A hearty one-pan breakfast featuring crispy potatoes, juicy chicken, sautéed veggies, and melted cheddar cheese. Optional eggs turn it into a complete, protein-packed meal ideal for brunch or breakfast-for-dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups diced Yukon Gold or Russet potatoes
1 lb boneless, skinless chicken breast or thighs, diced
1 small onion, chopped
1 cup bell peppers, diced
2 cloves garlic, minced
1 cup shredded sharp cheddar cheese
2 tbsp oil or butter
Salt and black pepper to taste
1 tsp paprika
½ tsp dried thyme or rosemary
3–4 eggs (optional)
Fresh herbs for garnish (optional)
Instructions
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Heat 1 tbsp oil in a skillet over medium heat. Season chicken with salt, pepper, and paprika. Cook for 5–6 minutes until done. Remove and set aside.
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Add more oil if needed. Add potatoes and cook undisturbed for 5–6 minutes, then stir and cook another 10 minutes until browned.
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Stir in onion and bell peppers. Cook for 5–6 minutes. Add garlic during the final minute.
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Return chicken to skillet and combine. Cook for 2–3 minutes.
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Sprinkle cheese over the top, cover, and melt for 2 minutes.
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Optional: Make wells, crack eggs into skillet, cover, and cook 6–8 minutes until eggs are done.
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Garnish and serve warm.