This savory one-pan breakfast combines crispy potatoes, juicy chicken, melted cheddar, and colorful bell peppers. Add eggs for a complete and comforting meal perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 cups diced Yukon Gold or Russet potatoes
1 lb boneless, skinless chicken breast or thighs, chopped
1 small onion, diced
1 cup chopped bell peppers (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)
Fresh parsley or green onions for garnish (optional)
Instructions
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Heat 1 tbsp oil in a large skillet over medium heat. Add chicken, season with salt, pepper, and paprika, and cook for 5–6 minutes until golden. Remove and set aside.
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Add more oil if needed. Cook diced potatoes in a single layer for 5–6 minutes undisturbed. Stir and continue cooking for 10–12 minutes until crisp and tender.
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Add onions and bell peppers, and sauté for 5–6 minutes. Stir in garlic at the end.
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Return chicken to skillet and cook 2–3 minutes more.
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Top with cheese, cover, and let melt for 2–3 minutes.
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Optional: Crack eggs into small wells before adding cheese. Cover and cook 6–8 minutes until eggs are set.
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Garnish with herbs and serve immediately.