Easy Savory American-Style Skillet Chicken and Potato Hash

This chicken and potato hash is the kind of dinner that feels like a warm hug after a busy day. Crispy potatoes, tender chicken pieces, and sweet caramelized onions all cooked in one skillet make cooking and cleanup easy. It’s straightforward and homey without any fuss.

The Story Behind This Recipe

Sometimes I just want a meal that feels satisfying without having to reach for complicated ingredients or recipes. This skillet hash hits that spot. I remember making it on nights when I was short on time but wanted something filling and a little special.

I usually make a batch of this with leftover roasted chicken or even just chicken thighs cut fresh. The potatoes get so nicely crispy on the outside and soft inside, and the onions slowly caramelize to add a subtle sweetness. It’s a humble dish but really comforting.

I like to serve it with a simple green salad or just some steamed veggies on the side. It’s a flexible dish too — I’ve added bell peppers or mushrooms sometimes when I had them on hand. The whole thing comes together quickly which is always a plus after a long day.

Cuisine: American
Course: Dinner
Servings: 3-4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 3 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Step 2. Add the diced potatoes and cook, stirring occasionally, until they start to brown and soften, about 10-12 minutes.
3. Step 3. Move the potatoes to one side of the skillet. Add the remaining tablespoon of oil, then add the chicken pieces.
4. Step 4. Season the chicken with smoked paprika, dried thyme, salt, and pepper.
5. Step 5. Cook the chicken for 6-8 minutes, turning occasionally, until browned and cooked through.
6. Step 6. Add the sliced onions and garlic to the skillet and stir them together with the potatoes and chicken.
7. Step 7. Cook for another 5 minutes, stirring occasionally, until the onions have softened and the flavors meld.
8. Step 8. Taste and adjust seasoning with more salt and pepper if needed.
9. Step 9. Sprinkle with chopped parsley if desired and serve warm.

Tips for Success

• Use Yukon Gold potatoes for a creamy interior and crispy edges after frying.
• Cut chicken into uniform pieces to ensure even cooking.
• If you want extra crispness on the potatoes, let them cook undisturbed for a few minutes before stirring.
• Leftover cooked chicken works great here if you’re short on time.
• A splash of apple cider vinegar or a squeeze of lemon brightens the dish when finishing.

Variations & Substitutions

• Add diced bell peppers or mushrooms when cooking the onions for extra veggies.
• Swap chicken for smoked sausage or turkey sausage for a different flavor.
• Top with a fried egg for a brunch-friendly twist.
• Use sweet potatoes instead of Yukon Gold for a sweeter take.
• Stir in some shredded cheddar or pepper jack cheese at the end for a cheesy version.