This is a great dish my mom made for us, and now I make it for my kids. One pot, add a salad, and you're done.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Melt the butter in a large skillet with a lid over medium heat, and sear the chicken breasts, skin side down, for 5 minutes, until the chicken starts to brown.

  • Turn the chicken breasts over, add the potatoes and carrots, and sprinkle with paprika, garlic powder, salt, and pepper. Cover and cook over medium heat for 35 to 45 minutes, stirring occasionally, until the potatoes are tender, the chicken is no longer pink inside, and the chicken and vegetables have brown, crisp spots on the bottom.

Nutrition Facts

635 calories; 23.6 g total fat; 157 mg cholesterol; 268 mg sodium. 53.7 g carbohydrates; 51.2 g protein; Full Nutrition

Reviews (105)

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131 Ratings
  • 5 star values: 76
  • 4 star values: 41
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
Hi I'm the writer of this recipe. I use 1 to 1 1/2 tablespoons of paprika not the 1/2 teaspoon that was published here. Try it with more paprika trust me there's plenty of flavour in both the chicken and the veggies. Read More
Rating: 4 stars
This is very similar to my grandmother's recipe. My mother made this and now I have for 30 years - this is one my husbands favorite meals. I most often use thighs (with or without bone) and I don't usually brown the meat but if I do the chicken is seasoned first and browned in a bit of olive oil. I do use more seasoning on the meat especially the paprika and I also add seasonings to potatoes. I often add onion and always put the potatoes (cut fairly small so they cook faster) under the chicken (they cook better in some liquid and soak up the chicken flavor too) and add a bit of water 3 to 4 Tbsp. ( more if it dries out) Then cover and cook on low to med low. Can't be too high a heat just a simmer. Read More
Rating: 5 stars
Great recipe - took some advice from other posters and put the potatoes in the microwave for 4 minutes. Used boneless skin less chicken breast a bit more butter (1 tbsp) and a small amount of olive oil. I cut a large onion and put that in the pan the onion got very sweet and added a great flavor. I also doubled the paprika and garlic. Very easy and very tasty - nothing bland about it. Read More
Rating: 4 stars
It was a really good recipe. The potatoes weren't cooked long enough though and cause of that the chick was cooked too long and was a bit dry. So i suggest that you start cooking the potatoes before the Chicken. I will definitely make this one again! Read More
Rating: 5 stars
Very tasty!! I followed the recipe as directed as I believe in doing it the cooks way the first time and see if I need to tweak it after that. To my family and I this needed no tweaking at all! The potatoes were SO yummy as they were flavored by the chicken and the carrots were so sweet! The chicken of course was super tender. My kids were asking for more veggies. I did have to use thighs though as that was the only chicken I had and of course they worked perfect! Some are saying this didn't have enough flavor for them I feel that it is a simple yet flavorful meal. I grew up in the country and I prefer a meal that is allowed to flavor itself with a "little" help from spices. Oh and a added bonus for this dish? 1 skillet cleanup!!:) Read More
Rating: 4 stars
This was a very good complete one skillet meal. I substituted olive oil for the butter. I will definetly be making it again. Read More
Rating: 5 stars
My whole family loved this. I did change it up a little but it's a great base recipe. I sauteed onions and garlic along with the chicken that I couldn't help but sprinkle with a little bit of lemon pepper. I also took some of the other reviewers advice and cooked the potatoes in the microwave for 4 minutes before throwing them into the chicken pan. I them let all of them cook together with the rest if the ingredients for about 5-10 minutes and noticed it was looking a little dry so I added some chicken broth and white wine. I then let it simmer for about 20 more minutes when it came out it was perfect and very tasty!! Read More
Rating: 5 stars
This dish has become one of our favorites. The important thing is to let the moisture cook off so the carrots and potatoes caramelize in the chicken drippings and butter. Yum! Read More
Rating: 5 stars
On Oct 11th the recipe's creator Micke corrects the published recipe to say she uses between 1 and 1 1/2 TABLESPOONS of paprika. I used 1 tablespoon. Love it! I did use red potatoes skinless & boneless breasts and olive oil rather than butter. It's beautiful to look at and great to eat! I will surely make this again -- thanks! Read More