19 Delicious Chicken and Potatoes Recipes for a Satisfying Dinner

Just when you thought chicken and potatoes couldn’t get any more comforting, we’ve gathered 19 delicious recipes that will transform your weeknight dinners. From quick skillet meals to cozy oven-baked creations, these satisfying dishes prove this classic combination never goes out of style. Get ready to bookmark your new favorites—your family will be asking for seconds!

Herb-Roasted Chicken with Garlic Mashed Potatoes

Haven’t you been craving that perfect Sunday dinner? Get ready to wow your crew with this herb-roasted chicken situation. Seriously, your kitchen will smell like a five-star restaurant in no time.

Ingredients

– One whole chicken (about 4 pounds)
– A couple of tablespoons olive oil
– A handful of fresh rosemary sprigs
– A handful of fresh thyme sprigs
– 4 large garlic cloves
– A good pinch of kosher salt
– A few cracks of black pepper
– 2 pounds Yukon Gold potatoes
– A splash of whole milk
– A generous pat of butter

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken completely dry with paper towels—this helps the skin get extra crispy.
3. Rub the entire chicken with olive oil, making sure to coat every surface.
4. Season the chicken inside and out with kosher salt and black pepper.
5. Stuff the cavity with rosemary sprigs, thyme sprigs, and 2 smashed garlic cloves.
6. Place the chicken breast-side up in a roasting pan.
7. Roast for 60-75 minutes until the internal temperature reaches 165°F and the skin is golden brown.
8. While the chicken roasts, peel and quarter the potatoes.
9. Boil the potatoes in salted water for 15-20 minutes until fork-tender.
10. Drain the potatoes completely and return them to the hot pot.
11. Add butter, milk, and the remaining 2 minced garlic cloves to the potatoes.
12. Mash everything together until smooth and creamy—don’t overmix or they’ll get gluey.
13. Let the roasted chicken rest for 10 minutes before carving to keep the juices locked in.
14. Carve the chicken and serve alongside the garlic mashed potatoes.

Outrageously tender chicken meets creamy, garlicky potatoes in every bite. The herb-infused juices from the chicken make an incredible natural gravy for the mash. Try serving it family-style on a big platter with some roasted veggies for the ultimate comfort food spread.

Creamy Chicken and Potato Casserole

Kickstart your comfort food game with this creamy chicken and potato casserole. Whip up pure coziness in one dish—your oven does all the heavy lifting. Get ready for layers of flavor that’ll have everyone asking for seconds.

Ingredients

– 2 cups of shredded cooked chicken
– 4 medium russet potatoes, peeled and thinly sliced
– 1 cup of heavy cream
– 1 cup of shredded cheddar cheese
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– A couple of tablespoons of olive oil
– A splash of chicken broth (about 1/2 cup)
– A pinch of salt and black pepper
– A sprinkle of paprika for color

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat for 1 minute.
3. Add the chopped onion and minced garlic, sauté for 4–5 minutes until fragrant and translucent.
4. In a large bowl, combine the shredded chicken, sautéed onion and garlic, 1 cup of heavy cream, 1/2 cup of chicken broth, salt, and black pepper; mix thoroughly.
5. Layer half of the thinly sliced potatoes in a greased 9×13-inch baking dish, spreading them evenly.
6. Tip: Overlap the potato slices slightly to prevent gaps and ensure even cooking.
7. Spread the chicken and cream mixture over the potato layer, covering it completely.
8. Layer the remaining potato slices on top, arranging them neatly.
9. Sprinkle 1 cup of shredded cheddar cheese evenly over the potatoes.
10. Dust the top with a pinch of paprika for a golden finish.
11. Cover the dish with aluminum foil and bake at 375°F for 40 minutes.
12. Tip: Covering with foil traps steam, making the potatoes tender without drying out.
13. Remove the foil and bake for another 15–20 minutes until the cheese is bubbly and lightly browned.
14. Tip: Check for doneness by inserting a fork into the potatoes; they should be soft and easily pierced.
15. Let the casserole rest for 10 minutes before serving to allow the layers to set.

Fork into this dreamy bake and savor the creamy, cheesy layers melding with tender potatoes. The subtle kick from paprika balances the richness—perfect for scooping straight from the dish. Try topping with fresh herbs or serving alongside a crisp salad for a vibrant twist.

Skillet Chicken Thighs with Crispy Parmesan Potatoes

Heads up, dinner just got a major upgrade. Sear juicy chicken thighs until golden, then roast them over crispy parmesan potatoes that crunch with every bite. This one-skillet wonder delivers restaurant-quality flavor with minimal cleanup.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 lbs Yukon Gold potatoes, chopped into 1-inch cubes
• 1/2 cup grated parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• A couple of fresh rosemary sprigs
• Salt and black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Rub chicken with 1 tbsp olive oil, then season both sides generously with salt, pepper, garlic powder, and smoked paprika.
4. Toss potato cubes with remaining 1 tbsp olive oil, parmesan, thyme, and a pinch of salt.
5. Arrange potatoes in a single layer in a large oven-safe skillet.
6. Place seasoned chicken thighs skin-side down over the potatoes.
7. Cook on the stovetop over medium-high heat for 6-8 minutes until chicken skin is deeply golden and releases easily from the pan.
8. Flip chicken skin-side up and tuck rosemary sprigs between the thighs.
9. Transfer the skillet to the preheated oven and roast for 25 minutes.
10. Check that chicken reaches 165°F internally and potatoes are fork-tender with crispy edges.
11. Let rest for 5 minutes before serving—this keeps the juices in the meat.

Keep that skillet front and center for serving—the fond adds incredible depth. The potatoes emerge shatter-crisp from the parmesan crust, while the chicken stays impossibly moist. Try scattering fresh arugula over top right before serving for a peppery contrast that cuts through the richness.

Spicy Buffalo Chicken and Loaded Potato Bake

Prepare your taste buds for the ultimate comfort food mashup. This spicy buffalo chicken and loaded potato bake combines game-day flavors with cozy casserole vibes—perfect for feeding a crowd or meal prepping your week.

Ingredients

• 2 pounds of chicken breasts, cut into bite-sized chunks
• 4 large russet potatoes, diced into 1-inch cubes
• 1 cup of Frank’s RedHot buffalo sauce
• 1/2 cup of ranch dressing
• 1 cup of shredded cheddar cheese
• 6 slices of cooked bacon, crumbled
• 2 green onions, thinly sliced
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• 1/2 teaspoon of smoked paprika
• A pinch of salt and black pepper

Instructions

1. Preheat your oven to 400°F and grab a 9×13-inch baking dish.
2. Toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl.
3. Spread the potatoes in a single layer in the baking dish and bake for 25 minutes until they start to soften and get slightly golden.
4. While potatoes bake, mix the chicken chunks with the buffalo sauce in the same bowl until fully coated.
5. Remove the baking dish from the oven and scatter the buffalo chicken evenly over the potatoes.
6. Return the dish to the oven and bake for another 20 minutes until the chicken is cooked through and reaches 165°F internally.
7. Drizzle the ranch dressing over the top, then sprinkle with shredded cheddar cheese and crumbled bacon.
8. Bake for 5–7 more minutes until the cheese is fully melted and bubbly.
9. Top with sliced green onions and let it rest for 5 minutes before serving.

Expect crispy potato edges against tender, saucy chicken with every bite. The sharp cheddar and smoky bacon balance the spicy kick, making it irresistible straight from the oven or reheated the next day.

Lemon Garlic Chicken with Roasted Baby Potatoes

Craving something that screams “I’ve got my life together” but takes minimal effort? This lemon garlic chicken with roasted baby potatoes delivers restaurant-quality vibes with zero fuss. Get ready to impress yourself.

Ingredients

– 4 chicken thighs (bone-in, skin-on for maximum flavor)
– 1.5 lbs baby potatoes, halved
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 2 lemons (one juiced, one sliced)
– 1 tbsp dried oregano
– A big pinch of salt and black pepper
– A splash of chicken broth
– A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Toss the halved baby potatoes with 2 tablespoons of olive oil, half the minced garlic, and a generous pinch of salt and pepper in a large roasting pan.
4. Arrange the potatoes in a single layer to promote even browning.
5. Rub the remaining olive oil, minced garlic, dried oregano, salt, and pepper all over the chicken thighs.
6. Place the chicken thighs skin-side up directly on top of the potatoes in the pan.
7. Squeeze the juice of one lemon evenly over the chicken and potatoes.
8. Scatter the lemon slices around the pan for extra zing.
9. Roast in the preheated oven for 35 minutes.
10. Pour a splash of chicken broth into the pan to keep everything moist and create a light sauce.
11. Return to the oven and roast for another 10-15 minutes until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F.
12. Let the chicken rest for 5 minutes before serving—this allows juices to redistribute.
13. Sprinkle with fresh chopped parsley right before serving.

Fresh from the oven, the chicken boasts crackly skin giving way to juicy, garlicky meat, while the potatoes soak up all the lemony pan juices. Serve it straight from the roasting pan for that rustic family-style moment, or plate it over a bed of arugula for a bright, peppery contrast.

Honey Mustard Chicken with Cheesy Potato Gratin

Let’s transform basic chicken and potatoes into a showstopping dinner that’ll have everyone asking for seconds. This honey mustard chicken with cheesy potato gratin delivers crispy, sweet-savory chicken over creamy, golden potatoes—pure comfort food magic.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 large russet potatoes
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Thinly slice the potatoes into 1/8-inch rounds—uniform slices ensure even cooking.
3. Arrange potato slices in a single layer in a greased 9×13 baking dish.
4. Pour the heavy cream evenly over the potatoes.
5. Sprinkle with 3/4 cup of cheddar cheese, garlic powder, salt, and pepper.
6. Bake the gratin for 30 minutes until potatoes are tender when pierced with a fork.
7. While potatoes bake, pat chicken breasts dry with paper towels—this helps achieve a golden sear.
8. Season chicken generously with salt, pepper, and paprika on both sides.
9. Heat olive oil in a large skillet over medium-high heat until shimmering.
10. Sear chicken for 5-6 minutes per side until deeply golden and internal temperature reaches 165°F.
11. Whisk together Dijon mustard and honey in a small bowl.
12. Brush the honey mustard mixture over the seared chicken.
13. Remove potatoes from oven and top with remaining 1/4 cup cheddar cheese.
14. Place honey mustard chicken on top of the cheesy potato gratin.
15. Return to oven and bake for 10 more minutes until cheese is bubbly and golden.

Nothing beats the crispy, sweet-glazed chicken contrasting with the velvety potatoes beneath. Nestle this beauty in the center of your table and watch it disappear—the creamy gratin soaks up every drop of that honey mustard goodness. Try serving it with a simple arugula salad to cut through the richness.

Smoked Paprika Chicken with Potato Wedges

Ditch the boring chicken dinners—this smoked paprika chicken with crispy potato wedges will become your new weeknight hero. Grab your sheet pan and let’s make magic happen in under an hour.

Ingredients

– 4 chicken thighs with skin on
– 2 large russet potatoes
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– ½ teaspoon salt
– A couple cracks of black pepper
– A squeeze of fresh lemon juice

Instructions

1. Preheat your oven to 425°F and grab a large baking sheet.
2. Cut each potato into 8 wedges lengthwise—keep the skin on for extra crispiness.
3. Toss potato wedges with 1 tablespoon olive oil, ½ teaspoon salt, and arrange them skin-side down on one half of the baking sheet.
4. Pat chicken thighs completely dry with paper towels—this helps the skin get super crispy.
5. Mix smoked paprika, garlic powder, remaining salt, and pepper in a small bowl.
6. Rub the spice mixture evenly over both sides of each chicken thigh.
7. Place chicken skin-side up on the empty half of the baking sheet.
8. Drizzle remaining olive oil over the chicken.
9. Bake for 35 minutes at 425°F until potato wedges are golden and chicken skin is crispy.
10. Check that chicken internal temperature reaches 165°F using a meat thermometer.
11. Squeeze fresh lemon juice over everything right before serving.
12. Let chicken rest for 5 minutes before serving—this keeps the juices locked in.

Let the crispy potato wedges soak up those smoky paprika juices from the chicken. The skin crackles with each bite while the meat stays incredibly tender. Serve it straight from the pan with a simple green salad, or stuff the chicken and wedges into warm pita bread for the ultimate handheld meal.

One-Pan Tuscan Chicken and Potatoes

Craving restaurant-quality flavor without the cleanup? This one-pan Tuscan chicken transforms simple ingredients into a showstopper. Crispy potatoes soak up garlicky herb butter while juicy chicken cooks to perfection.

Ingredients

– 4 bone-in chicken thighs
– 1.5 lbs baby potatoes, halved
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan
– 2 cups fresh spinach
– 1/4 cup sun-dried tomatoes
– 1 tsp dried Italian seasoning
– A generous pinch of salt and black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Season both sides of chicken generously with salt, pepper, and Italian seasoning.
4. Toss halved potatoes with 2 tbsp olive oil, salt, and pepper in your large oven-safe skillet.
5. Arrange potatoes cut-side down in the skillet and cook over medium-high heat for 5 minutes until golden.
6. Push potatoes to the edges and add chicken skin-side down in the center.
7. Sear chicken for 6-8 minutes until skin is deeply golden and releases easily from the pan.
8. Flip chicken and move skillet directly to the preheated oven.
9. Roast for 25 minutes until chicken reaches 165°F internally.
10. Carefully remove skillet from oven and transfer chicken to a plate.
11. Add minced garlic to the hot skillet and cook for 30 seconds until fragrant.
12. Pour in heavy cream and scrape up all the browned bits from the pan bottom.
13. Stir in Parmesan until the sauce thickens slightly.
14. Fold in spinach and sun-dried tomatoes until spinach wilts, about 2 minutes.
15. Return chicken to the skillet and spoon sauce over everything.

The creamy sauce clings to every nook of the crispy chicken while the potatoes stay perfectly tender. Serve it straight from the skillet with crusty bread to soak up every last drop of that garlic-Parmesan cream.

Balsamic Glazed Chicken with Herbed Potatoes

Whip up this restaurant-worthy dinner that’ll have everyone thinking you went to culinary school. Balsamic glazed chicken meets crispy herbed potatoes in under an hour—your weeknight dinner game just leveled up.

Ingredients

– 4 chicken thighs with skin on
– A couple of Yukon gold potatoes, chopped into 1-inch chunks
– A generous glug of olive oil
– A big pinch of kosher salt
– A few cracks of black pepper
– 2 tablespoons of fresh rosemary, chopped fine
– 3 cloves of garlic, minced
– 1/2 cup of balsamic vinegar
– 2 tablespoons of honey
– A splash of chicken broth

Instructions

1. Preheat your oven to 425°F.
2. Toss potato chunks with 2 tablespoons olive oil, 1 teaspoon salt, and half the rosemary on a baking sheet.
3. Roast potatoes for 20 minutes until edges start browning.
4. Season chicken thighs with remaining salt and pepper on both sides.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
6. Place chicken skin-side down and sear for 6 minutes until golden and crispy.
7. Flip chicken and cook for 2 more minutes.
8. Remove potatoes from oven and push to one side of the baking sheet.
9. Transfer chicken to the empty side of the baking sheet, skin-side up.
10. Return baking sheet to oven and roast everything together for 18 minutes.
11. While roasting, combine balsamic vinegar, honey, and chicken broth in the same skillet.
12. Simmer the glaze over medium heat for 8 minutes until it thickens enough to coat the back of a spoon.
13. Stir minced garlic into the glaze and cook for 1 minute until fragrant.
14. Remove chicken and potatoes from oven when chicken reaches 165°F internally.
15. Brush half the balsamic glaze over the chicken thighs.
16. Drizzle remaining glaze over the herbed potatoes.
17. Sprinkle everything with remaining fresh rosemary.
Zesty balsamic glaze caramelizes into a sticky-sweet crust on juicy chicken, while the potatoes get impossibly crispy outside and fluffy inside. Serve this over a bed of arugula with extra glaze for dipping, or chop the chicken and toss everything together for the ultimate grain bowl base.

BBQ Chicken and Sweet Potato Sheet Pan Meal

Skip the weeknight dinner struggle with this one-pan wonder that delivers smoky, sweet perfection in under 30 minutes. Seriously—just chop, toss, and roast for juicy BBQ chicken and caramelized sweet potatoes that’ll have everyone asking for seconds.

Ingredients

– 1.5 lbs of chicken thighs
– 2 medium sweet potatoes, chopped into 1-inch cubes
– 1 red onion, sliced into wedges
– 3 tbsp olive oil
– ½ cup of your favorite BBQ sauce
– A couple of garlic cloves, minced
– A generous sprinkle of smoked paprika
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
2. Chop the sweet potatoes into 1-inch cubes and slice the red onion into wedges.
3. In a large bowl, toss the sweet potatoes and red onion with 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated.
4. Spread the sweet potato and onion mixture in a single layer on the prepared sheet pan.
5. Pat the chicken thighs dry with paper towels to ensure crispy skin, then place them skin-side up among the vegetables.
6. Brush the chicken thighs generously with the remaining 1 tablespoon of olive oil and season with an extra pinch of salt and pepper.
7. Roast in the preheated oven for 15 minutes, until the sweet potatoes are just starting to soften.
8. Remove the pan from the oven and brush each chicken thigh with ½ cup of BBQ sauce, using a basting brush for even coverage.
9. Return the pan to the oven and roast for another 10–12 minutes, until the chicken reaches an internal temperature of 165°F and the BBQ sauce is sticky and caramelized.
10. Let the sheet pan rest for 5 minutes before serving to allow the juices to redistribute.

Ultimate cozy vibes here—the chicken stays juicy under that smoky-sweet glaze, while the sweet potatoes caramelize into tender, slightly crisp bites. Serve it straight from the pan with a simple green salad or stuff it into warm tortillas for next-level BBQ tacos.

Mediterranean Chicken and Potato Stew

Kickstart your weeknight dinner game with this cozy Mediterranean chicken and potato stew. Sear chicken until golden, then simmer with potatoes in a fragrant tomato broth. This one-pot wonder delivers serious comfort with minimal cleanup.

Ingredients

– 1.5 lbs chicken thighs
– 2 large russet potatoes, chopped into 1-inch cubes
– 1 yellow onion, diced
– 3 garlic cloves, minced
– 1 can (14.5 oz) crushed tomatoes
– 2 cups chicken broth
– A couple of tablespoons olive oil
– A generous pinch of dried oregano
– A splash of lemon juice

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure a crispy sear.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken thighs generously with salt and pepper on both sides.
4. Place chicken skin-side down in the hot oil and sear for 6-7 minutes until deeply golden brown.
5. Flip chicken and cook for another 4 minutes, then transfer to a plate.
6. Add diced onion to the same pot and cook for 5 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add potato cubes and toss to coat in the oil and onion mixture.
9. Pour in crushed tomatoes and chicken broth, scraping up any browned bits from the bottom.
10. Sprinkle in dried oregano and return chicken thighs to the pot.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until potatoes are fork-tender.
12. Stir in a splash of fresh lemon juice just before serving to brighten the flavors.

Nothing beats tearing into tender chicken that falls off the bone alongside creamy potatoes soaked in that rich tomato broth. Serve it over couscous to soak up every last drop, or scoop it straight from the pot with crusty bread for the ultimate cozy meal.

Coconut Curry Chicken with Curried Potatoes

Aromatic coconut curry chicken that’ll make your kitchen smell like a tropical paradise. Tender chicken simmers in creamy coconut milk with golden curried potatoes—this one-pot wonder comes together in under an hour. Get ready for flavor that punches way above its effort level.

Ingredients

– 1.5 pounds of chicken thighs
– 3 medium potatoes, chopped into 1-inch cubes
– 1 can (13.5 oz) of coconut milk
– 2 tablespoons of curry powder
– 1 tablespoon of olive oil
– 1 chopped onion
– 3 minced garlic cloves
– A splash of chicken broth
– A pinch of salt

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat until shimmering.
2. Season 1.5 pounds of chicken thighs with a pinch of salt and sear for 4 minutes per side until golden brown.
3. Remove chicken and set aside—don’t wipe the pot to keep those flavorful browned bits.
4. Add chopped onion to the same pot and sauté for 3 minutes until translucent.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
6. Sprinkle 2 tablespoons of curry powder over the onions and toast for 1 minute to deepen the flavor.
7. Pour in a splash of chicken broth to deglaze, scraping up all the browned bits from the bottom.
8. Add 3 medium potatoes chopped into 1-inch cubes to the pot.
9. Pour in 1 can (13.5 oz) of coconut milk and stir to combine everything.
10. Return the seared chicken thighs to the pot, nestling them into the sauce.
11. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until potatoes are fork-tender.
12. Uncover and simmer for 5 more minutes to slightly thicken the sauce.
13. Remove from heat and let rest for 3 minutes before serving.

Extra creamy sauce clings to every bite of tender chicken and soft potatoes. The curry develops incredible depth while simmering, creating layers of warmth and coconut richness. Serve over jasmine rice or with naan for maximum sauce-soaking potential.

Maple Dijon Chicken with Scalloped Potatoes

Ready to level up your weeknight dinner game? This maple Dijon chicken with scalloped potatoes delivers sweet, savory comfort in under an hour. Seriously—your taste buds will thank you.

Ingredients

– 4 boneless, skinless chicken breasts
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 2 cloves garlic, minced
– A splash of olive oil
– 4 medium russet potatoes, thinly sliced
– 1 cup heavy cream
– 1/2 cup shredded Gruyère cheese
– A pinch of salt and black pepper
– A couple of fresh thyme sprigs

Instructions

1. Preheat your oven to 375°F.
2. Whisk together maple syrup, Dijon mustard, and minced garlic in a small bowl.
3. Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat for 2 minutes.
5. Sear chicken for 4 minutes per side until golden brown.
6. Brush half the maple Dijon glaze over the chicken.
7. Arrange thinly sliced potatoes in a greased 9×13 baking dish.
8. Pour heavy cream evenly over the potatoes.
9. Sprinkle shredded Gruyère cheese on top.
10. Tuck fresh thyme sprigs between the potato layers.
11. Season potatoes with salt and pepper.
12. Transfer the skillet chicken to the oven and bake for 15 minutes.
13. Place the scalloped potatoes in the oven alongside the chicken.
14. Bake both for 25 minutes until potatoes are tender and chicken reaches 165°F.
15. Remove chicken and brush with remaining glaze.
16. Let chicken rest for 5 minutes before slicing.
17. Broil potatoes for 2-3 minutes until bubbly and golden.

A perfect harmony of sweet and savory—the chicken stays juicy while the potatoes soak up that creamy, cheesy goodness. Try serving it with roasted green beans for extra crunch, or shred the leftovers into a next-day grain bowl.

Southern Fried Chicken with Mashed Potatoes

You’ve been craving that perfect crunch, haven’t you? Get ready to master Southern comfort with this crispy, juicy fried chicken paired with creamy mashed potatoes that’ll have everyone begging for seconds.

Ingredients

– For the chicken: 4 chicken thighs with skin on, 2 cups of buttermilk, 2 cups of all-purpose flour, 1 tablespoon of paprika, 2 teaspoons of garlic powder, 1 tablespoon of salt, 1 teaspoon of black pepper, enough vegetable oil to fill your pot about 3 inches deep
– For the potatoes: 2 pounds of russet potatoes, peeled and quartered, 1/2 cup of heavy cream, 4 tablespoons of unsalted butter, a big pinch of salt

Instructions

1. Place chicken thighs in a large bowl and pour buttermilk over them, ensuring each piece is fully coated.2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum tenderness.3. In a separate large bowl, combine flour, paprika, garlic powder, salt, and black pepper, mixing thoroughly with a whisk.4. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing firmly to create a thick coating.5. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.6. Carefully place 2 chicken thighs into the hot oil using tongs, being cautious of splattering.7. Fry for 12-15 minutes, flipping halfway through, until the crust turns deep golden brown and internal temperature reaches 165°F.8. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.9. While chicken fries, place peeled potatoes in a large pot and cover with cold water by 1 inch.10. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until easily pierced with a fork.11. Drain potatoes thoroughly in a colander, then return them to the hot pot for 30 seconds to evaporate remaining moisture.12. Mash potatoes with a potato masher until no large lumps remain.13. Heat heavy cream and butter in a small saucepan until butter melts and mixture is warm but not boiling.14. Gradually pour warm cream mixture into potatoes while mashing, continuing until smooth and creamy.15. Season mashed potatoes with salt, mixing thoroughly to incorporate.Zesty, golden-brown chicken shatters with each bite, revealing incredibly juicy meat beneath that spicy crust. The velvety mashed potatoes provide the perfect creamy contrast to cut through the richness. Serve this classic combo with pickles and hot sauce for that authentic Southern diner experience.

Savory Chicken Pot Pie with Flaky Potato Crust

Absolutely nothing beats that first crack through a golden crust into creamy, savory filling. This chicken pot pie reinvents comfort food with a genius potato topping that bakes up impossibly flaky. Get ready for the coziest dinner you’ll make all season.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of frozen mixed veggies
• 1 diced yellow onion
• 2 minced garlic cloves
• 3 tablespoons of butter
• 1/4 cup of all-purpose flour
• 2 cups of chicken broth
• 1/2 cup of heavy cream
• A couple of russet potatoes
• A splash of olive oil
• A pinch of dried thyme
• Salt and black pepper

Instructions

1. Preheat your oven to 400°F.
2. Peel 2 large russet potatoes and shred them using a box grater.
3. Squeeze all excess moisture from the shredded potatoes using a clean kitchen towel. Tip: Removing moisture is crucial for achieving a crispy crust.
4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
5. Sauté 1 diced yellow onion for 5 minutes until translucent.
6. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Stir in 3 tablespoons of butter until melted.
8. Sprinkle 1/4 cup of all-purpose flour over the mixture and cook for 2 minutes while stirring constantly.
9. Gradually whisk in 2 cups of chicken broth until smooth.
10. Pour in 1/2 cup of heavy cream and bring to a simmer.
11. Add 2 cups of shredded cooked chicken, 1 cup of frozen mixed veggies, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
12. Cook for 5 minutes until the sauce thickens. Tip: The filling should coat the back of a spoon when ready.
13. Evenly press the shredded potatoes over the filling in the skillet.
14. Bake for 25 minutes at 400°F until the potato crust is golden brown and crispy. Tip: For extra crispiness, broil for the final 2-3 minutes while watching closely.
15. Remove from oven and let rest for 10 minutes before serving.

Velvety filling bubbles beneath that shatteringly crisp potato lid in every glorious bite. Each forkful delivers tender chicken and veggies wrapped in herby creaminess. Try serving individual portions in rustic bowls with a bright side salad to cut through the richness.

Conclusion

You’ve now discovered 19 delicious chicken and potatoes recipes that promise satisfying dinners with minimal fuss. Whether you’re craving comfort food or something new, there’s a perfect dish waiting for you. Try a recipe tonight, leave a comment with your favorite, and share this roundup on Pinterest to spread the dinner inspiration!