Spicy Chicken and Vegetable Skillet with Potatoes

A hearty one‑pan meal combining spicy seasoned chicken strips, tender potato cubes, and crisp vegetables, all cooked together in a skillet so the flavors meld beautifully. Perfect for a wholesome weeknight dinner.

Why You’ll Love This Recipe

• One-pan convenience = minimal cleanup

• Balanced with protein, starch, and veggies

• Bold, spicy flavor that’s customizable

• Great for meal prep or feeding a family

• Flexible with available vegetables and spice levels

Ingredients

• Boneless, skinless chicken breasts or thighs, cut into strips

• Potatoes, diced (Yukon gold or red)

• Bell peppers, sliced

• Onion, sliced

• Zucchini or squash (optional)

• Garlic, minced

• Olive oil

• Chili powder

• Paprika

• Cumin

• Cayenne pepper (optional, for extra heat)

• Salt and pepper

• Chicken broth or water

• Fresh cilantro or parsley for garnish

• Lime wedges (optional)

Directions

1. Prep chicken & potatoes: Season chicken strips with chili powder, paprika, cumin, salt, and pepper.

2. Sear potatoes: In a large ovenproof skillet, heat olive oil over medium-high. Add diced potatoes and cook until lightly browned (5–7 minutes). Remove and set aside.

3. Cook chicken: In same pan, add a little more oil if needed, and cook seasoned chicken until mostly cooked through (3–4 minutes per side). Remove and set aside.

4. Sauté vegetables: Add onion, bell pepper, and zucchini (if using). Sauté until softened. Add garlic in the last minute.

5. Combine & simmer: Return potatoes and chicken to pan. Pour in enough broth or water to deglaze and provide some moisture. Cover and cook until potatoes are fork-tender (about 8–10 minutes).

6. Finish: Remove lid, raise heat slightly to thicken sauce. Adjust seasoning or add cayenne for more heat.

7. Serve: Garnish with cilantro or parsley, and serve with lime wedges.

Servings & timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: ~35 minutes

Variations

• Use sweet potatoes for a twist

• Swap chicken for shrimp or tofu

• Add corn, peas, or mushrooms for variety

• Use a smoky chipotle powder for flavor depth

Storage / Reheating

• Store in an airtight container in fridge for 3 days

• Reheat gently in a skillet, adding a splash of water or broth to loosen

FAQs

• Can I use frozen vegetables? Yes, but reduce cooking time so they don’t overcook.

• Is it too spicy? Tweak cayenne or skip it.

• Can I finish in the oven? Yes, cover and bake at 180 °C (350 °F) for 10–15 minutes if stove-top time isn’t sufficient.

Conclusion

This Spicy Chicken and Vegetable Skillet with Potatoes is an ideal balance of heat, textures, and nutrition. It’s quick, satisfying, and versatile—suited for busy nights or relaxed weekend dinners.

Spicy Chicken and Vegetable Skillet with Potatoes

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A hearty and flavorful one-pan dish featuring spicy chicken, tender vegetables, and crispy potatoes. Perfect for a weeknight dinner.

• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups baby potatoes, halved
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 zucchini, sliced
• 1/2 red onion, sliced
• 1/2 cup chicken broth or water
• Fresh parsley for garnish (optional)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Season the chicken with paprika, cayenne pepper, garlic powder, salt, and pepper.
3. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
4. Add the remaining olive oil to the same skillet. Add baby potatoes and cook for 5 minutes, stirring occasionally.
5. Add bell peppers, zucchini, and red onion. Cook for another 5-7 minutes, until the vegetables are tender and the potatoes are browned.
6. Return the chicken to the skillet, pour in the chicken broth, and stir to combine. Simmer for 3-5 minutes until heated through.
7. Garnish with chopped parsley if desired and serve hot.

Notes

• Adjust the level of cayenne to control the spiciness.
• You can swap in sweet potatoes or other seasonal vegetables.
• Leftovers keep well in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg

Keywords: spicy chicken, vegetable skillet, one-pan meal, chicken and potatoes, healthy dinner