Cheesy Chicken Broccoli Potato Skillet
This one-pan dish combines tender chicken, fresh broccoli, and hearty potatoes in a creamy, cheesy sauce, making it the ultimate comfort food.
Equipment
- 1 Large Skillet with lid
- 1 Sharp knife
- 1 Cutting board
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, diced
- 2 cups broccoli florets
- 3 cups Yukon gold potatoes thinly sliced
Cheese Sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup milk
- 2 tbsp unsalted butter
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
Preparation
- Dice chicken, cut broccoli into florets, and slice potatoes thinly. Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown. Remove and set aside.
- In the same skillet, add potatoes and cook until they start to soften. Add broccoli and a splash of water. Cover and steam until tender.
- Melt butter in a small saucepan. Add milk, cheddar, and mozzarella cheeses, stirring until smooth and creamy.
- Return chicken to the skillet with the vegetables. Pour cheese sauce over everything and stir to combine.
- Cover the skillet and reduce heat to low. Let it simmer until the cheese is melted and bubbly.
Serving
- Serve hot, garnished with fresh parsley if desired. Pair with a side salad or crusty bread.
Storage
- Refrigerate in an airtight container for up to 3 days. Reheat in the skillet over low heat.
Notes
Pro Tips: Use a blend of cheeses for extra flavor. To prevent overcooking, add broccoli towards the end. Ingredient Substitutions: Try using sweet potatoes for a different flavor. How to Serve: Pair with a side salad or crusty bread. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare ingredients in advance for quick assembly.