One-Pan Creamy Meat Potato

This One—Pan Creamy Meat and Potato Skillet is my answer to those busy weeknights when I want comfort but cannot face a mountain of dishes. It brings cozy flavors and creamy goodness together in just one pan — perfect for feeding a hungry crew or just curling up with leftovers for lunch the next day.

I remember the first time this skillet dinner brought everyone around the table early just from the aroma alone. Now it is my go—to for a no—fuss crowd—pleaser.

Ingredients

• Beef or chicken: This is your main protein so choose good—quality fresh pieces for juiciness
• Potatoes: Pick firm ones like Yukon Gold or Russet for best texture after simmering
• Onion: Adds savory sweetness and deepens flavor as it cooks down
• Garlic: Freshly minced garlic brings real depth and complexity do not substitute with powder
• Mushrooms: Use fresh white or cremini mushrooms for earthiness
• Frozen peas: Easy vegetable addition that adds color and sweet pops of flavor
• Chicken or beef broth: Adds moisture and ties the skillet together use a low—sodium version for more control over seasoning
• Heavy cream: This creates the luscious sauce avoid light cream for richest results
• Olive oil: Brings everything together and adds a hint of fruitiness
• Salt and pepper: Essential for seasoning each layer so be generous but taste as you go

Instructions

Prep the Aromatics:

Finely chop onion and mince garlic. Heat olive oil in a large skillet over medium heat then add onion and garlic. Stir constantly until onion turns soft and translucent which takes about five minutes and really sets up all the flavor.

Brown the Meat:

Add your bite—sized beef or chicken pieces to the skillet. Let them brown on each side without stirring too much. This helps develop a crust and intensifies the savory base. Sprinkle with salt and pepper as they cook.

Soften the Vegetables:

Add diced potatoes and sliced mushrooms. Toss to coat in the flavorful oil and meat juices. Cook for about five minutes until the potatoes just start to soften at the edges and mushrooms release some moisture.

Simmer with Broth:

Pour your broth into the pan and crank up the heat until you see a gentle simmer. Cover with a lid and let everything cook together for around fifteen minutes. This is when the potatoes absorb all the flavors and become fork—tender.

Add the Peas:

Mix in your frozen peas and cook for another five minutes. The peas should be hot and still bright green. Taste and adjust salt and pepper at this stage.

Finish with Cream:

Reduce the heat all the way down and slowly pour in the heavy cream. Stir gently until the sauce thickens and coats everything in richness. This only takes a few minutes so watch carefully to prevent scorching.

Rest and Serve:

Take the skillet off the heat and let it sit for several minutes. This rest time lets the sauce settle and flavors meld. Sprinkle with fresh herbs if you want an extra pop of freshness.

Potatoes are my favorite part here especially when they soak up the creamy sauce. This skillet has become a running joke in my family because everyone insists on scraping up every last bit.

Storage Tips

Let leftovers cool completely before packing them into airtight containers. Store in the refrigerator for up to three days. When reheating add a splash of broth or milk to loosen the sauce so it is creamy again. For longer storage freeze in portions and thaw overnight in the fridge before reheating gently.

Ingredient Substitutions

Swap the heavy cream for full—fat coconut milk if you need a dairy—free option. If you are short on broth water with a splash of soy sauce works in a pinch. Earthy vegetables like carrots or green beans can be added with the potatoes to bulk it up. If you dislike mushrooms just leave them out and add extra peas at the end.

Serving Suggestions

Serve with a simple green salad or steamed greens for brightness. Crusty bread is made for soaking up the extra sauce. I like to top each plate with a little grated parmesan and cracked black pepper before serving.

Cultural and Seasonal Context

This dish reflects my family’s tradition of blending classic comfort food with easy weeknight cooking. When fall and winter roll in we rely on this as a warm meal after a chilly day. In spring I sometimes add asparagus tips or baby spinach for a fresh twist.

Seasonal Adaptations

In spring or summer swap peas for fresh green beans or asparagus pieces. Use sweet potatoes instead of regular potatoes for a lighter feel. Top with fresh chives or dill when herbs are in season.

Success Stories

This recipe won over my picky cousin who avoids vegetables whenever possible. Friends have doubled the recipe for potlucks and always come home with an empty pan. It is now a favorite for Sunday night family dinners and I find myself craving the leftovers for lunch as soon as I smell it cooking.

Freezer Meal Conversion

Assemble the meat vegetables and broth in a freezer bag and freeze flat. When ready to cook simply thaw fully and follow the steps. Add cream only at the end after heating to prevent splitting.

This one—pan meal always wins rave reviews in my home. Making it is just as comforting as eating it — and the easy cleanup is an added bonus.

Recipe FAQs

→ Can I use either beef or chicken?

Yes, both beef and chicken work well. Use your preferred meat or combine both for extra flavor.

→ How do I prevent the potatoes from sticking?

Be sure to stir the potatoes occasionally and cook them with enough broth so they don't stick to the pan.

→ Can I substitute the cream?

For a lighter option, use half-and-half or milk, though the sauce will be less rich and thick.

→ What other vegetables can I add?

Add carrots, bell peppers, or spinach for variety and extra nutrition without altering the main flavors.

→ How should I store leftovers?

Let cool, then store in an airtight container in the refrigerator for up to three days. Reheat gently before serving.