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

Prep chicken & potatoes: Season chicken strips with chili powder, paprika, cumin, salt, and pepper.
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.
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.
Sauté vegetables: Add onion, bell pepper, and zucchini (if using). Sauté until softened. Add garlic in the last minute.
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).
Finish: Remove lid, raise heat slightly to thicken sauce. Adjust seasoning or add cayenne for more heat.
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 bold and comforting one-skillet meal combining spicy chicken with tender vegetables and crispy potatoes. Ideal for a quick and satisfying dinner.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet
Cuisine: American
Diet: Low Lactose

Instructions

In a large bowl, season chicken with paprika, cayenne pepper, garlic powder, salt, and pepper. Toss to coat evenly.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6–8 minutes or until browned and cooked through. Remove and set aside.
Add the remaining olive oil to the skillet. Add potatoes and cook for 8–10 minutes, stirring occasionally, until golden and nearly tender.
Add bell peppers, zucchini, and onion. Cook for another 5–7 minutes until vegetables are soft and slightly caramelized.
Return chicken to the skillet and pour in chicken broth. Stir well and simmer for 3–5 minutes to blend flavors and heat through.
Garnish with chopped parsley and serve hot.