One-Skillet French-Style Chicken and Potatoes: The Lazy Oven-Free Alternative

Skip the tedious prep and the long wait for the oven to heat up by throwing chicken thighs, potatoes, garlic, and fresh tomatoes straight into a single skillet. As everything simmers together, the potatoes develop a perfect golden crust on the bottom while the chicken stays incredibly juicy beneath a sweet layer of softened tomatoes.

Topped with a generous handful of cheese that melts into a bubbly, pull-apart blanket, this shortcut meal delivers all the rich, slow-braised flavor of a traditional casserole.

Here’s what you need: 700–800 g of potatoes, 500 g of chicken thigh fillets, 2–3 cloves of garlic, 1–2 tomatoes, 120–150 g of cheese, salt and black pepper to taste, fresh herbs for garnish, vegetable oil for frying.

Cut the chicken thigh fillets into small pieces and quickly fry them in a well-heated skillet with a little oil until golden brown. Add the potatoes, cut into slices or thin rounds, and cook uncovered for 10–15 minutes, stirring occasionally.

Then add the minced garlic, season with salt and pepper, and cook for a few more minutes until the potatoes are almost fully cooked. Top with tomato slices, lightly salt, sprinkle with grated cheese, cover, and cook over low heat until the cheese is completely melted. Sprinkle with fresh herbs before serving.