One Pot Spanish Chicken and Potatoes Recipe - Skillful Cook
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One Pot Spanish Chicken and Potatoes

98 reviews / 4.3 average

Humble, rustic, vibrantly fresh One Pot Spanish Chicken and Potatoes, you say?

Yes okay CAN DO. I'm very much down widdat.

One Pot Spanish Chicken and Potatoes is one of those recipe names where you read it and say, mmm! yumm! sounds so good! .... erhhhhm, so, like, *ahem* what is it? Let me tell you what my version of Spanish Chicken and Potatoes is all about, you food interneter BFFs. Let. Me. Tell. You.

Once upon a time, I lived in Sevilla, Spain. I know, right?! I was studying abroad, learning Spanish (un café con leche, por favor) and eating my way through Spanish recipes lovingly prepared by my host mother, Fatima. It was an extremely rare time in my life to travel ALONE, which, just so you know, for me to do anything alone is a big deal and not always my favorite thing, and so now that I can check off this experience on my life list, I see no reason to do anything alone ever again. Bjork is so thrilled right now.

Spanish Chicken and Potatoes in a black skillet with a wooden spoon.

But traveling. In addition to traveling and seeing the most amazing parts of the world (Morocco! Switzerland! France! Portugal!) obviously it was a hugely wonderful way for me to learn about food. I wish I could tell you I was super cultured with my food interests at that point in my life, because wouldn't that be a nice story? Young aspiring food blogger learns about food and culture through boldly and bravely eating her way through Europe.

That picture you have of well-dressed American Student Me walking around with a glass of red wine and my pinkie in the air tasting different types of olive oil in the market? Just... no. Let those images crash and burn, friends, and replace them with a cheap pair of flats that I wore for at least 149 out of my 150 days abroad, an old tattered brown jacket, and a box of crackers (Digestives, anyone? I sort of became obsessed) and maybe some buttered toast with my cafe con leche.

Living the dream.

Tomatoes and onion peels.

Last weekend, I was back at my parent's house looking for an apple crisp recipe that matched the one that I found in the fridge and single-handedly polished off somewhere in the 10pm hour, and as I shuffled through my mom's million and one recipe cards, I found this old recipe in my mom's recipe box labeled “Tomato Salsa” from my host mother, Fatima. Throwback! I knew right away I had to make it because you guys would love it. And I already do love it. And I like to love food with you, and maybe I can make up for the crackers-and-toast phase by putting this recipe FROM SPAIN out into my food circle. Maybe? Don't answer.

Fatima would make this sauce all the time, and she called it “salsa” - simmered tomatoes, eggplants, onions, garlic, olive oil, and salt thrown in this contraption called the Thermomix (anyone?) and it would cook into this gloriously fragrant sauce that would then get blended up into something of a smooth, rustic tomato gravy. We would put it on Spanish tortilla (eggs/potatoes/onions/cheese — CRAVING NOW) and just eat it straight up from the pan with a spoon. I didn't love all Spanish food, but this was one recipe that I remember loving so much that I would eat it cold out of the fridge at night when I was homesick. Weird visual, TMI, sorry.

It's been at least five years since I even thought about this sauce, so bringing it back to life with chicken and potatoes and serving it to my family for dinner over a truckload of steamy white rice was food-time-warp-magic.

Onions and tomatoes in a skillet.
Tomatoes in a skillet on the stove.

Wait, though, this recipe! I was going to describe it somewhere back there and then WORDS.

One Pot Spanish Chicken and Potatoes is a warm, comforting, fragrant, and humble dinner recipe that features (besides the obvious - chicken and potatoes) fresh tomatoes, eggplants, onions, garlic, and olive oil. The building blocks of the whole meal are chicken and potatoes, as in that's what's going to make you feel extremely satisfied and deeply nourished and ready to hunker down for the long winter. PS. It's time. We hit 40 degrees in Minnesota. I wore a hat yesterday. Lock the doors, close the windows, and I'll see you in April.

But you guys. The real show-stopper in this recipe is the homemade tomato sauce. We're talking about that fragrant marriage of simmered tomatoes, eggplant, onions, garlic, and olive oil pureed into that richly delicious rustic sauce. Licking the blender clean required.

And they work together beautifully, those two. The chicken and potatoes are delicious on their own, but these two main ingredients are simmered in the magic tomato sauce to grab all the good flavor and the whole one-pot-party is topped with a handful of fresh parsley for color and a cool, fresh ping in your mouth against the deep, rich flavor and acidity of the saucy chicken and potatoes.

Spanish Chicken and Potatoes on a fork.

I see so many good things coming at you the very second you toss a piece of crusty white bread into that pan of homemade sauce, and/or when you pile this beauty up on top of a steaming pile of rice. Just imagine it for two seconds: the crusty white bread sopping up that extra sauce alongside the simple, unpretentious, and flavorful chicken and potatoes.

Dead, right? Me toooooo.

Check Out Our Video For How To Make Spanish Chicken:

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Spanish Chicken and Potatoes in a pot with a spoon.

One Pot Spanish Chicken and Potatoes


This one-pot recipe Spanish Chicken and Potatoes is full of flavor and vibrant color and is perfect served with a big piece of crusty white bread or over a steaming hot pile of rice. The recipe is one inspired from a tomato “salsa” my sweet host mother, Fatima, always made for me when I lived in Sevilla, Spain.


  • 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 (2-3 cups)
  • 1 1/2 teaspoon salt
  • 1 1/2 lbs. chicken breast meat
  • 1 large Russet potato, sliced
  • salt and pepper to taste
  • 1 teaspoon all purpose seasoning (I used poultry seasoning)
  • 1/2 cup fresh parsley leaves
  • crusty bread or rice for serving


  1. Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
  2. Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
  3. Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
  4. Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: Spanish

Keywords: spanish chicken, chicken and potatoes, spanish chicken and potatoes

Frequently Asked Questions For This Spanish Chicken

How can I make this vegetarian / what could I replace the chicken with?

This would be delicious with roasted cauliflower in place of the chicken!

Can you omit or substitute the eggplant?

Yes! The texture of your sauce will be a bit different (less creamy) but it will still work. To make up for the difference, I would suggest either adding a can of beans (to be pureed when you blend), a few more tomatoes, or adding a bit of cream to the sauce.

Can you freeze this?

Yes, the sauce will freeze nicely!

Do you slice the chicken breasts?

Yes, you can slice them into smaller pieces if you’d like or use chicken tenderloins which are naturally smaller. I generally prefer smaller, thinner pieces of chicken but whole chicken breasts also work.

Can you use chicken thighs?

Yep, chicken thighs would work here as well!

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  1. Skillful Cook Logo

    Is it so wrong that I want to risk getting all kinds of burned to jump into that pan, start swimming in that amazing (homemade! WUT?!) sauce and eat my way out?
    Ps SO jealous of your Spain adventures. That is my dream.
    I guess I’ll just eat this until I can get on a plane on go. I’m totally ok with that. Pinned!

    1. Skillful Cook Logo

      I tried this dish yesterday. It was so delicious that we are planning to make it on next saturday.

    1. Skillful Cook Logo

      Rainy here too and the only comfort….potatoes, the perfect source of comfort. But I also appreciate the eggplant addition here. And the tomatoes for good measure. Laughed so hard at your alone comments. When I was 22 I traveled all over Europe by myself while my sister was doing a two week work stint there. Now I’m afraid to go to Kmart by my myself. Or Walmart. Or order food. My husband always has to call for takeout because of my takeout-ordering-phobia issues.

  2. Skillful Cook Logo

    My Spanish host mom swears by her Thermomix! It’s like a crock pot plus blender combo. We are never without a creamy vegetable puree soup in the house.
    For some added Spanish goodness, I bet slices of chorizo would be an excellent addition to the dish. Plus, if you have leftovers (challenge accepted?) the chorizo continues to leak all of its spicy, greasy flavors into the sauce so that it is even better the next day. Buen provecho!

  3. Skillful Cook Logo

    “very much down widdat”
    Next time I see you, I’m making you say that phrase out loud. 🙂

      1. Skillful Cook Logo

        Which I will turn into my ringtone for every time you call forever and hereafter. 🙂

  4. Skillful Cook Logo

    This looks delicious! Two questions: Could you make the sauce the night before? The tomatoes we find in our neck of the woods at this time of year are pretty lack luster. Could you substitute with canned crushed or plum tomatoes?

    1. Skillful Cook Logo

      Yes to both, I think it’s probably best with fresh but I thought about using canned, too, since we don’t have a reliable tomato supply in the winter. Go for it!

      1. Skillful Cook Logo

        It’s the middle of summer here in sunny California and we’ve got organic tomatoes EVERYWHERE. I was thinking that in addition to my basic San Marzano sauce which I put up every summer, I would can some of this sauce to pull out over the winter. We just don’t buy fresh tomatoes out of season and this looks like a wonderful fall and winter dish!

        1. Skillful Cook Logo

          Just be careful if you do. With the addition of onions and eggplant you need to be sure its acidic enough for water bath canning.

      2. Skillful Cook Logo

        This looks amazing & I want to make it tonight. Do you put the chicken breast in as is, or pound it to make thinner? Thanks

  5. Skillful Cook Logo

    This looks simply delicious. I love the focus and beauty of your photography recently. I’ve noticed since that class you mentioned you took…just beautiful, Linsday!

    1. Skillful Cook Logo

      Thank you Olivia! I really appreciate that – I’ve been trying some new things out and trying to get out of my box a little bit. 🙂

  6. Skillful Cook Logo

    Jajaja que bueno, estuviste viviendo en Sevilla!!! Otro dia puedes animarte a poner la receta del Gazpacho, haber si tiene éxito por donde vives. Esta si que es la más típica de por aquí.
    And I will try to write better English!

    1. Skillful Cook Logo

      Muchas gracias Mario! Lo siento porque no ha practicado español y ahora no puedo recordar mucho. Booo! In some other life or time, I would love to be close to fluent again. 🙂

    1. Skillful Cook Logo

      Yes! So sweet. Fatima, wherever in the world you are, we are sending a big virtual hug to you! Speaking of, I really need to try to get in touch with her again. *five hours later..*

  7. Skillful Cook Logo

    I am jealous that you got to study abroad in Spain!! This dish looks so comforting and tasty. I would probably just eat it out of the pan with some crusty bread!

    1. Skillful Cook Logo

      Not sure if I have commented before or not. But this is absolutely one of my favorite dinners. I make it at least once a month when it’s cold out. So so flavorful and good with almost every kind of protein. I have made it with dark and white meat chicken, pork tenderloin (cubed) and steak. Probably would taste great with shrimp I just haven’t done it yet. Thanks for all the great recipes, pictures, and stories. The sauce… It’s super fun to know I’m giving so many veggies to my unsuspecting kids 😂 but even if I told them not sure they’d care since the sauce is so good you want to hide in the closet with it and a piece of bread 😋

  8. Skillful Cook Logo

    This looks so yummy! I can’t even wait to taste it. It’s going to be tomorrow nights dinner. Pinned!

  9. Skillful Cook Logo

    Aww! This post brings back so many memories from my experience in Segovia, Spain. Your description of life as a study abroad student pretty much mimics mine to a T. I remember eating these cookie/cracker things called Maria Fibras and omgosh, all those bocadillos. Also, the other day I was discussing with my husband how I used to be so independent like when I studied abroad and took Ryan Air and Easy Jet flights all around Europe by myself. Don’t think I could do that now!

    1. Skillful Cook Logo

      Isn’t that weird? It’s exactly the same for me. I think about all the brave things I did back then ALL BY MYSELF and now I can barely stay home alone for a night. 😉

  10. Skillful Cook Logo

    This sounds (and looks) amazing! I’m definitely going to make this soon. I just love how that food can bring back some of the most wonderful memories.

  11. Skillful Cook Logo

    Your feelings about travelling alone sound just like me hahah. I wish I was like so many of my friends, and my sister, who have ventured out on such wonderful solo travels, but I am such a chicken 🙁 Much prefer travelling with someone else. But at least you got this delish recipe out of the experience (and I’m sure so much more, too, of course)

  12. Skillful Cook Logo

    The Thermomix!! Of course!! It´s hard to believe it is not well known there when it is so useful!! Best regards from sunny 73º Madrid!!

  13. Skillful Cook Logo

    I from Spanish. The Mediterranean food is a food full of flavors. You never get tired of trying new recipes: paella, gazpacho, torrijas, cocido, escudella. I invited us to cook them.

    Lindsay, I enjoy my honeymoon in Sevilla. I invite you to visite Barcelona.


    1. Skillful Cook Logo

      Hi Carmen, thanks for your comment! My friend and I had the chance to travel to Barcelona and we loved it! I would love to go back someday.

  14. Skillful Cook Logo

    Excuse me while I wipe the drool off my chin. Holy yum! This sounds amazing. Your photos are gorgeous, as usual, and I feel like I can already taste it. I will definitely be making this recipe this winter….it sounds so comforting and hearty. Thanks for sharing! 🙂

    1. Skillful Cook Logo

      Hi there,
      I’ve made this dish many times and it’s so tasty!
      I went to the supermarket to get the ingredients to make it today and they had no aubergines! Do you think it will be doable without it?

  15. Skillful Cook Logo

    I feel like a recipe for that Spanish tortilla should be next. That sounds amazing! Is the potato part of the dough? Or just folded in? Sounds delish!

    1. Skillful Cook Logo

      It’s like a potato and onion fritatta, but you invert it onto a plate and cut it into wedges. It’s so salty, simple, and delicious.