24 Delicious Chicken Breast and Potato Recipes Healthy

Ever find yourself staring at chicken breasts and potatoes, wondering how to turn them into something exciting? You’re not alone! Our roundup of 24 Delicious Chicken Breast and Potato Recipes Healthy is here to rescue your meal planning with a mix of quick dinners, comfort food classics, and seasonal favorites. Get ready to bookmark these mouthwatering ideas that promise to spice up your routine!

Garlic Butter Chicken Breast with Roasted Potatoes

Unlock the secret to a juicy, flavorful dinner with this garlic butter chicken breast paired with crispy roasted potatoes. Perfect for weeknights yet fancy enough for guests.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
• 1.5 lbs baby potatoes, halved (the smaller, the crispier they get)
• 4 tbsp unsalted butter, softened (always unsalted for better control over seasoning)
• 3 garlic cloves, minced (fresh is best, but 1 tsp of jarred works in a pinch)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 tsp paprika (smoked paprika adds a nice depth)
• 1/4 tsp dried thyme (or 1 tsp fresh if you have it)

Instructions

1. Preheat your oven to 400°F. This ensures even cooking and perfect browning.
2. Toss halved potatoes with olive oil, 1/2 tsp salt, 1/4 tsp pepper, and paprika. Spread on a baking sheet. Tip: Don’t overcrowd the pan for crispier potatoes.
3. Roast potatoes for 25 minutes, stirring halfway. They should be golden and fork-tender.
4. While potatoes roast, mix softened butter, minced garlic, remaining salt, pepper, and thyme. Tip: Letting the butter sit out for 30 minutes makes mixing easier.
5. Heat a skillet over medium-high. Add chicken, cooking for 5-6 minutes per side. Tip: Don’t move the chicken until it releases easily for a perfect sear.
6. Top chicken with garlic butter in the last 2 minutes of cooking, letting it melt and coat.
7. Serve chicken alongside roasted potatoes. Drizzle any skillet butter over the top for extra flavor.

Velvety garlic butter melts into the chicken, creating a rich, savory sauce. The potatoes offer a crispy contrast. Try serving over a bed of greens for a pop of color and freshness.

Cheesy Chicken and Potato Casserole

Everyone loves a hearty casserole that’s both comforting and easy to make. This Cheesy Chicken and Potato Casserole is a crowd-pleaser, perfect for busy weeknights or cozy weekends.

Ingredients

– 2 cups shredded cooked chicken (I like using rotisserie chicken for extra flavor)
– 3 cups diced potatoes (Yukon Golds are my favorite for their buttery texture)
– 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
– 1/2 cup sour cream (full-fat for creaminess)
– 1/4 cup milk (whole milk works best)
– 1 tbsp olive oil (extra virgin is my go-to)
– 1 tsp garlic powder (for that essential savory note)
– 1/2 tsp salt (I prefer sea salt for its clean taste)
– 1/4 tsp black pepper (freshly ground for maximum flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the shredded chicken, diced potatoes, sour cream, milk, garlic powder, salt, and black pepper until well combined.
3. Grease a 9×13-inch baking dish with olive oil to prevent sticking.
4. Spread the chicken and potato mixture evenly in the prepared baking dish.
5. Sprinkle the shredded cheddar cheese on top for a golden, cheesy crust.
6. Bake for 25-30 minutes, or until the cheese is bubbly and slightly browned.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld.
So creamy and satisfying, this casserole is a hit every time. Serve it with a crisp green salad or steamed veggies for a complete meal.

Chicken Breast and Potato Skillet with Herbs

Great for a quick weeknight dinner, this Chicken Breast and Potato Skillet with Herbs is a one-pan wonder that’s both hearty and flavorful.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
• 1.5 lbs baby potatoes, halved (Yukon Golds are my pick for their buttery texture)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh is best)
• 1 tbsp fresh thyme leaves
• 3 garlic cloves, minced (because more garlic is always better)
• Salt and freshly ground black pepper (to season generously)

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp olive oil. Tip: A cast-iron skillet gives the best sear.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side until golden and cooked through. Tip: Don’t move the chicken too soon to get a good crust.
3. Remove chicken and set aside. In the same skillet, add remaining olive oil, potatoes, rosemary, thyme, and garlic. Season with salt and pepper.
4. Cook potatoes for 12-15 minutes, stirring occasionally, until golden and tender. Tip: Cover the skillet for the last 5 minutes to steam the potatoes if they’re not cooking through.
5. Slice the chicken and return to the skillet, tossing with the potatoes to warm through.

Velvety potatoes and juicy chicken come together with aromatic herbs for a dish that’s rustic yet refined. Try serving it with a squeeze of lemon for a bright finish.

Baked Chicken Breast with Garlic Mashed Potatoes

Deliciously simple, this baked chicken breast with garlic mashed potatoes is a weeknight hero. It’s all about juicy chicken and creamy, garlicky potatoes.

Ingredients

• 2 boneless, skinless chicken breasts (I like them about 1 inch thick for even cooking)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 2 large russet potatoes (peeled and cubed, starchier varieties work best)
• 4 cloves garlic (minced, because more garlic is always better)
• 1/2 cup whole milk (warmed, to keep the mash smooth)
• 2 tbsp unsalted butter (room temp blends easier)
• 1/2 tsp salt (adjust to your liking)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Rub chicken breasts with olive oil, then season with salt and pepper. Coating evenly prevents dryness.
3. Place chicken on a baking sheet. Bake for 25 minutes, or until internal temp reaches 165°F. Always check with a meat thermometer.
4. While chicken bakes, boil potatoes in salted water until fork-tender, about 15 minutes. Salt the water like the sea for flavor.
5. Drain potatoes and return to pot. Add minced garlic, milk, butter, and salt. Mash until smooth. Warm milk prevents a gluey texture.
6. Let chicken rest for 5 minutes before slicing. This keeps it juicy.

Tender chicken meets fluffy, garlic-infused potatoes in this comforting dish. Try serving it with a side of steamed green beans for a pop of color.

Spicy Chicken and Potato Stir Fry

Perfect for a quick weeknight dinner, this Spicy Chicken and Potato Stir Fry packs a punch with minimal effort. Pair it with rice or enjoy it solo for a satisfying meal.

Ingredients

• 1 lb chicken breast, cubed (I like to keep the pieces uniform for even cooking)
• 2 medium potatoes, diced into 1/2-inch cubes (Yukon Golds are my favorite for their buttery texture)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 tbsp soy sauce (low sodium works just as well here)
• 1 tsp red pepper flakes (adjust based on your heat preference)
• 1/2 tsp garlic powder (fresh minced garlic is great if you have it)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add cubed chicken to the skillet, spreading pieces out to ensure they brown, not steam. Cook for 5 minutes, stirring occasionally.
3. Sprinkle garlic powder and red pepper flakes over the chicken, stirring to coat evenly. Tip: Toasting the spices with the chicken enhances their flavors.
4. Add diced potatoes to the skillet, mixing well with the chicken. Cook for 10 minutes, stirring every few minutes to prevent sticking. Tip: Covering the skillet for the first 5 minutes helps soften the potatoes faster.
5. Drizzle soy sauce over the mixture, stirring to combine. Cook for an additional 2 minutes to let the flavors meld. Tip: A splash of water can deglaze the pan if things start to stick.
6. Remove from heat and let sit for 2 minutes before serving. This allows the sauce to thicken slightly.

Expect a delightful contrast between the crispy potatoes and tender chicken, with a spicy kick that’s not overwhelming. Serve over a bed of greens for a lighter take or alongside crusty bread to soak up the sauce.

Chicken Breast Stuffed with Potatoes and Cheese

Deliciously simple, this dish combines tender chicken with creamy potatoes and melted cheese for a comforting meal.

Ingredients

• 2 large chicken breasts – butterfly them for easier stuffing.
• 1 cup mashed potatoes – I like mine extra creamy with a bit of butter.
• 1/2 cup shredded cheddar cheese – sharp cheddar adds a nice bite.
• 1 tbsp olive oil – extra virgin is my go-to for its flavor.
• Salt and pepper – to season the chicken generously.
• 1/2 tsp garlic powder – for a hint of warmth.
• 1/4 tsp paprika – adds a subtle smokiness.

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Don’t skip the seasoning; it’s key for flavor.
3. Spread the mashed potatoes evenly over one side of each butterflied chicken breast. Keep a border to prevent spillage.
4. Sprinkle the shredded cheddar cheese over the mashed potatoes. The cheese should cover the potatoes but not overflow.
5. Fold the chicken breast over the stuffing, securing with toothpicks if necessary. This keeps the filling inside during cooking.
6. Heat olive oil in an oven-safe skillet over medium-high heat. A hot skillet gives the chicken a nice sear.
7. Sear the chicken for 2-3 minutes per side until golden brown. This step adds texture and flavor.
8. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches 165°F internally. Use a meat thermometer for accuracy.
9. Let the chicken rest for 5 minutes before slicing. This keeps the juices inside.

Outcome: The chicken is juicy, the potatoes creamy, and the cheese perfectly melted. Serve atop a bed of greens for a colorful plate.

Potato and Chicken Breast Soup

Satisfy your comfort food cravings with this hearty Potato and Chicken Breast Soup. It’s simple, filling, and packed with flavor. Perfect for any season.

Ingredients

• 2 chicken breasts (I like to use organic for better flavor)
• 3 cups diced potatoes (Yukon Golds are my favorite for soups)
• 1 tbsp extra virgin olive oil (the good stuff makes a difference)
• 4 cups chicken broth (homemade if you have it)
• 1 tsp salt (I always start with less and adjust)
• 1/2 tsp black pepper (freshly ground, please)
• 1 cup diced carrots (for a sweet crunch)
• 1/2 cup diced celery (adds a nice texture)
• 1 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chicken breasts, cook for 5-7 minutes per side until golden. Remove and set aside.
3. In the same pot, add potatoes, carrots, and celery. Cook for 5 minutes, stirring occasionally.
4. Pour in chicken broth, bring to a boil. Tip: Scrape the bottom to get all the flavorful bits.
5. Reduce heat to simmer, add garlic powder, salt, and pepper. Simmer for 15 minutes.
6. Shred the cooked chicken, add back to the pot. Simmer for another 5 minutes. Tip: Don’t overcook the chicken to keep it tender.
7. Adjust seasoning if needed. Tip: Let it sit for 10 minutes off heat for flavors to meld.

Enjoy the creamy texture of the potatoes against the tender chicken. Serve with crusty bread for dipping or top with fresh herbs for a color pop.

Grilled Chicken Breast with Potato Salad

Ready to whip up a classic that never fails? Grilled chicken breast with potato salad is your go-to for a satisfying meal. It’s simple, flavorful, and perfect for any day.

Ingredients

• 2 boneless, skinless chicken breasts (I always go for organic, free-range for the best flavor)
• 1 lb baby potatoes (halved; their creamy texture is unbeatable)
• 2 tbsp extra virgin olive oil (my kitchen staple for richness)
• 1 tbsp Dijon mustard (adds a nice tang)
• 1/2 cup mayonnaise (real mayo makes all the difference)
• 1 tbsp apple cider vinegar (for a slight acidity)
• 1/4 cup chopped fresh dill (fresh herbs elevate the dish)
• Salt and pepper to taste (I like a generous pinch of sea salt)

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Season the chicken breasts with salt and pepper on both sides.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t flip more than once to get those perfect grill marks.
4. While the chicken cooks, boil the potatoes in salted water for 10-12 minutes until fork-tender.
5. Drain the potatoes and let them cool slightly. Tip: Cooling them a bit helps the dressing cling better.
6. In a large bowl, whisk together olive oil, Dijon mustard, mayonnaise, apple cider vinegar, and dill.
7. Add the warm potatoes to the dressing and toss gently to coat. Tip: Tossing while warm allows the flavors to meld beautifully.
8. Slice the grilled chicken and serve alongside the potato salad.

You’ll love the juicy chicken paired with the creamy, herby potato salad. Try serving it on a platter with some grilled lemon halves for an extra zesty touch.

Chicken and Potato Curry

Warm up your kitchen with this hearty Chicken and Potato Curry, a dish that balances spice and comfort in every bite. Perfect for weeknights or lazy weekends, it’s a one-pot wonder that demands little but delivers loads.

Ingredients

• 1.5 lbs chicken thighs, bone-in for more flavor
• 2 cups potatoes, cubed (I leave the skin on for texture)
• 1 cup onions, finely chopped (yellow onions work best here)
• 2 tbsp extra virgin olive oil, my go-to for its fruity notes
• 3 garlic cloves, minced (fresh is key)
• 1 tbsp ginger, grated (keep the rest in the freezer for next time)
• 1 can (14 oz) diced tomatoes, no salt added for control
• 1 cup coconut milk, full-fat for creaminess
• 2 tbsp curry powder (adjust brands for heat preference)
• 1 tsp salt (I use sea salt for its clean taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onions, stirring occasionally until translucent, 5 minutes. Tip: Don’t rush this; sweetness builds here.
3. Stir in garlic and ginger, cooking until fragrant, 1 minute. Tip: Keep stirring to avoid burning.
4. Add chicken thighs, browning each side for 3 minutes. Tip: Crowding the pan steams; cook in batches if needed.
5. Mix in curry powder and salt, coating the chicken evenly, 1 minute.
6. Pour in diced tomatoes and coconut milk, scraping the bottom to lift any stuck bits.
7. Add potatoes, ensuring they’re submerged in the liquid.
8. Bring to a simmer, then reduce heat to low. Cover and cook until chicken is tender and potatoes are soft, 25 minutes.
9. Remove lid, simmering uncovered to thicken the sauce, 5 minutes. Tip: Stir occasionally to prevent sticking.

Aromatic and rich, this curry wraps you in warmth with its creamy sauce and tender chunks. Serve over steamed rice or with naan to scoop up every last bit.

Chicken Breast with Scalloped Potatoes

Absolutely nothing beats the comfort of a well-cooked chicken breast paired with creamy scalloped potatoes. This dish is a weeknight savior, offering both simplicity and satisfaction.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 cups heavy cream (for that irresistible richness)
• 3 medium potatoes, thinly sliced (Yukon Golds are my favorite here)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 tsp garlic powder (a little goes a long way)
• 1 tbsp butter (for greasing the baking dish)

Instructions

1. Preheat your oven to 375°F. Grease a baking dish with butter.
2. Season chicken breasts with salt and pepper. Heat olive oil in a pan over medium-high heat.
3. Cook chicken for 5-6 minutes per side, until golden brown. Remove and set aside.
4. Layer half the potato slices in the baking dish. Sprinkle with half the garlic powder and half the cheese.
5. Repeat with remaining potatoes, garlic powder, and cheese. Pour heavy cream evenly over the top.
6. Bake for 45 minutes, until potatoes are tender and top is golden brown.
7. Return chicken to the dish, nestling it into the potatoes. Bake for another 10 minutes.

Golden and bubbling, this dish is a textural dream with creamy potatoes and juicy chicken. Try serving it with a crisp green salad to cut through the richness.

Roasted Chicken Breast and Potatoes with Lemon

Whip up a simple yet satisfying meal with roasted chicken breast and potatoes, brightened with a touch of lemon. Perfect for a hassle-free dinner that doesn’t skimp on flavor.

Ingredients

• 2 boneless, skin-on chicken breasts (skin keeps the meat juicy)
• 1.5 lbs baby potatoes, halved (no need to peel, saves time)
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 1 lemon, thinly sliced (seeds removed, less bitter)
• 4 garlic cloves, smashed (more flavor than minced)
• 1 tsp dried thyme (fresh works, but dried is more potent here)
• Salt and pepper (I’m generous with both)

Instructions

1. Preheat oven to 425°F. A hot oven ensures crispy skin.
2. Toss potatoes with 2 tbsp olive oil, thyme, salt, and pepper. Spread on a baking sheet. Roast for 20 minutes.
3. Season chicken with salt and pepper. Heat remaining oil in a skillet over medium-high. Sear chicken skin-side down for 5 minutes until golden. Flip, add garlic around it, cook 2 minutes.
4. Transfer skillet to oven. Arrange lemon slices over chicken. Roast with potatoes for 15 minutes, until chicken reaches 165°F.
5. Let chicken rest 5 minutes before slicing. Potatoes should be fork-tender.

Dive into this dish where the chicken’s crisp skin gives way to tender meat, and potatoes soak up the lemony garlicky juices. Serve it straight from the skillet for a rustic touch.

Chicken and Potato Pie

Satisfying and hearty, this Chicken and Potato Pie is a comfort food classic that’s perfect for any night of the week. Simple ingredients come together for a dish that’s both filling and flavorful.

Ingredients

– 2 cups diced chicken breast (I like to use organic for better flavor)
– 3 cups peeled and cubed potatoes (Yukon Golds are my favorite for their buttery texture)
– 1/2 cup heavy cream (go for the full-fat version for richness)
– 1/4 cup butter (unsalted, so you can control the seasoning)
– 1 tsp salt (I always use sea salt for its clean taste)
– 1/2 tsp black pepper (freshly ground makes a difference)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 pie crust (homemade or store-bought, both work)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat, then add diced chicken. Cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Add cubed potatoes to the skillet with the chicken. Cook for another 5 minutes, stirring occasionally. Tip: Cut potatoes uniformly for even cooking.
4. Stir in heavy cream, butter, salt, and pepper. Cook until the mixture thickens slightly, about 3 minutes. Tip: Keep the heat medium to prevent burning.
5. Roll out the pie crust and line a 9-inch pie dish. Pour the chicken and potato mixture into the crust.
6. Cover with the top crust, seal edges, and cut slits in the top for steam to escape.
7. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Velvety potatoes and tender chicken enveloped in a flaky crust make this pie a standout. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Chicken Breast with Potato Gratin

Chicken breast meets its match with creamy potato gratin in this hearty dish. Comfort food at its finest, perfect for a cozy dinner.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (sea salt adds a nice crunch)
• 1/2 tsp black pepper (freshly ground for the best flavor)
• 2 large potatoes, thinly sliced (Yukon Golds are my favorite for their buttery texture)
• 1 cup heavy cream (for that indulgent touch)
• 1/2 cup grated Gruyère cheese (melts like a dream)
• 1 garlic clove, minced (because everything’s better with garlic)
• 1/2 tsp nutmeg (a pinch adds warmth)

Instructions

1. Preheat oven to 375°F. A properly heated oven ensures even cooking.
2. Season chicken breasts with salt and pepper. This simple step builds the foundation of flavor.
3. Heat olive oil in a skillet over medium-high heat. Olive oil should shimmer but not smoke.
4. Cook chicken for 5-7 minutes per side until golden. Resist moving it to get a perfect sear.
5. Remove chicken and set aside. It will finish cooking in the oven.
6. Layer potato slices in a baking dish. Overlapping slightly creates layers of creamy goodness.
7. Mix cream, garlic, and nutmeg, then pour over potatoes. The nutmeg adds a subtle depth.
8. Sprinkle Gruyère on top. Cheese should cover the potatoes evenly for a golden crust.
9. Bake for 30 minutes until potatoes are tender. A fork should slide in easily.
10. Place chicken on top of potatoes, bake for 10 more minutes. This melds the flavors beautifully.

Baked to perfection, the chicken is juicy, and the gratin is luxuriously creamy. Serve with a crisp green salad to cut through the richness.

Chicken and Potato Hash

Simple yet satisfying, this Chicken and Potato Hash brings comfort to any table. Start your day right or enjoy it as a hearty dinner.

Ingredients

• 2 cups diced potatoes (Yukon Golds hold their shape well)
• 1 cup cooked chicken, shredded (leftover rotisserie works wonders)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 cup diced onion (yellow for sweetness)
• 1/2 tsp salt (I like sea salt for its texture)
• 1/4 tsp black pepper (freshly ground packs a punch)
• 2 eggs (room temp blends better)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes and onions to the skillet. Spread them out in an even layer.
3. Cook without stirring for 5 minutes to let them brown. Tip: Resist the urge to stir too early for maximum crispiness.
4. Stir the potatoes and onions, then cook for another 5 minutes until potatoes are tender.
5. Add shredded chicken, salt, and pepper. Mix well and cook for 2 minutes to warm through.
6. Make two wells in the hash. Crack an egg into each well. Tip: Crack eggs into a small bowl first to avoid shells.
7. Cover the skillet and cook on low heat for 5 minutes, or until eggs are set to your liking. Tip: For runny yolks, aim for the 5-minute mark.

Outstandingly versatile, this hash boasts crispy potatoes with tender chicken and creamy eggs. Serve it straight from the skillet for a rustic touch or top with avocado slices for extra richness.

Chicken Breast with Sweet Potato Mash

Ready to whip up a comforting yet healthy meal? Chicken breast with sweet potato mash is a weeknight hero in my kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (I always opt for organic)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1/2 cup chicken broth (homemade if you have it)
• 1 tsp garlic powder (fresh minced garlic works too)
• Salt and pepper (to season, but be generous)
• 1/4 tsp smoked paprika (for a subtle kick)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat.
3. Sear chicken for 3-4 minutes per side until golden. Transfer to a baking dish.
4. Bake chicken for 15-20 minutes until internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
5. Meanwhile, boil sweet potato cubes in salted water for 10 minutes until fork-tender.
6. Drain potatoes, return to pot, and mash with chicken broth and smoked paprika. Tip: For creamier mash, add a splash more broth.
7. Let chicken rest for 5 minutes before slicing. This keeps it juicy.

Golden and tender chicken pairs perfectly with the creamy, slightly sweet mash. Try serving it over a bed of greens for a colorful plate.

Chicken and Potato Stew

Just when you think comfort food can’t get any better, this Chicken and Potato Stew proves you wrong. It’s hearty, flavorful, and ridiculously easy to make.

Ingredients

• 2 lbs chicken thighs, bone-in (skin-on for extra flavor)
• 3 cups potatoes, cubed (I like Yukon Gold for their buttery texture)
• 1 large onion, diced (yellow onions work best here)
• 2 carrots, sliced (adds a sweet crunch)
• 3 garlic cloves, minced (fresh is key)
• 4 cups chicken broth (homemade if you have it)
• 2 tbsp olive oil (extra virgin is my go-to)
• 1 tsp thyme (dried works, but fresh is magical)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then brown them skin-side down for 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pot, add onions and carrots. Cook for 4 minutes until onions are translucent. Tip: Scrape the browned bits from the chicken for extra flavor.
4. Add garlic and thyme, stirring for 1 minute until fragrant.
5. Pour in chicken broth, scraping the bottom to deglaze the pot.
6. Return chicken to the pot, add potatoes, and bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes until potatoes are tender and chicken is cooked through. Tip: Check at 20 minutes to avoid overcooking.
8. Season with additional salt and pepper if needed. Tip: Let it sit for 5 minutes off the heat to thicken slightly.

Rich in flavor and with a comforting texture, this stew pairs wonderfully with crusty bread or over a bed of rice. The chicken falls off the bone, and the potatoes soak up all the delicious broth.

Chicken Breast with Roasted Potatoes and Vegetables

Crisp, juicy chicken breast paired with golden roasted potatoes and vibrant vegetables makes for a satisfying meal any night of the week.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
• 1 lb baby potatoes, halved (their buttery texture is perfect for roasting)
• 2 cups mixed vegetables (bell peppers and zucchini are my favorites for color and crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (adds a nice depth without the hassle of mincing)
• 1 tsp dried rosemary (crush it between your fingers to release more flavor)
• Salt and pepper (don’t skimp on seasoning)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for crispy potatoes.
2. Toss potatoes with 1 tbsp olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet. Tip: Give them space to crisp up, don’t overcrowd.
3. Roast potatoes for 20 minutes. They should start to soften.
4. Meanwhile, season chicken breasts with salt and pepper. Heat remaining oil in a skillet over medium-high heat.
5. Sear chicken for 3-4 minutes per side until golden. Tip: Don’t move them around too much for a perfect crust.
6. Add vegetables to the baking sheet with potatoes. Toss with the pan juices. Tip: This adds flavor without extra oil.
7. Return to oven for 15 minutes, until vegetables are tender and chicken is cooked through (165°F internal temp).

You’ll love the contrast of the crispy chicken skin against the soft potatoes. Try serving it with a squeeze of lemon for a bright finish.

Chicken and Potato Tacos

Savory and satisfying, these chicken and potato tacos are a weeknight winner. Simple ingredients come together for a meal that’s both hearty and flavorful.

Ingredients

• 2 cups diced chicken breast (I find thigh meat juicier, but breast works here)
• 1 cup diced potatoes (Yukon golds hold their shape best)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 cup diced onions (white onions for a bit of bite)
• 1 tsp cumin (toasted and ground fresh if you can)
• 1/2 tsp chili powder (adjust based on your heat preference)
• Salt to taste (I use sea salt for a cleaner flavor)
• 8 small corn tortillas (warmed up makes them pliable)
• Fresh cilantro for garnish (adds a bright finish)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add diced potatoes, cook until golden brown, about 5 minutes. Stir occasionally for even browning.
3. Push potatoes to one side, add chicken to the skillet. Cook until no longer pink, about 6 minutes.
4. Mix in onions, cumin, chili powder, and salt. Cook for 2 minutes until onions soften.
5. Combine everything in the skillet, stir well to coat with spices. Cook for another 2 minutes.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds each side.
7. Fill each tortilla with the chicken and potato mixture. Garnish with fresh cilantro.

Every bite offers a perfect mix of tender chicken and crispy potatoes. Serve with a squeeze of lime for an extra zing, or top with avocado slices for creaminess.

Chicken Breast with Potato Pancakes

Zesty and satisfying, this Chicken Breast with Potato Pancakes combo is a weeknight hero. It’s simple, hearty, and endlessly adaptable to your pantry staples.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
• 1 large russet potato, grated (squeeze out excess moisture for crispier pancakes)
• 1/4 cup all-purpose flour (a little extra for dusting the chicken)
• 1 large egg (room temp blends better)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 tsp salt (plus a pinch for the chicken)
• 1/4 tsp black pepper (freshly ground tastes best)
• 1/4 tsp garlic powder (for that subtle kick)

Instructions

1. Preheat a large skillet over medium heat with 1 tbsp olive oil.
2. Season chicken breasts with salt, pepper, and garlic powder. Lightly dust with flour.
3. Cook chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Tip: Don’t move the chicken too soon to get a nice sear.
4. While chicken cooks, mix grated potato, egg, flour, salt, and pepper in a bowl.
5. Heat remaining olive oil in another skillet over medium heat. Spoon potato mixture into the skillet, flattening into pancakes. Cook for 3-4 minutes per side until golden and crispy. Tip: Keep pancakes thin for maximum crunch.
6. Serve chicken alongside potato pancakes. Tip: A dollop of sour cream or applesauce on the side adds a nice contrast.

Absolutely tender chicken pairs perfectly with the crispy, golden potato pancakes. Try stacking a pancake under the chicken for a playful twist, or serve with a bright side salad to cut through the richness.

Chicken and Potato Kebabs

Looking for a simple yet satisfying meal? These Chicken and Potato Kebabs are your answer, combining juicy chicken and hearty potatoes with minimal fuss.

Ingredients

• 1.5 lbs chicken breast, cubed (I like to keep the pieces uniform for even cooking)
• 2 large potatoes, peeled and cubed (Yukon Golds are my favorite for their buttery texture)
• 1/4 cup extra virgin olive oil (the good stuff makes a difference)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1 tsp garlic powder (or minced fresh garlic if you’re feeling fancy)
• 1 tsp smoked paprika (for that subtle depth)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Preheat your grill to medium-high, about 400°F. A well-heated grill prevents sticking.
2. In a large bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Tip: Taste the marinade to adjust seasoning before adding the chicken and potatoes.
3. Add chicken and potatoes to the bowl, tossing to coat evenly. Let marinate for at least 20 minutes. Tip: If using wooden skewers, soak them in water now to prevent burning.
4. Thread chicken and potatoes alternately onto skewers, leaving a little space between pieces for even cooking.
5. Place kebabs on the grill. Cook for 10-12 minutes, turning every 3 minutes, until chicken is no longer pink and potatoes are tender. Tip: Use a meat thermometer to ensure chicken reaches 165°F.

The kebabs come off the grill with a smoky aroma and a perfect char. Serve them over a bed of rice or with a side of tzatziki for a refreshing contrast.

Chicken Breast with Potato and Bacon Bake

Vibrant and hearty, this dish combines lean protein with comforting carbs for a satisfying meal. Perfect for weeknights, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 2 large chicken breasts (I like to butterfly them for even cooking)
• 4 medium potatoes, sliced thin (Yukon Golds are my pick for their buttery texture)
• 6 strips of bacon, chopped (Go for thick-cut for that meaty bite)
• 1 tbsp extra virgin olive oil (My kitchen staple for richness)
• 1 tsp garlic powder (Fresh minced garlic works too, but powder is quicker)
• 1/2 tsp salt (Adjust based on the bacon’s saltiness)
• 1/4 tsp black pepper (Freshly ground packs more punch)
• 1 cup shredded cheddar cheese (Sharp cheddar adds depth)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. In a large bowl, toss potato slices with olive oil, garlic powder, salt, and pepper. Coating evenly maximizes flavor.
3. Layer the potatoes in a greased baking dish. Single layers prevent steaming.
4. Scatter chopped bacon over the potatoes. Bacon on top gets crispy.
5. Bake for 25 minutes. Potatoes should start softening.
6. Meanwhile, season chicken breasts with salt and pepper. Simple seasoning lets the ingredients shine.
7. After 25 minutes, place chicken on top of the potatoes and bacon. The juices will flavor the potatoes.
8. Return to oven for 20 minutes, or until chicken reaches 165°F internally. A meat thermometer is your best friend here.
9. Sprinkle cheese over the chicken and potatoes. Melt for 5 more minutes. Watch closely to avoid burning.

Perfectly golden cheese tops tender chicken and crispy potatoes. Serve with a side of steamed greens for a balanced plate. Leftovers? They make a killer next-day hash.

Chicken and Potato Dumplings

A hearty dish that combines tender chicken with fluffy potato dumplings, perfect for a comforting meal. This recipe is straightforward, delivering rich flavors with minimal fuss.

Ingredients

– 2 cups all-purpose flour (I like to sift mine for lighter dumplings)
– 1 tsp salt (sea salt adds a nice touch)
– 1 large egg, room temperature (it blends better)
– 1/2 cup milk (whole milk makes dumplings extra tender)
– 2 cups mashed potatoes (leftovers work great here)
– 1 lb chicken breast, cubed (boneless, skinless for ease)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 cup chicken broth (homemade if you have it)
– 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. In a large bowl, mix flour and salt.
2. Add egg and milk to the bowl, stirring until a dough forms.
3. Fold in mashed potatoes until just combined; avoid overmixing.
4. Heat olive oil in a skillet over medium-high heat (375°F).
5. Add chicken cubes, cooking until golden brown, about 5 minutes per side.
6. Pour in chicken broth, scraping up any browned bits for extra flavor.
7. Drop spoonfuls of dumpling dough into the simmering broth.
8. Cover and cook on low heat (200°F) for 15 minutes; don’t peek to keep steam in.
9. Uncover, sprinkle with black pepper, and cook for another 5 minutes.
10. Serve hot. The dumplings should be light and pillowy, with the chicken tender and flavorful. Try garnishing with fresh herbs for a pop of color.

Chicken Breast with Potato and Spinach Salad

Looking for a quick, nutritious meal? This chicken breast with potato and spinach salad is a weeknight lifesaver.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
• 1 lb baby potatoes, halved (the smaller, the quicker they cook)
• 4 cups fresh spinach (stems removed for a more tender bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp Dijon mustard (adds a nice tang)
• 1 tsp smoked paprika (for a hint of warmth)
• Salt and freshly ground black pepper (to season, but be precise)

Instructions

1. Preheat your oven to 400°F. This ensures even cooking for both the chicken and potatoes.
2. Toss the halved baby potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet. Roast for 25 minutes, flipping halfway, until golden and fork-tender.
3. Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes per side, until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
4. In a large bowl, whisk together Dijon mustard with a pinch of salt and pepper. Add the fresh spinach and toss lightly to coat.
5. Slice the rested chicken. Serve alongside the roasted potatoes and dressed spinach. Tip: The warmth of the potatoes slightly wilts the spinach, creating a perfect texture contrast.

Succulent chicken pairs beautifully with the earthy potatoes and peppery spinach. Try serving it with a squeeze of lemon for an extra zing.

Chicken and Potato Enchiladas

Satisfy your craving for something hearty with these Chicken and Potato Enchiladas. They’re packed with flavor and perfect for a cozy dinner.

Ingredients

• 2 cups shredded cooked chicken (I like using leftover rotisserie chicken for ease)
• 1 cup diced potatoes (Yukon golds hold their shape well)
• 1/2 cup diced onion (white onions for a sharper bite)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp ground cumin (toasted and freshly ground if you can)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 8 corn tortillas (warmed slightly to prevent cracking)
• 1 cup enchilada sauce (homemade or store-bought, both work)
• 1 cup shredded cheese (a mix of cheddar and Monterey jack melts beautifully)

Instructions

1. Preheat your oven to 350°F. A properly heated oven ensures even cooking.
2. Heat olive oil in a skillet over medium heat. Adding oil to a cold pan prevents burning.
3. Sauté onions until translucent, about 3 minutes. Stir occasionally to avoid browning.
4. Add potatoes and cook until tender, about 10 minutes. Covering the skillet speeds up cooking.
5. Stir in chicken, cumin, and salt. Mix well to distribute the spices evenly.
6. Warm tortillas for 30 seconds in the microwave. This makes them pliable for rolling.
7. Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in a baking dish.
8. Pour enchilada sauce over the top, covering all tortillas. This keeps them moist during baking.
9. Sprinkle cheese evenly over the enchiladas. More cheese means a gooier top.
10. Bake for 20 minutes, or until cheese is bubbly and slightly golden.

Leftovers shine here with a crispy texture contrast. The cumin adds a warm depth, making every bite comforting. Try serving with a dollop of sour cream for a creamy finish.

Conclusion

Hungry for healthy, hearty meals? Our roundup of 24 chicken breast and potato recipes offers something for every taste and occasion. From quick weeknight dinners to cozy weekend feasts, these dishes are sure to delight. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.