Spicy Chicken Skillet

My favorite meals in the winter are any meal that can be made in one pan or pot. Last night I made just such a meal. I created this recipe years ago when my son was young, and it has become one of his favorites. It’s inexpensive, easy to make, and ready in less than an hour. Oh, yeah – and it’s very tasty!

Spicy Chicken Skillet

  • 3 boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 large onion, coarsely chopped
  • 1 large green pepper, coarsely chopped
  • 2 large russet potatoes, cut into bite-sized pieces
  • 1 (15 1/2 oz) can of great northern beans or pinto beans
  • 1 pint of canned tomatoes, diced
  • 1 (15 1/2 oz) can of Hunts sauce (NOT spaghetti sauce)
  • Chopped chili peppers of your choice to taste *
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • vegetable oil or coconut oil for sauteeing

* You may use fresh chilis or dehydrated.

1. Put cut potatoes into a pot and add enough water to cover. Boil until potatoes are just tender. Drain and put aside.

2. While potatoes are cooking, saute onions and peppers in oil in a large skillet until they soften.

3. Add the chili peppers and chicken. Cook on medium heat until the chicken is cooked.

Onions, peppers, chicken, & chilis cooking

Onions, peppers, chicken, & chilis cooking

4. When the chicken is cooked, add drained potatoes, diced tomatoes, beans, sauce, and spices/herbs.

Potatoes, beans, & tomatoes added

Potatoes, beans, & tomatoes added

5. Mix well and simmer for about a half hour, stirring every 5-10 minutes.

Serve with sliced Italian bread for a hearty winter meal. Serves 4.

Spicy chicken skillet

Spicy chicken skillet



I’d love to know if you try my recipe and how your family enjoyed it. Please comment below.


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