From the Pantry Butler kitchen

One Pan Potatoes & Chicken

6 servings

One Pan Potatoes & Chicken

This is an easy and flavorful one pan meal. Salsa adds an extra kick to the dish. USDA MyPlate Kitchen — Kentucky Families on the Move: Food and Nutrition Calendar, 2005 — University of Kentucky Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 4 medium potatoes
  • 16 ounces chicken breasts, boned and skinned
  • 2 tablespoons vegetable oil — or cooking oil of choice
  • 1 cup salsa
  • 1 can (15.2 ounces) low-sodium whole kernel corn, drained

Method

  1. Wash hands with soap and water.
  2. Cut potatoes into 3/4 in cubes.
  3. Microwave potatoes for 8-10 minutes until tender OR cook potatoes on the stovetop.
  4. To cook on the stovetop, place potatoes in water, bring to a boil and then reduce heat to a simmer until potatoes are tender, about 15 minutes.
  5. Drain potatoes.
  6. Cut chicken into 3/4-inch cubes In a large skillet, brown chicken in oil on high for 5 minutes.
  7. Add potatoes; cook until potatoes are lightly browned.
  8. Add salsa and corn.
  9. Cook until heated through.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table