Cheesy Skillet Chicken and Potatoes
Cheesy skillet chicken and potatoes is full of tender chunks of chicken, potatoes and veggies, all covered in melty cheese for a delicious all-in-one dinner the whole family will love!
Yield: 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 ½ lbs. boneless, skinless chicken breasts, cubed in small pieces (about ½-inch)
- 1 ½ teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 medium onion, diced small
- 1 medium zucchini, diced small
- 1 cup shredded matchstick carrots
- 4-5 small Yukon potatoes, diced small (about 2 cups)
- 2 cloves garlic, minced
- ⅓ cup water
- 1 ½ to 2 cups shredded cheddar cheese
Optional toppings:
- Hot sauce, sour cream or Greek yogurt, avocado, green onions, etc.
Instructions
- In a small bowl, combine the paprika, salt and black pepper.
- Season the cubed chicken with half of the seasoning mixture, reserving the rest for later.
- Heat 1 tablespoon of the olive oil in a large, deep skillet over medium heat. Add the chicken and cook for 7-8 minutes, until almost cooked through. (It will finish cooking later.) Remove the chicken to a bowl.
- In the same skillet, add the remaining tablespoon of olive oil. Add the onion, zucchini, carrots, potatoes and garlic and sauté for 3-4 minutes. Sprinkle the reserved seasoning mixture over the veggies and stir to combine.
- Add ⅓ cup of water, then cover the skillet and cook over medium heat until the potatoes and veggies are tender, stirring occasionally, about 7-8 minutes.
- Return the chicken to the pan, stir to combine and then finish cooking the chicken and allow any extra liquid in the pan to evaporate, about 1-2 more minutes.
- Mix in 1 cup of shredded cheese and stir to combine. Top with the remaining cheese and cover the skillet again to let the cheese melt, about 1-2 minutes. Serve hot with any desired toppings.
Notes
Potatoes: I love the creaminess of the Yukon potatoes, but russet or red potatoes will also work.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave until hot.
Nutrition
Serving: 1serving | Calories: 880kcal | Carbohydrates: 47g | Protein: 78g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 1038mg | Fiber: 6g | Sugar: 6g
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