Quick & Easy Cheesy Chicken & Potatoes (small batch)
- 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
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- salt and black pepper to taste
- 2 tsp light olive oil
- 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)
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!
Quick & Easy Cheesy Chicken & Potatoes
- 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
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- salt and black pepper to taste
- 2 tsp light olive oil
- 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)
- 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.
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Source: https://www.theenglishkitchen.co/2024/03/quick-easy-cheesy-chicken-potatoes.html
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