Description
Discover how to make a delicious loaded chicken potato skillet that’s packed with flavor and perfect for a quick and easy weeknight dinner.
Ingredients
- 2 large chicken breasts, boneless and skinless (about 1 pound (454 g) or 450 grams)
- 1 tablespoon olive oil (15 ml)
- 4 medium russet potatoes (about 2 pounds (907 g) or 900 grams)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- 1 teaspoon (5 ml) paprika (5 grams)
- Salt, to taste
- Black pepper, to taste
- 1 cup (240 ml) shredded cheddar cheese (about 115 grams)
- 1/2 cup plain yogurt (120 ml)
- 1/4 cup (60 ml) chopped green onions (about 25 grams)
- 1/4 cup (60 ml) chopped fresh parsley (about 15 grams)
- 1 cup (240 ml) broccoli florets (about 150 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the russet potatoes.
- Cut the potatoes into 1-inch cubes.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add the potato cubes to the skillet.
- Season the potatoes with garlic powder, onion powder, paprika, salt, and pepper.
- Cook the potatoes for 10 minutes, stirring occasionally.
- Slice the chicken breasts into bite-sized pieces.
- Add the chicken to the skillet with the potatoes.
- Cook the chicken and potatoes for another 10 minutes, stirring occasionally.
- Add broccoli florets to the skillet.
- Stir everything together and cook for 5 minutes.
- Sprinkle shredded cheddar cheese evenly over the skillet.
- Transfer the skillet to the preheated oven.
- Bake for 10 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from the oven.
- Let it cool for a few minutes.
- Top with sour cream, chopped green onions, and fresh parsley.
- Serve immediately.
