I absolutely love making this chicken potato skillet! It’s a hearty and delicious dish that brings together tender chicken, crispy potatoes, and a creamy, spicy sauce all in one pan. This meal is perfect for any night of the week and is sure to please the whole family. The best part? It’s simple to prepare and packed with flavor!
Method
Prepare the Potatoes
I start by preparing the potatoes, which will provide a hearty base for my dish. First, I take the Maris Piper potatoes and cut them into small cubes. I prefer these potatoes because they crisp up nicely in the air fryer. Once I have them cubed, I place them in a mixing bowl and season them generously with salt, pepper, paprika, and garlic granules. To help them crisp up, I also add a light spray of oil, which will enhance their flavor and texture. After everything is well combined, I transfer the seasoned potatoes to the air fryer. I set it to cook for about 20-25 minutes, giving the basket a shake halfway through to ensure it becomes perfectly golden and crispy.
Cook the Chicken
While the potatoes are in the air fryer, I focus on cooking the chicken. I heat a frying pan over medium heat and add the diced onion and pepper. I sauté them for a few minutes until they start to soften and release their aromas. Once the vegetables are tender, I add the crushed garlic to the pan and fry for an additional 30 seconds. This step is crucial as it allows the garlic to become fragrant without burning. Next, I add the diced chicken breast to the pan, cooking it until it’s golden all over, which usually takes about 6-8 minutes. Once the chicken is browned, I sprinkle in the paprika, garlic granules, and dried parsley. The spices infuse the chicken with flavor, making it incredibly tasty.
Make the Sauce
After the chicken is cooked, I pour in the chicken stock and allow it to simmer for a few moments, letting it reduce slightly to concentrate the flavors. Next, I stir in the Philadelphia cream cheese, mixing everything thoroughly until the chicken is coated in a rich and creamy sauce. To enhance the flavor, I add the sriracha sauce, sweet chili sauce, and an additional squeeze of sriracha for some heat. The combination of these ingredients creates a delightful sauce that brings a creamy yet spicy element to the dish.
Combine and Bake
Once everything is cooked and the sauce is creamy and well combined, I gently fold in the crispy potatoes, ensuring that each piece is enveloped in the flavorful sauce. I then transfer the mixture into a baking dish and scatter the grated reduced-fat cheddar cheese on top. This layer of cheese will melt beautifully in the oven, adding a deliciously gooey texture. I place the dish in the oven and let it bake until the cheese is melted and bubbly, which usually takes about 5-10 minutes.
Garnish and Serve
Once the cheese is golden and bubbly, I remove the baking dish from the oven. For the finishing touch, I drizzle the dish with sriracha mayo for an extra kick and garnish with chopped spring onions and a sprinkle of parsley. This adds not only a burst of color but also a fresh flavor that complements the richness of the chicken and potatoes.
Chicken Potato Skillet
Equipment
- Air fryer
- Frying pan
- Baking dish
- Mixing bowl
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
- For the Chicken:
- 350 g diced chicken breast
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 teaspoon dried parsley
- 1/2 diced onion
- 1/2 diced pepper
- For the Potatoes:
- 550 g Maris Piper potatoes
- Salt and pepper
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- For the Sauce:
- 100 ml chicken stock
- 80 g Philadelphia cream cheese
- 2-3 crushed garlic cloves
- 60 g sriracha sauce
- 4 tablespoons sweet chili sauce
- 20 g additional sriracha
- Toppings:
- 40 g reduced-fat cheddar cheese
- 1 tablespoon sriracha mayo
- Spring onion for garnish
Instructions
- I start by preparing the potatoes. I cut the Maris Piper potatoes into small cubes and place them in a bowl. I add salt, pepper, paprika, and garlic granules, along with a light spray of oil. Then, I cook them in the air fryer for about 20-25 minutes until they’re nice and crispy.
- While the potatoes are cooking, I heat a frying pan over medium heat and add the diced onion and pepper. I fry them for a few minutes until they soften, then add the crushed garlic and fry for an additional 30 seconds until fragrant.
- Next, I add the diced chicken to the pan. I cook it until it’s golden all over, then sprinkle in the paprika, garlic granules, and dried parsley. I pour in the chicken stock and let it reduce slightly before stirring in the Philadelphia cream cheese. I mix everything well until all the chicken is coated in the creamy sauce.
- Once everything is cooked, I gently fold in the crispy potatoes and scatter grated cheddar cheese on top. I then transfer the skillet to the oven to bake until the cheese is golden and melted.
- Finally, I top the dish with a drizzle of sriracha mayo, chopped spring onions, and a sprinkle of parsley for a lovely finishing touch.
Notes
Serving Suggestions
This chicken potato skillet is deliciously served on its own, but you can also pair it with a simple green salad or some steamed vegetables for a complete meal. It’s great for lunch or dinner!
Fun Fact
Did you know that potatoes are one of the most versatile vegetables? They can be prepared in so many ways—mashed, roasted, fried, or baked—and they are a staple food in many cultures around the world!
Conclusion
This chicken potato skillet is a comforting and flavorful dish that is easy to prepare and perfect for sharing with family or friends. With its combination of crispy potatoes, tender chicken, and a creamy sauce, it’s sure to become a favorite in your home. I hope you enjoy making and eating this delicious meal as much as I do!