One of my favorite meals to make is chicken and potato skillet! It’s a simple, hearty dish combining tender chicken, crispy potatoes, and a creamy sauce in one pan. The blend of Cajun spices adds a kick of flavor, making this dish exciting. It’s perfect for busy nights when I want something quick and delicious without too much cleanup!
Method
Prepare the Potatoes
First, I start by cooking the potatoes, which are the base of this comforting dish. I take the Maris Piper potatoes and cut them into small cubes to ensure they cook evenly and quickly. Once chopped, I bring a pot of water to a boil and add the potato cubes, allowing them to cook for about 5 minutes until they are slightly tender but not fully cooked. After boiling, I drain the potatoes and place them in a mixing bowl. Here, I add salt, pepper, paprika, and garlic granules, ensuring they are seasoned well. To help them crisp up, I drizzle them with a little spray oil. Then, I transfer the seasoned potatoes to my air fryer, setting it to cook for about 20-25 minutes. During this time, I make sure to shake the basket halfway through to get them nice and crispy on all sides.
Prepare the Chicken
While the potatoes are cooking, I turn my attention to the chicken. I take the chicken breasts and cut them into bite-sized pieces, which allows for quick and even cooking. In a mixing bowl, I combine the diced chicken with the diced onion and bell pepper. To enhance the flavor, I sprinkle in the Cajun powder, garlic powder, onion powder, and paprika. I mix everything together thoroughly so that the chicken is fully coated in the spices, ensuring every bite will be bursting with flavor.
Cook the Chicken
Next, I heat a frying pan over medium heat. Once the pan is hot, I add the seasoned chicken mixture. I allow the chicken to cook for a few minutes without stirring too much initially, so it can develop a nice brown color. Once it starts to brown, I give it a good stir, incorporating the vegetables as they cook. I continue to sauté everything for about 5-8 minutes until the chicken is cooked through and no longer pink inside.
Make the Sauce
Once the chicken and veggies are cooked, I pour in the chicken stock, letting it simmer for a moment to allow the flavors to meld together. The stock adds moisture and richness to the dish. After that, I stir in the Philadelphia cream cheese and the reduced-fat cheddar cheese. I mix everything together until the cheese is melted and the sauce becomes creamy and well-combined. This creamy sauce is what brings the whole dish together, making it rich and satisfying.
Combine and Serve
Once the cheese is melted and the sauce is creamy, I take the crispy potatoes from the air fryer and gently fold them into the chicken mixture. It’s important to mix everything well to ensure that the potatoes are evenly coated in the creamy sauce. After everything is combined, I let it cook for an additional minute or two to heat through. Then, I serve the chicken and potato skillet hot, garnished with fresh herbs if desired.
Chicken and Potato Skillet
Equipment
- Air fryer or pot for boiling
- Frying pan
- Mixing bowl
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- For the Chicken:
- 2 chicken breasts diced
- 1 small onion diced
- 1/2 bell pepper diced
- 1 tablespoon Cajun powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- For the Potatoes:
- 400 g Maris Piper potatoes cubed
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- For the Sauce:
- 100 ml chicken stock
- 80 g Philadelphia cream cheese
- 40 g reduced-fat cheddar cheese
Instructions
- First, I start by cooking the potatoes. I cut the Maris Piper potatoes into small cubes and boil them for about 5 minutes until they are slightly tender. After boiling, I mix the potatoes with salt, pepper, paprika, and garlic granules, and then drizzle them with a little spray oil. I cook them in the air fryer for about 20-25 minutes until they are nice and crispy.
- While the potatoes are cooking, I prepare the chicken. I cut the chicken breasts into bite-sized pieces and place them in a mixing bowl. I add the diced onion, diced bell pepper, and all the Cajun seasonings—Cajun powder, garlic powder, onion powder, and paprika. I mix everything well so that the chicken is fully coated in the spices.
- Next, I heat a frying pan over medium heat and add the seasoned chicken. I cook it for a few minutes until the chicken starts to brown. Once it’s cooked through, I add in the cooked veggies and continue to sauté for another 5-8 minutes.
- After the chicken and veggies are cooked, I pour in the chicken stock and let it reduce a little. Then, I stir in the Philadelphia cream cheese and reduced-fat cheddar cheese, mixing until everything is well-coated and creamy.
Notes
Serving Suggestions
This chicken and potato skillet is great served on its own, but you can also pair it with a side salad or some steamed veggies for a balanced meal. It’s also delicious with a dollop of sour cream on top for extra creaminess!
Fun Fact
Did you know that Cajun cuisine has its roots in the cooking of the Acadian people, who were French settlers in Canada? They brought their unique flavors and cooking styles to Louisiana, where Cajun cooking became famous for its bold and spicy dishes!
Conclusion
This chicken and potato skillet is a fantastic, easy-to-make meal that’s packed with flavor. It’s perfect for a quick weeknight dinner and will surely satisfy everyone at the table. I hope you enjoy making this dish as much as I do!