Chicken And New Potatoes
A hearty one-pan dish featuring tender chicken, new potatoes, carrots, and onions, cooked to perfection with simple seasonings—perfect for a comforting family meal.
Ingredients
Instructions
- Brown pieces of chicken in vegetable oil in a large, heavy skillet.
- Peel around the center of each new potato.
- Place the potatoes around the chicken in the skillet.
- Slice carrots and layer them on top of the potatoes and chicken.
- Slice onion and layer over all the other ingredients.
- Turn the heat to low.
- Cook covered for about 1 hour until chicken is cooked through and vegetables are tender.
Tips & Substitutions
For even more flavor, consider marinating the chicken in your favorite herbs or spices before cooking. If new potatoes aren't available, baby potatoes or even regular ones cut into chunks work well. Feel free to experiment with vegetables like bell peppers or green beans; they add variety and nutrition. To enhance the dish, you could also try adding a splash of white wine while cooking.
Serving Suggestions
Serve the chicken and new potatoes alongside a fresh green salad or steamed vegetables for a balanced meal. Crusty bread or dinner rolls make a great accompaniment too. For a heartier option, pair this dish with rice or quinoa. This recipe pairs beautifully with Crock-Pot Cheese-Broccoli Soup for a comforting dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a skillet over medium heat, adding a splash of broth or water to prevent drying out. Cover and heat until warmed through. Alternatively, you can use the microwave, reheating in intervals to ensure even warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And New Potatoes contains roughly 1007 calories, with 15g protein, 132g carbohydrates, and 49g fat. It is an excellent source of vitamin A (253% of the Daily Value), dietary fiber (72% of the Daily Value), and potassium (47% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2824mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken breasts for this recipe?
Yes, boneless chicken breasts can be used, but they may cook faster than bone-in pieces. Adjust the cooking time to about 30-40 minutes to ensure they remain juicy and tender while the vegetables cook through.
What can I do if I don't have vegetable oil?
If you don't have vegetable oil, you can substitute it with olive oil or canola oil, which work equally well for browning the chicken. For a richer flavor, melted butter can also be a delicious alternative.
Is there a way to make this dish more flavorful?
Absolutely! Adding garlic, herbs like thyme or rosemary, or a bay leaf can enhance the flavor profile significantly. You can also sprinkle a bit of paprika or lemon juice over the dish before serving for a delightful twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).