Buffalo Chicken Potato Skillet
Tender chicken, sliced potatoes and sweet pepper are coated in buttery Buffalo sauce and topped with melted cheddar for an easy, satisfying skillet dinner.
9 min
Prep
24 min
Cook
4
Serves
465
Calories
Macros · per serving
42g protein
31g carbs
19g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 800 g potatoes
- 1 red bell pepper
- 80 g cheddar cheese
- 60 ml cayenne pepper hot sauce
- 20 g butter
- 15 ml olive oil
- 1 tsp garlic powder
- 30 ml water
Instructions
- 1
Scrub the potatoes and slice them about 5 mm thick. Thinly slice the pepper and grate the cheddar. Cut the raw boneless, skinless chicken breast into strips about 5 mm thick.
- 2
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the chicken, pepper and garlic powder. Cook for 6 minutes, stirring frequently and separating the chicken strips.
- 3
Gently fold in the potatoes and 30 ml water. Cover and cook over medium-high heat for 10 minutes, stirring once halfway through, until the potatoes are tender. Uncover and cook for 1 minute to evaporate the remaining water. Check that the thickest chicken pieces reach 74°C/165°F with a food thermometer; continue cooking if needed.
- 4
Reduce the heat to medium. Add the butter and hot sauce, then gently toss for 1 minute until the butter melts and the sauce clings to the chicken and potatoes rather than pooling.
- 5
Scatter the cheddar evenly over the skillet. Reduce the heat to low, cover and cook for 1 minute until melted. Divide into four portions and serve.
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