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One Pot Spanish Chicken and Potatoes

This One Pot Spanish Chicken and Potatoes is a hearty, flavor packed dish featuring juicy chicken, tender potatoes, and a rustic tomato eggplant sauce. Everything cooks together in one pan for an easy Mediterranean inspired meal that’s perfect for busy weeknights or cozy family dinners. Serve it with crusty bread or fluffy rice for the ultimate comfort food experience!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean, Spanish
Servings 4 servings

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!