Chicken Thighs and Potato Skillet

Prep Time
Cook Time
Ready In

"My family loves this recipe and I love the ease because it uses packaged scalloped potato mix, really anthing to make my life easier in the kitchen works for me!"

Original recipe yields 4-6 servings


  • Serving Size: 1 (784.7 g)
  • Calories 804.6
  • Total Fat - 48.1 g
  • Saturated Fat - 17 g
  • Cholesterol - 73.3 mg
  • Sodium - 1049.1 mg
  • Total Carbohydrate - 70.8 g
  • Dietary Fiber - 8 g
  • Sugars - 12.5 g
  • Protein - 28.8 g
  • Calcium - 674.5 mg
  • Iron - 5 mg
  • Vitamin C - 97.8 mg
  • Thiamin - 0.8 mg

Step 1

Sprinkle chicken thighs with pepper. Melt 1 tbsp butter in large, deep non-stick skillet set over medium-high heat. Brown chicken well on both sides, about 6 to 8 minutes (leave the chicken in the skillet).

Step 2

Combine potatoes, sauce mix, hot water, milk and remaining 2 tablespoons butter in medium bowl. Pour into the skillet. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir occasionally.

Step 3

Gently stir in the vegetables, cover and cook over medium heat an additional 5 to 7 minutes or until vegetables are heated through and sauce is as thick as you like. Stir occasionally. (Sauce will thicken slightly as it stands).

Step 4

Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.

Tips & Variations

No special items needed.


Chef shapeweaver

I want to say " That I'm very very pleased to be the first one to rate this recipe." :)This recipe was made on 3/8/13 for mine and my SO's dinner,and most importantly for the " Billboard Recipe Tag Game ". :)Since bacon was needed for the recipe,3 pieces were fried and set aside.Before frying the chicken it seasoned with pepper and a small amount of smoky seasoned salt.I used the leftover bacon "drippings" and 1 Tblsp. of margarine to fry the chicken in.I couldn't find the correct size bag of California Mix the recipe called for, so I used a 10 oz. bag and added a few par-boiled sliced carrots & some par-boiled chopped broccoli to make up the difference in weight.And to make a better presentation, I added a bit of shredded cheddar cheese and crumbled bacon to my serving. I didn't have the green onions, so they were left off.The taste seemed a little on the " bland side ",so I think if this is made again I'll add some garlic powder to the potato mixture.But I will say, " This was a very quick and easy meal." Thanks for posting, and " Keep Smiling :)"

review by:
(9 Mar 2013)