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Golden chicken breast and tender potatoes baked with tomatoes, peppers, and melted cheddar in one skillet.
Made August 23, 2026
Prep
15m
Cook
30m
Serves
Difficulty
easy
Allergens: egg
Ensure chicken reaches an internal temperature of 74°C/165°F before serving.
Wash hands and surfaces after handling raw chicken.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
200 g chicken breast
250 g potatoes
1/2 onion
1 clove of garlic
1/2 bell pepper
200 g canned tomatoes
50 g cheddar
1 tbsp olive oil
1 egg
Chef's tip: Cut potatoes into small cubes so they cook through in the oven without needing to boil first.
Chef's tip: If the egg runs, make a small well in the mixture before cracking it in to keep it contained.
Preheat oven to 200°C (400°F). Cut chicken breast into 2 cm cubes, potatoes into 1.5 cm cubes, onion into thin slices, and bell pepper into 1 cm strips. Mince garlic.
In an oven-safe skillet, heat olive oil over medium heat. Add onion and garlic, cook until fragrant, about 2 minutes. Add chicken cubes and cook until browned on all sides, about 5 minutes.
Add potatoes and bell pepper to the skillet. Pour in canned tomatoes and stir to combine. Bring to a simmer.
Transfer skillet to the oven. Bake until potatoes are tender and chicken is cooked through (internal temperature reaches 74°C/165°F), about 20 minutes.
Remove skillet from oven. Sprinkle cheddar evenly over the top. Crack egg onto the center. Return to oven and bake until cheese is melted and egg white is set, about 5 minutes.