Easy Chicken Potatoes 5fix Recipes

SHEET PAN CHICKEN AND POTATOES (FIVE INGREDIENTS)

Steps:

• Preheat oven to 425 degrees and pound chicken breasts to even thickness (less than 1 inch throughout). Grease a large sheet pan and set aside.
• Arrange chicken and potatoes on prepared pan in a single layer. Drizzle with oil and toss to coat. Season generously with salt and pepper, Ranch seasoning, and garlic powder. Toss to coat well. Sprinkle parmesan over the potatoes.
• Bake for 15 minutes, then switch to broil for 3-5 minutes until potatoes are crispy and chicken is browned. (Watch carefully so it doesn't burn). Garnish with parsley if desired and serve.

CHICKEN AND POTATO SKILLET #SP5

Steps:

• Place potatoes in a microwave safe bowl and cook on defrost for 3 minutes, cube chicken in 1 ½ inch cubes, cut the Brussels sprouts in half and finely shred the asiago cheese.
• In a deep nonstick oven proof pan sprayed with cooking spray on medium heat cook chicken 5 minutes turn chicken pieces and cook additional 3 minutes. Add Brussels sprouts and chicken broth cover and let simmer until Brussels sprout are fork tender add potatoes mix until well incorporated top with cheese.
• Place skillet in oven turn oven on broil and broil until cheese has melted and has started to turn a golden color.

CHICKEN, CHERRIES AND POTATO HASH #5FIX

Steps:

• Preheat a 10-inch skillet over medium heat. Add oil; swirl to coat pan.
• Add remaining ingredients. Cook, flipping over occasionally, for about 10 minutes, or until potatoes are lightly browned. Serve immediately.

CHICKEN POTATO GREEN CHILI CASSEROLE #5FIX

Steps:

• Preheat oven 400°F.
• While chicken is cooking combine green chili enchilada sauce and diced green chilis in a bowl.
• Stir in potatoes until coated.
• Stir in 1 cup of shredded cheese reserve 1 cup for later.
• Stir in cooled shredded chicken.
• Pour into lightly greased 9x13 pan.
• Sprinkle remaining cheese on top.
• Bake at 400F for 45 to 50 minutes.