Creamy Chicken Hash
Creamy Chicken Hash is a comforting one-pan recipe that brings together tender, golden-browned chicken, crispy skillet-fried potatoes, and a luscious, herb-infused cream sauce. Perfect for a hearty weeknight dinner, this dish combines the richness of heavy cream and Parmesan cheese with the savory depth of garlic, onion, and chicken broth, creating a flavor-packed meal. Paprika and thyme add aromatic warmth, while fresh parsley provides a bright, herbaceous garnish. Ready in under an hour, this easy-to-make recipe delivers a balance of textures and flavors in every bite, making it an irresistible option for anyone craving a satisfying yet simple meal. Serve it straight from the skillet for a rustic, family-friendly presentation that’s sure to be a hit.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium russet potatoes
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup shredded Parmesan cheese
Instructions
Peel and dice the potatoes into small cubes about 1/2-inch in size.
Season the chicken breasts with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Set aside.
In a large skillet or heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat.
Add the seasoned chicken breasts to the pan and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside to rest.
In the same pan, add 1 tablespoon of butter and the remaining olive oil. Once hot, add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy. Remove and set aside.
Lower the heat to medium and add the remaining butter to the pan. Stir in the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan by pouring in the chicken broth, scraping up any browned bits at the bottom of the pan for flavor.
Stir in the heavy cream, dried thyme, remaining salt, and pepper. Bring the mixture to a gentle simmer.
Slice the cooked chicken breasts into bite-sized pieces and return them to the pan along with the crispy potatoes.
Gently toss everything together to coat in the creamy sauce. Simmer for 5 minutes to let the flavors meld together.
Stir in the Parmesan cheese and half of the parsley. Taste and adjust seasoning, if necessary.
Garnish with the remaining parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1061 mg | 23% | |
*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.
