Ingredients

4 cups of golden baby potatoes
1 orange bell pepper
1 green bell pepper
1 cup of diced onions
6 slices of bacon
2 chicken breasts
2 cups of shredded sharp cheddar cheese

I seasoned with garlic salt, paprika, Italian seasoning, and pepper. I also layered the skillet with ranch dressing. You could also use sour cream, which would be delish!

Directions

First, dice your potatoes.
Once diced, rinse well and set to the side.
Heat your pan over medium heat with 1 tablespoon of butter or any oil/fat of your choice. Typically I’d use olive oil, but I was out.
Once your pan is hot and the butter is melted, add your potatoes to the skillet, season well with seasonings of choice, and stir well. Make sure all of the potatoes are evenly coated. I seasoned with garlic, pepper, paprika, and Italian seasoning.
Allow your potatoes to cook and begin dicing your peppers. Once diced, add them to the skillet with the potatoes. Stir well and add just a smidge of garlic salt and paprika.
Dice your onions and then add them to the pan.
Cook your veggies until thoroughly cooked and browned. You want your potatoes soft and golden brown. Test texture with a clean fork.
In a separate pan, begin your bacon. You will want the bacon diced well and cook on medium-low heat. Cook till completely browned and move to your pan. Do not drain the bacon grease. You’re going to use it to cook your chicken.
Once that is completed, dice your chicken breast into small chunks. You can do whichever size, but I prefer smaller for this specific recipe.
Add your chicken to the pan with the bacon grease. Not only will the grease fry the chicken well, but it’ll add additional flavoring to the chicken.
Season chicken with your preferred seasoning. For the chicken, I used garlic, paprika, and ranch seasoning. Cook until done.
Add your chicken to the pan, mix well, and then top with your cheese. Don’t place your skillet on the pan; just cover the pan with a lid and let the steam melt your cheese. Top with ranch and Italian seasoning for garnish.

Enjoy!

Serving size: 4-6

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Tori Hammontree

Chicken Potato Skillet

A hearty skillet meal featuring diced chicken, baby potatoes, bell peppers, onions, and bacon, topped with melted cheddar cheese and ranch dressing.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 cups golden baby potatoes diced
1 orange bell pepper diced
1 green bell pepper diced
1 cup onions diced
6 slices bacon diced
2 Chicken breasts diced in small chunks
2 cups sharp cheddar cheese shredded
1 tablespoon butter or any oil/fat of your choice
garlic salt to taste
paprika to taste
Italian seasoning to taste, plus extra for garnish
pepper to taste
garlic to taste
ranch seasoning to taste
ranch dressing or sour cream

Method

Dice potatoes; rinse well and set aside.
Heat a pan over medium with 1 tablespoon butter or preferred oil/fat.
Once hot and butter melted, add potatoes. Season well to taste with garlic, pepper, paprika, and Italian seasoning; stir to coat evenly.
While potatoes cook, dice peppers and add to skillet. Stir well; add a little garlic salt and paprika.
Dice onion and add. Cook vegetables until fully cooked and browned, with potatoes soft and golden. Test with a clean fork.
Dice bacon; cook separately over medium low until fully browned. Transfer to vegetables, reserving bacon grease for chicken.
Dice chicken into small chunks; add to bacon grease. Season to taste with garlic, paprika, and ranch seasoning. Cook until done.
Mix chicken into vegetables; top with cheese. Cover to steam-melt cheese. Garnish with ranch and Italian seasoning.

Notes

You could also use sour cream instead of ranch dressing.