chicken breakfast recipe
The Best chicken breakfast recipe
Crispy Chicken Breakfast Hash with Fried Eggs
A hearty, one-pan breakfast that combines crispy diced chicken with savory potatoes, onions, and a rich tomato-herb sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- 2 large russet potatoes, diced
- 1 medium onion, diced
- 2 medium bell peppers, diced
- 2 tbsp butter
- 1 cup tomato sauce
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Season chicken with paprika, garlic powder, salt, and pepper. Cook chicken for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove chicken and set aside. -
2
In the same skillet, melt butter over medium heat. Add diced potatoes, onions, and bell peppers. Cook for 10 minutes, stirring occasionally, until potatoes begin to soften. -
3
Reduce heat to medium-low. Pour in tomato sauce, parsley, and thyme. Stir to combine and simmer for 8–10 minutes until the mixture thickens slightly. -
4
Return chicken to the skillet. Stir gently to distribute sauce evenly. Cook for 2 more minutes to warm through. Serve immediately with fried eggs on top.
🔧Equipment
- Large skillet
- Cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Chicken Breakfast Hash with Fried Eggs Works
❓ Frequently Asked Questions About Crispy Chicken Breakfast Hash with Fried Eggs
How long should I cook the chicken breast for breakfast hash?
Cook the diced chicken breast until it reaches an internal temperature of 165°F (74°C) for safety. This usually takes about 5–7 minutes in a skillet over medium heat, depending on thickness. You can check doneness by cutting into the thickest part—it should be fully white with no pink.
Can I use pre-cooked chicken for this recipe?
Yes, you can. If using pre-cooked chicken breast, simply chop it into bite-sized pieces and let it sit in the pan briefly (1–2 minutes) to reabsorb excess moisture. This helps it crisp up better for the hash.
What if I don’t have potatoes?
You can easily swap potatoes for other starchy vegetables like sweet potatoes, cauliflower, or even zucchini. Dice them similarly and cook them alongside the chicken and onions until tender and slightly browned.
How do I prevent the hash from getting soggy?
To keep the hash from becoming too wet, pat the chicken and veggies dry before cooking. Use a bit of oil or butter in the pan to create a barrier, and cook the ingredients in stages—first the onions and potatoes until softened, then the chicken, and finally the eggs if you’re adding them.
Can I make this recipe ahead of time and reheat?
Yes, you can prep the hash up to 2 days in advance. Store it in an airtight container in the fridge and reheat in a skillet over medium heat until hot throughout. Adding a splash of milk or cream when reheating can help restore moisture.
