One-Pan Potatoes and Chicken Santa Fe

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 15 mins

You probably have everything on hand to make this easy dinner.

This recipe from the United States Potato Board combines chicken, potatoes and salsa to create a zesty main dish.


1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
1 pound boned and skinned chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 can (8 3/4 ounce) whole kernel corn, drained


  1. Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 8 to 10 minutes until just tender.
  2. While potatoes cook, in a large nonstick skillet over high heat toss and brown chicken in oil for 5 minutes. Add potatoes and toss until they are lightly browned. Add salsa and corn and toss until heated through.

Recipe courtesy of the United States Potato Board



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