If you love cozy, flavorful meals that come together in just one pot, this One Pot Spanish Chicken and Potatoes will absolutely hit the spot!
It’s a rustic dish filled with tender chicken, hearty potatoes, and a homemade tomato eggplant sauce that’s bursting with Mediterranean flavor. Everything simmers together until perfectly tender; no fancy steps, no endless cleanup. Just warm, home cooked comfort food with a Spanish twist.
Why You’ll Love This Recipe
There’s something so satisfying about a meal that feels both healthy and hearty. This recipe combines the best of both worlds; lean chicken breasts, fresh vegetables, and golden potatoes all cooked together in a rich, garlicky sauce. The secret? A quick homemade sauce made from fresh tomatoes, onions, and eggplant. It’s slightly smoky, a little tangy, and full of natural sweetness from the slow simmered veggies. Pair it with crusty bread or serve it over rice, and you’ve got yourself a complete, balanced dinner that tastes like it came straight out of a Spanish countryside kitchen.
Ingredients
- 1/2 cup olive oil
- 1 large yellow onion, sliced (about 1 cup)
- 3 cloves garlic
- 5 ripe tomatoes, cut in half
- 1/2 of a large eggplant, skin removed and diced (about 2–3 cups)
- 1 1/2 teaspoons salt
- 1 1/2 pounds chicken breast meat
- 1 large Russet potato, sliced
- Salt and pepper, to taste
- 1 teaspoon all purpose seasoning (like poultry seasoning)
- 1/2 cup fresh parsley leaves
- Crusty bread or rice, for serving
How to Make One Pot Spanish Chicken and Potatoes
1Make the Sauce: Heat olive oil in a large, deep skillet over medium high heat. Add onions and garlic, sautéing until soft and fragrant. Scoop the juices, seeds, and flesh from the tomatoes into the pan. Add the eggplant pieces and let them simmer for about 5 minutes, until everything becomes soft and soupy. Place the tomato halves open side down over the mixture and let them steam for a few minutes. Once softened, break them up and simmer for another 5–10 minutes until everything blends together into a thick, flavorful sauce.
2Blend the Sauce: Carefully transfer the mixture to a blender or food processor. Puree until it reaches your desired consistency, then stir in salt. Taste and adjust the seasoning as needed.
3Cook the Chicken and Potatoes: In the same pan, drizzle a bit more olive oil. Add the chicken breasts and potato slices. Season with salt, pepper, and all purpose seasoning. Sauté for a few minutes on each side until lightly browned.
4Combine and Simmer: Pour the blended sauce back into the pan. Cover and let it simmer for about 10 minutes, or until the chicken and potatoes are fully cooked through and tender.
5Serve and Enjoy: Top everything with chopped fresh parsley and serve hot with crusty bread for dipping; or spoon it over rice for a comforting, complete meal.
Recipe Tips
- Shortcut option: You can use canned diced tomatoes instead of fresh ones when short on time.
- Spice it up: Add smoked paprika or a pinch of chili flakes for extra Spanish flair.
- Make ahead: The sauce can be made a day in advance and stored in the fridge; the flavors deepen overnight!
Why This Recipe Works
It’s the kind of meal that feels fancy but is secretly super simple.
The natural sweetness of tomato and eggplant gives the sauce a rich depth of flavor, while the chicken and potatoes soak up every bit of that goodness. You get a full dinner in one skillet; with fewer dishes and more time to actually enjoy your meal.
Serving Ideas
Serve this one pot wonder with:
- Crusty artisan bread (perfect for soaking up that sauce!)
- White or brown rice
- A fresh green salad for a lighter touch
Final Thoughts
Whether you’re cooking for your family or just yourself, this One Pot Spanish Chicken and Potatoes is pure comfort in every bite. It’s warm, filling, and packed with Mediterranean flavor; a meal that’s perfect for any night of the week.
One Pot Spanish Chicken and Potatoes
Ingredients
- 1/2 cup olive oil
- 1 large yellow onion sliced (about 1 cup)
- 3 cloves garlic minced
- 5 ripe tomatoes cut in half
- 1/2 of a large eggplant skin removed and diced (about 2–3 cups)
- 1 1/2 teaspoon salt divided
- 1 1/2 pounds chicken breast meat
- 1 large Russet potato sliced
- Salt and pepper to taste
- 1 teaspoon all purpose or poultry seasoning
- 1/2 cup fresh parsley leaves chopped
- Crusty bread or cooked rice for serving
Instructions
- Make the Sauce: Heat olive oil in a large, deep skillet over medium high heat. Add sliced onions and garlic, cooking until fragrant. Scoop the juices, seeds, and flesh from the tomatoes into the pan. Add diced eggplant and simmer for 5 minutes until softened and slightly soupy.
- Simmer the Tomatoes: Place the scooped out tomato halves open-side down over the sauce. Let them steam for a few minutes until softened, then break them apart with a spoon. Continue simmering for another 5–10 minutes to develop rich flavors.
- Blend the Sauce: Transfer the mixture to a blender or food processor and puree until smooth (or leave slightly chunky if preferred). Stir in 1 1/2 teaspoons salt and adjust to taste.
- Cook Chicken and Potatoes: In the same skillet, drizzle a little more olive oil. Add chicken and potato slices, season with salt, pepper, and all purpose seasoning. Sauté on each side until golden brown.
- Combine and Finish: Pour the blended sauce back into the pan. Cover and simmer for about 10 minutes, or until the chicken and potatoes are fully cooked and tender.
- Serve: Sprinkle with fresh parsley and serve warm with crusty bread or rice.
Notes
- You can substitute chicken thighs for extra juiciness.
- Add a pinch of smoked paprika for deeper Spanish flavor.
- Leftovers taste even better the next day after the flavors meld!
