Green Chile Chicken and Potato Skillet Recipe

Green Chile Chicken and Potato Skillet is a hearty, one-pan dish that combines tender chicken, golden potatoes, and zesty green chile flavors into a comforting meal. This recipe is perfect for busy weeknights when you want a delicious homemade meal without spending hours in the kitchen. It’s a versatile recipe that can be adapted to suit your family’s preferences, and its robust flavors are sure to become a household favorite.

The beauty of this skillet dish lies in its simplicity. The green chiles add a subtle heat and tang, while the potatoes soak up all the delicious juices, creating a dish that’s both satisfying and flavorful. Let’s dive into the details to create a dish that’s sure to wow your taste buds!

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Dice the Chicken:
   Cut the chicken into bite-sized pieces and season lightly with salt, pepper, and a sprinkle of cumin.
2. Prepare the Potatoes:
   Wash and dry the baby potatoes, then cut them in half or quarters for even cooking.
3. Chop the Vegetables:
   Dice the onion, mince the garlic, and set aside the green chiles and any additional toppings.

Step 2: Sear the Chicken

1. Heat the Skillet:
   Place a large skillet over medium-high heat and add 1 tablespoon of olive oil or butter.
2. Cook the Chicken:
   Add the chicken pieces in a single layer and sear for 3–4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
3. Deglaze the Pan:
   If needed, add a splash of chicken broth to loosen any browned bits stuck to the pan.

Step 3: Cook the Potatoes

1. Add More Oil:
   Heat another tablespoon of oil in the same skillet.
2. Sauté the Potatoes:
   Add the halved potatoes, season with smoked paprika, garlic powder, and onion powder. Cook for 6–8 minutes, stirring occasionally, until the potatoes start to brown.
3. Add the Onions and Garlic:
   Stir in the diced onion and minced garlic. Cook for 2–3 minutes until fragrant.

Step 4: Build the Sauce

1. Add the Green Chiles:
   Stir in the canned green chiles, mixing well with the potatoes and onions.
2. Pour in the Chicken Broth:
   Add the chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer.
3. Return the Chicken:
   Nestle the seared chicken pieces back into the skillet, ensuring they’re evenly distributed.
4. Cover and Cook:
   Reduce the heat to low, cover the skillet, and let it cook for 20–25 minutes, or until the potatoes are tender and the chicken is cooked through.

Step 5: Add Creaminess (Optional)

1. Stir in Cream or Sour Cream:
   For a creamy version, add ½ cup of heavy cream or sour cream to the skillet. Stir gently to combine.
2. Adjust Seasoning:
   Taste and adjust the salt, pepper, or spice level as needed.

Step 6: Add Optional Toppings

1. Cheesy Topping:
   Sprinkle shredded Monterey Jack or cheddar cheese over the skillet. Cover and let it melt for 3–5 minutes.
2. Fresh Cilantro and Lime:
   Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.
3. Extra Heat:
   Top with sliced jalapeños for a spicy kick.

Serving Suggestions

1. With Tortillas:
   Serve the skillet with warm flour or corn tortillas for a taco-style meal.
2. Over Rice:
   Spoon the chicken and potatoes over a bed of steamed rice for a hearty bowl.
3. As-Is:
   Enjoy it straight from the skillet for a rustic, family-style dinner.
4. With Fresh Sides:
   Pair with a simple green salad or roasted vegetables for a balanced meal.

Tips for Success

1. Uniform Potato Sizes:
   Cut the potatoes into similar sizes to ensure even cooking.
2. Adjust Spice Levels:
   Use mild green chiles for less heat or add chili powder and jalapeños for more spice.
3. Pre-Cook Potatoes (Optional):
   To speed up cooking, parboil the potatoes for 5 minutes before adding them to the skillet.
4. Use Chicken Thighs for Juiciness:
   Thighs are more forgiving than breasts and remain moist even with longer cooking times.
5. Crisp the Potatoes:
   For a crispy texture, sear the potatoes at the end with the lid off.

Variations

1. Vegetarian Version:
   Replace chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
2. Add Vegetables:
   Stir in bell peppers, zucchini, or spinach during the last 10 minutes of cooking.
3. Southwestern Style:
   Add black beans, corn, and a sprinkle of cumin for a Southwestern twist.
4. Creamy Avocado Topping:
   Serve with sliced avocados or guacamole for added richness.

Conclusion

This Green Chile Chicken and Potato Skillet is a one-pan wonder that delivers big on flavor with minimal effort. The combination of tender chicken, creamy potatoes, and zesty green chiles creates a dish that’s perfect for family dinners or entertaining guests. Whether you serve it with tortillas, rice, or as-is, this skillet meal is sure to please. Try it tonight and savor the taste of comfort food done right!

Yield: 4

Green Chile Chicken and Potato Skillet Recipe

Print

Green Chile Chicken and Potato Skillet is a hearty, one-pan dish that combines tender chicken, golden potatoes, and zesty green chile flavors into a comforting meal. This recipe is perfect for busy weeknights when you want a delicious homemade meal without spending hours in the kitchen. It’s a versatile recipe that can be adapted to suit your family’s preferences, and its robust flavors are sure to become a household favorite.

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• 1 lb chicken breast or thighs, diced into bite-sized pieces
• 3 medium potatoes, diced into small cubes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chiles
• 1 cup shredded Monterey Jack or cheddar cheese
• ½ cup chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (optional, for heat)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or green onions, chopped (for garnish)

Instructions

1. Prepare the Potatoes:
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and season with salt, pepper, smoked paprika, and chili powder (if using).
   Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender. Remove from the skillet and set aside.
   
2. Cook the Chicken:
   In the same skillet, heat the remaining olive oil. Add the diced chicken, season with cumin, salt, and pepper, and cook until browned and fully cooked (about 6-8 minutes).
   
3. Sauté Aromatics:
   Add the chopped onion and garlic to the skillet with the chicken. Sauté for 2-3 minutes until fragrant and softened.
   
4. Combine Ingredients:
   Return the cooked potatoes to the skillet. Stir in the diced green chiles and chicken broth. Mix well and simmer for 3-4 minutes to allow the flavors to combine.
   
5. Add Cheese:
   Sprinkle the shredded cheese evenly over the skillet. Cover and cook on low heat for 2-3 minutes, or until the cheese is melted and bubbly.
   
6. Garnish and Serve:
   Remove from heat and garnish with fresh cilantro or green onions. Serve hot as a standalone dish or with warm tortillas.

Notes

• Potato Alternatives: Sweet potatoes or diced russet potatoes work well as substitutes.
• Add Heat: For extra spice, include diced jalapeños or a dash of hot sauce.
• Make It Creamy: Stir in ¼ cup sour cream or Greek yogurt before adding the cheese for a creamier texture.