What can I make with chicken and potatoes?
Chicken and Potatoes is endlessly flexible - it takes on whatever seasoning you give it, which is exactly why it gets boring when cooked the same way every week. Here are recipes using chicken and potatoes from across our library, plus the handful of habits that keep it juicy.
12 recipes with chicken and potatoes
Moules Frites
A classic Belgian dish of mussels cooked in a flavorful broth, served with crispy fries.
Belgian55m4Caldo Verde
A hearty and flavorful soup from Portugal, made with potatoes, kale, and sausage.
Portuguese60m4Creamy Salmon Soup
A delicious and comforting salmon soup made with fresh salmon, potatoes, and a touch of cream.
American75m4
Chicken and Potato Roti
Add a pint of chicken stock to the simmer and put three tablespoons of sugar into a large saucepan on high; cook until the sugar caramelizes, then add the cubed chicken breasts and stir until the chicken browns.
4
Coddled pork with cider
STEP 1 Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned.
Irish4
Belgian Waterzooi Chicken
Put the chicken, water and one garlic clove in a large saucepan.
4
Spanish beans with chicken & chorizo
step 1 Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover.
Spanish4
Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini
Serves 2 1.
United States4
Tajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine)
Combine onions, celery, cilantro, and parsley in a large pot.
Algerian4
Irish stew
Heat the oven to 180C/350F/gas mark 4.
Irish4
Smash Burger
Thin, ultra-crispy burger smashed on a hot griddle.
American10m4Smashed Cheeseburger
Thin, crispy-edged beef patties with American cheese on a toasted bun.
American20m4
How to cook chicken and potatoes without drying it out
- 1Bring the chicken and potatoes close to room temperature and season it well; a 20-minute dry brine keeps the inside juicy.
- 2Sear over medium-high heat until deep golden, then lower the heat to finish. High heat the whole way tightens the outside before the middle is done.
- 3Pull it at 165F internal (breast) or 175F (thigh). Thighs forgive an extra few minutes; breast does not.
- 4Rest 5 minutes under foil, then slice against the grain and spoon the pan juices back over the top.
What goes well with chicken and potatoes
Chicken and Potatoes is at its best with lemon, garlic, butter, rice, thyme and yogurt. Any two or three of those, plus chicken and potatoes, is already a dinner rather than an ingredient list.
Storing chicken and potatoes
Keep raw chicken and potatoes on the bottom shelf of the fridge and use it within 1-2 days, or freeze it flat in a bag for up to three months. Cooked leftovers keep 3-4 days and reheat best with a splash of stock in a covered pan rather than in the microwave.
Substituting chicken and potatoes
If you are out of chicken and potatoes, look for something that behaves the same way in the pan rather than something that tastes the same. Match the moisture level, the cooking time, and the richness, and adjust the liquid slightly if your substitute releases more water. When in doubt, describe what you actually have in the chat and Mr. Chef will rewrite the recipe around it.
Chicken and Potatoes recipes: common questions
- What can I make with chicken and potatoes and not much else?
- Plenty. With chicken and potatoes plus an onion, garlic, oil, and salt you already have the base of a skillet dinner, a soup, or a simple sauce. Add a starch - rice, pasta, bread, or potatoes - and it becomes a full meal. The recipes above are ordered so the ones needing the fewest extra items come first.
- What is the quickest chicken and potatoes recipe?
- Look for the entries above marked 20 minutes or less. As a rule, anything cut small and cooked in a hot pan beats anything roasted whole, and one-pan recipes save more time in cleanup than in cooking.
- Can I substitute chicken and potatoes?
- In most recipes yes, as long as the replacement plays a similar role - similar moisture, similar cooking time, similar richness. Swapping across roles (a watery vegetable for a starchy one, for instance) usually needs a change in liquid or cooking time too.
- How do I use up leftover chicken and potatoes?
- Fried rice, a frittata, a grain bowl, a soup, or a quesadilla will absorb almost any leftover chicken and potatoes without a recipe. If you want something specific, tell Mr. Chef exactly what is in the fridge and it will build a recipe around it.
- What temperature should chicken and potatoes be cooked to?
- Use an instant-read thermometer rather than timing: 165F for poultry, 160F for ground meat, 145F for whole cuts and fish, all measured at the thickest point away from bone. Rest larger cuts for five minutes before cutting.