Quick & Easy Cheesy Chicken & Potatoes (small batch)

 

This Quick & Easy Cheesy Chicken & Potatoes recipe I am sharing with you today is one that I book-marked from a reel I saw on Instagram.  The instructions were actually a bit vague, but it looked quite easy and promising.  

The end result did look quite delicious so I decided to give it a go here in my own kitchen.  I adapted it to a small batch for only two to three people and added my own twist to it.  I think I also simplified it.

 

I did not see the need for browning the potatoes and the chicken in separate skillets.  Instead I browned/cooked the potatoes first in the skillet, removed them, and then browned/cooked the chicken in the same skillet.

I adapted the flavors of the chicken to those which I felt were more to my own taste, with just a hint of Mexican flair.  I also adapted the sauce to use a mix of cream and milk, rather than all cream.  The boursin cheese adds another layer of flavor and richness and helps to thicken the sauce.

Altogether this was very delicious! It does look like a long list of ingredients, but they are mostly seasonings. Prepare to fall in love.

 

WHAT YOU NEED TO MAKE QUICK & EASY CHEESY CHICKEN & POTATOES

Very simple ingredients. This is pretty much a store cupboard meal that uses things you probably already have in the house.

For the chicken

• 2 medium chicken breasts (boneless, skinless)
• 1/2 tsp sweet paprika
• 1/2 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt)
• 1/2 tsp mild chili powder
• 1/2 tsp dried oregano
• salt and black pepper to taste
• 1 tsp butter
• 1 tsp light olive oil

For the potatoes:

• 2 large potatoes, peeled and cut into 1/2 inch cubes
• salt and black pepper to taste
• 2 tsp light olive oil

You will also need:

• 1/3 cup (80ml) cream or evaporated skimmed milk (undiluted)
• 1/3 cup (80ml) whole milk
• 2 TBS boursin cheese
• a handful of grated cheese to finish (Cheddar is nice. I used a Tex Mex Blend of cheddar and spicy Jack)

 

I used two medium sized russet potatoes. I peeled them rinsed them off, cut into 1/2 inch cubes and they dried them prior to adding them to the hot oil in the skillet. If you wanted to you could also use frozen breakfast potato cubes. (Not the small hashbrowns, but the ones that are in larger cubes.)  You only need to season them lightly as the chicken is highly seasoned.

My chicken breasts were not overly large, each was about the size of my closed fist.  The herbs/seasonings were all things I had in my spice rack.  They worked very well together and gave a nice flavor without it being overly spicy.

I used cream but evaporated milk, undiluted also would work very well.  I had Boursin cheese in the refrigerator that needed using and this added a lovely depth of creaminess and flavor. If you don't have boursin you could also use cream cheese. Just add a touch more garlic.

You can scatter as much cheese as you like over top. I only added a handful as the sauce itself is pretty rich. I used a Tex Mex blend that was just a tiny bit spicy.

 

HOW TO MAKE QUICK & EASY CHEESY CHICKEN & POTATOES

This was surprisingly quick to throw together. I loved that it all cooked in the one pan.

Cut your chicken into 1/2 inch cubes. Place into a bowl and toss together with all of the seasonings and herbs, making sure they are evenly coated. Set aside.

 

Prepare your potatoes. Heat a large non-stick skillet over medium heat. Add the oil. Once hot add the potatoes. Cook, stirring occasionally, until they are golden brown and cooked through, about 15 minutes. Scoop out into a bowl and keep warm.

Add the remaining oil and butter to the pan. Tip in the chicken pieces. Cook, until the chicken pieces are golden brown all over, stirring occasionally. The juices should run clear. This will take about 8 - 10 minute on medium heat.

  

Add the cream, milk and boursin cheese to the pan. Cook over medium low heat, whisking to melt the cheese. Leave to simmer for 3 to 4 minutes. if it seems too thick you can add a bit more milk. Taste and adjust seasoning as needed.

Stir in the potatoes and heat through. Scatter some cheese over top. Leave to melt and then serve immediately.

 

This did not disappoint. Not only was it relatively simple and quick to put together, but it cooked up really quickly as well. The end result was really tasty. 

The chicken stayed lovely and juicy, not dry in the least and was beautifully flavored from all of the spices that I coated it with. These also served to flavor the gravy, which was rich and delicious.

I enjoyed a simple mixed salad on the side.  I was thinking you could also add some baby spinach to this and allow it to wilt in the sauce.  That would add a touch of color as well.

Here are some other recipes using chicken and potatoes that you might also enjoy. They are real favorites in my home!

CHICKEN & GARLIC POTATOES - Simple and easy to make with a creamy chicken base. You can use either leftover cooked chicken or poach chicken specifically to use in this.  This is topped with a layer of sliced and buttery garlic potatoes and then baked to crispy golden brown perfection.

SHEETPAN CRISPY CHICKEN & POTATOES - With this tasty meal you get fabulously tasty chicken that is crispy on the outside and yet still tender and juicy on the inside. Add to that an array of deliciously roasted vegetables. Crispy roasted cubes of potato.  Crispy tender green beans. Lush roasted baby plum tomatoes. All cooked together on a simple sheet pan. It doesn't get much easier than this!

Yield: 2 - 3

Author: Marie Rayner

Quick & Easy Cheesy Chicken & Potatoes

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Rich and delicious, with plenty of tender pieces of chicken and crispy potatoes in a creamy, cheesy sauce. Cooks all in one skillet.

Ingredients

For the chicken

• 2 medium chicken breasts (boneless, skinless)
• 1/2 tsp sweet paprika
• 1/2 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt)
• 1/2 tsp mild chili powder
• 1/2 tsp dried oregano
• salt and black pepper to taste
• 1 tsp butter
• 1 tsp light olive oil

For the potatoes:

• 2 large potatoes, peeled and cut into 1/2 inch cubes
• salt and black pepper to taste
• 2 tsp light olive oil

You will also need:

• 1/3 cup (80ml) cream or evaporated skimmed milk (undiluted)
• 1/3 cup (80ml) whole milk
• 2 TBS boursin cheese
• a handful of grated cheese to finish (Cheddar is nice. I used a Tex Mex Blend of cheddar and spicy Jack)

Instructions

1. Cut your chicken into 1/2 inch cubes. Place into a bowl and toss together with all of the seasonings and herbs, making sure they are evenly coated. Set aside.
2. Prepare your potatoes. Heat a large non-stick skillet over medium heat. Add the oil. Once hot add the potatoes. Cook, stirring occasionally, until they are golden brown and cooked through, about 15 minutes. Scoop out into a bowl and keep warm.
3. Add the remaining oil and butter to the pan. Tip in the chicken pieces. Cook, until the chicken pieces are golden brown all over, stirring occasionally. The juices should run clear. This will take about 8 - 10 minute on medium heat.
4. Add the cream, milk and boursin cheese to the pan. Cook over medium low heat, whisking to melt the cheese. Leave to simmer for 3 to 4 minutes. if it seems too thick you can add a bit more milk. Taste and adjust seasoning as needed.
5. Stir in the potatoes and heat through. Scatter some cheese over top. Leave to melt and then serve immediately.

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