Back to Recipe

Chicken Thighs and Potato Skillet

Here's how you make Chicken Thighs and Potato Skillet
Pause Continue Reading
  • Servings: 5
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 8 boneless skinless chicken thighs
  • Pepper (I don't use any salt)
  • 3 tablespoons butter or margarine, divided
  • 1 (4.7 ounce) box Creamy Scalloped Potatoes (I make this with Betty Crocker brand packaged scalloped potatoes)
  • 1 1/4 cup hot water
  • 1/4 cup whole milk milk
  • 1 (500 gram) Green Giant Japanese Mix or California Mix
  • 1 cup shredded cheddar cheese
  • 2 slices bacon, cooked and crumbled
  • 2 green onions, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.