One Pan Creamy Meat and Potato Skillet

One Pan Creamy Meat and Potato Skillet is the ultimate comfort food, combining tender meat with creamy, flavorful potatoes. This hearty dish delivers a balanced mix of protein and carbs, making it both filling and satisfying. Infused with simple herbs and spices, every bite is rich, savory, and comforting. Perfect for busy weeknights or casual family dinners, it’s a recipe you’ll want to make again and again.

Love More Dinner Ideas? Try My One Pan Cheesy Meat and Potato Skillet or this Crockpot Cheesesteak Potato Casserole next.

Why You’ll Love Recipe

This One Pan Creamy Meat & Potato Skillet is the kind of meal that feels both cozy and filling, with tender bites of meat mingling in a rich, creamy sauce over perfectly cooked potatoes. It’s hearty enough to stand on its own, yet simple enough to whip up on a busy weeknight without extra fuss. The flavors come together in one pan for easy cleanup, making it as practical as it is delicious. Serve it straight from the skillet, and you’ve got a comforting dinner that satisfies every time.

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Ingredient List

For the Skillet:

• 1 lb meat (chicken, beef, or pork), cut into chunks
• 4 large potatoes, peeled and chopped (about 2 lbs)
• 1 onion, chopped up
• 2 cloves garlic, chopped
• 1 cup broth (chicken or vegetable)
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper

Substitutions: Out of cream? Half-and-half works if you add a spoonful of cream cheese. Don’t eat meat? Mushrooms work great.

Why These Ingredients Work

Potatoes: Yukon Gold are my go-to because they don’t fall apart. Cut them the same size or some will be mush while others are still hard.

Heavy Cream: This is what makes it taste good. Don’t use milk – it’s not the same.

Butter + Onion + Garlic: Cook these until they smell good. If you rush it, everything tastes bland.

Broth: I keep both kinds in my pantry. Chicken broth tastes richer, vegetable broth is lighter.

Essential Tools and Equipment

• Big skillet (12-inch works best)
• Sharp knife
• Wooden spoon
• Measuring cups
• Can opener

How To Make One Pan Creamy Meat and Potato Skillet

Start with the Aromatics

Melt butter in your skillet over medium heat. Throw in onion and garlic, cook until they smell good – maybe 4 minutes. Don’t burn the garlic.

Brown the Meat

Add meat and brown it on all sides. Takes about 6 minutes. Season with salt and pepper. This step matters for flavor.

Add the Potatoes

Dump in potatoes and mix everything up. The potatoes should get coated with the pan stuff.

Simmer Until Tender

Pour in broth and bring to a simmer. Cover and cook 20 minutes. Stir once halfway through. Potatoes are done when they’re soft.

Make It Creamy

Take off the lid, add cream. Let it bubble for 5 minutes until it gets thick. Don’t boil it hard.

Rest and Serve

Turn off heat, let it sit for a few minutes. This makes the sauce the right thickness.

Expert Tips

My tip: Take meat out of the fridge 15 minutes before cooking. Cold meat doesn’t brown right.

Pro Tips & Cooking Hacks

• Cut potatoes the same size
• Don’t crowd the meat when browning
• Taste it before serving – some broths are saltier than others
• Room temperature cream won’t curdle
• Use a splatter screen or your stove will be a mess

Common Mistakes to Avoid

• High heat burns the garlic
• Adding cream too early makes it separate
• Skipping the rest time means runny sauce

Flavor Variations

With Fresh Herbs

Throw in some thyme or rosemary at the end. I have an herb garden so I use whatever looks good.

Cheesy Version

Add shredded cheese before serving. My kids like this way better.

More Vegetables

I add bell peppers or mushrooms with the potatoes sometimes. Whatever needs to get used up.

Spicy Kick

Red pepper flakes with the garlic if you like heat. Start small.

Make-Ahead Options

Prep Ahead: Chop everything the night before. Keep it all separate in the fridge.

Partially Cook: Cook through step 4, then refrigerate. Add cream when you reheat it.

Freezer: Freezes for 3 months but don’t add cream until you reheat it.

Recipe Notes & Baker’s Tips

• Yukon Gold potatoes don’t fall apart as much
• Chicken broth tastes better, vegetable broth is fine too
• Room temperature cream mixes better
• Let it sit off the heat so it thickens up right

Serving Suggestions

This fills people up pretty well on its own. I usually make:

• Bread or rolls for dipping in the sauce
• Salad to cut through all the cream
• Some kind of green vegetable
• Wine if the kids drove me crazy that day

I sprinkle parsley on top so it looks like I tried harder than I did.

My kids eat this without complaining, which is basically a miracle in my house. Hope yours like it too.

How to Store Your One Pan Creamy Meat and Potato Skillet

Fridge: Keeps 3-4 days covered. Tastes even better the next day.

Freezer: Don’t add cream if you’re freezing it. Add cream when you reheat.

Reheating: Low heat, stir a lot. Add some broth if it gets too thick.

Allergy Information

Dairy-Free: Use coconut cream and olive oil instead of dairy

Gluten-Free: Already is

Lower-Fat: Use half-and-half mixed with cornstarch instead of cream

Questions I Get Asked A Lot

Can I use frozen potatoes?

Fresh is better, but thaw frozen ones completely first. Takes longer to cook.

What if it’s too thin?

Mix cornstarch with cold water, add it, and cook a few more minutes.

Can I make this in a slow cooker?

Brown the meat first, then dump everything else except cream in the slow cooker. Add cream at the end.

How do I keep cream from curdling?

Don’t let it boil hard, and use room temperature cream.

Can I double this?

Use a huge pan or make two batches. Might take longer to cook through.

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