20 Delicious Chicken and Potato Recipes for Every Occasion

Whether you’re craving cozy comfort food or need a quick dinner solution, chicken and potatoes are the dynamic duo that never disappoints. From hearty stews to crispy roasted delights, our roundup of 20 delicious recipes promises to inspire your next meal. Perfect for any occasion, these dishes are sure to bring warmth and satisfaction to your table. Let’s dive into these mouthwatering creations that’ll have everyone asking for seconds!

Garlic Butter Chicken and Potato Skillet

Unveiling a dish that marries the rustic charm of potatoes with the succulent tenderness of chicken, all enveloped in a rich garlic butter sauce, this skillet meal is a testament to simplicity meeting sophistication.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup chicken broth
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for finishing the dish.
2. Season the chicken thighs evenly with salt, pepper, and paprika, ensuring each piece is well-coated for maximum flavor.
3. Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering, about 2 minutes, to properly sear the chicken.
4. Add the chicken thighs to the skillet, cooking for 5-6 minutes per side until golden brown, then remove and set aside on a plate.
5. In the same skillet, melt the butter over medium heat, then add the minced garlic, sautéing for 1 minute until fragrant but not browned, to avoid bitterness.
6. Add the halved baby potatoes to the skillet, stirring to coat them in the garlic butter, then pour in the chicken broth to deglaze the pan, scraping up any browned bits for added flavor.
7. Return the chicken thighs to the skillet, nestling them among the potatoes, then transfer the skillet to the preheated oven.
8. Bake for 20-25 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C), ensuring safety and juiciness.
9. Sprinkle with fresh parsley before serving to add a pop of color and freshness.

Meticulously crafted, this dish offers a harmonious blend of textures, from the crispy-edged potatoes to the juicy chicken, all bathed in a velvety garlic butter sauce. Serve it straight from the skillet for a rustic presentation, or plate it elegantly with a side of steamed greens for a more refined meal.

Crispy Baked Chicken and Potato Wedges

Lusciously golden and irresistibly crunchy, this Crispy Baked Chicken and Potato Wedges dish marries simplicity with sophistication, offering a comforting yet elegant meal that’s perfect for any day of the week.

Ingredients

• 4 chicken thighs, skin-on
• 2 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the potato wedges with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
3. Spread the potato wedges in a single layer on one half of the prepared baking sheet, ensuring they’re not touching for maximum crispiness.
4. In the same bowl, combine the chicken thighs with the remaining olive oil, garlic powder, paprika, salt, and black pepper, rubbing the seasoning under the skin for deeper flavor.
5. Place the chicken thighs on the other half of the baking sheet, skin side up, and sprinkle the grated Parmesan cheese over the potatoes for a savory crust.
6. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful meat.

Exquisitely crispy on the outside and tender on the inside, the chicken pairs beautifully with the savory, Parmesan-kissed potato wedges. Serve this dish with a side of creamy garlic aioli or a fresh green salad for a complete meal that’s sure to impress.

Slow Cooker Chicken and Potato Stew

Perfect for those chilly evenings when only a hearty, comforting meal will do, this Slow Cooker Chicken and Potato Stew combines tender chicken, creamy potatoes, and a rich, flavorful broth that simmers to perfection with minimal effort.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 4 cups potatoes, diced into 1-inch pieces
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• 2 tbsp all-purpose flour

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden brown, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add onions, garlic, carrots, and celery. Sauté until onions are translucent, about 5 minutes. Sprinkle flour over the vegetables and stir to combine, cooking for 1 minute.
3. Transfer the vegetable mixture to the slow cooker. Add potatoes, chicken broth, salt, pepper, thyme, and rosemary. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and potatoes are cooked through.
5. Once cooking is complete, use two forks to shred the chicken directly in the slow cooker. Stir the stew to distribute the shredded chicken evenly.
6. Let the stew sit for 10 minutes before serving to allow the flavors to meld together.

Lusciously creamy with a depth of flavor that only slow cooking can achieve, this stew is a testament to the magic of patience. Serve it with a crusty loaf of bread for dipping, or over a bed of steamed rice for a more substantial meal.

Spicy Chicken and Potato Curry

On a brisk evening, nothing comforts the soul quite like a bowl of Spicy Chicken and Potato Curry, a dish that marries the warmth of spices with the heartiness of chicken and potatoes. This recipe promises a symphony of flavors, with each ingredient playing its part to perfection.

Ingredients

• 2 tbsp vegetable oil
• 1 lb chicken thighs, cut into 1-inch pieces
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chili powder
• 1/2 tsp salt
• 2 cups potatoes, diced into 1/2-inch cubes
• 1 cup coconut milk
• 1 cup chicken broth
• 1/2 cup cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb chicken thighs to the pot, browning on all sides for 5 minutes. Remove and set aside.
3. In the same pot, add 1 large onion, cooking until translucent, about 3 minutes.
4. Stir in 2 cloves garlic and 1 tbsp ginger, cooking for 1 minute until fragrant.
5. Mix in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp chili powder, and 1/2 tsp salt, toasting the spices for 30 seconds.
6. Return the chicken to the pot, adding 2 cups potatoes, 1 cup coconut milk, and 1 cup chicken broth. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, until potatoes are tender and chicken is cooked through.
8. Stir in 1/2 cup cilantro just before serving.

Finished with a sprinkle of fresh cilantro, this curry boasts a creamy texture with a bold, spicy kick. Serve it over steamed rice or with warm naan bread to soak up every last drop of its flavorful sauce.

Cheesy Chicken and Potato Casserole

Lusciously layered with tender chicken, creamy potatoes, and a golden cheese crust, this casserole is the epitome of comfort food with a gourmet twist. Perfect for a cozy family dinner or an elegant potluck, it promises a delightful harmony of flavors and textures.

Ingredients

• 2 cups diced chicken breast
• 4 cups thinly sliced potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the diced chicken, sliced potatoes, salt, black pepper, garlic powder, and onion powder, tossing to evenly coat.
3. Transfer the chicken and potato mixture to the prepared baking dish, spreading it into an even layer.
4. Pour the heavy cream evenly over the chicken and potato mixture, ensuring it seeps into the layers.
5. Sprinkle the shredded cheddar cheese on top, covering the entire surface for a perfectly melted crust.
6. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
7. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Every bite of this casserole offers a creamy interior with a satisfyingly crisp cheese topping, making it a versatile dish that pairs beautifully with a crisp green salad or steamed vegetables for a complete meal.

Grilled Chicken and Potato Foil Packets

Kickstart your summer evenings with this effortlessly elegant Grilled Chicken and Potato Foil Packets, a dish that marries the smoky allure of the grill with the comforting simplicity of a one-packet meal. Perfect for those seeking a harmonious blend of flavors with minimal cleanup, this recipe promises a delightful dining experience under the stars.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups baby potatoes, halved
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a large bowl, combine olive oil, lemon juice, minced garlic, salt, black pepper, and dried rosemary to create a marinade.
3. Add the chicken breasts and baby potatoes to the bowl, ensuring they are evenly coated with the marinade. Tip: Let the mixture sit for 10 minutes to enhance the flavors.
4. Cut four large pieces of aluminum foil and evenly distribute the chicken and potatoes among them, placing the ingredients in the center of each foil piece.
5. Fold the foil over the ingredients, sealing the edges tightly to create a packet. Tip: Leave a little space inside the packet for steam to circulate, ensuring even cooking.
6. Place the foil packets on the preheated grill and cook for 25 minutes. Tip: Halfway through, carefully flip the packets to ensure all sides are perfectly grilled.
7. Remove the packets from the grill and let them rest for 5 minutes before opening to allow the juices to redistribute.

Here, the chicken emerges succulent and infused with the aromatic blend of rosemary and garlic, while the potatoes achieve a tender yet slightly crisp texture. Serve these foil packets directly at the table for a rustic, interactive meal that’s as visually appealing as it is delicious.

Herb Roasted Chicken and Potatoes

Elevate your weeknight dinner with this herb-roasted chicken and potatoes, a dish that marries simplicity with sophistication, offering a succulent centerpiece surrounded by golden, crispy potatoes.

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 lbs Yukon Gold potatoes, quartered
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 1 lemon, halved

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a hot start for roasting, which helps in achieving crispy skin.
2. Pat the chicken dry with paper towels; this step is crucial for crispy skin. Season the chicken inside and out with salt and pepper.
3. In a large bowl, toss the quartered potatoes with olive oil, rosemary, thyme, minced garlic, salt, and pepper until evenly coated.
4. Place the chicken in a roasting pan and arrange the potatoes around it. Squeeze the lemon halves over the chicken and potatoes, then place the squeezed halves inside the chicken cavity for added flavor.
5. Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the potatoes are golden and tender.
6. Let the chicken rest for 10 minutes before carving; this allows the juices to redistribute, ensuring moist meat.

The chicken emerges juicy with a herb-infused crispness, while the potatoes soak up the flavorful drippings, becoming irresistibly crispy on the outside and fluffy inside. Serve this dish with a side of steamed greens for a balanced meal that delights the senses.

Chicken and Potato Stir Fry

Zesty and satisfying, this Chicken and Potato Stir Fry marries the comforting heartiness of potatoes with the lean, protein-packed goodness of chicken, all brought together in a symphony of flavors that dance on the palate. Perfect for a weeknight dinner that feels anything but ordinary, this dish is a testament to the beauty of simple ingredients transformed through skillful cooking.

Ingredients

• 2 cups diced chicken breast
• 3 cups cubed potatoes
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 cup diced onions
• 1/4 cup soy sauce
• 1 tsp black pepper
• 1/2 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cups diced chicken breast to the skillet, cooking until the exterior is golden brown, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure each piece browns evenly.
3. Introduce 1 tbsp minced garlic and 1/2 cup diced onions to the skillet, sautéing until fragrant, about 2 minutes.
4. Mix in 3 cups cubed potatoes, stirring to combine with the chicken and aromatics. Tip: For even cooking, ensure potato cubes are uniform in size.
5. Pour 1/4 cup soy sauce over the mixture, followed by 1 tsp black pepper and 1/2 tsp salt, tossing to coat evenly.
6. Cover the skillet, reducing heat to medium, and let cook for 15 minutes, stirring occasionally, until potatoes are tender. Tip: A fork should easily pierce the potatoes when done.
7. Uncover and cook for an additional 2 minutes to allow any excess liquid to evaporate, leaving a glossy, flavorful coating on the ingredients.

Succulent pieces of chicken and tender potatoes, each bite offers a delightful contrast of textures, from the crisp edges of the chicken to the soft, yielding potatoes. Serve this stir fry over a bed of steamed jasmine rice or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

One Pan Chicken and Potato Dinner

Hearty and effortlessly chic, this One Pan Chicken and Potato Dinner marries simplicity with sophistication, offering a symphony of flavors that dance from pan to plate in under an hour. Perfect for weeknights yet elegant enough for entertaining, it’s a testament to the beauty of minimalism in cooking.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F to ensure a perfectly crisp finish on the chicken skin.
2. In a large bowl, toss the chicken thighs with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Tip: Let the chicken sit at room temperature for 15 minutes before cooking to ensure even cooking.
3. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Tip: Avoid moving the chicken too soon to get that perfect sear.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the halved baby potatoes and toss to coat in the rendered fat. Tip: For extra flavor, scrape up any browned bits from the bottom of the pan.
5. Pour in the chicken broth and sprinkle the potatoes with chopped rosemary. Return the chicken to the skillet, skin-side up, nestling it among the potatoes.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

Amazingly succulent with a crispy skin, the chicken pairs beautifully with the smoky, rosemary-infused potatoes. Serve straight from the skillet for a rustic presentation, or plate individually for a more refined dining experience.

Chicken and Potato Soup with Kale

Lusciously comforting and brimming with wholesome ingredients, this Chicken and Potato Soup with Kale is a harmonious blend of tender chicken, creamy potatoes, and vibrant kale, all simmered to perfection in a savory broth. It’s the epitome of a hearty, nourishing meal that promises to warm you from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cups potatoes, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups kale, chopped
• 1/2 cup heavy cream

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb diced chicken breast to the pot, cooking until no longer pink, about 5 minutes. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Stir in 1 cup chopped onion and 2 cloves minced garlic, sautéing until translucent, about 3 minutes.
4. Pour in 4 cups chicken broth, bringing the mixture to a boil.
5. Add 3 cups diced potatoes, 1 tsp salt, and 1/2 tsp black pepper, reducing heat to simmer until potatoes are tender, about 15 minutes. Tip: Test potato tenderness with a fork for perfect doneness.
6. Fold in 2 cups chopped kale and 1/2 cup heavy cream, cooking until kale is wilted, about 3 minutes. Tip: Add kale last to retain its vibrant color and nutrients.

Notably creamy with a satisfying bite from the kale, this soup’s rich flavors are beautifully balanced. Serve it with a sprinkle of grated Parmesan or a side of crusty bread for an extra touch of indulgence.

BBQ Chicken and Potato Bake

Lusciously layered with smoky flavors and hearty textures, this BBQ Chicken and Potato Bake is a comforting dish that promises to delight the senses with its harmonious blend of tender chicken, crispy potatoes, and a rich, tangy barbecue sauce.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 4 cups russet potatoes, cubed
• 1 cup BBQ sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a large bowl, toss the cubed potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and bake for 20 minutes, or until they start to soften and turn golden.
4. While the potatoes bake, season the chicken breasts with the remaining salt, pepper, garlic powder, onion powder, and smoked paprika.
5. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes on each side, just until golden brown.
6. Remove the potatoes from the oven and arrange the seared chicken breasts on top of them.
7. Pour the BBQ sauce evenly over the chicken and potatoes, ensuring everything is well covered.
8. Return the baking sheet to the oven and bake for an additional 25 minutes, or until the chicken is cooked through and the sauce is bubbly.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Marvel at the succulent chicken paired with the crispy-edged potatoes, all enveloped in a glossy, flavorful BBQ sauce. Serve this bake with a crisp green salad or steamed vegetables for a complete meal that’s as visually appealing as it is delicious.

Chicken and Potato Hash

This morning’s crisp air calls for a hearty, comforting dish that marries simplicity with sophistication. Chicken and Potato Hash is a versatile masterpiece, perfect for brunch or a cozy dinner, offering a delightful contrast of textures and flavors.

Ingredients

• 2 cups diced potatoes
• 1 cup diced chicken breast
• 1/2 cup diced onion
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 eggs

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 2 cups diced potatoes to the skillet, spreading them in an even layer. Cook for 10 minutes, stirring occasionally, until golden and slightly crispy.
3. Tip: For extra crispy potatoes, avoid overcrowding the skillet and resist the urge to stir too frequently.
4. Add 1 cup diced chicken breast, 1/2 cup diced onion, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
5. Tip: Ensure the chicken is diced uniformly to promote even cooking.
6. Create two wells in the hash and crack 2 eggs into them. Cover the skillet and cook for 3-4 minutes, until the egg whites are set but the yolks are still runny.
7. Tip: For firmer yolks, extend the cooking time by 1-2 minutes.

Best enjoyed straight from the skillet, this Chicken and Potato Hash boasts a perfect harmony of crispy potatoes, tender chicken, and a rich, runny egg yolk that ties everything together. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of indulgence.

Lemon Garlic Chicken and Potato Tray Bake

Vibrant and effortlessly sophisticated, this Lemon Garlic Chicken and Potato Tray Bake marries the zesty brightness of lemon with the earthy depth of garlic, creating a dish that’s as flavorful as it is simple to prepare. Perfect for a weeknight dinner yet elegant enough for entertaining, it’s a testament to the beauty of roasting.

Ingredients

• 4 boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp dried thyme
• 0.5 tsp red pepper flakes

Instructions

1. Preheat the oven to 400°F and lightly grease a large baking tray.
2. In a large bowl, combine the chicken breasts, baby potatoes, olive oil, minced garlic, lemon juice, lemon zest, salt, black pepper, dried thyme, and red pepper flakes. Toss until everything is evenly coated. Tip: For maximum flavor, let the chicken and potatoes marinate in the mixture for at least 30 minutes before baking.
3. Spread the chicken and potatoes in a single layer on the prepared baking tray. Tip: Ensure the potatoes are cut side down for optimal browning.
4. Bake in the preheated oven for 25 minutes, then flip the chicken and stir the potatoes. Tip: If the chicken is browning too quickly, cover loosely with foil.
5. Continue baking for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

Out of the oven, the chicken is succulent and infused with the bright flavors of lemon and garlic, while the potatoes boast a crispy exterior and fluffy interior. Serve this dish with a simple green salad or steamed vegetables for a complete meal that delights the senses.

Chicken and Potato Pie

Comforting and hearty, this Chicken and Potato Pie is a delightful twist on the classic comfort food, blending tender chicken, creamy potatoes, and a flaky crust into a dish that’s both satisfying and sophisticated. Perfect for a family dinner or a special occasion, it’s a recipe that promises to impress with its layers of flavor and texture.

Ingredients

• 2 cups shredded cooked chicken
• 3 cups peeled and diced potatoes
• 1/2 cup diced onions
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pie crust (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, melt the butter over medium heat. Add the onions and sauté until translucent, about 3 minutes.
3. Stir in the flour to create a roux, cooking for 1 minute until golden.
4. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain.
5. Add the potatoes, shredded chicken, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and the potatoes begin to soften.
6. Transfer the mixture to a pie dish and cover with the pie crust, crimping the edges to seal. Cut a few slits in the top to vent.
7. Brush the crust with the beaten egg for a golden finish.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie rest for 10 minutes before serving to allow the filling to set.

Best enjoyed warm, this Chicken and Potato Pie boasts a creamy interior encased in a buttery, flaky crust, offering a perfect balance of textures. For an extra touch of elegance, serve with a side of crisp green salad or roasted vegetables.

Chicken and Potato Salad with Mustard Dressing

Perfectly balancing comfort and sophistication, this Chicken and Potato Salad with Mustard Dressing is a delightful twist on classic flavors, ideal for both casual lunches and elegant gatherings. The creamy mustard dressing envelops tender chicken and hearty potatoes, creating a dish that’s as satisfying as it is refined.

Ingredients

• 2 cups diced cooked chicken
• 3 cups cubed potatoes
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Place the cubed potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
2. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, apple cider vinegar, salt, and black pepper until smooth.
3. Add the cooked potatoes, diced chicken, celery, and red onion to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Tip: For the best flavor, let it chill for an hour.
5. Before serving, sprinkle with chopped fresh parsley for a fresh, vibrant finish. Tip: For added texture, serve the salad on a bed of mixed greens.

Mustard dressing brings a tangy depth to this salad, while the celery and red onion add a satisfying crunch. Serve it in a hollowed-out bread bowl for a stunning presentation that’s sure to impress.

Chicken and Potato Tacos

Flavorful and satisfying, these Chicken and Potato Tacos blend tender, spiced chicken with crispy golden potatoes, all wrapped in warm tortillas for a meal that’s as delicious as it is comforting. Perfect for a weeknight dinner or a festive gathering, this dish promises a delightful mix of textures and flavors that will please any palate.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups potatoes, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add the diced potatoes to the skillet, spreading them out in a single layer. Cook for 10 minutes, stirring occasionally, until golden and crispy.
3. While the potatoes cook, season the chicken pieces with cumin, smoked paprika, garlic powder, and salt.
4. Push the potatoes to one side of the skillet and add the remaining 1 tbsp olive oil to the empty space. Add the seasoned chicken pieces and cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
5. Combine the chicken and potatoes in the skillet, stirring gently to mix. Cook for an additional 2 minutes to blend the flavors.
6. Warm the tortillas according to package instructions.
7. Divide the chicken and potato mixture evenly among the tortillas. Top each taco with a dollop of sour cream, a sprinkle of chopped cilantro, and a squeeze of lime juice.

Marvel at the contrast between the crispy potatoes and tender chicken, enhanced by the creamy sour cream and bright lime. Serve these tacos with a side of black beans or a fresh avocado salad for a complete meal that’s sure to impress.

Chicken and Potato Gnocchi

Venturing into the realm of comforting yet sophisticated dishes, this Chicken and Potato Gnocchi recipe marries tender poultry with pillowy gnocchi in a harmonious blend of textures and flavors, perfect for a cozy dinner that feels gourmet.

Ingredients

• 2 cups cooked chicken, shredded
• 1 lb potato gnocchi
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 2 cloves minced garlic and sauté until fragrant, 30 seconds, ensuring it doesn’t brown.
3. Stir in 2 cups shredded chicken, heating through for 2 minutes, then set aside on a plate.
4. In the same skillet, pour 1 cup heavy cream, bringing to a gentle simmer over medium-low heat.
5. Whisk in 1/2 cup grated Parmesan until the sauce is smooth and slightly thickened, about 3 minutes.
6. Season the sauce with 1 tsp salt and 1/2 tsp black pepper, adjusting to preference.
7. Meanwhile, cook 1 lb potato gnocchi in boiling salted water until they float to the top, about 3 minutes, then drain.
8. Combine the gnocchi and chicken with the cream sauce in the skillet, tossing gently to coat.
9. Sprinkle 1 tbsp chopped fresh rosemary over the dish, stirring to distribute evenly.
10. Serve immediately, garnished with additional Parmesan if desired.

Zesty with a hint of rosemary, this dish offers a creamy texture that clings to each gnocchi, while the chicken adds a satisfying bite. For an extra touch of elegance, serve alongside a crisp white wine to complement the rich flavors.

Chicken and Potato Dumplings

Elevating the humble chicken and potato to new heights, this dish combines tender, juicy chicken with soft, pillowy dumplings in a rich, savory broth that promises comfort in every bite. Perfect for a cozy dinner, it’s a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp baking powder
• 1 cup milk
• 2 tbsp unsalted butter, melted
• 1 lb chicken breast, cubed
• 2 large potatoes, peeled and diced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried thyme

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 lb cubed chicken breast and cook until golden brown, about 5 minutes.
2. Add 2 diced potatoes to the pot, stirring to combine with the chicken. Cook for 3 minutes.
3. Pour in 4 cups chicken broth, 1 tsp salt, 1 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat to simmer for 15 minutes.
4. While the soup simmers, prepare the dumpling dough. In a bowl, mix 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp baking powder.
5. Add 1 cup milk and 2 tbsp melted unsalted butter to the dry ingredients, stirring until just combined. Tip: Do not overmix to ensure light dumplings.
6. Drop tablespoon-sized portions of the dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid. Tip: The steam cooks the dumplings, so resist the urge to peek.
7. After 15 minutes, check that the dumplings are cooked through by inserting a toothpick into one; it should come out clean.
8. Serve hot, garnished with fresh herbs if desired. Tip: For an extra touch of elegance, drizzle with a bit of melted butter before serving.

Zesty with thyme and rich from the chicken broth, this dish offers a delightful contrast between the tender chicken and the fluffy dumplings. Serve it in deep bowls to savor every drop of the savory broth, perhaps with a side of crusty bread for dipping.

Chicken and Potato Kebabs

Marrying the succulence of chicken with the earthy comfort of potatoes, these kebabs are a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a summer barbecue or a cozy indoor gathering, they promise a delightful interplay of textures and flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 1 lb potatoes, peeled and cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, smoked paprika, salt, and black pepper to create the marinade.
3. Add the chicken and potato cubes to the bowl, tossing gently to ensure each piece is evenly coated with the marinade. Let it sit for 15 minutes to absorb the flavors.
4. Thread the marinated chicken and potato pieces alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Place the kebabs on the preheated grill, cooking for 10-12 minutes, turning every 3 minutes to achieve a golden-brown crust on all sides.
6. Remove the kebabs from the grill once the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.

Now, these kebabs boast a smoky exterior with a juicy interior, the potatoes offering a creamy contrast to the spiced chicken. Serve them atop a bed of fluffy couscous or alongside a vibrant cucumber salad for a meal that’s as visually appealing as it is delicious.

Chicken and Potato Pancakes

These Chicken and Potato Pancakes blend the comforting heartiness of potatoes with the lean protein of chicken, creating a dish that’s both nourishing and indulgent. Perfect for a weekend brunch or a cozy dinner, they’re sure to impress with their golden crispness and tender interior.

Ingredients

• 2 cups shredded cooked chicken
• 2 cups grated potatoes
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup chopped green onions
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the shredded chicken, grated potatoes, flour, eggs, green onions, salt, and black pepper. Mix until all ingredients are evenly distributed.
2. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
3. For each pancake, scoop 1/4 cup of the mixture into the skillet, flattening slightly with the back of the spoon to form a 3-inch round.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Ensure the skillet is at the right temperature to prevent the pancakes from absorbing too much oil.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep the cooked pancakes warm in a 200°F oven while you finish the batch.
6. Repeat the process with the remaining mixture, adding more oil to the skillet as needed. Tip: Avoid overcrowding the skillet to allow for even cooking and easy flipping.

Light and crispy on the outside with a soft, flavorful center, these pancakes are a delightful twist on traditional potato pancakes. Serve them with a dollop of sour cream or a side of apple sauce for a contrasting flavor that elevates the dish.

Conclusion

These 20 Delicious Chicken and Potato Recipes offer something for every occasion, from cozy weeknight dinners to festive gatherings. Tantalizing flavors and simple steps make them perfect for home cooks. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share this roundup on Pinterest to spread the culinary inspiration. Happy cooking!

Bella Bacinos