Cozy, one-pot comfort for two. Small-Batch Chicken Smashed Potatoes — 5-ingredients cooks fast, tastes rich, and needs just a handful of staples. Get the recipe!

Small-Batch Chicken Smashed Potatoes

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Small-Batch Chicken Smashed Potatoes — 5-ingredients

If you crave a bowl of something warm and hearty without juggling a long grocery list, this small-batch chicken stew is for you. In this recipe, tender bites of chicken simmer with baby potatoes and onion in savory broth. A quick smash of the potatoes at the end turns the broth silky and thick—no cream, no flour. It’s the magic that makes Small-Batch Chicken Smashed Potatoes — 5-ingredients feel rich and comforting while staying wonderfully simple.

With just five core ingredients (plus salt and pepper), you’ll build layers of flavor fast. This recipe is designed for two generous servings, perfect for a quiet weeknight or a cozy lunch the next day. It’s a minimalist take on a stew, but it delivers the spoon-coating comfort you expect from the Soups & Stews category.

Why You’ll Love It

• Just 5 ingredients: Chicken, potatoes, onion, broth, and olive oil. Pantry-friendly and budget-smart.
• One pot: Less cleanup, more comfort. Brown, simmer, and serve in the same pot.
• Small-batch: Scaled for two so you won’t drown in leftovers.
• Rich without cream: Smashed potatoes add body and velvety texture—no dairy or roux needed.
• Flexible: Add a sprig of thyme, a squeeze of lemon, or a handful of peas if you like.
• Weeknight fast: About 40 minutes, mostly hands-off.

New to small-batch cooking? Browse more ideas in Small-Batch Recipes or check out One-Pot Meals for easy, low-stress dinners. For more comforting bowls, see our Soups & Stews collection or take a peek at Easy Weeknight Dinners.

Ingredients

• 8–10 oz boneless, skinless chicken thighs, cut in 1-inch pieces (or use chicken breast)
• 1 lb baby gold potatoes, halved (small reds work too)
• 1 small yellow onion, finely chopped (or 2 shallots)
• 1.5 cups low-sodium chicken broth (plus a splash more if needed)
• 1 tbsp olive oil

Pantry staples: Kosher salt and freshly ground black pepper.

Substitutions:

• Chicken: Turkey tenderloins or rotisserie chicken (add during the last 5 minutes so it doesn’t overcook).
• Potatoes: Yukon golds cut into 1.5-inch chunks; peel only if you prefer.
• Onion: White onion, sweet onion, or leeks. If using leeks, rinse well and cook until soft.
• Broth: Vegetable broth for a lighter flavor; add a splash of water if the stew gets too thick.
• Olive oil: Butter or a neutral oil like avocado oil.
• Optional flavor boosts (don’t count toward the 5): Fresh thyme or parsley, a garlic clove, lemon wedge, or a pinch of chili flakes.

Step-by-Step Instructions

1. Prep the basics. Pat the chicken dry with paper towels and season all over with salt and pepper. Halve the baby potatoes (quarter any extra-large ones). Finely chop the onion.
2. Brown the chicken. Warm the olive oil in a medium, heavy pot (3–4 quart) over medium-high heat. Add the chicken in a single layer. Brown for 2–3 minutes per side until golden in spots. Transfer to a plate. Don’t cook it through yet—browning adds flavor.
3. Soften the onion. Reduce the heat to medium. Add the onion with a pinch of salt. Cook, stirring, for 3–4 minutes until translucent, scraping up any browned bits. If the pot looks dry, add a teaspoon of oil or a splash of broth.
4. Simmer to tender. Pour in the chicken broth, then add the potatoes and the browned chicken along with any juices. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15–18 minutes, stirring once or twice, until the potatoes are tender and the chicken reaches 165°F. For food safety guidance, see the official temperature chart.
5. Smash to thicken. Uncover the pot. Using the back of a spoon or a potato masher, lightly smash about half of the potatoes right in the pot. The released starch will thicken the broth into a stew-like consistency. If you want it looser, add a splash of broth or water; for thicker, simmer uncovered for 2–3 more minutes.
6. Finish and serve. Taste and adjust salt and pepper. Stir in a few thyme leaves or chopped parsley if you have them, and brighten with a small squeeze of lemon. Ladle into warm bowls and serve.

Expert Tips

• Dry equals brown: Pat chicken very dry before it hits the pan. Moisture steams; dry surfaces brown.
• Don’t overcrowd: If your pot is small, brown chicken in two batches so it sears instead of steams.
• Gentle simmer: A rolling boil can make potatoes mealy and chicken tough. Aim for a quiet, steady bubble.
• Smash strategically: Smash only half the potatoes for the best texture—creamy body with chunky bites.
• Taste the broth: Adjust salt near the end. Broth brands vary; you may need more or less than you think.
• Make-ahead: Cook, cool, and refrigerate up to 2 days. Rewarm gently with a splash of broth to loosen.
• Scaling up: Double all ingredients and use a 5–6 quart pot. Brown chicken in batches to keep good color.
• Using rotisserie chicken: Skip the browning. Start by softening the onion, add broth and potatoes, simmer until tender, then stir in shredded chicken at the end just to warm.
• Texture tweaks: For extra silkiness, mash an extra potato or whisk in a teaspoon of olive oil off heat.
• Flavor boost: A quick garlic sizzle with the onion or a thyme sprig during the simmer adds depth without complicating the ingredient list.

Storage

• Refrigerator: Store in an airtight container for 2–3 days. The stew will thicken in the fridge; thin with broth or water when reheating.
• Freezer: Up to 2 months. The potatoes will soften after thawing but remain delicious. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over low-medium heat with a splash of broth, stirring occasionally until hot.

Variations

• Herby Lemon: Add the zest of half a lemon and a thyme sprig during the simmer; finish with a squeeze of lemon.
• Green Pea Pop: Stir in 1/2 cup frozen peas during the last 3 minutes for sweetness and color.
• Smoky Paprika: Add 1/2 teaspoon smoked paprika with the onion for a subtle campfire note.
• Dairy-Free: This stew is naturally dairy-free. For a creamy vibe, mash an extra potato and whisk in a teaspoon of olive oil off heat.
• Gluten-Free: As written, it’s gluten-free. Always verify broth labels.
• Vegan Swap: Substitute chickpeas or hearty mushrooms for the chicken and use vegetable broth. Brown mushrooms well for a meaty bite.

FAQ

• Can I make Small-Batch Chicken Smashed Potatoes — 5-ingredients in an Instant Pot? Yes. Brown the chicken on Sauté, soften the onion, then add potatoes and broth. Pressure cook on High for 5 minutes and quick-release. Lightly smash, then season.
• How do I know the chicken is done? Pieces should be opaque and reach 165°F internally. Consult the official guidelines for details.
• Can I use chicken breast instead of thighs? Absolutely. Breast cooks a bit faster; check for doneness a few minutes early to prevent overcooking.
• What if my stew is too thick? Add broth or water, a few tablespoons at a time, until it reaches your ideal consistency. If it’s too thin, simmer uncovered for a couple of minutes.
• How can I add more flavor with the same five ingredients? Browning well and seasoning properly are key. Also, smash only part of the potatoes—this concentrates flavor in the broth while keeping texture.
• Is this recipe good for meal prep? Yes. It reheats well and thickens as it sits. Add a splash of broth to revive it and adjust seasoning to taste.

Want to go deeper on browning and building flavor fast? Browse trusted technique guides at Serious Eats or revisit stew basics at Food Network.

Call to Action

If you made this stew, I’d love to hear how it went. Leave a comment with your tweaks, rate the recipe so others can find it, and save it to your weeknight rotation. Share a photo and tag your bowl—cozy dinners inspire cozy dinners.