20 Delicious Chicken and Potato Recipes for Every Occasion

Who doesn’t love the classic combo of chicken and potatoes? Whether you’re in the mood for a cozy weeknight dinner, a festive gathering dish, or something quick and easy, we’ve got you covered. Dive into our roundup of 20 Delicious Chicken and Potato Recipes for Every Occasion and discover your next favorite meal that’s sure to please any crowd. Let’s get cooking!

Garlic Butter Chicken and Potato Skillet

Dive into a dish that’s as easy to love as it is to make, where garlic butter meets chicken and potatoes in a skillet symphony that’ll have your taste buds dancing. Perfect for those nights when you want something hearty without the hassle, this recipe is your ticket to flavor town with a one-way ticket.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for that crispy goodness)
• 1.5 lbs baby potatoes (halved, because size does matter here)
• 4 tbsp unsalted butter (the real MVP of this dish)
• 4 garlic cloves (minced, because we’re not vampires)
• 1 tbsp olive oil (extra virgin, like my patience)
• 1 tsp paprika (smoked, for that extra oomph)
• Salt and pepper (to make everything right in the world)
• Fresh parsley (chopped, for a pop of color and freshness)

Instructions

1. Preheat your oven to 400°F (because good things come to those who wait).
2. Season the chicken thighs generously with salt, pepper, and paprika. Remember, seasoning is the soul of the dish.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
4. Remove the chicken and set aside. In the same skillet, add the baby potatoes. Cook until they start to brown, about 5 minutes. Tip: This is where the chicken’s leftover flavors work their magic.
5. Push the potatoes to one side and add butter and garlic to the other. Once the butter melts, stir everything together, coating the potatoes in that garlicky goodness.
6. Return the chicken to the skillet, nestling it among the potatoes. Transfer to the oven and bake for 25 minutes, or until the chicken is cooked through. Tip: Use a meat thermometer to ensure the chicken reaches 165°F.
7. Sprinkle with fresh parsley before serving. Because we eat with our eyes first.

Bold flavors and textures collide in this dish, with the chicken’s crispy skin giving way to juicy meat, and the potatoes soaking up all that garlic butter love. Serve it straight from the skillet for that rustic charm, or plate it up fancy—either way, it’s a win.

Crispy Baked Chicken and Potato Wedges

Alright, let’s dive into the crispy, golden goodness of this dish that’s about to make your taste buds do a happy dance. It’s the kind of meal that says ‘I love you’ without being too clingy—perfect for those nights when you want something delicious without the fuss.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for that irresistible crunch)
• 4 large russet potatoes (because size matters when it comes to wedges)
• 1/4 cup extra virgin olive oil (my kitchen MVP)
• 1 tbsp smoked paprika (for that smoky flirtation)
• 1 tbsp garlic powder (because garlic is life)
• 1 tsp salt (the unsung hero of flavor)
• 1/2 tsp black pepper (just a little kick to keep things interesting)

Instructions

1. Preheat your oven to 425°F—this is where the magic starts.
2. Cut the potatoes into wedges (think chunky fries with attitude).
3. Toss the potato wedges with 2 tbsp olive oil, 1/2 tbsp smoked paprika, 1/2 tbsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet in a single layer—no overlapping, unless you’re into soggy wedges.
4. Bake the potatoes for 20 minutes, then flip them like you’re flipping pancakes on a Sunday morning.
5. While the potatoes are doing their thing, mix the remaining spices with the rest of the olive oil and rub it all over the chicken thighs. Get under the skin if you’re feeling adventurous.
6. After flipping the potatoes, add the chicken to the baking sheet, skin side up. Bake for another 25 minutes, or until the chicken’s internal temperature hits 165°F and the skin is crisper than autumn leaves.
7. Let the chicken rest for 5 minutes—patience is a virtue, especially when it comes to juicy meat.

Crunchy on the outside, tender on the inside, and packed with flavors that play well together, this dish is a crowd-pleaser. Serve it with a side of sass or your favorite dipping sauce—either way, it’s a win.

Slow Cooker Chicken and Potato Stew

Alright, let’s dive into a dish that’s as comforting as your favorite sweatpants—slow cooker chicken and potato stew. This hearty, no-fuss meal is the culinary equivalent of a warm hug on a chilly day, and it practically cooks itself while you binge-watch your favorite show.

Ingredients

• 2 lbs boneless, skinless chicken thighs (because thighs are where the flavor’s at)
• 4 cups Yukon Gold potatoes, cubed (they’re buttery and hold up like champs)
• 1 large onion, diced (the unsung hero of flavor town)
• 3 carrots, sliced into coins (for a pop of color and sweetness)
• 4 cloves garlic, minced (because more garlic is always better)
• 2 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 tbsp extra virgin olive oil (my go-to for everything)
• 1 tsp dried thyme (it’s like a little herbaceous high-five)
• Salt and pepper to taste (but let’s be real, you’ll taste as you go)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Brown the chicken thighs for about 3 minutes per side—just enough to get those golden edges that scream flavor.
2. Transfer the chicken to your slow cooker. Toss in the potatoes, onion, carrots, and garlic like you’re throwing confetti at a party.
3. Pour the chicken broth over everything, then sprinkle with thyme, salt, and pepper. Give it a gentle stir to mix the flavors without disturbing the chicken too much.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker does the heavy lifting here, so go live your life.
5. Once done, shred the chicken directly in the pot with two forks—it should fall apart like your resolve to eat just one potato chip.

Oh, the magic of this stew! The chicken is melt-in-your-mouth tender, the potatoes are perfectly soft yet hold their shape, and the broth is rich with all the flavors mingling together like old friends. Serve it with a crusty loaf of bread for dipping, or go wild and top it with a sprinkle of fresh parsley for a pop of color. Either way, it’s a bowl of comfort that’ll have everyone asking for seconds.

Spicy Chicken and Potato Curry

Get ready to spice up your life with this fiery delight that’ll have your taste buds dancing the cha-cha! This Spicy Chicken and Potato Curry is the culinary equivalent of a warm hug—if that hug could also kick you in the pants with flavor.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (because flavor town is just a thigh away)
• 3 medium potatoes, cubed (I’m a Russet fan, but Yukon Golds are the Beyoncé of potatoes)
• 1 large onion, diced (no tears, just triumphs)
• 3 cloves garlic, minced (the more, the merrier, I say)
• 1 tbsp ginger, grated (fresh is best, but we don’t judge)
• 2 tbsp vegetable oil (extra virgin olive oil is my ride or die, but any oil works)
• 1 can (14 oz) diced tomatoes (fire-roasted for that extra oomph)
• 2 tbsp curry powder (make it hot, make it bold, make it yours)
• 1 tsp cayenne pepper (for those who like to live dangerously)
• 1 cup chicken broth (homemade if you’re fancy, store-bought if you’re human)
• Salt to taste (but let’s be real, you’re gonna taste as you go)

Instructions

1. Heat the oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onions and sauté until they’re golden and sweet, about 5 minutes. Tip: Stir occasionally to avoid onion tears—unless you’re into that.
3. Toss in the garlic and ginger, stirring for 1 minute until fragrant. Your kitchen should smell like heaven by now.
4. Add the chicken thighs, skin-side down, and brown for 4 minutes per side. Tip: Don’t crowd the pot, or you’ll steam instead of sear.
5. Sprinkle the curry powder and cayenne over the chicken, stirring to coat. This is where the magic happens.
6. Pour in the diced tomatoes and chicken broth, then add the potatoes. Bring to a boil, then reduce to a simmer.
7. Cover and let it simmer for 25 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Check at 20 minutes—patience is a virtue, but so is not burning dinner.
8. Season with salt to taste, then serve hot. This curry is a symphony of textures—tender chicken, soft potatoes, and a sauce that’s rich and bold. Try it over rice or with naan for the ultimate comfort food experience.

This dish is a flavor bomb that’s perfect for when you need a little heat in your life. The chicken falls off the bone, the potatoes soak up all that spicy goodness, and the sauce? Let’s just say you’ll want to lick the bowl.

Cheesy Chicken and Potato Casserole

Craving something that’s like a warm hug but tastes like a cheesy, chickeny dream? Look no further than this belly-pleasing casserole that’s here to save your dinner plans and possibly your soul.

Ingredients

• 2 cups shredded cooked chicken (leftovers work wonders here, no shame!)
• 3 cups diced potatoes (I’m team Yukon Gold for their buttery vibe)
• 1.5 cups shredded cheddar cheese (because more cheese is always the answer)
• 1/2 cup sour cream (full-fat, please, let’s live a little)
• 1/4 cup milk (whole milk makes it richer, but any works)
• 1 tbsp olive oil (extra virgin is my ride or die)
• 1 tsp garlic powder (for that kick we all secretly crave)
• 1/2 tsp salt (sea salt if you’re feeling fancy)
• 1/4 tsp black pepper (freshly ground, because we’re not animals)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get toasty.
2. In a large bowl, mix the chicken, potatoes, 1 cup of cheddar cheese, sour cream, milk, olive oil, garlic powder, salt, and pepper until it’s all best friends.
3. Transfer the mix to a greased 9×13 inch baking dish, spreading it out like you’re tucking it into bed.
4. Sprinkle the remaining 1/2 cup of cheddar cheese on top because, again, more cheese.
5. Bake for 25-30 minutes until the cheese is bubbly and slightly golden, like a sunset on a dish.
6. Let it sit for 5 minutes before serving (patience is a virtue, especially with molten cheese).

Unbelievably creamy with a crispy cheese top, this casserole is the comfort food MVP. Serve it with a side of green beans if you’re feeling virtuous, or just dive in face-first—we won’t judge.

Herb Roasted Chicken and Potatoes

Who knew that the secret to winning hearts (and stomachs) could be as simple as a herb-roasted chicken with potatoes? This dish is the culinary equivalent of a warm hug, promising crispy skin, juicy meat, and potatoes that are golden perfection.

Ingredients

• 1 whole chicken (about 4 lbs) – because size does matter here, folks.
• 2 lbs baby potatoes – no peeling needed, because who has time for that?
• 1/4 cup extra virgin olive oil – my kitchen MVP for that golden crisp.
• 3 tbsp mixed herbs (rosemary, thyme, sage) – fresh is fab, but dried works in a pinch.
• 4 garlic cloves, minced – because garlic is life.
• 1 tsp salt – to make everything pop.
• 1/2 tsp black pepper – for that little kick.

Instructions

1. Preheat your oven to 375°F – because patience is a virtue, especially in roasting.
2. In a bowl, mix olive oil, minced garlic, mixed herbs, salt, and pepper. This is your flavor bomb.
3. Place the chicken in a roasting pan and rub the herb mix all over it. Don’t be shy; get under the skin for maximum flavor.
4. Toss the baby potatoes around the chicken in the pan. They’ll soak up all those delicious juices.
5. Roast for 1 hour and 15 minutes. Tip: Baste the chicken with pan juices halfway through for extra juiciness.
6. Check the chicken’s internal temperature with a meat thermometer; it should read 165°F in the thickest part. Safety first!
7. Let the chicken rest for 10 minutes before carving. This keeps it from drying out – a crucial step often skipped.

Just imagine the crispy skin giving way to tender, herb-infused meat, with potatoes that are crispy on the outside and fluffy inside. Serve it on a platter for a family-style feast that’ll have everyone fighting for the last potato.

Chicken and Potato Stir Fry

Just when you thought your weeknight dinners couldn’t get any more exciting, along comes this Chicken and Potato Stir Fry to shake things up. It’s the culinary equivalent of finding a $20 bill in your jeans pocket—unexpected but oh-so-satisfying.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces (because nobody wants to wrestle with a knife at the dinner table)
• 2 cups of potatoes, diced into 1/2-inch cubes (I’m a Russet potato loyalist, but you do you)
• 2 tablespoons of extra virgin olive oil (the good stuff—your taste buds will thank you)
• 1 tablespoon of soy sauce (low-sodium if you’re watching your salt intake, but full-flavor if you’re living on the edge)
• 1 teaspoon of garlic powder (or fresh minced garlic if you’re feeling fancy)
• 1/2 teaspoon of black pepper (freshly ground, because pre-ground is just sad)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Add the chicken pieces to the skillet, spreading them out so they don’t steam. Cook for 5 minutes, flipping halfway, until they’re golden brown and no longer pink inside.
3. Toss in the diced potatoes, stirring to coat them in the oil and chicken juices. Cook for 10 minutes, stirring occasionally, until they’re fork-tender and have a nice golden crust.
4. Sprinkle the garlic powder and black pepper over the mixture, then drizzle with soy sauce. Stir everything together and cook for another 2 minutes to let the flavors marry.
5. Remove from heat and let it sit for a minute—patience is a virtue, especially when it comes to not burning your mouth.

And just like that, you’ve got a dish that’s crispy, savory, and downright addictive. Serve it over a bed of rice for a carb-loaded comfort meal, or go rogue and wrap it in a tortilla for a stir-fry burrito situation. Either way, your taste buds are in for a treat.

One Pan Chicken and Potato Bake

Zesty and zippy, this One Pan Chicken and Potato Bake is your ticket to a fuss-free dinner that’s packed with flavor and leaves you with just one pan to wash—because who has time for more?

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for that crispy goodness)
• 1.5 lbs baby potatoes (halved, because they’re cute that way)
• 3 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tbsp smoked paprika (for a little smoky flirtation)
• 1 tsp garlic powder (because garlic is life)
• 1 tsp salt (the unsung hero of flavor)
• 1/2 tsp black pepper (for a subtle kick)
• 1/2 tsp dried thyme (it’s like a cozy blanket for your chicken)
• 1 lemon (sliced, for a sunny disposition)

Instructions

1. Preheat your oven to 400°F—because it’s showtime for your chicken and potatoes.
2. In a large bowl, toss the chicken thighs and halved baby potatoes with extra virgin olive oil, smoked paprika, garlic powder, salt, black pepper, and dried thyme until they’re all best friends.
3. Spread the mixture evenly on a large baking sheet—no overcrowding, or they’ll steam instead of getting crispy.
4. Arrange the lemon slices on top for a citrusy vibe that’ll make your dish pop.
5. Bake for 45 minutes, or until the chicken skin is golden and crispy, and the potatoes are tender when poked with a fork.
6. Let it rest for 5 minutes—this is the perfect time to set the table or do a little victory dance.

Yum! The chicken comes out juicy with a crispy skin that’s to die for, while the potatoes are perfectly tender with a slight bite. Serve it straight from the pan for that rustic charm, or plate it up fancy with a sprinkle of fresh parsley if you’re feeling extra.

Chicken and Potato Soup

Gather ’round, soup lovers, because we’re about to dive into a bowl of comfort that’s as hearty as it is hilarious. This Chicken and Potato Soup is the culinary equivalent of a warm hug from your favorite aunt—the one who tells it like it is but always has cookies in her purse.

Ingredients

• 2 tbsp extra virgin olive oil (because why settle for less?)
• 1 large onion, diced (the more tears, the better the flavor, right?)
• 3 cloves garlic, minced (fresh is best, unless you’re avoiding vampires)
• 2 large carrots, sliced (for that pop of color and a crunch)
• 2 stalks celery, chopped (it’s not soup without celery, fight me)
• 1 lb chicken breast, cubed (boneless, skinless, and ready to party)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 3 large potatoes, cubed (leave the skin on for extra texture and sass)
• 1 tsp salt (because we’re not savages)
• 1/2 tsp black pepper (freshly ground, unless you’re in a hurry)
• 1/2 cup heavy cream (for that luxurious finish)
• 2 tbsp fresh parsley, chopped (because green makes it healthy)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the onion, garlic, carrots, and celery. Sauté until the onions are translucent, about 5 minutes. Tip: Don’t rush this step; it’s the flavor foundation.
3. Toss in the chicken cubes and cook until they’re no longer pink, about 6 minutes. Tip: Give them space to brown; overcrowding leads to steaming, not searing.
4. Pour in the chicken broth and bring to a boil. Then, reduce the heat to a simmer and let it whisper to itself for 10 minutes.
5. Add the potatoes, salt, and pepper. Simmer until the potatoes are tender, about 15 minutes. Tip: Test a potato with a fork; it should yield like a good joke.
6. Stir in the heavy cream and parsley. Heat through for another 2 minutes. Tip: Don’t let it boil after adding cream unless you’re into grainy soup.

Now, this soup is a creamy, dreamy masterpiece with chunks of tender chicken and potatoes that practically melt in your mouth. Serve it with a side of crusty bread for dipping, or go wild and top it with extra parsley and a sprinkle of cheese. No matter how you dish it up, it’s guaranteed to warm your soul and your stomach.

Grilled Chicken and Potato Salad

Mmm, nothing says summer quite like the sizzle of chicken hitting the grill and the fresh, herby aroma of potato salad wafting through the air. This Grilled Chicken and Potato Salad is your ticket to a flavor-packed picnic or a backyard bash that’ll have everyone coming back for seconds—no bribery necessary.

Ingredients

• 2 lbs chicken breasts (because thighs are great, but we’re keeping it lean and mean today)
• 1.5 lbs baby potatoes (halved, because size does matter when it comes to even cooking)
• 1/4 cup extra virgin olive oil (my liquid gold for everything from dressing to drizzling)
• 2 tbsp Dijon mustard (for that tangy kick that wakes up the whole dish)
• 1 tbsp honey (a sweet whisper to balance the mustard’s shout)
• 2 cloves garlic (minced, because garlic is life)
• 1/2 cup fresh parsley (chopped, for a pop of color and freshness)
• Salt and pepper (to season, but let’s not go overboard—we’re not making the Dead Sea here)

Instructions

1. Preheat your grill to a medium-high heat of 375°F—because nobody likes a lukewarm welcome.
2. Toss the halved baby potatoes with 2 tbsp of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven at 400°F for 25 minutes or until they’re golden and fork-tender. (Tip: Give them a stir halfway through to avoid any potato drama.)
3. While the potatoes are doing their thing, whisk together the remaining olive oil, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper in a small bowl. This is your dressing—keep it close.
4. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side or until the internal temperature hits 165°F. (Tip: Let the chicken rest for 5 minutes before slicing to keep those juices from going on an adventure.)
5. In a large bowl, combine the roasted potatoes, sliced grilled chicken, and chopped parsley. Drizzle with the dressing and toss gently to coat everything in that glorious flavor.

So there you have it—a dish that’s crispy, juicy, and herby all at once. Serve it up on a platter with some crusty bread to sop up any leftover dressing, or pack it for a picnic and watch it disappear faster than your sunscreen on a hot day.

Chicken and Potato Pie

Savory, hearty, and downright comforting, this Chicken and Potato Pie is like a warm hug on a plate. Perfect for those days when you crave something deliciously uncomplicated yet utterly satisfying.

Ingredients

• 2 cups all-purpose flour (because, let’s face it, the pie crust is the unsung hero here)
• 1/2 cup unsalted butter, chilled and diced (cold butter equals flaky crust—science!)
• 1/4 cup ice water (just enough to bring the dough together without making it tough)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 2 cups potatoes, peeled and diced into 1/2-inch cubes (uniformity is key for even cooking)
• 1 cup heavy cream (go big or go home, right?)
• 1/2 cup chicken broth (homemade if you’ve got it, but no judgment here)
• 1 tsp salt (to taste, but seriously, don’t skimp)
• 1/2 tsp black pepper (freshly ground, because pre-ground is so last decade)
• 1 tsp thyme (dried is fine, but fresh thyme leaves? *chef’s kiss*)

Instructions

1. Preheat your oven to 375°F (190°C)—no peeking until it’s fully preheated!
2. In a large bowl, mix the flour and salt. Add the chilled butter, working it into the flour until the mixture resembles coarse crumbs. Tip: Use your fingertips for this—it’s oddly therapeutic.
3. Gradually add ice water, a tablespoon at a time, until the dough comes together. Wrap it in plastic and chill for 30 minutes. Patience is a virtue, especially in pie-making.
4. While the dough chills, toss the chicken, potatoes, cream, broth, salt, pepper, and thyme in a bowl. This is where the magic starts.
5. Roll out the dough on a floured surface to fit your pie dish. Lay it gently in the dish, trim the edges, and pour in the chicken mixture. Tip: Leave a little overhang for a rustic look—perfection is overrated.
6. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Visual cue: If it smells amazing and looks even better, it’s done.
7. Let it rest for 10 minutes before slicing. This is the hardest part, but trust me, it’s worth the wait.

Flaky, buttery crust gives way to a creamy, savory filling that’s packed with flavor. Serve it with a simple green salad to cut through the richness, or go all out and pair it with a glass of crisp white wine. Either way, you’re in for a treat.

BBQ Chicken and Potato Foil Packets

Let’s face it, folks—BBQ chicken and potatoes are the dynamic duo of the grill, and when you toss them into a foil packet, you’re basically giving them a first-class ticket to Flavor Town. This no-mess, no-fuss recipe is your golden ticket to a deliciously lazy dinner that’ll have everyone thinking you’ve been slaving over the grill all day.

Ingredients

• 2 boneless, skinless chicken breasts (because who has time for bones?)
• 1 lb baby potatoes, halved (the tiny taters that could)
• 1/2 cup BBQ sauce (go for the smoky kind—it’s a game-changer)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (for that ‘I know what I’m doing’ flavor)
• 1/2 tsp salt (the unsung hero of every dish)
• 1/4 tsp black pepper (just enough to keep things interesting)

Instructions

1. Preheat your grill to medium-high heat (about 375°F—no guesswork here).
2. Toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper in a bowl. Make sure they’re coated like they’re about to hit the red carpet.
3. Lay out a large piece of heavy-duty aluminum foil and place the chicken breasts in the center. Drizzle with BBQ sauce like you’re the Jackson Pollock of condiments.
4. Pile the seasoned potatoes around the chicken like they’re its entourage.
5. Fold the foil over the chicken and potatoes, sealing the edges tightly to create a packet. Think of it as a cozy blanket for your food.
6. Place the foil packet on the grill and cook for 25 minutes. Resist the urge to peek—trust the process.
7. Carefully open the packet (steam is hot, folks) and check that the chicken reaches an internal temperature of 165°F. If not, give it a few more minutes.
8. Serve straight from the foil for maximum ‘wow’ factor, or plate it up if you’re feeling fancy.

Unbelievably tender chicken meets smoky, caramelized potatoes in this foil packet wonder. Serve it with a side of coleslaw or just dig in straight from the foil—because sometimes, the best meals are the ones that come with zero cleanup.

Chicken and Potato Hash

Who knew that the humble chicken and potato could throw such a flavorful party in your mouth? This Chicken and Potato Hash is the weeknight hero we all deserve, turning simple ingredients into a dish that’s crispy, hearty, and downright delicious.

Ingredients

• 2 cups diced potatoes (I’m team Yukon Gold for their buttery texture)
• 1 cup diced chicken breast (leftover rotisserie chicken works wonders here)
• 2 tbsp extra virgin olive oil (my go-to for that golden crisp)
• 1/2 cup diced onion (because everything’s better with onion)
• 1 tsp garlic powder (for that quick flavor fix)
• 1/2 tsp smoked paprika (a little smoky drama never hurt anyone)
• Salt and pepper to taste (but really, don’t skimp on the salt)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat (about 350°F). Tip: A cast-iron skillet is your best friend for that perfect sear.
2. Add the diced potatoes and onions to the skillet. Cook for 10 minutes, stirring occasionally, until the potatoes start to get golden. Tip: Don’t stir too much—let them get crispy!
3. Push the potatoes and onions to one side of the skillet. Add the diced chicken to the other side. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Cook for 5 minutes, then mix everything together.
4. Continue cooking for another 5 minutes, or until the chicken is cooked through and the potatoes are crispy. Tip: If you’re using leftover chicken, just cook until it’s heated through.

Oh, the joy of digging into this hash—crispy potatoes, tender chicken, and just the right amount of smoky spice. Serve it up with a fried egg on top for breakfast, or stuff it into a tortilla for a hash taco situation. Yes, that’s a thing now.

Lemon Pepper Chicken and Roasted Potatoes

Let’s face it, we’ve all had those days where the only thing standing between us and a hunger-induced meltdown is a plate of something deliciously simple yet outrageously flavorful. Enter this dynamic duo that’s about to make your taste buds do a happy dance.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 1/4 cup extra virgin olive oil (my kitchen MVP)
• 2 tbsp lemon pepper seasoning (the zestier, the better)
• 1.5 lbs baby potatoes, halved (tiny but mighty)
• 3 cloves garlic, minced (because garlic is life)
• 1 tsp salt (just enough to make everything pop)
• 1/2 tsp black pepper (for that little kick)
• 1 lemon, sliced (for that Instagram-worthy garnish)

Instructions

1. Preheat your oven to 400°F because we’re about to turn up the heat, literally.
2. In a large bowl, toss the halved baby potatoes with 2 tbsp of olive oil, half the minced garlic, salt, and pepper. Spread them out on a baking sheet in a single layer. (Tip: Crowding the pan is a no-go unless you’re into steamed potatoes.)
3. Roast the potatoes for 20 minutes before giving them a good stir. This ensures they get evenly crispy and golden.
4. While the potatoes are doing their thing, rub the chicken breasts with the remaining olive oil, then generously coat them with lemon pepper seasoning and the rest of the garlic.
5. After the potatoes have roasted for 20 minutes, push them to one side of the pan and add the chicken breasts to the other side. (Tip: This one-pan move is a game-changer for easy cleanup.)
6. Return the pan to the oven and bake for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
7. Garnish with lemon slices because we eat with our eyes first, right? (Tip: Let the chicken rest for 5 minutes before slicing to keep all those juicy flavors locked in.)

Craving something that’s crispy, zesty, and downright comforting? This lemon pepper chicken with roasted potatoes is your ticket to flavor town, with a side of minimal cleanup. Serve it up with a crisp salad or dive right in—no judgment here.

Chicken and Potato Tacos

Oh boy, are you in for a treat with these Chicken and Potato Tacos that’ll make your taste buds do a happy dance! Perfect for those nights when you want something hearty, yet ridiculously easy to whip up.

Ingredients

• 2 cups diced chicken breast (because thighs are great, but we’re keeping it lean today)
• 1.5 cups russet potatoes, cubed (leave the skin on for that extra rustic charm)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp smoked paprika (for that smoky whisper of flavor)
• 1/2 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 4 small flour tortillas (warm them up, and they’ll hug your fillings better)
• 1/4 cup sour cream (the cool to your spicy)
• 1/2 cup shredded cheddar cheese (because meltiness is non-negotiable)
• Salt to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add the olive oil. Let it get friendly with the pan.
2. Toss in the diced chicken and potatoes. Sprinkle with smoked paprika, garlic powder, and a pinch of salt. Stir like you mean it.
3. Cook for 10-12 minutes, stirring occasionally, until the chicken is no longer pink and the potatoes are tender. Tip: Covering the skillet for the last 5 minutes speeds up the potato cooking without losing moisture.
4. While the magic happens, warm your tortillas in a dry pan for about 30 seconds each side. Tip: Keep them wrapped in a towel to stay warm and pliable.
5. Assemble your tacos: Load each tortilla with the chicken and potato mix, then drizzle with sour cream and sprinkle with cheddar cheese. Tip: A squeeze of lime adds a zesty kick that cuts through the richness.

Get ready to bite into a symphony of textures—creamy, crispy, and everything in between. Serve these bad boys with a side of pickled jalapeños for an extra punch, or keep it classic with a cold beer. Either way, you’re winning.

Chicken and Potato Gnocchi

Unbelievably delicious and comforting, this Chicken and Potato Gnocchi dish is like a warm hug on a plate, perfect for those days when you need a little extra love (or when you just really love carbs). It’s a playful twist on classic gnocchi that’ll have your taste buds doing a happy dance.

Ingredients

• 1 lb store-bought or homemade gnocchi (because let’s be real, some days we’re all about that convenience)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken is my secret weapon here)
• 2 cups baby potatoes, halved (they’re like the cute, tiny versions of regular potatoes)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1/2 cup heavy cream (for that luxurious, velvety sauce)
• 1/2 cup grated Parmesan cheese (the more, the merrier, I say)
• Salt and freshly ground black pepper (to make all the flavors pop)
• Fresh basil leaves, for garnish (because we eat with our eyes first)

Instructions

1. Preheat your oven to 400°F (because we’re starting this party with some roasted potatoes).
2. Toss the halved baby potatoes with 1 tbsp of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes or until golden and fork-tender. Tip: Give them a stir halfway through for even browning.
3. While the potatoes are roasting, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, then drain and set aside. Tip: Reserve a cup of pasta water; it’s liquid gold for adjusting sauce consistency.
4. In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant (but not burnt—nobody likes bitter garlic).
5. Add the shredded chicken and roasted potatoes to the skillet, stirring to combine. Pour in the heavy cream and let it simmer for 2 minutes to thicken slightly.
6. Stir in the cooked gnocchi and Parmesan cheese until everything is beautifully coated in the creamy sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Tip: Always add pasta water a little at a time; you can always add more, but you can’t take it out.
7. Season with additional salt and pepper if needed, then garnish with fresh basil leaves before serving.

Now, this dish is a masterpiece of creamy, cheesy goodness with the perfect bite from the gnocchi and a lovely contrast from the crispy potatoes. Serve it in a big, family-style bowl and watch it disappear before your eyes—no fancy plating required.

Chicken and Potato Kebabs

Today’s the day we ditch the dinner monotony with something that’s not just easy on the eyes but a party in your mouth—Chicken and Potato Kebabs. Trust me, these skewers are the unsung heroes of the grill, turning the humble chicken and potato into a flavor-packed escapade.

Ingredients

• 1.5 lbs chicken breast, cubed (because size matters, folks—keep them bite-sized for even cooking)
• 2 large potatoes, peeled and cubed (I’m a Russet fan, but Yukon Golds bring their A-game too)
• 1/4 cup extra virgin olive oil (my kitchen MVP for that golden crisp)
• 2 tbsp lemon juice (freshly squeezed, because bottled lemon juice is the villain in this story)
• 1 tsp garlic powder (or go wild with fresh minced garlic if you’re feeling fancy)
• 1 tsp smoked paprika (for that smoky whisper of flavor)
• Salt and pepper to taste (but let’s be real, we’re not here to taste the bland)

Instructions

1. Preheat your grill to a medium-high heat of 375°F—no one likes a lukewarm welcome.
2. In a large bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. This is your flavor bath, so make it count.
3. Add chicken and potatoes to the bowl, tossing until they’re fully coated in the marinade. Let them mingle for at least 30 minutes (or overnight if you’re planning ahead).
4. Thread the chicken and potatoes onto skewers, alternating between the two. Pro tip: Soak wooden skewers in water for 30 minutes to prevent them from turning into charcoal.
5. Place the kebabs on the grill, cooking for about 10 minutes on each side, or until the chicken is no longer pink inside and the potatoes are fork-tender.
6. Let the kebabs rest for 5 minutes off the grill—this is their victory lap.

Perfectly charred on the outside, juicy on the inside, these kebabs are a texture dream. Serve them over a bed of fluffy couscous or alongside a crisp salad for a meal that’s as vibrant as your summer playlist.

Chicken and Potato Dumplings

Get ready to dive into a bowl of comfort with these Chicken and Potato Dumplings, a dish that’s like a warm hug from your grandma, if your grandma was a world-class chef with a penchant for playful flavors.

Ingredients

• 2 cups all-purpose flour (because sometimes, simple is spectacular)
• 1 tsp salt (the unsung hero of flavor town)
• 1 large egg, room temp (trust me, it makes a difference)
• 1/2 cup milk (whole milk for the win, folks)
• 2 tbsp unsalted butter, melted (because butter is always better)
• 2 cups cooked chicken, shredded (leftovers? Perfect.)
• 2 medium potatoes, peeled and diced (the starchier, the happier)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tbsp olive oil (extra virgin, because we’re not savages)
• 1/2 tsp black pepper (for that gentle kick)

Instructions

1. In a large bowl, whisk together the flour and salt like you’re conducting a symphony.
2. Make a well in the center and crack in the egg, pour in the milk, and drizzle the melted butter. Mix until a dough forms. Tip: Don’t overmix, or you’ll toughen the dough.
3. On a floured surface, roll the dough to 1/4-inch thickness and cut into 1-inch squares. These are your dumpling canvases.
4. In a pot, heat the olive oil over medium heat. Add the potatoes and cook until they start to soften, about 5 minutes.
5. Pour in the chicken broth and bring to a boil. Add the shredded chicken and black pepper. Tip: This is when your kitchen starts smelling like heaven.
6. Drop the dumplings into the boiling broth one by one. They’ll float to the top when they’re done, about 3-4 minutes. Tip: Don’t crowd the pot, or they’ll stick together like awkward party guests.

These dumplings are fluffy little clouds of joy, with a savory broth that’s rich with the essence of chicken and potatoes. Serve them in a deep bowl with a sprinkle of fresh herbs on top, or go rogue and add a dollop of sour cream for extra decadence.

Chicken and Potato Pancakes

Dive into the comfort food hall of fame with these Chicken and Potato Pancakes, where every bite is a crispy, savory hug for your taste buds. Perfect for those ‘I can’t decide between breakfast and dinner’ moments, these pancakes are here to solve all your meal-time dilemmas with delicious flair.

Ingredients

• 2 cups shredded cooked chicken (leftover rotisserie chicken works wonders here)
• 2 cups grated potatoes (squeeze out the excess moisture unless you’re into soggy pancakes)
• 1/2 cup all-purpose flour (the glue that holds our pancake dreams together)
• 2 large eggs (room temp, because they mix better and aren’t so cold-hearted)
• 1/4 cup chopped green onions (for a pop of color and a hint of sharpness)
• 1 tsp salt (because flavor is non-negotiable)
• 1/2 tsp black pepper (a little kick to keep things interesting)
• 1/4 cup extra virgin olive oil (my go-to for frying, it adds a nice fruity note)

Instructions

1. In a large bowl, combine the shredded chicken, grated potatoes, flour, eggs, green onions, salt, and pepper. Mix until everything is well acquainted.
2. Heat the olive oil in a large skillet over medium heat (about 350°F, or when a drop of water sizzles upon contact).
3. Form the mixture into small patties, about 1/4 cup each, and gently place them into the hot oil. Don’t overcrowd the pan—give each pancake its personal space.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Flip them with confidence but care—no pancake casualties, please.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Patience is key here; let them cool slightly to avoid burning your tongue.

Absolutely irresistible when served with a dollop of sour cream or a drizzle of hot sauce, these pancakes are a textural masterpiece—crispy on the outside, tender on the inside, and packed with flavor in every forkful. Try stacking them high for a dramatic presentation that’ll have everyone reaching for seconds.

Chicken and Potato Gratin

Buckle up, buttercups, because we’re diving fork-first into a dish that’s the culinary equivalent of a warm hug—Chicken and Potato Gratin. It’s creamy, it’s cheesy, and it’s got that golden crust that’ll make you want to write home about it.

Ingredients

• 2 cups of heavy cream (because let’s face it, we’re not here to count calories)
• 1.5 lbs of boneless, skinless chicken thighs (they’re juicier than breasts, trust me)
• 4 large russet potatoes, thinly sliced (mandoline for the win, but watch those fingers!)
• 1 cup of shredded Gruyère cheese (it melts like a dream)
• 2 tbsp of unsalted butter (extra virgin olive oil is my go-to, but butter wins here)
• 1 tsp of salt (I’m generous, so adjust to your heart’s content)
• 1/2 tsp of black pepper (freshly ground, please)
• 1 clove of garlic, minced (because garlic is life)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully heated!).
2. Butter a 9×13 baking dish like you’re painting a masterpiece.
3. Layer half the potato slices in the dish, slightly overlapping like shingles on a roof.
4. Sprinkle half the garlic, salt, and pepper over the potatoes—think of it as seasoning with love.
5. Arrange all the chicken thighs on top, because they’re the star of the show.
6. Repeat the potato layer and seasoning, because symmetry is satisfying.
7. Pour the heavy cream over everything, ensuring it seeps into every nook and cranny.
8. Top with Gruyère cheese, because more cheese is always the answer.
9. Bake for 45 minutes, or until the top is golden and bubbly (the smell will tell you when it’s ready).
10. Let it rest for 10 minutes—patience is a virtue, especially with gratin.

Velvety potatoes, succulent chicken, and a cheese crust that crackles under your fork—this gratin is a symphony of textures. Serve it with a crisp green salad to cut through the richness, or go full indulgence and pair it with a glass of white wine. Either way, you’re winning at dinner.

Conclusion

We hope this roundup of 20 delicious chicken and potato recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special occasion, there’s something here for everyone. Don’t forget to try out your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy cooking!