Chicken Hash
Transform your weeknight dinner routine with this hearty and flavorful Chicken Hash—a one-pan wonder that combines tender diced chicken breast, golden-crispy potatoes, and a medley of sautéed vegetables infused with garlic and paprika. This comforting dish is brought together with a splash of chicken broth that enhances its rich, savory flavors while keeping it light and balanced. Perfectly seasoned and finished with a sprinkle of fresh parsley, this 30-minute recipe is as easy to prepare as it is to fall in love with. Whether served as a stand-alone dish or paired with a crisp green salad, Chicken Hash is a versatile, family-friendly meal that’s sure to become a kitchen favorite. Keywords: chicken hash recipe, one-pan chicken dinner, easy weeknight recipe, skillet potatoes with chicken.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 medium-sized Russet potatoes
- 1 medium-sized Onion
- 1 medium-sized Bell pepper (any color)
- 3 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chicken broth
Instructions
1. Begin by cooking the chicken: Season the chicken breasts with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side, or until fully cooked and golden. Remove the chicken from the skillet, let it rest for a few minutes, and then dice into bite-sized pieces. Set aside.
2. Prepare the vegetables: Peel the potatoes and dice them into small cubes. Finely chop the onion and bell pepper. Mince the garlic cloves. Chop the parsley and set it aside for garnish.
3. In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once melted, add the diced potatoes. Cook for 8-10 minutes, stirring occasionally, until they are golden and slightly crispy.
4. Add the onion and bell pepper to the skillet with the potatoes. Sauté the vegetables for 5-7 minutes, or until they soften.
5. Stir in the minced garlic, paprika, salt, and black pepper. Cook for 1 minute, until the garlic is fragrant.
6. Deglaze the skillet by pouring in the chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the liquid reduces slightly.
7. Return the diced chicken to the skillet and stir it into the mixture until everything is well combined. Allow the chicken hash to heat through for 2-3 minutes.
8. Taste and adjust seasoning with additional salt or pepper if needed.
9. Garnish with freshly chopped parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 14.4 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3338 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
