One Pan Potatoes And Chicken
A quick and flavorful one-pan dish featuring tender chicken, roasted potatoes, corn, and salsa, perfect for a satisfying weeknight dinner for the whole family.
Ingredients
Instructions
- While potatoes cook, in a large skillet, toss and brown chicken in olive oil over high heat for 5 minutes.
- Add the microwaved potatoes; sauté and toss until they are lightly browned.
- Add salsa and drained corn; toss until heated through.
Tips & Substitutions
For extra flavor, consider marinating the chicken in lime juice and spices for an hour before cooking. You can substitute the potatoes with sweet potatoes for a different taste and added nutrition. If you want a spicier kick, use a salsa with jalapeños or add some chili powder. This dish is quick and easy, similar to Steak And Chicken Fajitas, making it perfect for weeknight dinners.
Serving Suggestions
Serve this dish with a side of fresh avocado slices or a simple green salad for a refreshing contrast. It pairs beautifully with low-fat sour cream enchiladas for a complete meal. You can also top it with shredded cheese or fresh cilantro for added flavor. Consider serving with tortilla chips for crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, stirring occasionally until warmed through, or microwave in short intervals, adding a splash of water to prevent drying out. This way, the chicken remains tender and potatoes retain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Potatoes And Chicken contains roughly 952 calories, with 32g protein, 78g carbohydrates, and 57g fat. It is an excellent source of protein (64% of the Daily Value), potassium (45% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of iron. It also contributes 7g of dietary fiber toward your daily target.
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 frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it first for even cooking. If you're in a pinch, you can cook it from frozen, but adjust the cooking time accordingly to ensure it's fully cooked through. Always check that the internal temperature reaches 165°F.
What can I substitute for salsa?
If you don't have salsa on hand, you can use diced tomatoes with green chilies or a homemade mixture of crushed tomatoes, onion, and spices. Enchilada sauce or red chile for stew could also work well to add depth and flavor to the dish.
How do I make this dish spicier?
To increase the heat, opt for a spicier salsa or add fresh diced jalapeños before cooking. You can also sprinkle in some cayenne pepper or red pepper flakes while sautéing the chicken. Adjust according to your spice preference, especially if your family enjoys bold flavors.
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).