Loaded Baked Potato Chicken Skillet
Loaded Baked Potato Chicken Skillet
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes35
minutes50
minutesThis Loaded Baked Potato Chicken Skillet brings together everything you love about a loaded baked potato in one hearty, cheesy dinner. Tender chicken, crispy golden potatoes, and a rich homemade cheddar cheese sauce are finished with crispy bacon, cool sour cream, fresh green onions, and melted cheddar for the ultimate comfort food meal. Made in just one skillet, this easy recipe is perfect for busy weeknights while still delivering the rich, satisfying flavors of your favorite steakhouse side.
Ingredients
- For the Chicken
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
- For the Potatoes
2 lbs baby Yukon Gold potatoes, halved
2 tbsp butter
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
- For the Cheese Sauce
2 tbsp butter
2 cloves garlic, minced
2 tbsp all-purpose flour
1½ cups whole milk
1 cup heavy cream
2 cups freshly shredded sharp cheddar cheese
½ tsp onion powder
¼ tsp cayenne pepper (optional)
Salt and pepper to taste
- For the Toppings
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
½ cup sour cream
¼ cup sliced green onions
2 tbsp chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Cook the potatoes for 10–12 minutes until just fork tender. Drain well.
- Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Add the potatoes and season with garlic powder, smoked paprika, salt, and pepper. Cook for 5–6 minutes until golden and crispy. Transfer to a plate.
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the olive oil to the same skillet.
- Cook the chicken for 6–8 minutes until browned and cooked through. Remove from the skillet.
- Reduce the heat to medium. Melt the butter and sauté the garlic for 30 seconds. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and heavy cream until smooth. Simmer for 2–3 minutes until slightly thickened. Add the cheddar cheese, onion powder, cayenne, salt, and pepper, stirring until smooth.
- Return the potatoes and chicken to the skillet. Gently stir everything into the cheese sauce until evenly coated. Sprinkle the remaining shredded cheddar over the top. Transfer to a 400°F oven and bake for 8–10 minutes until bubbly.
- Broil for 2 minutes for a golden, cheesy top if desired.
- Top with the crumbled bacon, dollops of sour cream, sliced green onions, and chopped parsley. Serve immediately while hot.
Notes
- Rotisserie chicken can be used to cut the cooking time nearly in half.
- Add diced jalapeños for a spicy loaded baked potato twist.
