garlic powder, dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
9. Remove the baking sheet from oven after 15 minutes and flip the potato wedges with tongs.
10. Place the seasoned chicken thighs skin-side up among the potatoes.
11. Return the pan to oven and bake for 35 minutes at 425°F.
12. Check that chicken internal temperature reaches 165°F using an instant-read thermometer.
13. For extra crispiness, broil on high for 2-3 minutes until chicken skin is golden-brown and potatoes are deeply bronzed.
14. Let the chicken rest for 5 minutes before serving to redistribute juices.
That crispy potato exterior gives way to fluffy centers that soak up the chicken drippings beautifully. Try serving it with a bright arugula salad to cut through the richness, or pile everything into warm tortillas with lime crema for a fun twist.

Chicken and Potato Curry

Dinner doesn’t get more comforting than this one-pot chicken and potato curry. Deeply spiced and incredibly hearty, it’s the kind of meal that satisfies everyone at the table. You’ll have it ready in under an hour.

Ingredients

– A couple of tablespoons of vegetable oil
– One large yellow onion, chopped
– A few cloves of garlic, minced
– A tablespoon of fresh ginger, grated
– About a pound and a half of boneless, skinless chicken thighs, cut into chunks
– A couple of tablespoons of curry powder
– A 14.5-ounce can of diced tomatoes
– A 13.5-ounce can of coconut milk
– Two large russet potatoes, peeled and cut into 1-inch cubes
– A couple of cups of chicken broth
– A big handful of fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
2. Add the chopped onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
3. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
4. Add the chicken chunks and cook for 5-6 minutes, turning occasionally, until the outside is no longer pink.
5. Sprinkle the 2 tablespoons of curry powder over the chicken and onion mixture, and stir constantly for 1 minute to toast the spices.
6. Pour in the entire can of diced tomatoes with their juices and the entire can of coconut milk, and stir to combine.
7. Add the cubed potatoes and 2 cups of chicken broth, and stir everything together.
8. Bring the curry to a boil, then immediately reduce the heat to low to maintain a gentle simmer.
9. Cover the pot and let it simmer for 25-30 minutes, until the potatoes are completely tender when pierced with a fork.
10. Stir in the chopped cilantro just before serving.
The finished curry is thick and creamy, with tender potatoes and richly spiced chicken. The coconut milk creates a luxurious sauce that’s perfect for soaking up with rice or naan. For a fresh contrast, top it with a squeeze of lime juice or a dollop of cool yogurt.

Grilled Chicken with Herb-Roasted Potatoes

Just grilled chicken and roasted potatoes—simple, satisfying, and perfect for any weeknight. Juicy chicken gets a quick herb rub while potatoes crisp up with garlic and rosemary. Everything cooks together for a fuss-free meal that delivers big flavor with minimal effort.

Ingredients

– 4 boneless, skinless chicken breasts
– A couple of pounds of Yukon Gold potatoes, chopped into 1-inch chunks
– A good glug of olive oil (about 1/4 cup)
– A couple of tablespoons of fresh rosemary, chopped
– A couple of teaspoons of dried thyme
– 3 cloves of garlic, minced
– A big pinch of salt and a few cracks of black pepper
– A splash of lemon juice (about 1 tablespoon)

Instructions

1. Preheat your grill to medium-high heat (about 400°F) and line a baking sheet with parchment paper.
2. Toss the potato chunks with half the olive oil, rosemary, thyme, minced garlic, salt, and pepper on the baking sheet.
3. Spread potatoes in a single layer and roast in a 425°F oven for 25–30 minutes, flipping halfway, until golden and crisp-tipped.
4. While potatoes roast, rub chicken breasts with remaining olive oil, salt, pepper, and lemon juice.
5. Place chicken on the hot grill and cook for 6–7 minutes per side, until internal temperature hits 165°F.
6. Let chicken rest for 5 minutes before slicing to keep juices locked in.
7. Serve grilled chicken alongside the herb-roasted potatoes straight from the oven.
Buttery, tender chicken pairs with those crispy-edged potatoes for a hearty bite. The rosemary and garlic infuse every forkful, making it feel rustic yet refined. Try stacking slices over the potatoes or drizzling with extra lemon for a bright finish.

Chicken and Potato Stir-Fry

Just when you need something fast and satisfying, this chicken and potato stir-fry delivers. Juicy chicken and crispy potatoes come together in minutes. Perfect for those busy weeknights when time is tight.

Ingredients

– 1 pound of chicken breast, cut into bite-sized pieces
– 2 medium potatoes, chopped into small cubes
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– A couple of tablespoons of olive oil
– A splash of soy sauce
– A pinch of salt
– A pinch of black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the cubed potatoes and cook for 8-10 minutes, stirring occasionally, until they develop golden-brown edges and are fork-tender.
3. Remove the potatoes from the skillet and set them aside on a plate.
4. Add another tablespoon of olive oil to the same skillet.
5. Place the chicken pieces in the skillet in a single layer, ensuring they don’t overlap for even browning.
6. Cook the chicken for 5-6 minutes, flipping once, until no pink remains and the internal temperature reaches 165°F.
7. Push the chicken to one side of the skillet and add the sliced onion and minced garlic.
8. Sauté the onion and garlic for 2-3 minutes until the onion turns translucent and the garlic becomes fragrant.
9. Return the cooked potatoes to the skillet, mixing everything together.
10. Pour in the soy sauce and sprinkle with salt and black pepper.
11. Stir continuously for 1-2 minutes until all ingredients are well-coated and heated through.
12. Remove the skillet from the heat immediately to prevent overcooking.

Ready to serve this hearty dish? The potatoes offer a crispy exterior with a soft center, while the chicken stays tender and juicy. For a fun twist, top it with a fried egg or wrap it in warm tortillas for a quick burrito-style meal.

Loaded Chicken and Potato Soup

A hearty bowl of loaded chicken and potato soup hits the spot when you need comfort food fast. This creamy, savory soup comes together quickly with simple ingredients. All you need is one pot and about 30 minutes for a satisfying meal.

Ingredients

– 1 pound of boneless, skinless chicken breasts
– 4 medium russet potatoes, peeled and diced
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of heavy cream
– 6 slices of bacon, chopped
– 1 cup of shredded cheddar cheese
– 2 tablespoons of olive oil
– A couple of green onions, sliced
– A splash of hot sauce (optional)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 pound of boneless, skinless chicken breasts and cook for 6–8 minutes per side until internal temperature reaches 165°F.
3. Remove chicken from pot and let rest on a cutting board for 5 minutes before shredding with two forks.
4. In the same pot, cook 6 slices of chopped bacon over medium heat for 5–7 minutes until crispy, then transfer to a paper towel-lined plate.
5. Add 1 chopped medium yellow onion to the bacon fat and cook for 4–5 minutes until translucent.
6. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant.
7. Add 4 peeled and diced medium russet potatoes and 4 cups of chicken broth to the pot.
8. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes until potatoes are fork-tender.
9. Stir in 1 cup of heavy cream and the shredded chicken, heating for 3–4 minutes until warmed through.
10. Turn off heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
11. Ladle soup into bowls and top with crispy bacon, sliced green onions, and a splash of hot sauce if desired.

Buttery potatoes and tender chicken swim in a rich, cheesy broth that’s balanced by smoky bacon. For a fun twist, serve it in bread bowls or with extra shredded cheese melted on top. The creamy texture holds up well for leftovers, making it perfect for meal prep.

Chicken and Potato Tacos with Avocado Crema

Dinner just got a major upgrade with these chicken and potato tacos. They combine tender spiced chicken with crispy potatoes in a warm tortilla. Top it all off with a cool, creamy avocado sauce for the perfect bite.

Ingredients

– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– A couple of medium potatoes, peeled and diced into ½-inch cubes
– 1 tablespoon of olive oil
– 1 teaspoon of chili powder
– ½ teaspoon of cumin
– A pinch of salt and black pepper
– 8 small flour tortillas
– 1 ripe avocado
– ¼ cup of sour cream
– A splash of lime juice (about 1 tablespoon)
– 1 tablespoon of chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced potatoes with 1 tablespoon of olive oil, 1 teaspoon of chili powder, ½ teaspoon of cumin, and a pinch of salt and pepper in a bowl until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
5. While the potatoes roast, season the chicken pieces with a pinch of salt and pepper.
6. Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes, stirring occasionally, until no longer pink inside and lightly browned.
7. Tip: Let the chicken rest for a couple of minutes after cooking to keep it juicy.
8. Warm the flour tortillas in a dry skillet for about 30 seconds per side, or until soft and pliable.
9. Tip: Cover the warmed tortillas with a kitchen towel to keep them soft while you assemble.
10. In a blender, combine the avocado, ¼ cup of sour cream, 1 tablespoon of lime juice, and 1 tablespoon of chopped cilantro.
11. Blend until the mixture is smooth and creamy.
12. Tip: If the crema is too thick, add another splash of lime juice or a tablespoon of water to reach your desired consistency.
13. To assemble, place a spoonful of roasted potatoes and cooked chicken into each warm tortilla.
14. Drizzle generously with the avocado crema.
15. Serve immediately.
Outstanding textures make these tacos a hit: the crispy potatoes contrast with the tender chicken, while the cool, creamy avocado sauce balances the warm spices. For a fun twist, set up a taco bar with extra toppings like pickled onions or hot sauce. They’re perfect for a quick weeknight meal or casual gathering.

Smoky Paprika Chicken with Roasted Sweet Potatoes

Hitting that sweet spot between cozy and vibrant, this smoky paprika chicken with roasted sweet potatoes delivers big flavor with minimal effort. Perfect for busy weeknights when you want something satisfying without the fuss. Here’s how to make it happen.

Ingredients

– 4 chicken thighs, bone-in and skin-on
– 2 medium sweet potatoes, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– ½ teaspoon salt
– A couple of cracks of black pepper
– A splash of lemon juice
– A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F.
2. Toss sweet potato cubes with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper in a large bowl.
3. Spread sweet potatoes in a single layer on a baking sheet.
4. Roast sweet potatoes for 15 minutes at 400°F.
5. Pat chicken thighs dry with paper towels while sweet potatoes roast.
6. Rub chicken with remaining 1 tablespoon olive oil, smoked paprika, garlic powder, and remaining ½ teaspoon salt.
7. Remove baking sheet from oven after 15 minutes and push sweet potatoes to the edges.
8. Place seasoned chicken thighs skin-side up in the center of the baking sheet.
9. Return baking sheet to oven and roast for 25-30 minutes at 400°F until chicken skin is crispy and internal temperature reaches 165°F.
10. Drizzle lemon juice over everything right after removing from oven.
11. Let chicken rest for 5 minutes before serving.
12. Sprinkle chopped parsley over the finished dish.

Perfectly crispy-skinned chicken gives way to juicy, paprika-rubbed meat while the sweet potatoes caramelize into tender bites. The smoky paprika creates a beautiful crust that pairs wonderfully with the natural sweetness of the potatoes. Try serving it over a bed of quinoa or with a simple arugula salad to balance the richness.

Chicken and Potato Hash with Fried Eggs

Ready for a hearty breakfast that comes together in one pan? This chicken and potato hash with fried eggs delivers serious comfort food vibes without the fuss. Rustle up this satisfying meal any morning you need something substantial.

Ingredients

– 2 cups of diced potatoes (about 2 medium russets)
– 1 cup of shredded cooked chicken
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– A couple of large eggs
– A splash of water
– A pinch of salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add diced potatoes to the hot skillet in a single layer.
3. Cook potatoes for 8-10 minutes, stirring occasionally, until they develop golden-brown edges.
4. Add chopped onion and cook for 3-4 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add shredded chicken, salt, and black pepper to the skillet.
7. Cook for 2-3 minutes, stirring constantly, until chicken is heated through.
8. Create two wells in the hash mixture using the back of a spoon.
9. Crack one egg into each well.
10. Add a splash of water to the skillet around the edges.
11. Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny.
12. Remove from heat immediately when eggs reach desired doneness.

For perfectly crispy potatoes, resist stirring too frequently during the initial cooking. The steam from adding water helps cook the egg tops without flipping. Serve this hash straight from the skillet for maximum crispiness and warm yolks that create a rich sauce when broken over the savory chicken and potatoes.

Mediterranean Chicken and Potato Salad

Eager for a fresh take on chicken salad? This Mediterranean version swaps mayo for zesty lemon and herbs. It’s hearty enough for dinner but light enough for lunch prep.

Ingredients

– 1.5 lbs of boneless, skinless chicken breasts
– 1.5 lbs of Yukon gold potatoes, chopped into 1-inch cubes
– A couple of tablespoons of olive oil
– A couple of cloves of garlic, minced
– A big handful of cherry tomatoes, halved
– A generous handful of Kalamata olives, pitted and sliced
– A small red onion, thinly sliced
– A big handful of fresh parsley, chopped
– A couple of tablespoons of fresh lemon juice
– A splash of red wine vinegar
– A pinch of dried oregano

Instructions

1. Preheat your oven to 400°F.
2. Toss the potato cubes with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
3. Roast the potatoes for 25-30 minutes until they are golden brown and easily pierced with a fork.
4. While the potatoes roast, season the chicken breasts on both sides with salt, pepper, and the dried oregano.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
6. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
7. Let the chicken rest on a cutting board for 5 minutes before slicing to keep it juicy.
8. In a large bowl, whisk together the minced garlic, lemon juice, red wine vinegar, and 1 tablespoon of olive oil.
9. Add the halved cherry tomatoes, sliced olives, sliced red onion, and chopped parsley to the bowl.
10. Add the roasted potatoes and sliced chicken to the bowl.
11. Toss everything together until evenly coated with the dressing.
12. Season with an extra pinch of salt and pepper if needed.

Perfect for making ahead, the potatoes soak up the lemony dressing overnight. Serve it over greens for a salad, or stuff it into pita pockets for a easy handheld meal.

Chicken and Potato Pierogi Bake

Just when you need a cozy dinner that practically makes itself, this pierogi bake delivers. Juicy chicken and tender potatoes wrapped in pillowy dough create the ultimate comfort food with minimal effort.

Ingredients

– A package of frozen pierogi (about 24 pieces)
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 large russet potatoes, peeled and diced into ½-inch cubes
– 1 medium yellow onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– ½ cup of heavy cream
– 2 tablespoons of olive oil
– 1 teaspoon of paprika
– A couple of fresh thyme sprigs
– A big handful of shredded mozzarella cheese
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
3. Add the diced chicken thighs and cook for 5-7 minutes until browned on all sides. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Remove the chicken from the skillet and set aside.
5. Add the sliced onion to the same skillet and cook for 4-5 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
8. Return the chicken to the skillet along with any accumulated juices.
9. Pour in 1 cup of chicken broth and ½ cup of heavy cream.
10. Stir in 1 teaspoon of paprika and the fresh thyme sprigs.
11. Season generously with salt and pepper.
12. Arrange the frozen pierogi in a single layer over the chicken and potato mixture. Tip: No need to thaw the pierogi—they’ll cook perfectly in the sauce.
13. Bring the mixture to a simmer, then immediately transfer the skillet to the preheated oven.
14. Bake uncovered for 25 minutes until the pierogi are tender and the sauce is bubbling.
15. Remove from oven and sprinkle a big handful of shredded mozzarella cheese over the top.
16. Return to oven for 5-7 minutes until the cheese is melted and lightly golden. Tip: For extra crispy edges, broil for the final 2 minutes.
17. Let rest for 5 minutes before serving. Unbelievably creamy and satisfying, this bake delivers soft pierogi with crispy edges alongside savory chicken and potatoes. The paprika adds subtle warmth while the melted cheese creates irresistible pull-apart texture. Serve it straight from the skillet with a crisp green salad to cut through the richness.

BBQ Chicken and Potato Foil Packets

Fire up your grill for these effortless foil packets that deliver smoky BBQ flavor with minimal cleanup. Forget complicated marinades and multiple pans—this all-in-one meal bakes juicy chicken and tender potatoes in their own savory sauce. Perfect for busy weeknights or casual outdoor gatherings when you want maximum flavor with minimal effort.

Ingredients

– 1.5 lbs chicken breasts, cut into 1-inch chunks
– 1.5 lbs baby potatoes, quartered
– 1 red bell pepper, sliced thin
– 1 small red onion, chopped coarse
– 3 cloves garlic, minced fine
– 1/2 cup of your favorite BBQ sauce
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– A good pinch of salt and black pepper
– A handful of fresh parsley for garnish

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Cut four 12×18-inch sheets of heavy-duty aluminum foil.
3. In a large bowl, toss chicken chunks with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
4. Add quartered potatoes, sliced bell pepper, chopped onion, and minced garlic to the bowl.
5. Pour BBQ sauce over the mixture and toss everything until well combined.
6. Divide the mixture evenly among the four foil sheets, placing it in the center of each.
7. Bring the long sides of foil together and fold down twice to seal tightly, then fold up the ends to create sealed packets. Tip: Leave some air space inside each packet to allow steam to circulate for even cooking.
8. Place packets seam-side up on the preheated grill grates.
9. Close the grill lid and cook for 25 minutes. Tip: Resist the temptation to open the packets during cooking—the steam needs to build up to properly cook the potatoes through.
10. Carefully open one packet to check doneness—chicken should reach 165°F internally and potatoes should be fork-tender.
11. If needed, reseal and cook 5 more minutes until fully cooked.
12. Transfer packets to serving plates using tongs—they’ll be hot!
13. Carefully open each packet, watching for escaping steam. Tip: Let packets rest open for 2 minutes before serving to allow flavors to meld and temperature to even out.
14. Garnish with fresh parsley before serving straight from the foil.Smoky BBQ sauce caramelizes around the tender chicken chunks while the potatoes soak up all the savory juices. The peppers and onions soften just enough to provide sweet contrast to the rich, smoky flavors. Serve these right in the opened foil packets for easy cleanup, or transfer to plates and drizzle with extra sauce for those who want an extra kick.

Chicken and Potato Gnocchi with Pesto

Vibrant pesto coats tender chicken and pillowy gnocchi in this comforting one-pan meal. You’ll love how quickly it comes together for busy weeknights. The fresh basil and garlic make it taste restaurant-quality with minimal effort.

Ingredients

– 1 lb boneless chicken breasts, cut into bite-sized pieces
– A 16 oz package of potato gnocchi
– A good glug of olive oil (about 2 tbsp)
– A couple of garlic cloves, minced
– A generous ½ cup of prepared pesto
– A big handful of fresh basil leaves
– A splash of chicken broth (about ¼ cup)
– A sprinkle of salt and black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken pieces with salt and pepper.
3. Add chicken to the hot skillet in a single layer—don’t crowd the pan for better browning.
4. Cook chicken for 5-6 minutes, turning once, until golden brown and cooked through.
5. Remove chicken from skillet and set aside.
6. Add gnocchi to the same skillet and cook for 2-3 minutes until lightly browned.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
9. Return chicken to the skillet and stir to combine.
10. Reduce heat to low and stir in pesto until everything is evenly coated.
11. Cook for 2 more minutes until heated through.
12. Tear fresh basil leaves and stir them in just before serving.
What makes this dish special is the contrast between the crispy-edged gnocchi and the creamy pesto coating. The fresh basil brightens up the rich flavors beautifully. Try serving it with a simple arugula salad for a complete meal that feels fancy but comes together in under 30 minutes.

Chicken and Potato Samosas with Mint Chutney

Venture beyond takeout with these crispy, golden samosas that deliver restaurant-quality flavor right from your kitchen. Perfect for game day snacks or appetizer platters, they combine tender chicken and potatoes with aromatic spices wrapped in flaky pastry. Serve them hot with the refreshing mint chutney for dipping.

Ingredients

– 1 package of frozen samosa or spring roll wrappers (thawed)
– 2 cups of cooked, shredded chicken
– 1 large potato, boiled and diced small
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 1 teaspoon of cumin seeds
– 1 teaspoon of garam masala
– 1/2 teaspoon of turmeric
– A pinch of red chili flakes (optional for heat)
– A big handful of fresh mint leaves
– A couple of tablespoons of plain yogurt
– A squeeze of lemon juice
– Salt to season
– Oil for frying (about 2 cups)

Instructions

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the cumin seeds and cook for 30 seconds until fragrant.
3. Stir in the chopped onion and cook for 4–5 minutes until soft and translucent.
4. Add the minced garlic and grated ginger, cooking for 1 more minute.
5. Mix in the garam masala, turmeric, and red chili flakes, stirring for 30 seconds to toast the spices.
6. Fold in the diced potato and shredded chicken, coating everything evenly with the spices.
7. Season with salt, remove from heat, and let the filling cool completely—this prevents soggy wrappers.
8. Lay a samosa wrapper on a clean surface, placing 2 tablespoons of filling in the center.
9. Fold the wrapper into a triangle, sealing the edges with a dab of water to prevent opening during frying.
10. Repeat with remaining wrappers and filling, covering them with a damp cloth to avoid drying out.
11. Heat 2 cups of oil in a deep pot to 350°F, using a thermometer for accuracy.
12. Fry 3–4 samosas at a time for 3–4 minutes, turning occasionally, until golden brown and crispy.
13. Drain on a wire rack instead of paper towels to keep them crisp.
14. For the chutney, blend the mint leaves, yogurt, lemon juice, and a pinch of salt until smooth.
15. Adjust seasoning if needed and chill until serving.

Enjoy these samosas hot, where the flaky crust gives way to a spiced, savory filling that’s perfectly balanced by the cool, tangy mint chutney. They’re ideal for pairing with a crisp salad or serving as a standout party appetizer that’s sure to impress.

Summary

Whether you’re craving creamy, spicy, or classic comfort, these 20 chicken and potato recipes make weeknight dinners deliciously easy. We hope this collection saves you time and brings joy to your table! Try a recipe tonight, leave a comment with your favorite, and share these tasty ideas on Pinterest to inspire fellow home cooks.