Single Skillet Supper

Prep Time: 8-12 minutes

Cook Time: 25-30 minutes


  • 3-4 cups baby creamer potatoes, rinsed and quartered
  • 3 tablespoons fat of choice (butter, oil, or my choice: reserved bacon pan drippings!)
  • Salt & pepper to taste
  • optional: dash of Tabasco
  • 2 tablespoons chopped garlic (or more if you ❤ garlic)
  • 1/4 chopped onion
  • 1 can of corn, drained
  • 2-3 cups spinach
  • 2-3 cups of leftover grilled or rotisserie chicken, cubed
  • 2 cups cheddar cheese
  • 2 tablespoons BBQ sauce


Start by melting fat of choice in a large skillet over medium-high heat. Add the quartered potatoes and season with salt, pepper, and Tabasco as desired. Stir to evenly coat potatoes in salt and pepper. Cover skillet with a lid, and cook over medium-high heat for 8-12 minutes, or until one side of potatoes is crispy. Stir once, and leave uncovered for another 8-12 minutes or until potatoes are crispy. Add in garlic, onion and corn. Stir, and cook another 2-3 minutes or until onions and garlic are fragrant. Add in spinach and chicken, stir until spinach is absorbed (1-2 minutes tops) Remove from heat and sprinkle with cheese. Cover until cheese is melted or until ready to serve. Drizzle with BBQ sauce.

*Amount of potatoes and chicken used can be adapted based on pan size , how many people you are trying to serve, and what you have available.

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