Smoky Paprika and sauteed garlic bring big robust flavors to this simple chicken and potatoes dish. The addition of cauliflower and a finishing touch of lemon and parsley brighten and balance this easy one-pan weeknight dinner. Ready in 30 minutes!
For another one-pan flavor bomb try my One-Pan Cod in Tomato Butter Sauce, and if you wnt ot learn how to make truly succulent, juicy chicken breasts full of flavor, try my Perfect Every Time Roasted Split Chicken Breast.
You don't have to sacrifice flavor when you need to get a simple meal on the table quickly. This easy chicken and potatoes recipe is your best friend the next time you need a hearty healthy dish the whole family can get behind. The texture of tender chicken, sauteed potatoes, and soft cauliflower is perfectly complemented by a buttery sauce made of pan juices, seasoned with smokey and sweet paprika and a hit of lemon and fresh parsley.
The best part is that this easy recipe is just as good on the reheat the next day.
You'll Love this Recipe
- Easy peasy – This is one of those delicious chicken recipes you will come back to time and time again. It cooks up in under 30 minutes and is filled with healthy ingredients your entire family will love.
- Gluten-Free – add this to your GF repertoire. This is a great recipe when you want bold flavors, and a hearty satisfying meal without the complications that gluten can create for some people. Tasty chicken, tender potatoes, cauliflower, layers of garlic, fresh herbs, and the complexity of paprika make this original recipe one where you will never miss the gluten.
- Whole30, and Paleo Friendly – Looking for healthy but insanely delicious dinner ideas? Look no further! This recipe is both Whole30 compliant and paleo friendly.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Boneless skinless chicken breast – The best way to make the protein prep fast and easy is to use boneless, skinless breasts. To ensure the best flavor, try to find locally raised chicken if it's available in your area. I have found them to be more flavorful than typical grocery store chicken breast, even of the organic variety. I diced the chicken in this recipe for quicker cook time.
- Baby Potatoes – Again, I recommend buying locally grown potatoes if they are available. I find their texture to hold up better and the flavor to be more direct and clear. That said, I used baby potatoes from the grocery store and they cooked up great.
- Cauliflower – Freshest as you can find.
- Garlic – This recipe uses 2 layers of garlic. Garlic powder as part of the dry seasoning and fresh crushed garlic cloves in the pan. This layering of flavor creates a satisfying complexity of taste.
- Paprika – To create that complexity and layers of flavor, I use both sweet and smokey paprika.
- Chicken stock – If you are making this gluten-free- be sure to check the label of your stock to be sure it does not contain any gluten (most do not but some have some gluten in the preservatives)
- Ghee – Butter would also work here, but I have been experimenting cooking with ghee more frequently due to its beneficial abundance of butyrate acid which is essential for digestive health.
- Olive oil and seasoning ( salt and pepper)
- Lemon juice and Fresh chopped parsley – For a hit of acid and fresh herb to balance the flavors.
Tools
- Large heavy-bottomed skillet with high sides – or Enamled Cast Iron Pan
- A sharp knife
- Cutting board
- Wooden spoon or tongs
How to Make This Recipe
Step One: Toss to coat raw chicken thoroughly with the dry seasoning. Make sure every piece is sufficiently coated in the all the spice goodness.
Step Two: Brown the chicken pieces in a combination of olive oil and ghee until you develop a nice crisp coating. You may have to do this in batches. Once done remove the chicken and set aside.
Step Three: Cook the potatoes adding chicken broth and an appropriate amount of fresh garlic. We measure garlic with our hearts here at Abra's Kitchen.
Step Four: Add cauliflower and cook until just al dente. Add chicken back to the pot with a bit more ghee and stir to combine.
Step Five: Finish with fresh parsley and a squeeze of lemon juice
Ways to Master this Recipe!
- This is a simple recipe with just a few ingredients so buy the best quality protein and produce your budget will allow. As far as the chicken breast goes, I mentioned that I find the locally raised chicken that I prefer has a better flavor than grocery store chicken. Even better than the reputable organic chicken I find at Whole Foods and Wegmans. While this local chicken is not certified organic, I can enjoy that it comes from a small local producer who treats the animals humanely and raises them in such a way that the resulting product is some of the best I've had. While it may not be certified organic, I am confident that it is an excellent product and it tastes fantastic. I hope you can find something as satisfying where you live.
- Part of the reason I encourage you to find great chicken is that it cooks up better. Boneless breast can get dry and chewy, especially if it gets a little overcooked. I find the better the quality, the more tender the breast remains, regardless of cooking time. I find similar outcomes with potatoes. Locally grown potatoes have more flavor and a better texture that is neither chalky nor too dense. Since the growing season is limited I cannot access them all year and resort to good quality baby potatoes from the supermarket when needed.
Storage, Reheating, and Freezing Instructions
- STORAGE – Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
- REHEATING – reheat on the stovetop over medium-high heat, stirring occasionally. May also be heated in the microwave for 30-sec-1 minute.
- FREEZING -Freezing is not recommended.
Abra's Nutrition Tips! Always Adding Veggies (AAV)
This is my one of the easiest health mottos to live by – AAV – Always. Add. Veggies. I tested this recipe with potatoes alone initially and found that it was lacking in texture and flavor. Adding cauliflower was the missing element, one more texture, one more flavor to play with the pungent garlic, smokey paprika, and luscious ghee. (yes potatoes are techinically veggies, and also high in nutrients, but I always want a second vegetable when enjoying ptoatoes)
FAQ
“Don't wash your raw chicken!” the CDC tweeted in 2019. “Washing can spread germs from the chicken to other food or utensils in the kitchen.”
Chicken is cooked through when an instant-read thermometer reports an internal temperature of 165 degrees. Note: you may want to remove from the heat at 160 degrees as it will continue to cook for a few minutes.
The seasoning helps lock moisture in but the real trick is to not overcook. Allow the chicken to cook evenly on each side over medium-high heat to create a sear that will seal the flavor and juices in. Don't move it around as this will disturb the juices and cause them to leak out and create a sticky pan. The chicken will naturally release from the pan once it is ready to be flipped. Use a meat thermometer to check the temperature if you are unsure and if this is your first time cooking chicken in a pan.
Dietary Modifications
This recipe is naturally gluten-free, Whole30 compliant, and paleo and not easily adapted otherwise.
I can’t wait for you to try this! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Garlic and Paprika Chicken and Potatoes
Equipment
- 1 Heavy-bottomed skillet
- 1 kitchen knife
- 1 Wooden Spoon
- 1 Kitchen Tongs
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp ghee divided
- 1 tbsp olive oil
- 1 lbs baby potatoes
- 1 cup chicken stock
- 4 cloves fresh garlic crushed
- 1 tbsp lemon juice
- 3 cups cauliflower florets
- 1/4 cup fresh parsley chopped
Instructions
- Toss raw chicken pieces with seasoning until well coated, set aside.
- In a large heavy-bottomed skillet heat olive oil and 1/2 the ghee together over medium heat. Add chicken to the pan in batches, do not overcrowd the pan. Cook for 2 minutes on each side or until golden brown. Flip the chicken when it is easily released from the pan. After about 4-5 minutes total, remove the chicken and set aside and repeat the process with the remaining chicken.
- Remove the chicken from the pan and set aside.
- Add potatoes to the pan and stir to coat with seasoned cooking fat, then add chicken stock, and stir to release all browned bits from the bottom of the pan.
- Cover with lid and cook for 5 minutes. Open lid and stir well, add crushed garlic, and an additional pinch of salt and pepper. Test potatoes, if they are nearly done (a slight bite left, not mushy) add cauliflower to the pan and stir to coat. Cover and cook for 2-3 minutes, remove lid and stir. Continue this process until cauliflower has been cooked through (not mushy, but not crunchy.. The timing will depend on how small your cauliflower florets are)
- Once cauliflower is cooked through add chicken back to pan with any drippings and remainaing ghee. Stir to coat, squeeze in lemon juice, and heat through for a few minutes. Finish with a large handful of freshly chopped parsley.
- Add additional lemon juice to taste.
Notes
- STORAGE – Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
- REHEATING – reheat on the stovetop over medium-high heat, stirring occasionally. May also be heated in the microwave for 30-sec-1 minute.
- Ok, hear me out… I had a lot of leftovers and was coming up with creative ways to enjoy said leftovers and stumbled on this:
- Chicken and potato tacos with avocado… ok, so I heated a corn tortilla, lightly heated the chicken and potatoes. Added smoked mozz to the tortilla, piled it high with chicken and potatoes and topped with a big spoonful of smashed zesty avocado. YUM! Try it 🙂
Nutrition
More Easy Chicken Recipes You Will Love
Whole Roast Chicken with Cauliflower
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