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Chicken potatoe skillet.
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 minutes
Cook Time 40 minutes
Total Time 1 hour
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
 

  1. Dice potatoes; rinse well and set aside.
  2. Heat a pan over medium with 1 tablespoon butter or preferred oil/fat.
  3. Once hot and butter melted, add potatoes. Season well to taste with garlic, pepper, paprika, and Italian seasoning; stir to coat evenly.
  4. While potatoes cook, dice peppers and add to skillet. Stir well; add a little garlic salt and paprika.
  5. Dice onion and add. Cook vegetables until fully cooked and browned, with potatoes soft and golden. Test with a clean fork.
  6. Dice bacon; cook separately over medium low until fully browned. Transfer to vegetables, reserving bacon grease for chicken.
  7. Dice chicken into small chunks; add to bacon grease. Season to taste with garlic, paprika, and ranch seasoning. Cook until done.
  8. 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.