Cheddar Broccoli Potato Chicken Skillet Recipes

Steps:

• Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add chicken, onions and seasoning. Cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in broccoli; cook 4 to 6 minutes or until potatoes are tender and sauce is thickened.
• Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Parmesan cheese; serve immediately.

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
• Meanwhile, mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended. Cook and stir chicken and onions in large nonstick skillet on medium heat 7 to 8 min. or until chicken is done. Add cream cheese mixture and remaining milk; cook and stir 2 min. or until heated through. Add cheddar; cook and stir 2 to 3 min. or until melted.
• Drain pasta. Add to chicken mixture; stir to evenly coat. Top with bacon.

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add chicken to reserved drippings in skillet; cook on medium heat 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add potatoes, broccoli and garlic; cook and stir 5 min. or until heated through.
• Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted. Crumble bacon; sprinkle over cheese.

Steps:

• 1. Heat oil in skillet over medium heat. Add chicken and onion. Cook until chicken is no longer pink. Remove chicken to a plate and set aside. (This step may be skipped if using pre-cooked chicken.)
• 2. Add potato slices to hot pan. Cover and cook for 10 minutes, flipping occasionally.
• 3. Stir in the soup, milk, garlic powder, pepper, and broccoli. Add chicken back to skillet. Sprinkle with cheese.
• 4. Cook until boiling, then reduce heat to low. Cover and cook for 5-10 minutes, or until potatoes are tender.

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
• Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet.
• Add the broccoli to the boiling water and cook 3 minutes, then drain.
• Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
• Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.

Steps:

• Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.
• Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
• Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken. Serve with rice on the side.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.
• Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
• Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.

Steps:

• Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika.
• Heat oil in Large Skillet over medium-high heat until hot.
• Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center.
• Remove chicken from skillet; keep warm.
• Add milk, soup, broccoli and remaining black pepper to skillet; mix well.
• Bring to a boil; stir in rice.
• Top with chicken; cover with lid.
• Reduce heat and simmer 5 minutes.
• Remove skillet from heat.
• Sprinkle cheese over chicken and rice.
• Cover with lid; let stand 5 minutes before serving.