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Cheesy Chicken and potatoes

Cheesy Chicken and potatoes

Cheesy Chicken and Potatoes is a hearty and delicious dish featuring tender chicken, creamy potatoes, and a rich, melty cheese topping. Perfect for a comforting meal, it’s easy to make and customizable with your favorite ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 2 tablespoons of extra virgin olive oil divided
  • 1 ½ lbs. boneless skinless chicken breasts, cut into small cubes (about ½-inch)
  • 1 ½ teaspoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 medium onion finely diced
  • 1 medium zucchini finely diced
  • 1 cup shredded matchstick carrots
  • 4-5 small Yukon potatoes diced small (approximately 2 cups)
  • 2 cloves garlic minced
  • ⅓ cup water
  • 1 ½ to 2 cups shredded cheddar cheese
  • Optional toppings:
  • Hot sauce sour cream or Greek yogurt, avocado, green onions, etc.

Instructions
 

  • In a small bowl, combine the paprika, salt, and black pepper.
  • Season the cubed chicken with half of the seasoning mixture, setting the rest aside for later use.
  • Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the chicken and cook for 7-8 minutes, until it's nearly cooked through (it will finish cooking later). Remove the chicken and set it aside in a bowl.
  • In the same skillet, add the remaining tablespoon of olive oil. Toss in the onion, zucchini, carrots, potatoes, and garlic, and sauté for 3-4 minutes. Sprinkle the reserved seasoning mixture over the vegetables and stir to combine.
  • Pour in ⅓ cup of water, cover the skillet, and cook over medium heat until the potatoes and vegetables are tender, stirring occasionally, about 7-8 minutes.
  • Return the chicken to the skillet, stirring to combine, and finish cooking the chicken while allowing any extra liquid to evaporate, about 1-2 minutes.
  • Mix in 1 cup of shredded cheese and stir to combine. Sprinkle the remaining cheese on top, cover the skillet, and let it melt for 1-2 minutes. Serve hot with your choice of toppings.

Notes

Chicken: I use boneless, skinless chicken breasts, but you can easily swap them for chicken thighs if you prefer.
Zucchini: I enjoy adding zucchini for extra veggies, but you can skip it if you'd rather not include it. Alternatively, a bell pepper would be a great swap.
Potatoes: I love the creaminess of Yukon potatoes, but russet potatoes work just as well if that's what you have. Red potatoes would also be a good option.
Garlic: Fresh garlic is perfect for this recipe, but if you don't have any, you can substitute with ½ teaspoon of garlic powder.
Cheese: We usually use regular cheddar cheese for this dish, but feel free to experiment with other cheeses or blends if you'd like.
Spicy: If you want a little heat, try adding ¼ teaspoon of red pepper flakes or cayenne pepper to the seasoning mix. You can also serve with hot sauce for an extra kick.
Leftovers: Once cooled, leftovers can be stored in a covered container in the fridge for up to 4-5 days. Reheat individual portions in the microwave until hot. I don’t recommend freezing leftovers as the potatoes don’t hold up well after freezing and thawing.