17 Delicious Chicken Breast Potatoes and Onions Recipes

Perfect for those nights when you’re craving something hearty yet hassle-free, our roundup of 17 Delicious Chicken Breast, Potatoes, and Onions Recipes is here to save your dinner routine. Whether you’re in the mood for cozy comfort food or a quick weeknight meal, these dishes promise to delight your taste buds and simplify your cooking. Dive in and discover your next favorite recipe!

Garlic Butter Chicken Breast with Roasted Potatoes and Onions

Every time I think about comfort food, this Garlic Butter Chicken Breast with Roasted Potatoes and Onions comes to mind. It’s a dish that’s as satisfying to make as it is to eat, with the garlic butter infusing every bite with rich flavor. I love how the potatoes get crispy in the oven while the onions caramelize to perfection—it’s a simple meal that feels like a hug on a plate.

Ingredients

• Chicken breast – 2
• Potatoes – 4 medium, cubed
• Onion – 1 large, sliced
• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything cooks evenly and the potatoes get that perfect crisp.
2. In a large bowl, toss the cubed potatoes and sliced onion with olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread them on a baking sheet in a single layer. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
3. Roast the potatoes and onions for 25 minutes, stirring halfway through, until they’re golden and crispy.
4. While the vegetables roast, season the chicken breasts with the remaining salt and pepper. Tip: Letting the chicken sit at room temperature for 10 minutes before cooking ensures even cooking.
5. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
6. Add the chicken breasts to the skillet. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
7. Serve the chicken alongside the roasted potatoes and onions. Drizzle any remaining garlic butter from the skillet over the chicken for extra flavor.

Buttery and rich, the garlic butter chicken pairs beautifully with the sweetness of the caramelized onions and the crispiness of the potatoes. Try serving it with a side of steamed greens for a pop of color and freshness.

Herb Roasted Chicken Breast with Potatoes and Caramelized Onions

There’s something incredibly comforting about a dish that fills your kitchen with aromatic herbs and the sound of sizzling onions. I remember the first time I made this Herb Roasted Chicken Breast with Potatoes and Caramelized Onions; it was a chilly evening, and the aroma alone warmed the entire house.

Ingredients

• Chicken breast – 2 lbs
• Potatoes – 4 medium, cubed
• Onion – 1 large, sliced
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Dried thyme – 1 tsp
• Dried rosemary – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the cubed potatoes and sliced onion with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
3. Spread the potato and onion mixture on a baking sheet in a single layer. Roast for 20 minutes, stirring halfway through, until they start to soften.
4. While the vegetables roast, rub the chicken breasts with the remaining 1 tbsp olive oil, then season with garlic powder, thyme, rosemary, remaining salt, and black pepper.
5. After the vegetables have roasted for 20 minutes, push them to the sides of the baking sheet and place the chicken breasts in the center.
6. Return the baking sheet to the oven and roast for another 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist meat.

Delightfully, the chicken comes out juicy and flavorful, while the potatoes are crispy on the outside and tender inside. The caramelized onions add a sweet depth that ties everything together. Serve it with a side of steamed green beans for a complete meal that’s as nutritious as it is delicious.

One Pan Chicken Breast with Potatoes and Onions

Kicking off dinner with minimal cleanup in mind, I stumbled upon this one-pan wonder that’s become a weeknight staple in my house. It’s the perfect blend of simplicity and flavor, especially when you’re juggling life and a craving for something hearty.

Ingredients

• Chicken breast – 2 lbs
• Potatoes – 4 medium, cubed
• Onion – 1 large, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. In a large bowl, toss the cubed potatoes and sliced onion with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder until evenly coated.
3. Spread the potato and onion mixture on a large baking sheet in a single layer.
4. In the same bowl, coat the chicken breasts with the remaining olive oil, salt, black pepper, garlic powder, and paprika.
5. Place the chicken breasts on the baking sheet among the potatoes and onions.
6. Bake for 25 minutes, then flip the chicken and stir the potatoes and onions for even cooking.
7. Bake for another 20 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
8. Let the chicken rest for 5 minutes before serving to keep it juicy.

Mouthwatering doesn’t even begin to describe the crispy edges of the potatoes against the tender, flavorful chicken. Serve it straight from the pan for a rustic touch, or plate it up with a side of steamed greens for a pop of color.

Baked Chicken Breast with Cheesy Potatoes and Onions

Very few dishes can rival the comfort and simplicity of a well-prepared baked chicken breast paired with cheesy potatoes and onions. It’s a meal that reminds me of Sunday dinners at my grandma’s house, where the aroma of roasting chicken and melting cheese would fill the air, promising a delicious end to the weekend.

Ingredients

• Chicken breast – 2 lbs
• Potatoes – 4 cups, sliced
• Onion – 1 large, sliced
• Cheddar cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the chicken breast in a baking dish and drizzle with 1 tbsp of olive oil.
3. Season the chicken with ½ tsp of salt, ¼ tsp of black pepper, and ½ tsp of garlic powder.
4. In a separate bowl, toss the sliced potatoes and onions with the remaining olive oil, salt, black pepper, and garlic powder.
5. Spread the potato and onion mixture around the chicken in the baking dish.
6. Bake for 35 minutes, then sprinkle the shredded cheddar cheese over the potatoes and onions.
7. Continue baking for another 10 minutes, or until the cheese is bubbly and golden.
8. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

This dish delivers a perfect harmony of textures, from the juicy chicken to the crispy-edged potatoes and the gooey cheese. Try serving it with a side of steamed green beans or a crisp salad for a complete meal that’s sure to impress.

Spicy Chicken Breast with Potatoes and Onions Stir Fry

Today, I stumbled upon a dish that’s been a game-changer for my weeknight dinners—Spicy Chicken Breast with Potatoes and Onions Stir Fry. It’s the perfect blend of heat, heartiness, and simplicity that’s saved me from countless takeout temptations.

Ingredients

• Chicken breast – 1 lb
• Potatoes – 2 cups, diced
• Onions – 1 cup, sliced
• Olive oil – 2 tbsp
• Red pepper flakes – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them out in a single layer for even browning. Cook for 5 minutes without stirring.
3. Flip the potatoes and cook for another 5 minutes until golden brown. Tip: Resist the urge to stir too often for the crispiest potatoes.
4. Push potatoes to one side of the skillet. Add chicken breast to the other side, seasoning with salt and black pepper. Cook for 4 minutes per side.
5. Add sliced onions and red pepper flakes to the skillet, stirring everything together. Cook for 3 minutes until onions are translucent. Tip: Adjust the amount of red pepper flakes based on your heat preference.
6. Reduce heat to low, cover, and let simmer for 2 minutes to meld the flavors. Tip: A quick taste test here can help you adjust seasoning if needed.

Here’s the deal—the chicken comes out juicy, the potatoes have this irresistible crispness, and the onions add just the right amount of sweetness to balance the heat. Try serving it over a bed of rice or with a side of steamed greens for a complete meal.

Chicken Breast and Potato Stew with Onions

Last weekend, I found myself craving something hearty yet simple, a dish that wouldn’t keep me in the kitchen all afternoon but would still satisfy that comfort food itch. That’s when I decided to whip up this Chicken Breast and Potato Stew with Onions—a one-pot wonder that’s as forgiving as it is delicious.

Ingredients

• Chicken breast – 1 lb
• Potatoes – 2 cups, diced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Water – 2 cups

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add sliced onion to the pot, sauté until translucent, about 5 minutes.
3. Cut chicken breast into bite-sized pieces, add to the pot with onions.
4. Season chicken with salt and black pepper, cook until no longer pink, about 10 minutes.
5. Add diced potatoes to the pot, stir to combine with chicken and onions.
6. Pour water into the pot, bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
8. Tip: For a richer flavor, you can substitute water with chicken broth.
9. Tip: If the stew is too watery, let it simmer uncovered for an additional 5 minutes.
10. Tip: Garnish with fresh parsley before serving for a pop of color and freshness.

Great for those chilly evenings, this stew boasts tender chicken, soft potatoes, and a savory broth that’s just begging to be soaked up with a piece of crusty bread. Or, for a twist, serve it over a bed of steamed rice to make it even more filling.

Grilled Chicken Breast with Mashed Potatoes and Onion Gravy

Remember those lazy Sunday afternoons when the aroma of grilled chicken fills the air, and you can’t help but sneak a bite before dinner? That’s the vibe we’re going for with this dish. It’s simple, comforting, and reminds me of family gatherings where the food was always the star.

Ingredients

• Chicken breast – 2
• Potatoes – 4 medium
• Butter – ¼ cup
• Milk – ½ cup
• Onion – 1 large
• Flour – 2 tbsp
• Chicken broth – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your grill to medium-high heat (375°F).
2. Season the chicken breasts with ½ tsp salt and ¼ tsp black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. Peel and chop the potatoes into 1-inch cubes. Boil in salted water for 15 minutes, or until tender.
5. Drain the potatoes and mash with butter and milk until smooth. Season with remaining salt and pepper. Tip: Warm the milk before adding to the potatoes for a smoother mash.
6. Thinly slice the onion. Heat olive oil in a pan over medium heat and sauté the onion until golden, about 5 minutes.
7. Sprinkle flour over the onions and stir for 1 minute to cook the flour.
8. Gradually whisk in the chicken broth and bring to a simmer. Cook for 5 minutes, or until the gravy thickens. Tip: For a smoother gravy, strain it before serving.

Delight in the tender, smoky chicken paired with creamy mashed potatoes and rich onion gravy. Serve it with a side of steamed green beans for a pop of color and freshness.

Chicken Breast with Scalloped Potatoes and Onions

Dinner tonight was a throwback to my grandma’s kitchen with a dish that’s as comforting as it is simple to make. There’s something about the combination of tender chicken, creamy potatoes, and sweet onions that feels like a hug on a plate.

Ingredients

• Chicken breast – 2
• Potatoes – 4 medium
• Onion – 1 large
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the potatoes and onion thinly, about 1/8 inch thick.
3. Season the chicken breasts with ½ tsp salt and ¼ tsp black pepper.
4. In a skillet over medium heat, melt 1 tbsp butter and sear the chicken breasts for 3 minutes on each side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Layer half the potatoes and onions in a baking dish, season with remaining salt and pepper, and dot with remaining butter.
6. Place the seared chicken breasts on top, then cover with the remaining potatoes and onions.
7. Pour the heavy cream evenly over the top. Tip: For extra flavor, sprinkle a little grated cheese on top before baking.
8. Bake uncovered for 45 minutes, or until the potatoes are tender and the top is golden brown. Tip: Let it rest for 5 minutes before serving to allow the cream to thicken.

Unbelievable how the cream soaks into every layer, creating a dish that’s rich yet balanced. Serve it straight from the oven with a side of steamed greens for a complete meal that’ll have everyone asking for seconds.

Slow Cooker Chicken Breast with Potatoes and Onions

Having a slow cooker has been a game-changer for my weeknight dinners, especially when I’m craving something hearty but don’t have the time to babysit the stove. This Slow Cooker Chicken Breast with Potatoes and Onions is my go-to for those busy days, and the best part? It practically cooks itself while filling the house with an irresistible aroma.

Ingredients

• Chicken breast – 2 lbs
• Potatoes – 4 cups, cubed
• Onion – 1 large, sliced
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Chicken broth – 1 cup

Instructions

1. Place the chicken breast at the bottom of the slow cooker.
2. In a bowl, toss the cubed potatoes and sliced onion with olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Spread the potato and onion mixture over the chicken in the slow cooker.
4. Pour the chicken broth over the ingredients in the slow cooker.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the potatoes are soft. Tip: Avoid opening the lid frequently to check, as this can significantly increase cooking time.
6. Once cooked, use two forks to shred the chicken directly in the slow cooker. Tip: For extra flavor, let the shredded chicken sit in the juices for about 10 minutes before serving.
7. Serve hot, garnished with fresh herbs if desired. Tip: This dish pairs wonderfully with a side of steamed green beans or a crisp salad for a complete meal.

Let me tell you, the chicken comes out so tender it practically melts in your mouth, while the potatoes and onions soak up all the delicious flavors. I love serving this over a bed of rice or stuffing it into warm tortillas for a quick and satisfying wrap.

Chicken Breast with Roasted Sweet Potatoes and Red Onions

Very few dishes strike the perfect balance between simplicity and flavor like this one does. I remember the first time I made it, thinking how such minimal ingredients could come together so beautifully. It’s become a staple in my kitchen, especially on those evenings when I want something hearty without the fuss.

Ingredients

• Chicken breast – 2, boneless and skinless
• Sweet potatoes – 2 large, peeled and cubed
• Red onion – 1, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp

Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything cooks evenly and gets that perfect roast.
2. Toss the sweet potatoes and red onion with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp paprika on a baking sheet. Tip: Spread them out in a single layer to avoid steaming and ensure they roast nicely.
3. Roast the vegetables in the preheated oven for 20 minutes. Tip: Give them a stir halfway through for even browning.
4. Meanwhile, season the chicken breasts with the remaining salt, pepper, and paprika. Tip: Letting the chicken sit with the seasoning for a few minutes enhances the flavor.
5. Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C).
6. Once the vegetables are done, serve them alongside the chicken. The sweetness of the potatoes and the slight sharpness of the onions complement the savory chicken perfectly. Try adding a sprinkle of fresh herbs for an extra layer of flavor.

Rich in flavors and textures, this dish is a testament to the magic of simple ingredients. The chicken is juicy, the sweet potatoes are tender with a slight crisp, and the onions add a lovely caramelized touch. It’s perfect as is or paired with a light salad for a complete meal.

Chicken Breast and Potato Bake with Caramelized Onions

Just when I thought my weeknight dinners couldn’t get any easier, I stumbled upon this Chicken Breast and Potato Bake with Caramelized Onions recipe. It’s become my go-to for those evenings when I crave something hearty yet hassle-free. The caramelized onions add a sweet depth that transforms the humble chicken and potatoes into something truly special.

Ingredients

• Chicken breast – 2 lbs
• Potatoes – 4 medium, sliced
• Onion – 1 large, thinly sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15 minutes. Tip: Lower the heat if the onions start to burn.
3. While the onions cook, slice the potatoes into ¼ inch thick rounds. Toss them with the remaining olive oil, salt, pepper, and garlic powder in a large bowl.
4. Arrange the potato slices in a single layer at the bottom of a baking dish. Place the chicken breasts on top of the potatoes, then spread the caramelized onions over the chicken.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Use a meat thermometer to check the chicken has reached an internal temperature of 165°F (74°C).
6. Let the dish rest for 5 minutes before serving to allow the juices to redistribute. Tip: This resting period makes the chicken more succulent.

Absolutely divine, the chicken stays juicy while the potatoes soak up all the flavors from the onions and spices. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for a comforting meal that feels like a hug.

Chicken Breast with Potatoes and Onions in Creamy Sauce

Nothing beats the comfort of a creamy, hearty dish after a long day, and this Chicken Breast with Potatoes and Onions in Creamy Sauce is my go-to for those evenings when I crave something satisfying yet simple to make. It’s a dish that reminds me of family dinners, where the aroma fills the kitchen and everyone gathers around the table, eager to dig in.

Ingredients

• Chicken breast – 2 lbs
• Potatoes – 4 medium, cubed
• Onion – 1 large, sliced
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
3. In a large skillet, melt butter over medium heat and brown the chicken breasts for 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Remove the chicken and set aside. In the same skillet, add the potatoes and onions, cooking for 5 minutes until they start to soften.
5. Pour the heavy cream over the potatoes and onions, stirring to combine. Tip: For extra flavor, scrape the bottom of the skillet to incorporate the browned bits into the sauce.
6. Return the chicken to the skillet, nestling it among the potatoes and onions.
7. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Use a meat thermometer to check the chicken has reached an internal temperature of 165°F (74°C).

Velvety smooth sauce coats the tender chicken and potatoes, creating a dish that’s rich in flavor yet balanced. Serve it straight from the skillet for a rustic presentation, or plate it up with a sprinkle of fresh herbs for a touch of color.

Chicken Breast with Fried Potatoes and Onions

Every time I think about comfort food, my mind immediately goes to this simple yet satisfying dish. It’s a staple in my kitchen, especially on those evenings when I crave something hearty but don’t want to spend hours cooking.

Ingredients

• Chicken breast – 2, boneless and skinless
• Potatoes – 2 large, sliced into 1/4 inch rounds
• Onion – 1 large, thinly sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp of olive oil.
2. Season the chicken breasts with 1/2 tsp of salt and 1/4 tsp of black pepper.
3. Place the chicken in the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t move the chicken around too much to get a nice sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the remaining olive oil, potatoes, and onions. Season with the remaining salt and pepper.
6. Cook the potatoes and onions for about 10 minutes, stirring occasionally, until the potatoes are golden and tender. Tip: Covering the skillet for the first 5 minutes helps the potatoes cook faster.
7. Return the chicken to the skillet, nestling it among the potatoes and onions, and cook for another 2 minutes to reheat. Tip: Adding a splash of chicken broth can add extra flavor and keep everything moist.

Serve this dish hot, with the crispy potatoes and sweet onions complementing the juicy chicken perfectly. Sometimes, I like to sprinkle a little grated Parmesan on top for an extra layer of flavor.

Chicken Breast with Hasselback Potatoes and Onions

Believe it or not, I stumbled upon this dish during a lazy Sunday when all I had were some chicken breasts and potatoes staring back at me from the fridge. It’s become a go-to for its simplicity and the wow factor those Hasselback potatoes bring to the table.

Ingredients

• Chicken breast – 2
• Potatoes – 4 medium
• Onion – 1 large
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp
• Paprika – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes and make thin slices across each potato, stopping just before you cut through the bottom.
3. Slice the onion into thick rings and separate them.
4. Place the chicken breasts on a baking tray and drizzle with 1 tbsp of olive oil, then season with salt, black pepper, garlic powder, and paprika.
5. Arrange the Hasselback potatoes and onion rings around the chicken on the tray. Drizzle the remaining olive oil over the potatoes and onions, and season with salt and black pepper.
6. Bake in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.
7. Let the chicken rest for 5 minutes before serving to keep it juicy.

The chicken comes out perfectly tender, with the potatoes offering a crispy contrast. I love serving this with a side of steamed green beans for a pop of color and freshness.

Chicken Breast with Potato and Onion Pancakes

Every time I think about comfort food, my mind instantly goes to this simple yet satisfying dish that combines the lean protein of chicken breast with the hearty, crispy goodness of potato and onion pancakes. It’s a meal that reminds me of Sunday dinners at my grandma’s house, where the aroma of frying potatoes would fill the air, promising something delicious was on the way.

Ingredients

• Chicken breast – 2, boneless and skinless
• Potatoes – 2 large, peeled
• Onion – 1 medium, peeled
• Egg – 1
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm while you prepare the pancakes.
2. Season the chicken breasts with ½ tsp salt and ¼ tsp black pepper on both sides.
3. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to the oven to keep warm.
4. Grate the potatoes and onion into a large bowl. Tip: Squeeze out excess moisture with a clean towel for crispier pancakes.
5. Add the egg, flour, remaining salt, and pepper to the bowl. Mix well to combine.
6. Heat the remaining oil in the same skillet over medium heat. Drop spoonfuls of the potato mixture into the skillet, flattening them into pancakes. Cook for 3-4 minutes on each side until golden and crispy.
7. Serve the chicken alongside the potato and onion pancakes. Tip: For an extra flavor boost, top the pancakes with a dollop of sour cream or applesauce.

Absolutely, the contrast between the tender, juicy chicken and the crispy, savory pancakes is what makes this dish a winner in my book. Try serving it with a side of steamed green beans or a fresh salad for a complete meal that’s sure to please.

Chicken Breast with Potato and Onion Hash

Dinner tonight was a no-brainer when I spotted some chicken breasts and potatoes staring back at me from the fridge. It’s one of those meals that feels like a hug after a long day—simple, hearty, and utterly satisfying. Here’s how I whipped up my go-to Chicken Breast with Potato and Onion Hash, a dish that’s as easy to make as it is delicious.

Ingredients

• Chicken breast – 2
• Potatoes – 2 cups, diced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of olive oil.
2. Season the chicken breasts with ½ tsp of salt and ¼ tsp of black pepper.
3. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside to rest.
5. In the same skillet, add the remaining olive oil, potatoes, and onion. Season with the remaining salt and pepper.
6. Cook the hash for 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy.
7. Tip: For extra crispy potatoes, press them down in the skillet with a spatula and let them cook undisturbed for a couple of minutes.
8. Tip: If the skillet seems dry, add a splash more olive oil to prevent sticking.
9. Slice the rested chicken and serve it atop the potato and onion hash.
10. Tip: Let the chicken rest for at least 5 minutes before slicing to keep it juicy.

You’ll love the contrast of the tender, juicy chicken against the crispy, golden hash. Sometimes, I like to top it with a fried egg for an extra layer of flavor and texture—it’s a game-changer!

Chicken Breast with Potato and Onion Skewers

Very few dishes bring me as much joy as skewers do, especially when they’re packed with juicy chicken and hearty potatoes. There’s something about the simplicity of skewers that makes them perfect for any occasion, whether it’s a casual weeknight dinner or a weekend barbecue with friends.

Ingredients

• Chicken breast – 1 lb, cut into 1-inch cubes
• Potatoes – 2 medium, cut into 1-inch cubes
• Onion – 1 large, cut into 1-inch pieces
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a large bowl, toss the chicken, potatoes, and onion with olive oil, salt, black pepper, and garlic powder until evenly coated.
3. Thread the chicken, potatoes, and onion onto skewers, alternating between them.
4. Place the skewers on the grill and cook for 10 minutes.
5. Flip the skewers and cook for another 10 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Remove from the grill and let rest for 5 minutes before serving.

Remember to soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. For extra flavor, marinate the chicken in your favorite sauce for a few hours before cooking. And don’t overcrowd the skewers; leaving a little space between pieces ensures even cooking.

Rich in flavor and with a satisfying texture, these skewers are a hit every time. Serve them over a bed of rice or with a side of grilled vegetables for a complete meal.

Conclusion

Lovingly curated, this roundup of 17 Delicious Chicken Breast, Potatoes, and Onions Recipes offers something for every home cook. From quick weeknight dinners to cozy weekend meals, these dishes promise flavor and comfort. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!