Chicken and Potato Skillet Hash with Broccoli & Parmesan
This rustic chicken and potato skillet hash is a one-pan, flavor-packed meal featuring crispy potatoes, tender chicken, sautéed broccoli, garlic, and a generous finish of Parmigiano Reggiano. It’s simple, hearty, and perfect for busy weeknights while still delivering bold Italian-inspired comfort.
Equipment
- Cast iron skillet or saute pan
Ingredients
- 1 lb boneless, skinless chicken breast or thighs diced
- 1 lb Yukon gold potatoes diced
- 1 1/2 cups Broccoli florets chopped
- 1 clove Garlic minced
- 1 Onion chopped
- 1/2 tsp Red pepper flakes
- 2 tbsp Olive oil
- 1/2 tsp Oregano
- 1/2 tsp Paprika
- 1/2 cup Parmigiano-Reggiano grated
- 2 tbsp Butter
- Salt & Pepper to taste
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced potatoes and onions, season with a pinch of salt, and cook for 12–15 minutes until golden and crispy. Stir occasionally but let them sit to develop that crust. Remove and set aside.
- In the same pan, add remaining olive oil. Add diced chicken, season with salt, pepper, paprika, and oregano. Cook 6–8 minutes until browned and cooked through. Don’t overcrowd the pan — you want a good sear.
- Add garlic and broccoli to the skillet. Cook for 4–5 minutes until broccoli is tender but still bright green. If needed, add a splash of water and cover briefly to steam.
- Add butter and let it melt into the mixture. Squeeze fresh lemon juice over the top and sprinkle generously with Parmigiano Reggiano. This step brings everything to life — don’t skip it.
- Return potatoes to the skillet. Toss everything together and cook another 2–3 minutes to marry the flavors.
- Serve hot straight from the skillet with extra parmesan on top.
Notes
- Parboiling potatoes for 5–6 minutes beforehand speeds up cooking.
- Swap chicken breast for thighs for extra flavor.
- Add onions or shallots for more depth.
- This dish is naturally gluten-free.