One-Pot Creamy Jerk Chicken, Bacon & Spinach Potato Skillet

If you're craving something creamy, comforting, and packed with flavor, this One-Pot Creamy Jerk Chicken, Bacon & Spinach Potato Skillet brings a delicious Caribbean-inspired twist to a classic chicken-and-potato dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 people
Course: Main, Main Course
Cuisine: English, Jamaican
Calories: 760
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Jerk Chicken
  • 1 lb boneless skinless chicken thighs, cleaned, excess fat removed, and cut into bite-size pieces
  • 1 tbsp spicy homemade jerk marinade
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp lemon pepper seasoning
  • 1 tsp chicken seasoning
  • 1 tsp Debbie's Caribbean Soul Spice
  • 4 cloves garlic minced
  • 1 small onion diced
  • 4 tbsp olive oil for sautéing
  • For the Spinach Parmesan Cream Sauce
  • 1 12 oz package frozen spinach, thawed, drained, and excess water squeezed out
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 1 cup heavy cream
  • 1/3 cup low-sodium chicken broth
  • 1 1/2 cups grated Parmesan cheese
  • For the Potatoes & Layers
  • 1 lb Yukon Gold potatoes washed and thinly sliced
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp white pepper
  • 1 tsp dried thyme
  • Mozzarella cheese slices as desired
  • 1 onion sliced into rings or layers
  • 1 stick 1/2 cup butter, thinly sliced
  • For the Topping
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 slices thick-cut bacon cooked until crisp and crumbled
  • Fresh tomato slices optional

Method
 

  1. Season and marinate the chicken. Place the prepared chicken thighs in a large bowl. Add the jerk marinade, onion powder, garlic powder, black pepper, smoked paprika, lemon pepper, chicken seasoning, Caribbean Soul Spice, 4 cloves minced garlic, and diced onion. Mix thoroughly so every piece is coated. Cover and refrigerate for 1 hour.
  2. Prepare the spinach and oven. Thaw the frozen spinach, drain thoroughly, and squeeze out as much excess water as possible. Set aside. Preheat the oven to 375°F.
  3. Sauté the chicken. Heat the olive oil in a large oven-safe skillet over medium-high heat. Working in two batches, sauté the seasoned chicken for about 3 minutes per batch, stirring as needed to lightly brown the exterior. The chicken does not need to be fully cooked because it will finish in the oven. Transfer to a plate and set aside.
  4. Make the creamy spinach sauce. In the same skillet, add the drained spinach, 3 cloves minced garlic, and 2 tablespoons butter. Cook for about 3 minutes, stirring to combine. Make a space in the center of the skillet and add the heavy cream and chicken broth. Stir in 1 1/2 cups Parmesan cheese. Cook for about 3 minutes, stirring until the cheese melts and the sauce becomes creamy. Transfer the spinach cream sauce to a bowl, leaving about 1/3 cup in the bottom of the skillet.
  5. Season the potatoes. Place the sliced Yukon Gold potatoes in the bowl previously used to season the chicken. Add 1/4 teaspoon each onion powder, garlic powder, and white pepper, along with 1 teaspoon dried thyme. Toss well to coat.
  6. Assemble the skillet. Layer the seasoned potatoes over the remaining spinach cream sauce in the skillet. Add mozzarella slices as desired. Layer the sliced onion over the potatoes, followed by the thin slices of butter. Add the sautéed jerk chicken, then spoon the spinach Parmesan cream sauce evenly over the top.
  7. Bake. Cover the skillet tightly and bake at 375°F for about 40 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
  8. Add the bacon and cheese topping. Remove the skillet from the oven and uncover. Sprinkle with 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, and the crumbled thick-cut bacon. Return to the oven uncovered for about 5 minutes, or until the cheese is melted and the dish is hot and bubbling.
  9. Finish and serve. Add fresh tomato slices on top, if desired. Let the skillet rest for 5–10 minutes before serving so the creamy sauce can settle and thicken slightly.
  10. Cooking Notes
  11. Because the jerk marinade, chicken seasoning, Parmesan, and bacon all contribute salt, taste before adding additional salt.

Notes

Tender pieces of boneless chicken thighs are seasoned with a spicy homemade jerk marinade, Caribbean spices, garlic, smoked paprika, and herbs before being lightly sautéed and layered with thinly sliced Yukon Gold potatoes. Everything is brought together with buttery spinach, garlic, heavy cream, chicken broth, and plenty of Parmesan cheese.
The skillet is baked until the potatoes are tender and the creamy sauce has worked its way through all those savory layers. Then comes the finishing touch—a generous topping of melted mozzarella, Parmesan, and crispy thick-cut bacon, with fresh tomato slices added if desired.
What makes this recipe special is the balance of flavors. The jerk-marinated chicken brings a little heat and Caribbean character, while the cream and cheeses mellow the spice and create a rich, velvety sauce. The smoky bacon adds another layer of flavor, and the spinach and tomatoes help balance the richness.
Best of all, the entire dish comes together in one oven-safe skillet, making it a satisfying family dinner without a pile of extra cookware.
Serve it straight from the skillet for a hearty meal that's creamy, cheesy, savory, slightly spicy, and full of Caribbean-inspired flavor.
This is comfort food—with a little island soul. ❤️🌴