Savory Potato & Chicken Skillet – Page 2

Make the Batter:
In a blender, combine eggs, milk, salt, garlic powder, black pepper, olive oil, mashed potato, flour, and baking powder. Blend until smooth. Set aside.
Sauté the Veggies:
Heat olive oil in a large skillet over medium heat. Add onion and bell peppers. Cook for 5 minutes until softened. Season with salt and pepper, then transfer to a plate.
Cook the Chicken:
In the same skillet, add a drizzle more oil if needed. Cook diced chicken for 5–7 minutes until no longer pink. Season with pepper, garlic powder, and oregano. Stir in tomato sauce and cook 2 more minutes.
Assemble & Bake:
- Pour the batter evenly over the chicken.
- Scatter the sautéed veggies on top.
- Drizzle with cream and sprinkle cheese over everything.
- Cover and cook on low heat for 10 minutes, or until the cheese melts and the batter sets (test with a knife—it should come out clean).
Serve Warm:
Garnish with fresh herbs if desired. Pair with a crisp salad or crusty bread.

Protein Swap: Use ground beef, turkey, or tofu instead of chicken.
Dairy-Free: Substitute almond milk, coconut cream, and vegan cheese.
Spice It Up: Add chili flakes or cayenne to the batter or filling.
Prep Ahead: Refrigerate leftovers for up to 3 days or freeze for 3 months. Reheat in a skillet or microwave.

Why You’ll Love It: Minimal cleanup, customizable ingredients, and a creamy, comforting texture. Perfect for weeknights or meal prep!

Enjoy your hearty, flavor-packed skillet dinner! 🌟