Chicken Potato Skillet With Bacon And Veggies is hearty, rich in flavor, and ready in just 30 minutes. Crispy baby potatoes, tender chicken, smoky bacon, and colorful vegetables come together in one pan with a creamy Dijon sauce. Easy, quick, and always a success - perfect for weeknights and cozy dinners with friends.
A Quick Look at the Recipe
Recipe name: Chicken Potato Skillet With Bacon And Veggies
🕒 Ready in: 30 minutes
⏲️ Prep time: 5 minutes
🍳 Cook time: 25 minutes
👪 Servings: 4 persons
🥄 Calories: 527 kcal per serving
🥘 Main ingredients: chicken, baby potatoes, bacon, frozen vegetables, cream, Dijon mustard
👩🏻🍳 Taste: savory, creamy, lightly smoky, rustic French
⭐ Difficulty level: Easy: one skillet, simple steps, no special techniques required.
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Classic Chicken Bonne Femme With Potatoes
Growing up, I often had the classic Dutch "AVG" : potatoes, meat, and vegetables. Comforting, but predictable. That's why I love this French-inspired skillet, also called "Bonne Femme." It takes that same idea but makes it fresh and elegant.
The first time I cooked it, the smell of bacon and thyme filled my kitchen, instantly bringing me back to family dinners. I adore how easy it is: frozen vegetables, precooked potatoes, and just one skillet.
In under half an hour, you've got a dish that feels rustic and homely, yet refined enough to serve when guests come over.
What Do You Need?
The exact amounts can be found further down in the recipe card.
- Chicken breast: Lean and quick to cook. You can also use chicken thighs for extra juiciness.
- Baby potatoes: Precooked, skin-on, they crisp beautifully. If you don't have them, use waxy potatoes, peel and parboil.
- Bacon bits: Add smokiness and saltiness. Swap with pancetta or smoked ham cubes.
- Carrots, green beans, peas (frozen): Frozen saves prep and keeps color and bite. Fresh works too; blanch first.
- Shallots: Mild, slightly sweet onions that caramelize quickly. Replace with a small red onion if needed.
- Garlic clove: Brings depth. Fresh is best; garlic powder works if that's all you have.
- Thyme sprigs: Fresh thyme is classic here. Substitute with rosemary or oregano if you like.
- Butter and olive oil: The mix gives flavor and prevents burning.
- Sea salt: Adds flavor If you don't have it, use smoked sea salt.
- Nutmeg: Just a pinch adds warmth to the potatoes and sauce.
- Heavy cream: For a silky sauce. Crème fraîche or sour cream are fine alternatives.
- Dijon mustard: Brings tang and depth. Wholegrain mustard is also great.
- Parsley: Fresh parsley for garnish and a final touch of brightness.
How to Make It?
The detailed recipe steps are further down in the recipe card.
Fry potatoes in butter and oil until golden, seasoned with salt, nutmeg, and pepper.
Add bacon, chicken, shallots, garlic, and thyme, and cook until browned.
Stir in frozen vegetables and let them cook until tender.
Pour over the cream and mustard mixture, stir gently, let it thicken, and finish with parsley.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds baby yellow potatoes, precooked, skin on
- 1 teaspoon sea salt
- ⅛ teaspoon ground nutmeg
- ground black pepper
- 4 oz bacon bits
- 1 ½ pound chicken breast, cubed
- 2 shallots, quartered
- 1 clove garlic, squeezed
- 2 sprigs fresh thyme, leaves only
- 5 oz carrots, frozen
- 4 oz green beans, frozen
- 4 oz peas, frozen
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh Parsley, chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat butter and oil in a skillet over medium heat.1 tablespoon butter, 1 tablespoon olive oil
- Add baby potatoes, season with sea salt, nutmeg, and pepper, and fry for 4 minutes until golden.2 pounds baby yellow potatoes, 1 teaspoon sea salt, ⅛ teaspoon ground nutmeg, ground black pepper
- Stir in bacon; cook for 2 minutes until crispy.4 oz bacon bits
- Add chicken and brown on all sides for about 5 minutes.1 ½ pound chicken breast
- Stir in shallots, garlic, and thyme, and cook for another minute.2 shallots, 1 clove garlic, 2 sprigs fresh thyme
- Add carrots, beans, and peas, cook for 5-7 minutes until tender.5 oz carrots, 4 oz green beans, 4 oz peas
- Mix cream with Dijon mustard in a bowl, pour into the skillet, stir well, and let thicken for 1 minute.½ cup heavy cream, 1 teaspoon Dijon mustard
- Mix everything gently and heat through 2-3 minutes.
- Garnish with parsley and serve hot.Fresh Parsley
Notes
- Swap bacon with pancetta or smoked sausage.
- Add mushrooms or zucchini for more vegetables.
- Replace cream with crème fraîche or add a splash of white wine.
- Make it vegetarian by skipping chicken and bacon and doubling veggies.
- Fridge: Keeps up to 2 days in an airtight container.
- Reheat: gently with a splash of cream or milk.
- Freezer: Not recommended; potatoes and sauce change texture after thawing.
Nutrition
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