Sweet, earthy Yukon Gold Potatoes are sautéed until golden brown then layered with shredded chicken, cheese, cherry tomatoes and eggs to create the ultimate Cheesy Chicken Potato Frittata. Spiced and well-balanced, this frittata is a delightful way to start any day!! If you love this recipe, you will love my Chorizo Breakfast Skillet, Easy Breakfast Casserole and Spinach and Bacon Quiche.
Disclosure: I partnered with Rubbermaid for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
With four adults and one very hungry toddler to feed, my house is always in need of food. Seriously, groceries go faster around here than I ever thought possible. With that being said, if I’m making food, I’m making A LOT. And that is where quick, simple and bulky recipes come into play!
Our household is one that is BIG on breakfast. We simply can’t start the day without a boost of caloric energy. But y’all, I don’t have time to be flipping flapjacks and kneading biscuits on random Tuesday mornings. You feel me? So instead, I bust out the cast-iron skillet and toss together an easy, delicious Cheesy Chicken and Potato Frittata!
Each luxurious bite of this frittata is full of sharp, rich cheese, tender chicken and sweet, nearly-caramelized potatoes. Can you imagine a better way to start your day? I can’t.
What do you say we kick off our morning on a hearty, savory note?
WHAT IS A FRITTATA?
A Frittata is an Italian dish similar to an omelette or crustless quiche. The dish is then enriched with added meat, cheese and assorted vegetables. The beauty of a frittata is in its ability to tackle just about anything you throw in it! Whether you’ve got goat cheese, asparagus, tomatoes or a few handfuls of leftover rotisserie chicken, your frittata is guaranteed to be delicious.
HOW TO MAKE A CHEESY CHICKEN AND POTATO FRITTATA
Now that we’ve covered what exactly a frittata is, let’s talk about how it’s made. I prefer to use a large cast-iron or non-stick (oven-safe) skillet to build and bake my frittatas. From the ground up we’re using simple, pantry-staple ingredients that layer to form a big ‘ole breakfast pie.
This recipe works quickly so be ready to standby, spatula and oven mitts in hand! But first, get out your ingredients:
- Vegetable Oil– using a neutral, high-heat oil allows for proper browning (of the potatoes) without any added flavor.
- Eggs– the base of a frittata is made with eggs. It’s important to use fresh, room-temperature eggs to achieve a light, airy texture.
- Shredded Chicken Breasts– if you’re in a bind, shredded leftover rotisserie chicken works great! Season any chicken to taste with salt, pepper and any other spice of choice.
- Cherry Tomatoes– each tomato is a burst of sweet, slightly acidic juice that cuts through the heavier ingredients.
- Sharp White Cheddar Cheese– is there anything that can’t be made better with pungent, rich cheese? I don’t think so!
- Yukon Gold Potato– gold potatoes are tender, sweet and downright delightful when perfectly browned.
- Sweet Onion– once cooked, the bright, crisp onions become caramelized and pair beautifully with the sweetness of the potatoes.
- Unsalted Butter– pads of butter are added to layer in richness and make for creamier eggs.
- Heavy Whipping Cream– just like the butter, cream helps to add decadence. Believe me, you deserve it.
- Chopped Chives– fresh herbs add a brightness that lightens up the entire dish.
- Smoked Paprika & Dried Rosemary– just a pinch or two flavors the potatoes to perfection. The aromatic spices travel throughout the frittata and create something magical.
LEFTOVER STORAGE AND REHEATING
Frittatas are a great option for meal-prep! Lately, I’ve been obsessed with starting the week by making this frittata and packing away the leftovers for that week’s breakfasts’.
Be sure to allow the potato frittata to completely cool then, cut into individual portion sizes. Store each piece in an airtight container and place in the fridge. Once refrigerated, leftover frittatas will keep for 3-4 days.
I prefer to use Rubbermaid Brilliance Food Storage containers; they are tightly sealed with vented lids for easy fridge-to-microwave reheating. That means no-hassle mornings! When ready to reheat, move your container to the microwave and blast for 15-20 seconds.
Prefer to use the oven? Preheat the oven to 350 degrees, place the frittata in an oven-safe dish and reheat for 10-20 minutes (based on the size of the slice).
GRANDBABY CAKES BEST BREAKFAST BAKES
I’m not one to be corny (that’s a lie) but I will say, breakfast is the most important meal of the day. Honestly, you don’t want to witness a morning in my house where I haven’t had a nibble before noon. From a simple smoothie to a couple fried eggs, I’ll eat just about anything!
But, when I’m looking for something zippy and fun, I whip up one of these recipes:
Cheesy Chicken Potato Frittata
- 1 tbsp vegetable oil
- 1 medium yukon gold potato
- kosher salt and pepper to taste
- 1/2 cup diced sweet onion about 1/2 an onion
- 1/4 tsp smoked paprika
- 1/4 tsp dried rosemary
- 1 cup shredded cooked chicken breasts
- 1/2 cup small cherry tomatoes
- 4 tbsp unsalted butter cut in pats
- 10 large eggs
- 3 1/2 tbsp heavy whipping cream
- 1/2 cup shredded white cheddar cheese
- 3 tbsp chopped chives
- Heat a 13” cast iron (or any deep, oven-safe) skillet to medium heat. Drizzle in vegetable oil to coat the bottom of the pan.
- Once heated, add in diced potatoes and season with salt and pepper. Cook for 10-15 minutes, stirring occasionally. Potatoes should be crisp, golden brown and slightly tender.
- Preheat the oven to 400 degrees.
- Add diced onions and cover with lid. Let cook for 10 minutes, occasionally removing the lid to stir.
- Remove the lid, turn heat on low and add smoked paprika and dried rosemary. Stir to combine.
- Layer on shredded chicken, spread out the cherry tomatoes on top of chicken then add pats of butter on top of that.
- In a large bowl, whisk together the eggs and heavy whipping cream. Carefully pour mixture into the skillet.
- Top with shredded white cheddar cheese and chopped chives.
- Cover with a lid or aluminum foil and bake for 10-15 minutes or until light, fluffy and golden around the edges.
- Do the wiggle test! Carefully (with mitten hands) hold the skillet and slightly giggle the frittata. If the middle doesn't wiggle, you’re good to go!
- Cool for 5-10 minutes. Top with fresh ground black pepper, kosher salt then, slice and serve!