Chicken and Potato Skillet #SP5: A Weeknight Wonder

There’s something profoundly comforting about a simple, hearty skillet meal. I remember my grandmother, a woman who could coax magic from the humblest ingredients, often whipping up similar dishes on busy weeknights. The aroma of potatoes, browned meat, and melting cheese would fill her kitchen, a beacon of warmth and love that drew everyone to the table. This Chicken and Potato Skillet evokes that same feeling – a one-pan wonder that’s satisfying, easy, and packed with flavor. It’s the kind of dish that brings people together, creating memories with every delicious bite.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Gluten-Free (check cheese label to confirm)

Ingredients

• ½ lb boneless skinless chicken breast
• 2 cups Brussels sprouts
• ¼ cup fat-free low-sodium chicken broth
• 20 ounces Simply Potatoes Steakhouse Seasoned Diced Potatoes
• 1 cup Asiago cheese, finely shredded
• Cooking spray

Equipment Needed

• Microwave-safe bowl
• Deep, nonstick, oven-proof skillet

Instructions

1. Begin by placing the Simply Potatoes Steakhouse Seasoned Diced Potatoes in a microwave-safe bowl. Cook on the defrost setting for 3 minutes to slightly soften them.
2. While the potatoes are microwaving, prepare the other ingredients. Cut the chicken breast into 1 ½ inch cubes. Cut the Brussels sprouts in half. Finely shred the Asiago cheese.
3. Spray a deep, nonstick, oven-proof skillet with cooking spray. Place the skillet on the stovetop over medium heat.
4. Add the cubed chicken to the hot skillet and cook for 5 minutes. Turn the chicken pieces and cook for an additional 3 minutes, or until the chicken is lightly browned on all sides but not fully cooked through.
5. Add the halved Brussels sprouts and chicken broth to the skillet. Cover the skillet and let it simmer until the Brussels sprouts are fork tender. This should take about 5-7 minutes, depending on the size of the sprouts.
6. Add the microwaved potatoes to the skillet. Mix well until the potatoes are thoroughly incorporated with the chicken and Brussels sprouts.
7. Top the mixture evenly with the shredded Asiago cheese.
8. Place the entire skillet into the oven. Turn the oven to broil and broil until the cheese has melted and has started to turn a golden brown color. This should take just a few minutes, so keep a close eye on it to prevent burning.
9. Carefully remove the hot skillet from the oven. Let cool slightly before serving.

Expert Tips & Tricks

• Don’t overcrowd the pan: When cooking the chicken, make sure not to overcrowd the skillet. Overcrowding will cause the chicken to steam instead of brown properly. If necessary, cook the chicken in batches.
• Cheese consistency: For the best cheese melting, ensure the Asiago is finely shredded. Pre-shredded cheese often contains cellulose, which can inhibit melting.
• Adjust broiling time: Broilers vary in strength, so keep a close eye on the skillet while broiling to prevent burning. If the cheese is browning too quickly, move the skillet to a lower rack in the oven.
• Don’t overcook the Brussels sprouts: Overcooked Brussels sprouts can become mushy and develop a bitter flavor. Cook them just until they are fork-tender.
• Deglaze for extra flavor: If there are any browned bits stuck to the bottom of the skillet after cooking the chicken, deglaze the pan with a splash of white wine or additional chicken broth before adding the Brussels sprouts. This will add extra flavor to the dish.

Serving & Storage Suggestions

Serve the Chicken and Potato Skillet hot, directly from the skillet for a rustic presentation. Garnish with a sprinkle of fresh herbs, such as parsley or thyme, for added color and flavor. This dish pairs well with a simple side salad or crusty bread.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, microwave individual portions or reheat the entire skillet in a preheated oven at 350°F (175°C) until heated through. You can also freeze leftovers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal (estimated)	N/A
Total Fat	15g (estimated)	N/A
Saturated Fat	7g (estimated)	N/A
Cholesterol	100mg (estimated)	N/A
Sodium	400mg (estimated)	N/A
Total Carbohydrate	25g (estimated)	N/A
Dietary Fiber	5g (estimated)	N/A
Sugars	5g (estimated)	N/A
Protein	30g (estimated)	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Cheese Variations: Substitute the Asiago cheese with Parmesan, Gruyere, or a blend of Italian cheeses for a different flavor profile.
• Vegetable Additions: Feel free to add other vegetables to the skillet, such as bell peppers, onions, or mushrooms. Add them along with the Brussels sprouts.
• Spiced up: Add red pepper flakes for a touch of heat.
• Chicken alternative: Turkey breast or sausage will work well too. Adjust the cooking time as needed.
• Potatoes: If you don’t have Simply Potatoes on hand, you can use peeled and diced russet or Yukon Gold potatoes. You may need to adjust the cooking time to ensure they are tender. Add some steakhouse seasoning to taste.

FAQs (Frequently Asked Questions)

Q: Can I use frozen Brussels sprouts in this recipe?
A: Yes, you can use frozen Brussels sprouts. Thaw them slightly before adding them to the skillet, and be sure to drain any excess water.

Q: Can I make this dish ahead of time?
A: You can prepare the individual components of the dish ahead of time, such as cutting the chicken and Brussels sprouts. However, it’s best to assemble and cook the skillet just before serving for optimal flavor and texture.

Q: My cheese isn’t melting properly. What could be the problem?
A: Pre-shredded cheese often contains cellulose, which can inhibit melting. Also, make sure the cheese is evenly distributed over the top of the skillet.

Q: Can I use a different type of broth?
A: Yes, you can use vegetable broth or even water in place of chicken broth, although chicken broth will add more flavor.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when it is no longer pink inside and the internal temperature reaches 165°F (74°C).

Final Thoughts

This Chicken and Potato Skillet #SP5 is more than just a recipe; it’s an invitation to create a warm and comforting meal that brings people together. Its simplicity belies its depth of flavor, and its versatility allows you to customize it to your liking. I encourage you to try this recipe, experiment with different variations, and share your feedback. Pair it with a glass of crisp white wine and enjoy! This could easily become a family favorite.