Mississippi Chicken & Potato Skillet
This Mississippi chicken and potato skillet is an easy dinner that is ready in just about half an hour. Featuring chicken and potatoes seasoned with a blend of spices, pepperoncini peppers, and a cheesy topping, this dinner is full of flavor you’ll love!
We are huge meat and potato family.
With 4 boys, I need the combination of protein and carbs to keep them from not being hungry every few minutes.
And this Mississippi chicken and potato skillet is a hearty, stick to your ribs kind of meal that fits that requirement.
Plus the whole thing has so much flavor thanks to gravy mix, ranch seasoning, and briny pepperoncini.
Better yet?
It’s all covered in cheese.
And unlike other version of this recipe, mine uses shortcuts to keep prep and cook time short, sweet, and simple.
Ingredients
To make this you’ll need:
- Diced potatoes– A refrigerated bag of diced potatoes with onions
- Spices– Smoked paprika, garlic powder, black pepper
- Olive oil
- Chicken– Boneless, skinless chicken breasts trimmed of fat and diced
- Au jus gravy mix– Your favorite kind
- Ranch seasoning– Your favorite dry ranch seasoning
- Butter
- Pepperonicini peppers– Sliced
- Mozzarella cheese– Shredded
How to Make
This Mississippi chicken and potato skillet is quick and easy.
To do it, toss the potatoes with the paprika, garlic, pepper, and olive oil in a mixing bowl until the potatoes are evenly coated in the spice mixture.
Put the seasoned potatoes into the basket of an air fryer in an even layer.
Air fry the potatoes at 350° for 6 minutes.
Shake the basket to turn the potatoes and continue air frying for another 4-6 minutes until the potatoes are nice and crispy.
Set the potatoes aside.
Add the chopped chicken to another mixing bowl and gently toss it with the gravy powder and ranch powder until the chicken’s evenly coated.
Then, melt the butter in a large skillet set over medium heat.
Stir in the seasoned chicken and cook until the chicken’s cooked through, stirring as needed.
Then, stir the crispy potatoes into the skillet,
Spread the cheese and peppers evenly out overtop of the skillet
Cover and let the skillet rest for 2-3 minutes while the cheese melts.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or on the stove until warmed through.
Tips and Tricks
- If you don’t have an air fryer, you can cook the potatoes according to the instructions on the package- it will just take longer for them to crisp up properly.
- Start the potatoes in the air fryer first and then get the chicken going a few minutes into the potatoes cooking so you’re using your time wisely.
- Adjust the seasoning to suit your tastes.
Other Easy Skillets
This Mississippi chicken and potato skillet is an easy flavor packed meal.
Make it and enjoy!
Looking for other easy skillet recipes?
Try these:
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Mississippi Chicken & Potato Skillet Dinner
Ingredients
- 1 20 oz bag refrigerated diced potatoes with onion
- 1 tbsp smoked paprika
- 2 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- black pepper to taste
- 2-3 boneless, skinless chicken breasts trimmed of fat and diced
- 1 tbsp au jus gravy mix
- 1 tbsp dry ranch seasoning
- 2 tbsp butter
- 1/2 - 3/4 cup sliced pepperoncini peppers
- 1 - 1 1/2 cups shredded mozzarella cheese
Instructions
- Add the potatoes to a large mixing bowl along with the paprika, garlic, pepper, and olive oil. Gently toss until the potatoes are evenly coated in the spice mixture.1 20 oz bag refrigerated diced potatoes with onion, 1 tbsp smoked paprika, 2 tbsp extra virgin olive oil, 1/4 tsp garlic powder, black pepper
- Transfer the seasoned potatoes to the basket of an air fryer, and spread out in an even layer. Air fry at 350° for 6 minutes. Shake the basket to turn the potatoes and continue air frying for another 4-6 minutes until the potatoes are nice and crispy. Set aside.
- Add the chopped chicken to another mixing bowl then sprinkle the gravy and ranch powders over top. Gently toss until all of the chicken's evenly coated.2-3 boneless, skinless chicken breasts, 1 tbsp au jus gravy mix, 1 tbsp dry ranch seasoning
- Add the butter to a large skillet set over medium heat. Once melted add the seasoned chicken and stir to combine- cook until the chicken's cooked through.2 tbsp butter
- Add the crispy potatoes to the skillet and stir to combine. Spread the cheese and peppers evenly out overtop of the skillet1/2 - 3/4 cup sliced pepperoncini peppers, 1 - 1 1/2 cups shredded mozzarella cheese
- Cover and let the skillet rest for 2-3 minutes while the cheese melts.
- Serve warm & enjoy!
Notes
- If you don't have an air fryer, you can cook the potatoes according to the instructions on the package- it will just take longer for them to crisp up properly.
- Start the potatoes in the air fryer first and then get the chicken going a few minutes into the potatoes cooking so you're using your time wisely.
- Adjust the seasoning to suit your tastes.
Nutrition
recipe adapted from Cooking In The Midwest
