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Mediterranean Chicken and Potato Sauté with Soft Eggs
One-pan chicken, potatoes, and soft eggs with garlic, onions, and olive oil for a simple, flavorful dinner.
Why this recipe works
This one-pan Mediterranean chicken and potato sauté delivers cozy flavors with garlic, onion, and olive oil. It’s ideal for weeknights and serves 2–4, depending on portion size.
- Mediterranean chicken skillet
- one-pan chicken potato recipe
- eggs in skillet dinner
- garlic onion chicken potatoes
- easy weeknight dinner
- potato and chicken skillet
- soft eggs recipe
- seasonal vegetable swap
Key takeaways
One-pan dinner with protein, starch, and eggs.
Simple method: sear, simmer, and finish with soft eggs.
Customize with different vegetables or herbs.
Recipe guide
This one-pan Mediterranean chicken and potato sauté delivers cozy flavors with garlic, onion, and olive oil. It’s ideal for weeknights and serves 2–4, depending on portion size.
A one-pan meal that folds in savory potatoes and silky eggs.
- One-pan dinner with protein, starch, and eggs.
- Simple method: sear, simmer, and finish with soft eggs.
- Customize with different vegetables or herbs.
Ingredients at a glance
2 tbsp olive oil (repeat omitted for brevity in list), 1 lb chicken breast (cut into 1-inch pieces), 3 cloves garlic (minced), 1 medium onion (thinly sliced), 2 medium potatoes (thinly sliced), 2 large eggs, salt and pepper to taste.
How to cook this dish
Sear seasoned chicken until golden, then sauté onion and garlic. Add potatoes, season, and cover to cook until tender. Make two wells and crack eggs; cover until whites set and yolks stay soft.
Serving tips
Let rest briefly after cooking, then adjust salt and pepper. Serve hot, with optional fresh herbs or a squeeze of lemon.
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 medium potatoes, thinly sliced (about 12 oz)
- 2 large eggs
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering
- Season chicken with salt and pepper and add to skillet, searing until golden on all sides, about 4–5 minutes
- Push chicken to one side, add onion and garlic to the pan and cook until softened and fragrant, about 2–3 minutes
- Add sliced potatoes, season with salt and pepper, toss to combine and spread in an even layer
- Cover and cook over medium-low heat, stirring occasionally, until potatoes are tender and chicken is cooked through, about 12–15 minutes
- Make two small wells in the potato-chicken mixture and crack an egg into each well
- Cover and cook until egg whites are set but yolks remain soft, about 4–6 minutes
- Remove from heat, adjust seasoning with salt and pepper to taste, and let rest a minute before serving
FAQs
Can I use frozen chicken or potatoes?
Yes, but thaw chicken first and cut into 1-inch pieces; potatoes may need a few extra minutes to cook.
How do I know when the eggs are ready?
Egg whites should be set and yolks still soft; cook 4–6 minutes after adding eggs, depending on preferred runniness.
Can I substitute other veg?
Yes, swap in bell peppers or zucchini in place of part of the potatoes for variation.