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Spanish Chicken and Potato Skillet Bake

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  • Author: Bailey Sissom
  • Prep Time: 10 mins
  • Cook Time: 24 mins
  • Total Time: 34 minutes
  • Yield: 4 servings 1x


  • 28 oz yukon gold baby potatoes, quartered
  • 4 cloves garlic, smashed and chopped
  • 1 1/2 TBS olive oil + more for browning chicken
  • 6 boneless skinless chicken thighs
  • 2 medium onions, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1/2 cup whole wheat flour
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. thyme
  • 1/4 tsp. black pepper
  • 2 eggs
  • Juice of 1 lemon


  1. Heat oven to 500 degrees. Place iron skillet in oven during pre-heat.
  2. In a medium microwave safe bowl, combine potatoes, garlic, and olive oil. Toss to mix. Cover bowl with plastic wrap. Pierce to ventilate. Microwave on high for 8 minutes. Set aside.
  3. While potatoes are microwaving, combine flour, paprika, garlic powder, salt, thyme, and black pepper. Mix.
  4. In a separate bowl, beat eggs with a fork.
  5. Pat chicken thighs dry and season with salt and pepper. Dredge each chicken thigh through egg and then coat with flour mixture.
  6. Add 1 TBS of olive oil to a medium sized skillet. When it' nice and hot place chicken thighs into skillet. Squeeze the juice of 1 lemon over the chicken. Cook 45 seconds/side, or until a golden crust is formed. (Note: Do not cook the chicken al the way through, it will bake in the oven). Set chicken aside.
  7. Remove hot iron skillet from the oven. Pour in potatoes. Top with onion and tomatoes. Return the skillet to the oven for 12 minutes.
  8. Remove skillet from oven and position the partially baked chicken thighs on top of the onions and tomatoes. Return skillet to oven and bake for an additional 12 minutes or until chicken is no longer pink and potatoes and veggies are fork tender.