Potato & Chicken Bake
A quick, rustic French-style potato and chicken bake with bacon and onions. Done in one skillet in under 30 minutes—comfort food that feels indulgent but takes zero fuss.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 4 slices thick-cut bacon, chopped
- 1.25 lb boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 medium yellow onion, sliced thin
- 1.5 lb potatoes, peeled and sliced 1/4-inch thick
- 1 cup chicken or vegetable broth
- 1 tsp fresh thyme or herbes de Provence
- 1 tbsp whole grain mustard (optional, for depth)
Instructions
- 1
Heat a 12-inch skillet over medium. Cook bacon until crispy, 5 minutes. Transfer to a plate.
- 2
In the same skillet with bacon fat, brown chicken pieces without stirring for 2 minutes per side.
- 3
Push chicken to the sides. Add onion to the center; cook 2 minutes until fragrant.
- 4
Layer potato slices over everything. Sprinkle with salt, pepper, and thyme.
- 5
Pour broth over the top. Stir mustard into the liquid. Cover and bake at 425°F for 12 minutes.
- 6
Uncover, scatter bacon on top, and serve straight from the skillet.
Tools you’ll need
- 12-inch oven-safe skillet or cast iron pan
- vegetable peeler
- sharp knife
- wooden spoon
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