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Oh this flavor combo is delicious! Chicken, potatoes, onion, green chiles, tomatoes, and tons of seasoning. This simple one pot meal is exactly how my family likes to eat on a weeknight!
The other day I was fantasizing about going to dinner at the Mexican restaurant by our house. Since we’re all social distancing that wasn’t happening. But a girl can dream, right?
This Green Chile Chicken & Potato Skillet was my solution and it hit the spot! We went fishing that afternoon and returned home tired but happy. I was able to quickly toss this together with minimal effort. Oh friend, I am all about minimal effort these days. A meal that involves more than one dish is just not a dish I want to make.
While this was embarrassingly easy, the end result was perfectly yummy! Plenty of flavor in very little time. The whole family was thrilled. Mostly me because, again, I only used the one dish.
You can serve this up so many different ways. I enjoyed it just as is but my husband and son loaded theirs into tortillas to create burritos! You can also add this to the top of my Cilantro Lime Cauliflower Rice for more of a burrito bowl vibe.
More recipes like this:
Ground Turkey & Potato Skillet
Sheet Pan Sausage, Potatoes, & Green Beans
Oregano Lemon Chicken & Potatoes
Sheet Pan Lemon Chicken Dinner
Green Chile Chicken & Potato Skillet
Ingredients
Chicken
- 1 1/2 tbsp olive or avocado oil
- 1 lb chicken breasts, cut into 1-inch pieces
- 3/4 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
Potatoes, etc
- 2 tbsp olive or avocado oil
- 1 1/2 lbs potatoes, diced into 1-inch pieces
- 1/2 white or yellow onion, diced into 1-inch pieces
- 14 1/2 oz canned diced tomatoes, I prefer fire-roasted when available
- 4 1/2 oz canned green chiles
- 1/2 cup chicken stock
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp salt
Optional: chopped green onions or cilantro for garnish
Instructions
- Add 1 1/2 tbsp oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Season with chili powder, salt, pepper, garlic powder, onion powder, cayenne pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning. Remove from skillet and set aside.
- Add 2 tbsp oil to the skillet. Once the oil is hot, add the diced potatoes and onion. Sauté on medium-high heat, stirring occasionally until sides of potatoes have browned and onion and potatoes are fairly tender. This can take 5 to 10 minutes depending on your stove and the size of your potatoes.
- Reduce heat to medium. Add chicken, tomatoes, green chiles, chicken stock, oregano, parsley, and salt to potatoes and onions. Stir. Cover and simmer for 5 minutes or until potatoes are done and everything is warmed through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good!
My husband said it was somewhat spicy but I added extra hot sauce to mine.Â
Had mine with tortillas 🤤
Fabulous dish!!!! Â Pretty too!!!!
So happy to hear you enjoyed it!
This is AMAZING!!! So yummy, comes together really quickly! I could not get over how much flavor is in this dish!! The whole family gobbled it up and my husband and I fought over leftovers!!Â
This is the best!! Thank you so much for taking the time to leave a comment! <3
Love this so many ways. It’s good exactly as is with yellow potatoes. I also made it into tacos with flour tortillas & sour cream and it makes great leftovers for breakfast. I might try it with ground beef sometime.
Your quick skillet meals have been a life-saver in the evenings while helping my kid with remote-learning after a full day of work.
This was amazing! I got greedy with the cayenne pepper. So delish! I also added cheese to my plate. By far my new favorite recipe! Thank you!
This is absolutely fantastic. There is so much flavor. I doubled the cayenne because I like extra spicy, but otherwise followed the recipe, which I don’t normally do. I can’t wait to make it into breakfast with some eggs!
Loved the concept of this recipe. However it was too spicy for the wife. Oh well, more for me. Great tortilla filler!
The flavor of this dish was great! But HOLY cow was it spicy, and I enjoy a little kick. I even used half the amount of cayenne and a mild Rotel. I couldn’t serve it to my kids. Next time I will change some things, but it’s a good base recipe.
As always, The Whole Cook did not disappoint! It’s a bit like a stew, but very flavorful with a good combination of seasonings. Hubby thinks it would be great to use leftovers in a breakfast burrito, but its satisfying and delicious all on its own. Nothing is difficult to prepare as long as you can chop, fry and simmer—and it comes together pretty quickly.Â
Thanks Christina!
Aww thank you, Barb!
Super good! I didn’t do the cayenne and just a little of the diced chilis so my family would eat it. Very good in a fried tortilla!!Â
This recipe is soooo good! I
Changed it up just a little. Instead of cayenne,, I used chipotle chili powder. (I used regular chili powder in the amount called for and the chipotle 1/4 tsp or a bit more & it was plenty spicy). I also added chopped yellow squash (summer squash) just to get more veggies. I sprinkled just a little cheese on top of my serving. And I didn’t do so, but I think a spoonful of plain Greek yogurt (or sour cream) would be wonderful on top. Thanks for the recipe- I’ll definitely be doing it again!