Chicken Potato Skillet With Bacon And Veggies
Easy one-pan Chicken Potato Skillet with bacon, vegetables, and creamy Dijon sauce. Ready in 30 minutes – the perfect family dinner!
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I use fresh vegetables instead of frozen? Yes. Just blanch them briefly so they cook evenly with the chicken and potatoes.
2. What kind of chicken works best? Chicken breast cooks quickly, but thighs are juicier and more flavorful. Both work beautifully.
3. Variations
- 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
Calories: 704kcal | Carbohydrates: 53g | Protein: 48g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 169mg | Sodium: 1063mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6956IU | Vitamin C: 66mg | Iron: 4mg
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