Small-Batch Chicken Smashed Potatoes — 5-ingredients

Make cozy bowls fast with Small-Batch Chicken Smashed Potatoes — 5-ingredients: one pot, 30 minutes, big flavor. Perfect for two; save and print for weeknights.

If you crave something cozy, fast, and unfussy, this small pot of comfort is it. Small-Batch Chicken Smashed Potatoes — 5-ingredients brings together tender chicken, baby golds you gently crush, and a garlicky broth that turns creamy without cream. It’s a one-pot wonder designed for two, perfect for weeknights when you want warmth without a sink full of dishes.

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Small-Batch Chicken Smashed Potatoes — 5-ingredients

This recipe straddles the best parts of a stew and a rustic soup. The trick is simple: simmer baby potatoes in broth, then smash a few right in the pot. Their starch turns the broth silky, while still leaving plenty of nubbly chunks for texture. Add quick-seared chicken, a whisper of garlic, and olive oil, and you’ve got a satisfying, small-batch dinner with just five ingredients.

It’s versatile, too. Serve it in deep bowls like a hearty stew, spoon it over a handful of wilted greens, or mop it up with crusty bread. For more quick comfort ideas, browse Easy Weeknight Dinners and our collection of One-Pot Meals. If you love cozy, spoonable dishes, don’t miss our Soups & Stews Guide.

Why You’ll Love It

• Five ingredients, big comfort: Chicken, potatoes, broth, garlic, olive oil—pantry-friendly and budget-wise.
• Small-batch by design: Makes two generous servings, so you won’t swim in leftovers.
• Creamy without cream: Lightly smashing the potatoes thickens the broth naturally.
• 30–35 minutes total: Weeknight-fast with minimal prep and cleanup.
• Flexible base: Easy to scale, swap, or dress up with herbs, lemon, or greens.

Ingredients

• 1/2 lb (225g) boneless, skinless chicken thighs, cut into bite-size pieces
• 1 lb (450g) baby gold potatoes, scrubbed (halve larger ones)
• 2 cups (480ml) low-sodium chicken broth
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil

Pantry note: Season with kosher salt and freshly ground black pepper to taste. These common staples aren’t counted toward the 5 ingredients.

Substitutions:

• Chicken: Swap thighs for chicken breast (watch doneness to avoid drying) or use precooked rotisserie chicken added at the end.
• Potatoes: Baby reds or fingerlings work well; for Russets, peel and cut into 1 1/2-inch chunks.
• Broth: Vegetable broth keeps it lighter; add an extra pinch of salt to taste.
• Garlic: Use 1/2 tsp garlic powder if fresh isn’t handy (stir in with the broth).
• Olive oil: Any neutral oil works; a pat of butter at the end adds richness.

Step-by-Step Instructions

1. Prep: Pat the chicken dry and cut into bite-size pieces. Scrub the baby potatoes; leave skins on. Halve any large ones for even cooking.
2. Sear the chicken: Heat 1 tbsp olive oil in a medium heavy pot (3–4 qt) over medium-high. Add chicken in a single layer. Sear 2–3 minutes per side until lightly browned. Transfer to a plate.
3. Sauté garlic: Lower heat to medium. Add remaining 1 tbsp olive oil, then the minced garlic. Stir 30–45 seconds until fragrant; avoid browning.
4. Simmer potatoes: Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce to a lively simmer. Cover partially and cook 12–15 minutes until fork-tender.
5. Smash to thicken: Use a wooden spoon or potato masher to gently smash about half the potatoes against the pot’s side. The broth should turn slightly cloudy and silky.
6. Finish: Return the seared chicken (and juices). Simmer uncovered 5–7 minutes, stirring occasionally, until the chicken reaches 165°F/74°C and the stew lightly thickens.
7. Season and serve: Taste and season with salt and pepper. Ladle into warm bowls. Optional: drizzle with a bit more olive oil or a squeeze of lemon.

Expert Tips

• Doneness cues: Potatoes should yield easily to a fork; stew should lightly coat a spoon. Chicken is done at 165°F/74°C. See safe temps via USDA Food Safety.
• Control thickness: Smash more potatoes for a thicker, stew-like feel; fewer for a brothy bowl. If it gets too thick, stir in a splash of hot broth or water.
• Season smart: Because broth salt levels vary, season at the end. A bright hit of lemon or a pinch of chili flakes wakes up the flavors.
• Make-ahead: Cook through Step 5, cool, and refrigerate. Reheat, add chicken, and finish. This keeps the chicken tender.
• Scaling: To double, use a 5–6 qt pot and add 3–5 extra minutes when simmering the potatoes.
• Better browning: Pat chicken very dry and avoid crowding. Brown in two batches if needed.
• Oil swap: For extra savor, finish with a teaspoon of butter or good olive oil for sheen.

Storage

• Refrigerator: 3–4 days in an airtight container. The stew will thicken; loosen with a splash of broth or water when reheating.
• Freezer: Up to 3 months. Cool completely, portion, and freeze. Thaw overnight in the fridge and reheat gently over medium-low heat, adding liquid as needed.
• Reheat: Stovetop over low, stirring occasionally, or microwave in 60–90 second bursts, stirring between intervals.

Variations

• Herby finish: Stir in chopped parsley, dill, or chives at the end for freshness.
• Lemony garlic: Add 1 tsp lemon zest and 1–2 tsp lemon juice before serving.
• Greens-in: Fold in a handful of baby spinach or shredded kale during the last 2 minutes.
• Smoky heat: A pinch of smoked paprika or red pepper flakes adds warmth.
• Dairy-free and gluten-free: The base recipe is naturally both. Serve with gluten-free bread if desired.
• Vegan swap: Replace chicken with a can of rinsed chickpeas and use vegetable broth. Sear chickpeas until crisp before simmering potatoes.

FAQ

• Can I make Small-Batch Chicken Smashed Potatoes — 5-ingredients in a slow cooker? Yes. Sear chicken and sauté garlic first, then add everything to the slow cooker on High for 2–3 hours or Low for 4–5 hours. Smash some potatoes in the crock during the last 30 minutes.
• What type of potato works best? Baby golds are ideal for creamy texture and thin skins. Baby reds are great too. If using Russets, peel them for the best mouthfeel.
• Can I use chicken breast? Absolutely. Cut into 3/4-inch pieces, sear briefly, and don’t overcook. Add to the pot for only the final 4–5 minutes to keep it juicy.
• How do I keep the stew from getting too thick? Smash fewer potatoes and add a splash of hot broth to loosen. It should lightly coat a spoon, not stand up like mashed potatoes.
• What if my broth is very salty? Use low-sodium broth when possible. If it’s still salty, add a bit of water and balance with a squeeze of lemon.
• Can I add vegetables? Yes—onion, celery, carrots, or peas are lovely. Sauté firm veg after searing chicken, then proceed. This moves beyond 5 ingredients but adds nutrition and color.

Call to Action

If you made and loved this, leave a comment below and tell me how it went. Save it to your weeknight rotation, share it with a friend, and explore more cozy bowls in Easy Weeknight Dinners and One-Pot Meals. For technique deep-dives, check out the potato science at Serious Eats.