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Tired of skillet dinners where the potatoes end up a soggy mess? I’ve been there! This Cheesy Chicken and Potato Skillet recipe is a game-changer. The secret? A simple parboiling trick that guarantees perfectly crisp potatoes, tender chicken, and a blanket of melted mozzarella. Get ready for a one-pan wonder the whole family will love!

Why You’ll Love This Cheesy Chicken and Potato Skillet

This isn’t just another skillet recipe; it’s a solution to a common kitchen frustration. Here’s why you’ll keep coming back to it:

  • Crispy Potatoes, Guaranteed: Say goodbye to soggy spuds!
  • One-Pan Wonder: Minimal cleanup makes this a weeknight dream.
  • Customizable: Easily adapt the seasonings and cheese to your liking.
  • Kid-Friendly: Cheesy potatoes and chicken? What’s not to love?
  • Quick and Easy: Perfect for busy evenings when you need a satisfying meal fast.

Gathering Your Ingredients for Cheesy Chicken and Potato Skillet

The beauty of this Cheesy Chicken and Potato Skillet lies in its simplicity. We’re using familiar ingredients to create a comforting and flavorful dish. The combination of earthy potatoes, savory chicken, and melted cheese is a classic for a reason! Here’s what you’ll need to bring this skillet dinner to life.

  • 2 pounds Yukon gold potatoes: These are our potato of choice because they strike the perfect balance between creamy and firm. Their slightly waxy texture holds up beautifully during baking and contributes to the desired crispiness. Cut them into 1-inch cubes for even cooking.
  • 1 tablespoon olive oil: This will help the potatoes crisp up nicely in the oven. You can substitute with another oil with a high smoke point if you prefer.
  • 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for quick and even cooking. You could also use chicken thighs for a richer flavor.
  • 1 teaspoon salt: Enhances all the flavors. Adjust to your taste.
  • 1/2 teaspoon black pepper: Adds a subtle warmth and spice. Freshly ground is always best!
  • 1/2 teaspoon garlic powder: A convenient way to add garlicky goodness. Feel free to substitute with fresh minced garlic if you have it on hand.
  • 1/4 teaspoon paprika: For a touch of smoky flavor and color. Smoked paprika would also be delicious.
  • 1 cup shredded mozzarella cheese: Creates that irresistible cheesy topping. Feel free to experiment with other cheeses like cheddar, Monterey Jack, or a blend.
  • 2 tablespoons chopped fresh parsley: Adds a pop of freshness and color. Other fresh herbs like chives or thyme would also work well.

Crafting Your Cheesy Chicken and Potato Skillet: Step-by-Step

Now comes the fun part! Don’t be intimidated by the parboiling step; it’s the key to avoiding soggy potatoes. Follow these simple steps, and you’ll be enjoying a delicious and satisfying Cheesy Chicken and Potato Skillet in no time.

  1. Preheat your oven to 400 degrees F (200 degrees C). Getting the oven nice and hot is essential for achieving that crispy potato texture.
  2. Parboil the potatoes: This is the crucial step! Place the cubed potatoes in a large pot, cover them with cold water, and bring to a boil. Cook for 5-7 minutes, or until they are slightly tender. We’re not trying to cook them all the way through, just enough to draw out some of the starch. Drain the potatoes thoroughly and pat them dry with paper towels. This step removes excess starch, which is what causes sogginess during baking.
  3. Season the potatoes: In a large oven-safe skillet (cast iron works great!), toss the parboiled potatoes with olive oil, salt, pepper, garlic powder, and paprika. Make sure the potatoes are evenly coated with the oil and spices for maximum flavor and crispiness. Spread them in an even layer in the skillet.
  4. Add the chicken: Distribute the bite-sized chicken pieces evenly among the potatoes in the skillet. This ensures that the chicken cooks evenly and gets nicely browned.
  5. Bake the skillet: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and the chicken is cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C). This is important for food safety.
  6. Add the cheese: Sprinkle the shredded mozzarella cheese evenly over the potato and chicken mixture. Return the skillet to the oven and bake for another 3-5 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent burning.
  7. Garnish and serve: Remove the skillet from the oven and garnish with fresh parsley before serving. Let it cool slightly before serving, as the skillet will be very hot.

Tips for Perfect Cheesy Chicken and Potato Skillet Every Time

Want to take your skillet dinner to the next level? Here are a few tips and tricks to ensure success every time:

  • Don’t skip the parboiling step! It’s the key to crispy potatoes.
  • Make sure your skillet is oven-safe. Not all skillets can withstand high oven temperatures.
  • Don’t overcrowd the skillet. If necessary, use two skillets to ensure even cooking and browning.
  • Adjust the seasonings to your liking. Feel free to experiment with different spices and herbs.
  • Get creative with the cheese. Use your favorite cheese or a blend of cheeses.
  • For extra crispy potatoes, broil for the last minute or two of cooking. Keep a very close eye on it to prevent burning.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

What to Serve With Cheesy Chicken and Potato Skillet

This Cheesy Chicken and Potato Skillet is a complete meal on its own, but it also pairs well with a variety of side dishes. A light and refreshing salad, like our creamy cauliflower broccoli salad, would provide a nice contrast to the richness of the skillet. Alternatively, a simple side of steamed green beans or roasted asparagus would also be delicious. For a heartier meal, you could serve it with some crusty bread for soaking up all the cheesy goodness.

Your Cheesy Chicken and Potato Skillet Questions Answered (FAQ)

Can I use different types of potatoes?

While Yukon gold potatoes are our top choice for this recipe due to their creamy texture and ability to crisp up nicely, you can certainly experiment with other varieties. Red potatoes, for example, will also work well, although they tend to be slightly waxier. Russet potatoes, known for their fluffy texture, can also be used, but be mindful that they might absorb more oil and require a bit more attention to prevent them from drying out. The key is to adjust the parboiling time accordingly, ensuring they are slightly tender but not fully cooked before going into the skillet.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a fantastic alternative to chicken breasts in this Cheesy Chicken and Potato Skillet recipe. They offer a richer, more robust flavor and tend to stay more moist during baking. Just be sure to trim any excess fat from the thighs before cutting them into bite-sized pieces. The cooking time should remain roughly the same, but always check the internal temperature to ensure they reach 165°F (74°C) for food safety.

Can I add vegetables to the skillet?

Definitely! This recipe is very adaptable to different vegetables. Consider adding sliced bell peppers, onions, zucchini, or broccoli florets to the skillet along with the potatoes and chicken. You may need to adjust the baking time slightly depending on the type and amount of vegetables you add. For faster-cooking vegetables like zucchini, add them during the last 10-15 minutes of baking to prevent them from becoming too soft.

What if my potatoes are still soggy after baking?

Soggy potatoes are usually caused by not parboiling them long enough or not drying them thoroughly after parboiling. Make sure to cook the potatoes for 5-7 minutes until slightly tender and pat them completely dry with paper towels to remove excess moisture. Overcrowding the skillet can also lead to soggy potatoes, as it traps steam. If necessary, use two skillets or bake in batches to ensure the potatoes have enough space to crisp up.

Can I make this ahead of time?

While it’s best served fresh, you can prep some of the ingredients ahead of time. The potatoes can be parboiled and stored in the refrigerator for up to 24 hours. The chicken can also be cut and seasoned in advance. However, it’s not recommended to assemble the entire skillet ahead of time, as the potatoes may become soggy. When you’re ready to bake, simply assemble the skillet and follow the instructions.

Enjoy Your Homemade Cheesy Chicken and Potato Skillet!

There you have it – a Cheesy Chicken and Potato Skillet that delivers on its promise of crispy potatoes and cheesy goodness! This recipe is a testament to the fact that simple ingredients and a clever technique can transform a basic dish into something truly special. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal. Don’t forget to leave a comment below and let me know how yours turned out! And if you loved it, share it with your friends and family – they’ll thank you for it!

Cheesy Chicken and Potato Skillet (No More Soggy Potatoes!)

Cheesy Chicken and Potato Skillet (No More Soggy Potatoes!) Save For Later!

Ingredients

  • 2 pounds Yukon gold potatoes, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. The secret to crispy potatoes: Parboil them. Place the cubed potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 5-7 minutes, or until slightly tender. Drain well and pat dry with paper towels. This step draws out excess starch, preventing sogginess during baking.
  3. In a large oven-safe skillet, toss the parboiled potatoes with olive oil, salt, pepper, garlic powder, and paprika. Spread in an even layer.
  4. Add the chicken pieces to the skillet, distributing them evenly among the potatoes.
  5. Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and the chicken is cooked through (internal temperature reaches 165 degrees F or 74 degrees C).
  6. Sprinkle the mozzarella cheese evenly over the potato and chicken mixture. Return to the oven and bake for another 3-5 minutes, or until the cheese is melted and bubbly.
  7. Garnish with fresh parsley before serving.

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