Crispy Potato and Chicken Bowl Recipe
This Crispy Potato and Chicken Bowl is a deliciously satisfying meal featuring perfectly roasted potatoes, tender sautéed chicken, and vibrant vegetables all tossed together and topped with melted cheddar cheese. Easy to prepare and full of comforting flavors, it’s a perfect weeknight dinner that combines crispy textures with hearty protein and fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking and Frying
- Cuisine: American
Ingredients
Scale
Potatoes
- 2 large russet potatoes, peeled and diced
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Vegetables and Toppings
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: hot sauce or your favorite dressing for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
- Roast Potatoes: Spread the coated potatoes in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and crispy.
- Sauté Chicken: While potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add chicken pieces with garlic powder, paprika, onion powder, salt, and pepper. Sauté for 6-8 minutes until chicken is cooked through and golden brown.
- Cook Vegetables: Add broccoli florets and diced red bell pepper to the skillet. Cook for an additional 3-4 minutes until vegetables are tender yet crisp.
- Combine Ingredients: Remove the roasted potatoes from the oven and add them to the skillet with the chicken and vegetables. Toss everything together thoroughly to combine flavors.
- Add Cheese: Sprinkle shredded cheddar cheese over the mixture in the skillet. Allow the cheese to melt slightly from the residual heat.
- Serve: Serve the crispy potato and chicken mixture in bowls. Garnish with chopped fresh parsley and add hot sauce or your favorite dressing if desired.
Notes
- For extra crispiness, you can soak diced potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
- Feel free to substitute cheddar cheese with mozzarella or a dairy-free cheese alternative.
- To make the dish spicier, add cayenne pepper or chili flakes to the chicken seasoning.
- Leftover bowls store well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
Keywords: crispy potato chicken bowl, roasted potatoes, skillet chicken, easy weeknight dinner, one-pan meal
Find it online: https://nataliereeve.com/crispy-potato-and-chicken-bowl-recipe/
