Crispy Potato and Chicken Bowl Recipe

Introduction

This Crispy Potato and Chicken Bowl is a satisfying, flavorful meal perfect for weeknight dinners. Roasted potatoes, tender chicken, and fresh vegetables come together with a hint of melted cheddar cheese for a comforting dish everyone will enjoy.

Ingredients

• 2 large russet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 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

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Place the diced potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
3. Step 3: Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, stirring halfway through, until golden and crispy.
4. Step 4: While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add chicken, garlic powder, paprika, onion powder, salt, and pepper. Sauté for 6-8 minutes until cooked through and golden brown.
5. Step 5: Add broccoli and red bell pepper to the skillet. Cook for 3-4 minutes until vegetables are tender but still crisp.
6. Step 6: Remove the potatoes from the oven and add them to the skillet. Toss everything together to combine.
7. Step 7: Sprinkle shredded cheddar cheese on top. Let the cheese melt slightly with the residual heat.
8. Step 8: Serve the mixture in bowls. Garnish with fresh parsley and add hot sauce or your favorite dressing if desired.

Tips & Variations

• For extra crispiness, soak the diced potatoes in cold water for 30 minutes before cooking, then dry thoroughly.
• Swap cheddar for mozzarella or pepper jack for a different cheese flavor.
• Add your favorite herbs like thyme or rosemary to the potatoes before roasting for added aroma.
• Use sweet potatoes instead of russets for a sweeter variation.
• Include other vegetables such as zucchini or mushrooms based on preference and seasonality.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or microwave until heated through. Cheese may harden when cold, so reheating helps restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and offer a juicier texture. Adjust cooking time as needed to ensure they are fully cooked.

Is this dish suitable for meal prep?

Absolutely. The components hold up well in the fridge and can be quickly reheated for a convenient, tasty meal during the week.

Crispy Potato and Chicken Bowl Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

This Crispy Potato and Chicken Bowl features perfectly roasted golden potatoes paired with sautéed seasoned chicken and fresh vegetables, topped with melted cheddar cheese and garnished with fresh parsley. It’s a satisfying and flavorful meal that combines crispy textures and vibrant tastes in one bowl.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 large russet potatoes, peeled and diced
• 1 tablespoon olive oil (for roasting)
• Salt and pepper to taste

Chicken and Vegetables

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil (for sautéing)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup broccoli florets
• 1 red bell pepper, diced

Toppings and Garnish

• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: hot sauce or your favorite dressing for serving

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
2. Prepare the potatoes: Place the diced potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss well to ensure even coating.
3. Roast the potatoes: Spread the potatoes out in a single layer on a parchment-lined baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until golden and crispy.
4. Sauté the chicken: While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces along with garlic powder, paprika, onion powder, salt, and pepper. Cook for 6-8 minutes, stirring frequently until the chicken is cooked through and golden brown.
5. Add vegetables: Add broccoli florets and diced red bell pepper to the skillet with the chicken. Sauté for an additional 3-4 minutes, until the vegetables are tender but still crisp.
6. Combine potatoes with chicken and veggies: Once the potatoes are done roasting, transfer them to the skillet. Toss everything together thoroughly to combine all ingredients evenly.
7. Top with cheese: Sprinkle shredded cheddar cheese over the mixture in the skillet. Allow the residual heat to melt the cheese slightly.
8. Serve and garnish: 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, ensure potatoes are spread out evenly on the baking sheet without overcrowding.
• You can substitute cheddar cheese with mozzarella or pepper jack for a different flavor profile.
• Add more vegetables like mushrooms or zucchini for extra nutrition and variety.
• If you prefer less spice, reduce the paprika or omit hot sauce when serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the oven.

Keywords: crispy potato bowl, chicken bowl, roasted potatoes, sautéed chicken, one-pan meal, healthy dinner, easy chicken recipes, weeknight dinner