A flavorful one-pan breakfast featuring crispy potatoes, juicy chicken, colorful veggies, and melty cheddar cheese. Optional eggs add extra richness and round out the meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
2 cups diced Yukon Gold or Russet potatoes
1 lb boneless, skinless chicken breast or thighs, cubed
1 medium onion, chopped
1 cup bell peppers (any variety), chopped
2 cloves garlic, minced
1 cup shredded 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)
Chopped fresh parsley or green onion (optional garnish)
Instructions
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Heat 1 tbsp oil in a skillet. Add chicken, season with salt, pepper, and paprika. Cook for 5–6 minutes until browned and cooked through. Remove and set aside.
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Add remaining oil to the pan. Add potatoes in an even layer. Cook undisturbed for 5–6 minutes, then stir and continue cooking for 10 more minutes until golden.
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Add onions and peppers. Cook for 5–6 minutes until softened. Stir in garlic for the final minute.
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Return chicken to the pan. Stir and cook 2–3 minutes more.
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Sprinkle cheese on top. Cover skillet and cook for 2 minutes to melt.
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Optional: Crack eggs into the skillet before adding cheese. Cover and cook for 6–8 minutes until set.
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Serve warm and garnish as desired.