Chicken& Potato Skillet Dinner
Submitted by itsbuck
Creamy one-skillet chicken and potato dinner with bell peppers, onions, and melted cheddar cheese. Uses frozen O’Brien potatoes for a 40-minute weeknight meal.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
40 minOne skillet, forty minutes, and dinner’s handled.
Frozen O’Brien potatoes cook up with onions and bell pepper in butter until tender, then get dusted with flour and simmered with cooked chicken, milk, and bouillon into a thick, creamy sauce.
A blanket of shredded cheddar melts over the top, and that’s it. You’re done.
This is the recipe that turns leftover chicken or turkey into something the whole family will actually get excited about.
Kitchen Tips
- Thaw the frozen potatoes first so they brown instead of steam. Crispy edges make this dish.
- Use half-and-half instead of milk if you want a richer, thicker sauce.
- Let the cheese melt with the lid on and the heat off. The residual warmth is plenty, and you won’t risk scorching the bottom.
- Leftover rotisserie chicken or Thanksgiving turkey both work great here.
Ingredients
Directions
Melt butter in a large nonstick skillet over medium heat.
Add potatoes, onions and bell pepper; cook about 8 minutes or until vegetables are tender, stirring frequently.
Sprinkle with flour; cook and stir 1 minute.
Add chicken, milk, bouillon and pepper; simmer uncovered about 10 minutes or until mixture is thickened, stirring frequently.
Sprinkle with cheese; let stand 3 to 4 minutes or until cheese is melted.
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