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Perfectly baked frittata with tomatoes, potatoes and chicken fresh out of the oven against white background with gray towel

Cheesy Chicken Potato Frittata

Sweet, earthy Yukon Gold Potatoes are sautéed until golden brown then layered with tender shredded chicken, sharp white cheddar, juicy cherry tomatoes and fresh eggs to create the ultimate Cheesy Chicken and Potato Frittata. Spiced and well-balanced, this frittata is a delightful way to start any day!
Course Breakfast
Cuisine American
Keyword breakfast, breakfast casserole, cheese, chicken, Eggs, frittata, potatoes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 246kcal


  • 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!


Feel free to use whatever you have on hand.  You can replace chicken with another cooked protein you like.  You can use other types of potatoes even hash browns and use diced tomato as well.


Calories: 246kcal | Carbohydrates: 6g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 249mg | Sodium: 142mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 774IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 1mg