A savory, one-skillet breakfast featuring crispy potatoes, seasoned chicken, melty cheddar cheese, and colorful veggies. Optional eggs make it even more filling and delicious.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups Yukon Gold or Russet potatoes, diced small
1 lb boneless, skinless chicken breast or thighs, cubed
1 medium onion, chopped
1 cup bell peppers, chopped (any color)
2 cloves garlic, minced
1 cup shredded sharp cheddar cheese
2 tbsp oil or butter
Salt and pepper to taste
1 tsp paprika
½ tsp dried thyme or rosemary
3–4 eggs (optional)
Chopped parsley or chives (optional garnish)
Instructions
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Heat 1 tbsp oil in a skillet over medium heat. Cook chicken with paprika, salt, and pepper for 6–7 minutes until golden. Remove and set aside.
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Add remaining oil and potatoes. Cook undisturbed for 5–6 minutes, then stir occasionally for 10 more minutes until crispy and soft.
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Add onions and peppers. Sauté 5–6 minutes. Stir in garlic for the final minute.
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Return chicken to the pan and mix well.
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Sprinkle cheese on top. Cover to melt for 2 minutes.
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Optional: Crack eggs over the top before adding cheese. Cover and cook 6–8 minutes until set.
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Garnish with herbs and serve immediately.