Chicken Potato Skillet ($6 Dinner for a Family of 4)

40 min | easy | low-fat

Plate of chicken potato skillet made with tender cubed potatoes, shredded chicken, and softened onions in a light savory sauce, sprinkled with chopped herbs; a second dish and gold utensils are blurred in the background.

Published May 28, 2026

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

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Introduction

This chicken potato skillet is a simple one-pan dinner with tender potatoes, onion, and seasoned chicken in a light broth.

It works well for busy weeknights, budget-minded family meals, or an easy dinner when you want pantry-friendly ingredients.

Chicken potato skillet in a stainless-steel pan, with cubed potatoes, shredded chicken, and chopped onions coated in light seasoning and scattered herbs.

How to Make Chicken Potato Skillet ($6 Dinner for a Family of 4)

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Prep the ingredients

Peel and cube the potatoes into even bite-size pieces so they cook at the same rate.
Chop the onion and drain the canned chicken well.
Cook the onion

Heat the oil in a large deep skillet over medium heat.
Add the onion and cook for 3 minutes, until softened and lightly golden.

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Simmer the potatoes

Stir in the potatoes, water, bouillon, garlic powder, salt, and black pepper.
Bring the mixture to a boil, then reduce to a gentle simmer.
Cover and cook for 15 to 18 minutes, until the potatoes are fork-tender.
Add the chicken

Stir in the drained chicken and cook for 3 to 5 minutes, until hot.
Lightly crush a few potato pieces if you want a thicker, stew-like texture.
Taste and serve

Taste the skillet and adjust the salt and pepper if needed.
Spoon into bowls and serve hot.

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Close-up of chicken potato skillet served on a white plate, with golden cubed potatoes, shredded chicken, and soft chopped onions lightly seasoned and piled in the center.

Substitutions

Chunk chicken breast to shredded rotisserie chicken: Rotisserie chicken adds a fresher texture and deeper roasted flavor. Use about 2 cups, and stir it in at the end.
Russet potatoes to Yukon Gold potatoes: Yukon Gold potatoes hold their shape a bit better and add a buttery flavor. The skillet stays hearty and cooks similarly.
Black pepper to smoked paprika: Smoked paprika brings gentle warmth and a subtle campfire note. It also gives the broth a richer color.

Tips

Cut equal cubes: Even potato pieces prevent mushy bits and raw centers. Aim for 3/4-inch cubes for steady cooking.
Use a wide skillet: A wide skillet helps liquid reduce faster and keeps the potatoes from piling too deep. A 12-inch pan works well.
Season after simmering: Bouillon brands vary in saltiness, so taste near the end. Add extra salt only after the potatoes soften.
Mash for body: Mashing a few cooked potatoes thickens the broth without flour or cornstarch. This trick keeps the flavor simple and full.
Warm the chicken gently: Canned chicken can dry out with long cooking. Stir it in late, and heat only until steaming.

Nutrition Facts ^*

Energy	224	kcal
Protein	16	g
Total Fat	7	g
Carbohydrates	27	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why are my potatoes still firm after simmering?: The cubes were likely too large, or the simmer was too low. Cover the skillet and cook 5 minutes longer.
Why is the skillet too watery?: Uncover the pan and simmer a few extra minutes. Mashing some potatoes also thickens the broth quickly.
Can I make this with raw chicken?: Yes, but cook diced chicken in the oil before adding the onion. Brown it lightly, then continue with the recipe.
How do I store and reheat leftovers?: Cool the skillet, then refrigerate it up to 4 days. Reheat gently with a splash of water so the broth loosens.
Can I freeze this recipe?: Yes, though the potatoes may soften after thawing. Freeze in airtight containers, and reheat slowly for the best texture.

Serving Suggestions

A side of buttered peas or simple green beans rounds out this budget-friendly meal nicely.

Shredded cheddar, chopped parsley, or a spoonful of sour cream adds extra richness at the table.

For a fuller dinner, serve it with toasted bread to soak up the savory broth.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.