This Easy Chicken and Potato Skillet with Broccoli is a delightful combination of tender chicken, hearty potatoes, and vibrant broccoli, all cooked together in one pan. It’s a comforting and nutritious dish that is both satisfying and simple to prepare, making it perfect for busy weeknights when you want a one-pot meal that the entire family will enjoy. The use of flavorful spices and creamy cheese adds richness while keeping the cooking process straightforward. With just under an hour from start to finish, you’ll have a delicious dinner ready in no time.
What makes this dish a favorite among families is not only its taste but also its flexibility. Whether you’re looking for a protein-rich meal or trying to integrate more vegetables into your diet, this recipe delivers on multiple fronts. Serve it up alongside a crisp salad or some crusty bread, and you have a complete meal that is sure to please.
Why You’ll Love This Recipe
- Quick and Easy: This dish can be ready in just 45 minutes, helping you get dinner on the table without stress.
- Flavorful and Satisfying: The combination of chicken, potatoes, and cheese creates a rich flavor profile that is both hearty and comforting.
- Healthy Ingredients: With broccoli and potatoes as key ingredients, you’re getting a meal packed with nutrients.
- Flexible Recipe: You can easily swap ingredients to suit your preferences or use what you have on hand.
Ingredients and Substitutions
Here’s what you’ll need for this recipe, along with some ideas for substitutions:
- 800 g potatoes: Use waxy potatoes for the best texture; they hold up well during cooking.
- 400 g chicken breast: This can be replaced with turkey breast or even tofu for a vegetarian option.
- 1 broccoli head: If you’d like to change things up, green beans or asparagus work beautifully.
- 100 g diced ham: Feel free to substitute turkey ham or omit it entirely for a lighter version.
- 80 g grated cheese: Cheddar or Gouda are perfect here, and you can opt for a vegan cheese alternative if needed.
- 150 g sour cream: Greek yogurt makes a great lighter substitute without sacrificing creaminess.
- 200 ml vegetable broth: Homemade broth adds extra flavor, but store-bought is fine too.
- 1 tbsp cornstarch: This can be swapped with arrowroot starch if preferred.
- 4 tbsp oil: Olive oil or your favorite oil for cooking works well here.
- Spices: Adjust the paprika, garlic powder, and curry to match your spice preferences.
- Salt and Pepper: Essential for seasoning throughout the cooking process.
How to Make Easy Chicken and Potato Skillet with Broccoli
- Prepare the Potatoes: Start by peeling the potatoes and cutting them in half. Then dice into approximately 2 cm pieces. Cook them in lightly salted water for about 10 minutes until they are just tender. Drain and set aside.
- Season the Chicken: Slice the chicken breast into thin strips. Season with sweet paprika, hot paprika, salt, pepper, and garlic powder. Allow it to marinate for a few minutes.
- Brown the Potatoes: In a large skillet, heat 2 tablespoons of oil over medium heat. Add the cooked potato pieces and sauté for about 15 minutes until golden brown. Stir occasionally to ensure even cooking.
- Cook the Chicken: In a separate pan, heat the remaining oil and quickly sauté the seasoned chicken for about 1 minute. Add diced ham and continue to cook for an additional 2-3 minutes until the chicken is cooked through.
- Add the Broccoli: Cut the broccoli into florets. Once the chicken and ham are browned, add the broccoli, vegetable broth, and sour cream to the skillet. Mix well and let it simmer on low heat for about 5 minutes.
- Thicken the Sauce: Dissolve the cornstarch in a bit of water and add to the pan. Stir continuously and bring to a boil to thicken the sauce.
- Combine and Serve: Carefully fold the sautéed potatoes into the chicken and broccoli mixture. Sprinkle the grated cheese on top and let it melt over low heat. Allow the dish to sit for a few minutes before serving.
Expert Tips for Success
- Choose waxy potatoes for the best texture that won’t fall apart while cooking.
- Ensure the chicken is cooked thoroughly; juices should run clear when it’s done.
- Cook the broccoli at the right time to maintain its vibrant color and crunchy texture.
- Let the dish rest for a few minutes after cooking to help the flavors blend nicely.
Variations
This dish is highly versatile; here are a few ideas to make it your own:
- Vegetarian Version: Swap the chicken for chickpeas or lentils for a protein-rich, meat-free meal.
- Spice it Up: Add jalapeños or fresh chili for an extra kick of heat.
- Cheese Alternatives: Try switching to feta or goat cheese for a tangy twist.
- Additional Veggies: Mix in carrots, zucchini, or bell peppers for added color and nutrients.
Serving Suggestions
This Chicken and Potato Skillet pairs wonderfully with:
- Crisp Green Salad: Refreshing flavors and crunch complement the hearty dish.
- Crusty Bread: Perfect for sopping up the delicious creamy sauce.
- Red Wine: A nice red wine works beautifully alongside the savory notes of the chicken.
Storage, Freezing, and Reheating
- Room Temperature: This dish is best enjoyed fresh, but leftovers can be stored.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: This meal can also be frozen in portions for up to 3 months. Ensure it’s completely cooled before freezing.
- Reheating: Reheat gently either on the stove or in the microwave, adding a splash of broth if needed to restore creaminess.
Frequently Asked Questions
How do I choose the right potatoes for this recipe?
Look for waxy potatoes as they hold their shape well when cooked, providing a nice texture. Avoid any with blemishes or soft spots.
Can I make this dish vegetarian?
Yes! Simply replace the chicken with chickpeas or black beans for a hearty, plant-based version.
How long can the leftovers be stored?
Store leftovers in an airtight container in the refrigerator and consume within 3 days for the best taste and quality.
Is it possible to freeze the Chicken and Potato Skillet?
Absolutely! Let it cool completely before portioning into airtight containers. It can be frozen for up to 3 months.
What can I do if the broccoli gets mushy during cooking?
Add the broccoli towards the end to ensure it maintains a firm, vibrant texture. Cooking briefly is key to preserving its crunch.
Kartoffel-Hähnchen-Pfanne mit Brokkoli ganz einfach
Leckere und nahrhafte Kartoffel-Hähnchen-Pfanne mit Brokkoli. Schnell zubereitet und perfekt für die Familie.
Ingredients
- 800 g Kartoffeln Festkochende Kartoffeln für bessere Textur
- 400 g Hähnchenbrustfilet Kann durch Putenbrust oder Tofu ersetzt werden
- 1 stück Brokkoli Ersatz durch grüne Bohnen oder Spargel möglich
- 100 g Schinkenwürfel Kann durch Puten-Schinken ersetzt oder weggelassen werden
- 80 g Käse, gerieben Cheddar oder Gouda, vegane Alternativen möglich
- 150 g Schmand Griechischer Joghurt als leichtere Variante
- 200 ml Gemüsebrühe Hausgemachte Brühe verstärkt den Geschmack
- 1 EL Speisestärke Kann durch Pfeilwurzelstärke ersetzt oder weggelassen werden
- 4 EL Öl Zum Braten; Olivenöl oder anderes bevorzugtes Öl verwenden
- 2 TL Paprika edelsüß Menge nach Vorliebe anpassen
- 1 TL Paprika rosenscharf Kann durch Cayennepfeffer ersetzt oder weggelassen werden
- 1 TL Knoblauchpulver Oder 2 Zehen frischer Knoblauch, nach Belieben anpassen
- 1 TL Curry Kann durch Kurkuma und Kreuzkümmel ersetzt werden
- Salz
- Pfeffer
Instructions
- Die Kartoffeln schälen und in zwei Hälften schneiden, dann in ca. 2 cm große Stücke würfeln. In leicht gesalzenem Wasser 10 Minuten kochen, abgießen und beiseite stellen.
- Das Hähnchenbrustfilet in dünne Streifen schneiden und mit Paprika edelsüß, Paprika rosenscharf, Salz, Pfeffer und Knoblauchpulver würzen. Kurz ziehen lassen.
- In einer großen Pfanne 2 Esslöffel Öl erhitzen, dann die vorgekochten Kartoffelstücke hinzufügen und ca. 15 Minuten braten, bis sie goldbraun sind.
- In einer separaten Pfanne das restliche Öl erhitzen und die gewürzten Hähnchenstreifen 1 Minute anbraten. Schinkenwürfel hinzufügen und weitere 2-3 Minuten braten.
- Den Brokkoli in Röschen teilen und zusammen mit der Gemüsebrühe und Schmand in die Pfanne geben. Gut vermischen und 5 Minuten bei niedriger Hitze köcheln lassen.
- Speisestärke in Wasser auflösen und in die Pfanne geben. Unter Rühren zum Kochen bringen, bis die Soße dick wird.
- Die Kartoffeln vorsichtig in die Hähnchen-Brokkoli-Mischung einrühren und den Käse darüber streuen. Bei geringer Hitze schmelzen lassen, dann kurz ruhen lassen und servieren.
Notes
Wähle festkochende Kartoffeln für die beste Textur. Achte darauf, das Hähnchen gut durchzubraten, bis die Säfte klar sind. Gib den Brokkoli kurz vor Ende der Garzeit dazu, um seine Farbe und Crunch zu behalten.
