Chicken Potato Recipe

Classic Chicken and Potato Casserole

This dish is a comforting classic that’s perfect for a cozy family dinner.

Ingredients:

4 boneless, skinless chicken breasts
4 large potatoes, peeled and sliced
1 onion, diced
1 cup chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 375 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 5-7 minutes per side, or until golden brown.
Remove the chicken from the skillet and set aside.
Add the sliced potatoes and diced onion to the skillet. Cook for 5-7 minutes, or until the potatoes are lightly browned.
Add the chicken broth to the skillet and bring to a simmer. Cook for 5 minutes, or until the liquid has reduced by half.
Stir in the sour cream and shredded cheddar cheese.
Transfer the potato mixture to a baking dish. Top with the cooked chicken.
Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Chicken and Sweet Potato Curry

This flavorful curry is a great way to use up leftover chicken and sweet potatoes.

Ingredients:

2 cups cooked, shredded chicken
2 large sweet potatoes, peeled and diced
1 onion, diced
3 garlic cloves, minced
2 tablespoons curry powder
1 tablespoon tomato paste
1 can coconut milk
1 cup chicken broth
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Heat the olive oil in a large pot over medium-high heat. Add the diced onion and minced garlic and cook for 2-3 minutes, or until softened.
Add the diced sweet potatoes and curry powder to the pot. Cook for 5-7 minutes, or until the sweet potatoes are lightly browned.
Add the tomato paste, coconut milk, and chicken broth to the pot. Bring to a simmer and cook for 10-15 minutes, or until the sweet potatoes are tender.
Stir in the cooked, shredded chicken and season with salt and pepper to taste.
Serve the curry over rice or with naan bread.

Loaded Chicken and Potato Skins

These crispy potato skins are loaded with chicken, cheese, and bacon for a delicious appetizer or snack.

Ingredients:

6 small potatoes, scrubbed clean
1 cup cooked, shredded chicken
1/2 cup shredded cheddar cheese
4 strips cooked bacon, crumbled
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees F.
Pierce the potatoes several times with a fork, then place them on a baking sheet. Bake for 45-50 minutes, or until the potatoes are tender.
Remove the potatoes from the oven and cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a thin layer of potato in the skin.
Brush the potato skins with olive oil and season with salt and pepper.
Fill each potato skin with the cooked, shredded chicken, shredded cheddar cheese, and crumbled bacon.
Bake the loaded potato skins for 10-12 minutes, or until the cheese is melted and bubbly.

Conclusion

Chicken and potatoes are a winning combination that can be prepared in so many delicious ways. Whether you prefer classic comfort food or innovative, flavorful dishes, there’s a chicken potato recipe out there for everyone. These three recipes are just the beginning – get creative and experiment with different flavors and techniques to create your own unique culinary creations.