When it comes to comfort food, there’s no beating a combination of juicy chicken and creamy potatoes. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next gathering, this dynamic duo has got you covered. In this article, we’ll be sharing 20 mouthwatering recipes that feature the perfect pairing of chicken and potatoes in all their glorious forms. From classic roasted dishes to international twists and creative casserole concoctions, there’s something on this list for everyone.
Garlic Herb Roasted Chicken and Potatoes
A flavorful and aromatic roasted chicken dish paired with tender potatoes, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 large potatoes, peeled and cut into wedges
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh rosemary leaves
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together minced garlic, olive oil, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the potatoes in a separate baking dish and drizzle with olive oil.
5. Roast the chicken in the preheated oven for 45-50 minutes or until cooked through.
6. Toss the potatoes with fresh rosemary leaves and continue roasting for an additional 20-25 minutes, or until tender and golden brown.
Cooking Time: approximately 1 hour 10-15 minutes
Creamy Chicken and Potato Casserole
A comforting and flavorful casserole that combines tender chicken, creamy sauce, and crispy potatoes, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 large potatoes, peeled and thinly sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken, onion, and garlic until the chicken is cooked through.
3. In a separate pot, boil potatoes for 5 minutes; drain and set aside.
4. In a greased 9×13-inch baking dish, arrange half of the potatoes in the bottom.
5. Add cooked chicken mixture, then top with remaining potatoes.
6. Pour heavy cream over the potatoes, sprinkle with paprika, salt, and pepper to taste.
7. Top with shredded cheddar cheese and drizzle with olive oil.
8. Bake for 35-40 minutes or until the casserole is golden brown and bubbly.
Spicy Chicken and Potato Curry
This Spicy Chicken and Potato Curry recipe is a flavorful and aromatic dish that combines the richness of chicken and potatoes with the warmth of Indian spices. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder (or more to taste)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Add potatoes, cumin, curry powder, turmeric, and red chili powder; stir well.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until chicken is cooked through and potatoes are tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
One-Pan Lemon Garlic Chicken and Potatoes
Brighten up your dinner table with this flavorful and easy-to-make one-pan dish, featuring juicy chicken, tender potatoes, and a burst of citrusy goodness.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 large Yukon gold potatoes, peeled and cubed
– 2 cloves of garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large cast-iron skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove from the pan and set aside.
4. Add the potatoes, garlic, lemon juice, salt, and pepper to the pan. Toss to combine.
5. Return the chicken to the pan, nestling it among the potatoes and garlic.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
7. Garnish with chopped parsley, if desired. Serve hot.
Cooking Time: 25-30 minutes
Cheesy Chicken and Potato Bake
A comforting and flavorful casserole perfect for a weeknight dinner or special occasion. This easy-to-make dish combines tender chicken, creamy potatoes, and melted cheese for a satisfying meal.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 3-4 medium-sized potatoes, peeled and thinly sliced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, thyme, or rosemary)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine chicken, potatoes, and shredded cheese.
3. In a separate bowl, whisk together milk and olive oil. Pour over the chicken mixture; season with salt and pepper.
4. Transfer the mixture to a 9×13-inch baking dish. Cover with aluminum foil.
5. Bake for 45 minutes. Remove foil and continue baking for an additional 15-20 minutes or until potatoes are tender and top is golden brown.
Cooking Time: Approximately 60-65 minutes
Chicken and Potato Stew
This comforting stew is a perfect blend of tender chicken, creamy potatoes, and flavorful vegetables. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2-3 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 can (14.5 oz) of diced tomatoes
– 4 cups of chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, carrot, and celery in a little oil until tender.
2. Add the chicken and cook until browned on all sides.
3. Add the potatoes, diced tomatoes, chicken broth, thyme, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the chicken is cooked through and potatoes are tender.
Cooking Time: 30-40 minutes
Grilled Chicken and Potato Skewers
Perfect for a quick dinner or a BBQ gathering, these grilled chicken and potato skewers are a delightful combination of protein and carbs. With minimal prep time and only 15 minutes on the grill, you’ll be enjoying a delicious and satisfying meal in no time!
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 10 wooden skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread chicken, potatoes, and garlic onto skewers, leaving a small space between each piece.
3. Brush with olive oil and sprinkle with paprika, salt, and pepper.
4. Grill for 12-15 minutes, turning occasionally, until chicken is cooked through and potatoes are tender.
5. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Chicken and Potato Hash
A hearty and satisfying breakfast or brunch option that combines crispy chicken with creamy potatoes and a hint of smokiness from the bell peppers. Perfect for a weekend morning or a quick weeknight meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large potatoes, peeled and diced
– 1 large red bell pepper, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, potatoes, bell pepper, and garlic.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Spread the mixture onto a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Herbed Chicken and Potato Pie
This savory pie combines the flavors of roasted chicken, fresh herbs, and creamy potatoes in a flaky pastry crust.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized potatoes, peeled and diced
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
– 1 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add chicken to the skillet and cook until browned.
4. Add potatoes, thyme, paprika, salt, and pepper. Stir to combine.
5. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
6. Fill the pie crust with the chicken-potato mixture.
7. Pour chicken broth over the filling.
8. Bake for 40-45 minutes or until the pastry is golden brown.
Cooking Time: 40-45 minutes
Chicken and Potato Tacos
This recipe combines the flavors of juicy chicken, creamy potatoes, and zesty taco seasoning for a delicious twist on traditional tacos. Perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 large potatoes, peeled and diced
– 1/2 cup olive oil
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Shredded cheese, sour cream, and any other desired toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together chicken, potatoes, olive oil, and taco seasoning.
3. Spread the mixture on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing chicken and potato mixture onto tortillas, followed by desired toppings.
Cooking Time: 25-30 minutes
Chicken and Potato Stir-Fry
This recipe combines the flavors of chicken, potatoes, and vegetables in a quick and easy stir-fry that’s perfect for a weeknight dinner. With just a few ingredients and simple steps, you’ll have a delicious meal ready in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2-3 medium-sized potatoes, peeled and cut into wedges
– 1 tablespoon vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the pan and set aside.
3. Add the potatoes and cook for an additional 5 minutes, stirring occasionally.
4. Add the onion, garlic, and mixed vegetables to the pan. Cook for 2-3 minutes, or until the vegetables are tender.
5. Return the chicken to the pan and stir in soy sauce. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Chicken and Potato Soup
Warm up with this comforting and flavorful soup recipe, perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the chopped onion and minced garlic in a little oil until softened.
2. Add the chicken pieces and cook until browned, about 5 minutes.
3. Add the diced potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Remove from heat and let cool slightly before serving.
Cooking Time: 25-30 minutes
Chicken and Potato Gnocchi
This hearty dish combines tender chicken, pillowy potato gnocchi, and a rich cream sauce, perfect for a cozy night in. With minimal prep time and easy cooking instructions, you’ll be enjoying this comforting meal in no time.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 medium-sized potatoes, peeled and chopped into small pieces
– 1 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 2 tablespoons butter
– 1 cup heavy cream
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil the potatoes until tender, then mash.
3. In a mixing bowl, combine mashed potatoes, flour, Parmesan cheese, and egg. Mix until a dough forms.
4. Roll out the dough into long ropes and cut into 1-inch pieces.
5. Cook gnocchi in boiling water for 3-5 minutes or until they float to the surface. Drain and set aside.
6. In a large skillet, cook chicken breast with butter and seasonings until cooked through. Remove from heat and shred.
7. In the same skillet, add heavy cream and bring to a simmer. Add cooked gnocchi, shredded chicken, salt, and pepper. Stir until combined.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Chicken and Potato Salad
This refreshing salad combines the flavors of chicken, potatoes, and herbs, perfect for a light lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 large potatoes, peeled and diced
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons chopped fresh chives (optional)
Instructions:
1. In a large bowl, combine the chicken, potatoes, mayonnaise, Dijon mustard, salt, and pepper. Mix until well combined.
2. Stir in the chopped parsley and chives (if using).
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold or at room temperature.
Cooking Time: 10-15 minutes (depending on cooking method)
Chicken and Potato Dumplings
Warm up with this comforting recipe that combines tender chicken, fluffy potatoes, and soft dumpling goodness.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 large potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup all-purpose flour
– 2 teaspoons salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
Instructions:
1. In a large pot or Dutch oven, sauté the chicken and onion in butter until the chicken is cooked through.
2. Add the diced potatoes, garlic, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
3. Meanwhile, mix the flour with 1/4 cup of water to form a thick paste (dumpling mixture).
4. Using wet hands, shape the dumpling mixture into small balls.
5. Add the dumplings to the pot and simmer for 20-25 minutes or until they float to the surface.
Cooking Time: Approximately 30-40 minutes
Chicken and Potato Enchiladas
A flavorful and satisfying Mexican-inspired dish that combines tender chicken, creamy potatoes, and a rich enchilada sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves of garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Vegetable oil for greasing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken, potatoes, onion, bell pepper, and garlic until the chicken is cooked through and the potatoes are tender.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. To assemble the enchiladas, dip each tortilla in the enchilada sauce, then fill with the chicken-potato mixture and roll up. Place seam-side down in a baking dish.
5. Top with enchilada sauce and shredded cheese. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Chicken and Potato Frittata
A hearty breakfast or brunch option that combines the flavors of chicken, potatoes, and cheese, wrapped up in a crispy egg frittata.
Ingredients:
– 6 eggs
– 1 medium potato, peeled and diced
– 1 boneless, skinless chicken breast, cooked and diced
– 1 tablespoon butter
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the diced potato and cook until tender, about 5-7 minutes.
3. In a separate bowl, whisk together eggs and season with salt and pepper.
4. Add the cooked chicken, potatoes, and grated cheese to the egg mixture. Stir well to combine.
5. Pour the egg mixture into a greased 9-inch pie plate or oven-safe skillet.
6. Bake for 25-30 minutes or until the frittata is set and golden brown on top.
7. Garnish with chopped parsley, if desired. Serve warm and enjoy!
Cooking Time: 25-30 minutes
Chicken and Potato Gratin
A comforting, creamy casserole that combines tender chicken, flavorful potatoes, and a rich bechamel sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 3-4 medium-sized potatoes, thinly sliced
– 2 tablespoons unsalted butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chicken, onion, and garlic until cooked through.
3. In a separate pot, boil the sliced potatoes for 5 minutes. Drain and set aside.
4. In a greased 9×13-inch baking dish, create a layer of potatoes, followed by a layer of chicken mixture.
5. Dot the top with butter and sprinkle with cheddar cheese.
6. Pour in the heavy cream and season with salt and pepper.
7. Bake for 30-35 minutes or until golden brown and bubbly.
Cooking Time: 30-35 minutes
Chicken and Potato Risotto
This classic Italian-inspired dish combines the richness of Arborio rice with the comfort of chicken, potatoes, and Parmesan cheese.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, add the diced potatoes and continue cooking until they’re tender, about 10-12 minutes more.
6. Stir in the white wine (if using) and Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-35 minutes
Chicken and Potato Stuffed Peppers
This hearty recipe combines the flavors of chicken, potatoes, and bell peppers in a delicious and easy-to-make dish. Perfect for a weeknight dinner or special occasion, this stuffed pepper recipe is sure to please!
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 large potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 egg, beaten
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large skillet, cook chicken, potatoes, onion, and garlic until tender.
4. Stuff each pepper with the cooked mixture, then top with cheese and breadcrumbs.
5. Drizzle with beaten egg and season with salt and pepper.
6. Place peppers in baking dish and spray or drizzle with cooking oil.
7. Bake for 25-30 minutes or until filling is heated through and peppers are tender.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a world of flavors with these 20 mouth-watering chicken and potato recipes! From classic comfort food to international twists, this collection has something for every occasion. Roast them with garlic and herbs, casserole them with cream, or curry them with spice – the possibilities are endless. Whether you’re looking for a quick weeknight meal or a show-stopping main course, these recipes are sure to satisfy your cravings.
