EFK Tested
EFK Chicken, Bacon & Potato Skillet
EFK Chicken, Bacon & Potato Skillet is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 20 min
- Cook
- 30 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the de Buyer Country Fry Pan over medium heat. Cook chopped bacon until crisp, then transfer bacon to a plate, leaving only enough rendered fat in the pan to brown the chicken. Increase heat to medium-high. Add chicken pieces and brown well without crowding; work in batches if needed. Remove chicken. Add diced potatoes and onion and cook until the potatoes develop golden edges and are nearly tender, adding small amounts of chicken stock as needed to help them cook through without becoming soupy. Add garlic, salt, black pepper, smoked paprika, and garlic powder. Return chicken and bacon to the pan and combine. Continue cooking until potatoes are tender and chicken reaches 165°F. If using cheddar, scatter it over the skillet and cover briefly until melted. Finish with sliced green onions and serve hot.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan; tongs or spatula; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Reheat in a skillet over moderate heat until hot throughout to help restore the browned potato and bacon texture. Add only a small splash of stock if needed during reheating.
View this recipe on the original EFK website ↗