Small-Batch Chicken Smashed Potatoes — 5-Ingredients Stew

Comforting, weeknight-friendly Small-Batch Chicken Smashed Potatoes — 5-ingredients cooks in one pot with rich flavor and minimal cleanup. Make it tonight.

When you crave cozy, from-scratch comfort without a sink full of dishes, this small-batch stew delivers. Small-Batch Chicken Smashed Potatoes — 5-ingredients gives you tender chicken, buttery potatoes, and a naturally thick, silky broth in under an hour. It’s streamlined for two generous bowls, perfect for weeknights, study nights, or when you want real food fast.

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Small-Batch Chicken Smashed Potatoes — 5-ingredients

This simple stew leans on five main ingredients and a smart technique: smashing some of the potatoes right in the pot to release starch. You get body and creaminess without cream, roux, or extra thickeners. It’s the kind of recipe you’ll memorize after one go, then riff on with whatever you have.

Cooking for one or two doesn’t mean settling for bland. Here, onion and garlic bloom in a splash of broth, chicken simmers gently, and baby gold potatoes break down into a golden, spoon-coating broth. The result tastes like it simmered all afternoon, but your pot says otherwise.

If you love hearty, spoonable meals, peek at more comfort-food ideas in Soups & Stews and our go-to Easy Weeknight Dinners. This recipe fits right in—and might become your new standby.

Why You’ll Love It

• Five ingredients, big flavor. Smashing the potatoes creates body so the broth tastes richer than you’d expect.
• Small-batch by design. No leftovers required (unless you want them).
• One pot, minimal cleanup. The entire stew simmers in a medium saucepan or Dutch oven.
• Budget-friendly. Uses everyday staples you can find anywhere.
• Flexible base. Add greens, switch the chicken cut, or swap in another protein with ease.

And yes, the name says it all: Small-Batch Chicken Smashed Potatoes — 5-ingredients keeps your list short without sacrificing comfort.

Ingredients

Five core ingredients keep this stew simple and satisfying. Quantities serve two.

• 8 oz boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb baby Yukon Gold potatoes, halved
• 2 cups low-sodium chicken broth
• 1 small yellow onion, diced
• 2 garlic cloves, minced

Pantry staples (not counted): Kosher salt and freshly ground black pepper.

Optional but awesome: A knob of butter or a drizzle of olive oil for richness, and a sprig of thyme or parsley for a bright finish.

Substitutions:

• Chicken: Boneless chicken breast works; just don’t overcook. Rotisserie chicken can be added in the last 5 minutes.
• Potatoes: Any waxy variety (Yukon Gold, red, new potatoes) holds shape and smashes well. Russets work but break down faster.
• Broth: Use vegetable broth or water plus bouillon if needed. Taste and adjust salt.
• Onion & garlic: Use 1 teaspoon onion powder and 1/2 teaspoon garlic powder in a pinch; add during the simmer.

Step-by-Step Instructions

1. Prep: Dice the onion, mince the garlic, halve the potatoes, and cut the chicken into bite-size pieces. Pat the chicken dry for better texture.
2. Sweat aromatics: Pour 2 to 3 tablespoons of broth into a medium pot over medium heat. Add the onion and a pinch of salt. Cook, stirring, until translucent, 3 to 4 minutes. Stir in garlic for 30 seconds.
3. Build the stew: Add the chicken, potatoes, and the remaining broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes.
4. Smash to thicken: Uncover. With a spoon or potato masher, lightly smash about one-third of the potatoes against the side of the pot. Stir well; the broth will turn slightly creamy from the released starch.
5. Finish: Simmer uncovered 8 to 12 minutes more, until the chicken is cooked through (165°F internal temp) and the potatoes are tender and creamy at the edges. Season to taste with salt and black pepper. Swirl in a small knob of butter or a drizzle of olive oil if you like. Garnish with thyme or parsley.
6. Serve: Ladle into two warm bowls. Crack on extra pepper and enjoy right away.

Need a refresher on safe chicken temperatures? See the USDA guidance on minimum internal temps.

Expert Tips

• Use waxy potatoes. Yukon Golds or baby reds thicken without turning grainy. They smash creamy and hold their shape.
• Smash gradually. Start with a few potatoes, then add more if you want a thicker, chowder-like texture.
• Broth depth matters. Low-sodium broth lets you season at the end. If using regular broth, start with less salt.
• No oil? No problem. “Broth-sautéing” the onion keeps the ingredient list short and still develops flavor.
• Scaling up: Double all ingredients and use a larger pot. Add a few minutes to the simmer after smashing to re-thicken.
• Make-ahead: The stew thickens as it rests. Add a splash of water or broth when reheating to loosen.
• Texture check: Potatoes should be tender at the core and creamy around the edges; chicken should be opaque, moist, and easy to break apart with a spoon.
• Garnish smartly: A squeeze of lemon, drizzle of olive oil, or chopped herbs at the end brightens the whole bowl.

For more small-quantity cooking ideas, browse Small-Batch Recipes, and if you meal prep, see our Meal Prep Basics.

Storage

• Refrigerator: Cool completely, then store airtight for up to 3 days.
• Freezer: Freeze up to 2 months. The potatoes will soften further after thawing, which creates an extra-thick texture many people love.
• Reheat: Warm gently on the stovetop over low heat with a splash of water or broth until silky again.

Variations

• Dairy-free richness: Finish with olive oil instead of butter. A spoon of dairy-free pesto swirled in at the end is great.
• Gluten-free: Naturally gluten-free as written. Always verify your broth is certified GF.
• Vegan swap: Replace chicken with 1 can of chickpeas (drained) or 8 oz mushrooms. Use vegetable broth. Simmer until potatoes are tender and smash as directed.
• Green boost: Stir in 1 to 2 cups baby spinach or chopped kale during the last 2 to 3 minutes.
• Smoky note: Add a pinch of smoked paprika or a splash of hot sauce at the end.
• Herby lemon: Finish with lemon zest and parsley for a bright, clean flavor.

FAQ

Can I make this ahead?
Yes. Make the stew, cool, and refrigerate up to 3 days. Reheat with a splash of broth to loosen.

How do I thicken the broth without cream?
Smash some of the potatoes right in the pot. Their starch creates a silky, spoon-coating texture.

Can I use chicken breast?
Absolutely. Cut into 1-inch pieces and simmer gently. Check doneness early so it stays tender.

What makes Small-Batch Chicken Smashed Potatoes — 5-ingredients so easy?
It uses five staples, one pot, and a simple smash-to-thicken method, so prep is minimal and cleanup is fast.

Is this a soup or a stew?
It’s a stew-style soup: brothy but substantial, with tender chicken and smashed potatoes that give body.

Curious about potato varieties and texture? This guide to waxy vs. starchy potatoes from Serious Eats explains why Yukon Golds shine here.

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