One-Pan Potatoes

Thirty minutes, one skillet, five ingredients. That’s it.

The potatoes get a head start in the microwave while the chicken breast cubes brown in olive oil on the stovetop. Once the potatoes are tender, they join the chicken in the skillet and get tossed until they pick up some golden color on the edges.

Salsa and drained corn go in last. A quick toss heats everything through and coats the chicken and potatoes in a chunky, spiced sauce. The starch from the potatoes helps the salsa cling instead of pooling at the bottom.

This is the kind of recipe that rescues a Tuesday night when you have nothing planned and the fridge is looking sparse.

Kitchen Tips

• Cut the potatoes and chicken into the same ¾-inch cubes. Uniform size means everything cooks at the same rate and looks better on the plate.
• Brown the chicken over high heat. You want color and a slight crust, not steamed, pale chicken.
• Vent the plastic wrap when microwaving the potatoes to let steam escape and prevent a mess.

Variations

• Use sweet potatoes instead of regular potatoes for a naturally sweeter, more colorful version.
• Add black beans along with the corn and salsa for more protein and fiber.
• Top with shredded cheese, sour cream, and sliced scallions for a loaded Tex-Mex plate.