Spicy Nacho Cheese Chicken and Potato Skillet
Spicy Nacho Cheese Chicken and Potato Skillet
Ingredients
For the Skillet
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 3 cups broccoli florets, fresh or frozen
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can condensed spicy nacho cheese soup, 10.75 ounce
- 1/4 cup milk
- 2 tablespoons fresh cilantro, chopped, for garnish
- jalapeño slices, as needed, for garnish
- sour cream, as needed, for serving
Instructions
- 1
Prepare the ingredients: Cut the chicken breasts into 1-inch pieces. Peel and dice the potatoes into 1/2-inch cubes. If using fresh broccoli, cut into bite-sized florets.
⏱️ 10 min
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the diced potatoes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until they start to soften and brown. If the skillet seems dry, add another drizzle of olive oil.
⏱️ 10 min
- 4
Stir in the broccoli florets with the potatoes. Cook for another 5-7 minutes, until the broccoli is tender-crisp. If using frozen broccoli, cook until heated through and tender.
⏱️ 7 min
- 5
Return the cooked chicken to the skillet with the potatoes and broccoli. Add the garlic powder, chili powder, salt, and black pepper. Stir well to combine all ingredients and seasonings.
⏱️ 2 min
- 6
Pour in the condensed spicy nacho cheese soup and milk. Stir everything together until the soup is evenly distributed and coating all the chicken and vegetables. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 7
Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 7 min
- 8
Remove from heat. Garnish with fresh chopped cilantro and jalapeño slices, if desired. Serve hot with a dollop of sour cream on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Nacho Cheese Chicken and Potato Skillet
Ingredients
For the Skillet
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 3 cups broccoli florets, fresh or frozen
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can condensed spicy nacho cheese soup, 10.75 ounce
- 1/4 cup milk
- 2 tablespoons fresh cilantro, chopped, for garnish
- jalapeño slices, as needed, for garnish
- sour cream, as needed, for serving
Instructions
- 1
Prepare the ingredients: Cut the chicken breasts into 1-inch pieces. Peel and dice the potatoes into 1/2-inch cubes. If using fresh broccoli, cut into bite-sized florets.
⏱️ 10 min - 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the diced potatoes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until they start to soften and brown. If the skillet seems dry, add another drizzle of olive oil.
⏱️ 10 min - 4
Stir in the broccoli florets with the potatoes. Cook for another 5-7 minutes, until the broccoli is tender-crisp. If using frozen broccoli, cook until heated through and tender.
⏱️ 7 min - 5
Return the cooked chicken to the skillet with the potatoes and broccoli. Add the garlic powder, chili powder, salt, and black pepper. Stir well to combine all ingredients and seasonings.
⏱️ 2 min - 6
Pour in the condensed spicy nacho cheese soup and milk. Stir everything together until the soup is evenly distributed and coating all the chicken and vegetables. Bring the mixture to a gentle simmer.
⏱️ 3 min - 7
Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 7 min - 8
Remove from heat. Garnish with fresh chopped cilantro and jalapeño slices, if desired. Serve hot with a dollop of sour cream on the side.
⏱️ 2 min