Eat Without

One Pan Potatoes & Chicken

Source: Kentucky Families on the Move: Food and Nutrition Calendar, 2005 University of Kentucky Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This is an easy and flavorful one pan meal. Salsa adds an extra kick to the dish.

Makes
6 servings

Ingredients

  • 4 medium potatoes
  • 16 ounces chicken breasts, boned and skinned
  • 2 tablespoons vegetable oil (or cooking oil of choice)
  • 1 cup salsa
  • 1 can (15.2 ounces) low-sodium whole kernel corn, drained

Directions

  1. Wash hands with soap and water.
  2. Cut potatoes into 3/4 in cubes.
  3. Microwave potatoes for 8-10 minutes until tender OR cook potatoes on the stovetop. To cook on the stovetop, place potatoes in water, bring to a boil and then reduce heat to a simmer until potatoes are tender, about 15 minutes. Drain potatoes.
  4. Cut chicken into 3/4-inch cubes
  5. In a large skillet, brown chicken in oil on high for 5 minutes.
  6. Add potatoes; cook until potatoes are lightly browned.
  7. Add salsa and corn. Cook until heated through.

Notes

Learn more about: Potatoes Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.