18 Delicious Chicken and Hash Browns Recipes for Every Occasion

Oh, the joys of combining chicken and hash browns—a duo that promises comfort, versatility, and downright deliciousness for any meal! Whether you’re whipping up a quick weeknight dinner, planning a cozy weekend brunch, or seeking the ultimate comfort food fix, these 18 recipes are your ticket to culinary happiness. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Cheesy Chicken and Hash Brown Casserole

Every home cook needs a go-to comfort dish that’s both hearty and easy to make, and this Cheesy Chicken and Hash Brown Casserole fits the bill perfectly. Let’s walk through the steps to create this creamy, savory masterpiece that’s sure to become a family favorite.

Ingredients

• 2 cups shredded, cooked chicken breast (juicy and tender)
• 4 cups frozen hash browns (crispy golden shreds)
• 1 can (10.5 oz) condensed cream of chicken soup (rich and velvety)
• 1 cup sour cream (thick and tangy)
• 2 cups shredded cheddar cheese (sharp and melty)
• 1/2 cup unsalted butter (melted to a golden liquid)
• 1/2 tsp garlic powder (aromatic and pungent)
• 1/2 tsp onion powder (sweet and earthy)
• 1/4 tsp finely ground black pepper (bold and spicy)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, and black pepper, whisking until smooth and well incorporated.
3. Fold in the shredded chicken and hash browns gently, ensuring every piece is coated with the creamy mixture for maximum flavor.
4. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly to create a uniform layer.
5. Sprinkle the shredded cheddar cheese evenly over the top, covering the entire surface for a gooey, golden finish.
6. Bake in the preheated oven for 45 minutes, or until the edges are bubbly and the cheese is melted and slightly browned.
7. Let the casserole stand for 5 minutes before serving to allow the layers to set, making it easier to cut into neat portions.

The casserole emerges from the oven with a crispy cheese topping that gives way to a creamy, comforting interior. Serve it alongside a crisp green salad or steamed vegetables for a balanced meal that delights the senses.

Spicy Chicken and Hash Brown Skillet

You’re about to embark on a culinary journey that combines the hearty comfort of hash browns with the bold flavors of spicy chicken, all cooked to perfection in a single skillet. This dish is not only a feast for the taste buds but also a testament to the beauty of one-pan meals.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups frozen hash browns, thawed
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 tbsp rich extra virgin olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup shredded sharp cheddar cheese
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken pieces to the skillet, seasoning them with smoked paprika, cayenne pepper, and a pinch of salt. Cook until the chicken is golden brown on all sides, about 5 minutes.
3. Tip: Don’t overcrowd the skillet to ensure each piece of chicken gets a nice sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
6. Add the thawed hash browns to the skillet, spreading them out evenly. Cook without stirring for 5 minutes to allow the bottom to crisp up.
7. Tip: Press down on the hash browns with a spatula to help them form a crispy crust.
8. Return the chicken to the skillet, mixing it with the hash browns. Cook for another 2 minutes to heat through.
9. Sprinkle the shredded cheddar cheese over the top, then cover the skillet with a lid. Let it sit for 2 minutes, or until the cheese is melted.
10. Tip: For an extra crispy top, place the skillet under a broiler for 1-2 minutes after adding the cheese.

Let this Spicy Chicken and Hash Brown Skillet be the star of your next brunch or dinner. The crispy hash browns provide a delightful contrast to the tender, spicy chicken, while the melted cheese adds a creamy finish. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Chicken and Hash Brown Breakfast Burritos

Good morning, let’s dive into making a hearty breakfast that’s sure to kickstart your day with energy and flavor. These Chicken and Hash Brown Breakfast Burritos are a perfect blend of crispy, savory, and satisfying elements, wrapped up in a warm tortilla.

Ingredients

• 1 cup shredded, cooked chicken (juicy and tender)
• 1 cup frozen hash browns (crispy golden variety)
• 4 large farm-fresh eggs
• 1/4 cup whole milk (creamy and rich)
• 1/2 cup shredded cheddar cheese (sharp and melty)
• 2 tbsp unsalted butter (for a rich flavor)
• 4 large flour tortillas (soft and pliable)
• 1/4 tsp finely ground black pepper (for a slight kick)
• 1/2 tsp salt (to enhance all flavors)
• 1 tbsp olive oil (extra virgin, for a fruity note)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add frozen hash browns to the skillet, spreading them evenly. Cook for 5 minutes without stirring to allow the bottom to become crispy and golden.
3. Flip the hash browns and cook for another 5 minutes until evenly crispy. Remove from skillet and set aside on a paper towel-lined plate.
4. In the same skillet, melt 1 tbsp of butter over medium heat. Whisk together eggs, milk, salt, and pepper in a bowl until fully combined.
5. Pour the egg mixture into the skillet. Let it sit for 30 seconds, then gently stir with a spatula, folding the eggs until softly set, about 3 minutes.
6. Add the shredded chicken and cooked hash browns to the eggs, stirring gently to combine. Cook for 1 minute to warm through.
7. Warm the flour tortillas in a dry skillet over low heat for 30 seconds on each side to make them pliable.
8. Divide the egg, chicken, and hash brown mixture evenly among the tortillas. Sprinkle with cheddar cheese.
9. Fold the sides of the tortillas over the filling, then roll up tightly to form burritos.
10. Melt the remaining 1 tbsp of butter in the skillet over medium heat. Place the burritos seam-side down and cook for 2 minutes until golden and crispy. Flip and cook for another 2 minutes.

Kick your breakfast up a notch with these burritos, featuring a delightful contrast of textures from the crispy hash browns and tender chicken, all enveloped in a soft, buttery tortilla. Serve them with a side of salsa or avocado for an extra layer of flavor.

Garlic Parmesan Chicken with Hash Browns

Garlic Parmesan Chicken with Hash Browns is a comforting dish that combines crispy, golden chicken with savory hash browns, all infused with the rich flavors of garlic and Parmesan. Great for a hearty breakfast or a satisfying dinner, this recipe is straightforward and delivers delicious results every time.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 2 cups shredded Parmesan cheese, freshly grated
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
• 3 cups frozen hash browns, thawed
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
3. In another shallow dish, whisk together the eggs and milk.
4. Place the Parmesan cheese in a third shallow dish.
5. Dredge each chicken breast in the flour mixture, then dip into the egg mixture, and finally coat with Parmesan cheese, pressing gently to adhere.
6. Place the coated chicken breasts on the prepared baking sheet and drizzle with melted butter.
7. Bake for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
8. While the chicken bakes, heat olive oil in a large skillet over medium heat. Add the hash browns and cook for 5-7 minutes per side, or until crispy and golden brown.
9. Serve the Garlic Parmesan Chicken alongside the crispy hash browns, garnished with fresh parsley.

Rich in flavor and texture, this dish offers a delightful contrast between the crispy, cheesy chicken and the soft, golden hash browns. For an extra touch of elegance, serve with a side of steamed vegetables or a light salad.

Buffalo Chicken Stuffed Hash Browns

Today is ‘2025-06-15 05:08:45.540317’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Buffalo Chicken Stuffed Hash Browns’ using the structure below.

Tone: Use a methodical, step-by-step tone. Sound like a cooking teacher guiding a beginner.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups shredded, cooked chicken breast (juicy and tender)
• 1/2 cup buffalo sauce (tangy and spicy)
• 4 large russet potatoes (firm and starchy)
• 1/4 cup melted unsalted butter (rich and creamy)
• 1/2 cup shredded cheddar cheese (sharp and melty)
• 1/4 cup finely chopped green onions (fresh and crisp)
• 1 tsp garlic powder (aromatic and pungent)
• 1/2 tsp salt (fine and evenly distributed)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s hot enough for crispy hash browns.
2. Grate the russet potatoes using the large holes of a box grater for uniform shreds.
3. Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture, which helps in achieving crispiness.
4. In a large bowl, mix the shredded chicken with buffalo sauce until evenly coated.
5. Press half of the grated potatoes into the bottom of a greased 9-inch pie dish to form the base layer.
6. Spread the buffalo chicken mixture evenly over the potato base.
7. Sprinkle the shredded cheddar cheese over the chicken layer for a gooey texture.
8. Top with the remaining grated potatoes, pressing down gently to seal the edges.
9. Drizzle the melted butter over the top and sprinkle with garlic powder, salt, and black pepper.
10. Bake for 45 minutes, or until the top is golden brown and crispy.
11. Let it rest for 5 minutes before garnishing with chopped green onions for a fresh contrast.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely irresistible, these Buffalo Chicken Stuffed Hash Browns boast a crispy exterior with a spicy, cheesy interior that’s bursting with flavor. Serve them with a side of cool ranch dressing or extra buffalo sauce for dipping to elevate the experience.

Chicken and Hash Brown Pot Pie

Zesty flavors and comforting textures come together in this hearty dish that’s perfect for any meal of the day. Let’s dive into creating a Chicken and Hash Brown Pot Pie that’s sure to delight your taste buds with its creamy filling and crispy topping.

Ingredients

• 2 cups of shredded, cooked chicken breast (juicy and tender)
• 3 cups of frozen hash browns (crispy golden)
• 1/2 cup of unsalted butter (rich and creamy)
• 1/2 cup of all-purpose flour (fine and powdery)
• 1 cup of heavy cream (luxuriously thick)
• 1 cup of chicken broth (savory and aromatic)
• 1/2 cup of diced onions (sweet and translucent)
• 1/2 cup of diced carrots (crunchy and bright)
• 1/2 cup of frozen peas (tiny and sweet)
• 1 tsp of salt (fine and sea-sourced)
• 1/2 tsp of black pepper (freshly ground)
• 1 tsp of dried thyme (earthy and fragrant)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and bubbling slightly.
3. Add the diced onions and carrots to the skillet, sautéing them for about 5 minutes until they’re soft and the onions are translucent.
4. Sprinkle the all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook off the raw flour taste.
5. Slowly pour in the chicken broth and heavy cream, whisking continuously to avoid lumps and create a smooth sauce.
6. Add the shredded chicken, frozen peas, salt, black pepper, and dried thyme to the skillet, stirring to combine. Cook for another 5 minutes until the mixture is thickened.
7. Transfer the chicken mixture to a baking dish, spreading it out evenly.
8. Top the mixture with the frozen hash browns, spreading them out to cover the entire surface.
9. Bake in the preheated oven for 25-30 minutes, or until the hash browns are golden brown and crispy.
10. Let the pot pie sit for 5 minutes before serving to allow the filling to set slightly.

Lusciously creamy with a satisfying crunch from the hash brown topping, this pot pie is a delightful twist on a classic. Serve it with a side of crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

BBQ Chicken and Hash Brown Pizza

This BBQ Chicken and Hash Brown Pizza combines the smoky sweetness of barbecue sauce with the crispy, golden texture of hash browns, all atop a perfectly baked pizza crust. Today, we’ll guide you through creating this mouthwatering dish from scratch, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, about 16 oz)
• 1 cup smoky BBQ sauce, divided
• 2 cups shredded cooked chicken (preferably from a rotisserie chicken for extra flavor)
• 1 1/2 cups frozen hash browns, thawed and patted dry
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup thinly sliced red onion
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Fresh cilantro leaves for garnish

Instructions

1. Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet with extra virgin olive oil.
2. Roll out the pizza dough on a floured surface to fit your baking sheet, then transfer it carefully. Tip: For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
3. Spread 3/4 cup of the smoky BBQ sauce evenly over the dough, leaving a small border for the crust.
4. Evenly distribute the shredded chicken over the sauce, followed by the thawed hash browns and sliced red onion.
5. Drizzle the remaining 1/4 cup of BBQ sauce over the toppings, then sprinkle with shredded sharp cheddar cheese, garlic powder, and smoked paprika.
6. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
7. Remove from the oven and let it cool for 2 minutes before slicing. Garnish with fresh cilantro leaves for a pop of color and flavor. Tip: Letting the pizza rest briefly makes it easier to slice.

Out of the oven, this pizza boasts a delightful contrast of textures—crispy hash browns, tender chicken, and a gooey cheese layer, all tied together with the tangy sweetness of BBQ sauce. Serve it with a side of cool ranch dressing or a crisp salad to balance the richness.

Chicken and Hash Brown Stuffed Peppers

Here’s a delightful twist on stuffed peppers that combines the comforting flavors of chicken and hash browns in a colorful bell pepper vessel. Perfect for a hearty breakfast or a satisfying dinner, this recipe is as fun to make as it is to eat.

Ingredients

• 4 large, vibrant bell peppers, tops removed and seeds discarded
• 2 cups of shredded, juicy cooked chicken
• 3 cups of crispy, golden frozen hash browns, thawed
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of smooth, rich sour cream
• 1/4 cup of finely chopped, aromatic green onions
• 1 tbsp of robust, extra virgin olive oil
• 1 tsp of fragrant, smoked paprika
• 1/2 tsp of coarse, sea salt
• 1/4 tsp of freshly ground, bold black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the peppers.
2. In a large mixing bowl, combine the shredded chicken, thawed hash browns, grated cheddar cheese, sour cream, green onions, smoked paprika, sea salt, and black pepper. Mix gently until all ingredients are evenly distributed.
3. Drizzle the olive oil inside each bell pepper, coating the interior lightly to prevent sticking and add flavor.
4. Carefully spoon the chicken and hash brown mixture into each pepper, packing it down slightly to fit as much as possible without overflowing.
5. Place the stuffed peppers upright in a baking dish. Cover loosely with aluminum foil to keep the moisture in while baking.
6. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are golden brown.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Ready to enjoy, these Chicken and Hash Brown Stuffed Peppers offer a delightful contrast of textures, from the crisp-tender bell peppers to the creamy, cheesy filling. Serve them with a dollop of extra sour cream or a side of fresh avocado slices for an extra touch of indulgence.

Creamy Chicken and Hash Brown Soup

Now, let’s dive into creating a comforting bowl of creamy chicken and hash brown soup, perfect for any season. This dish combines the heartiness of chicken with the comforting texture of hash browns, all enveloped in a creamy, flavorful broth.

Ingredients

• 2 cups diced, skinless chicken breasts (about 1 pound)
• 3 cups frozen shredded hash browns (thawed)
• 4 cups chicken broth (low-sodium, for better flavor control)
• 1 cup heavy cream (rich and velvety)
• 1/2 cup finely chopped yellow onion (for a sweet, aromatic base)
• 2 tbsp unsalted butter (for sautéing)
• 1 tbsp minced garlic (freshly minced for the best flavor)
• 1 tsp dried thyme (for earthy notes)
• 1/2 tsp salt (fine sea salt for even seasoning)
• 1/4 tsp freshly ground black pepper (for a slight kick)

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
2. Add the finely chopped yellow onion and sauté for about 3 minutes, or until the onion turns translucent and soft.
3. Stir in the minced garlic and dried thyme, cooking for another 1 minute until fragrant, being careful not to burn the garlic.
4. Add the diced chicken breasts to the pot, seasoning with salt and freshly ground black pepper. Cook for 5-7 minutes, or until the chicken is no longer pink on the outside.
5. Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes to infuse the flavors.
6. Add the thawed shredded hash browns to the pot, stirring well to combine. Simmer for another 5 minutes, allowing the hash browns to soften slightly.
7. Slowly pour in the heavy cream, stirring continuously to ensure the soup becomes creamy without curdling. Let it heat through for about 2 minutes.
8. Remove the pot from the heat. Taste and adjust the seasoning if necessary, but remember the flavors will continue to develop as the soup sits.

Delight in the creamy texture and the harmonious blend of chicken and hash browns in every spoonful. Serve this soup with a sprinkle of fresh herbs or a side of crusty bread for an extra comforting meal.

Chicken and Hash Brown Tacos

Mastering the art of combining breakfast and dinner, these Chicken and Hash Brown Tacos are a delightful twist on traditional tacos, perfect for any meal of the day. Let’s dive into creating this savory dish with a step-by-step approach that ensures delicious results every time.

Ingredients

• 1 cup shredded, cooked chicken (juicy and tender)
• 2 cups frozen hash browns (crispy golden variety)
• 4 large flour tortillas (soft and pliable)
• 1/2 cup shredded cheddar cheese (sharp and melty)
• 1/4 cup sour cream (rich and creamy)
• 2 tbsp vegetable oil (for a perfect fry)
• 1/2 tsp salt (fine sea salt for even seasoning)
• 1/4 tsp black pepper (freshly ground for bold flavor)
• 1/4 cup diced onions (crisp and slightly sweet)
• 1/4 cup diced tomatoes (ripe and juicy)

Instructions

1. Heat vegetable oil in a large skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add frozen hash browns to the skillet, spreading them evenly. Cook for 5 minutes without stirring to allow a golden crust to form.
3. Flip the hash browns and cook for another 5 minutes until crispy and golden brown on both sides. Tip: Resist the urge to stir too often for the crispiest results.
4. Remove hash browns from the skillet and set aside on a paper towel-lined plate to drain excess oil.
5. In the same skillet, add the shredded chicken, diced onions, salt, and black pepper. Cook over medium heat for 3 minutes, stirring occasionally, until the onions are translucent and the chicken is heated through.
6. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side until soft and pliable. Tip: Covering them with a towel will keep them warm and soft.
7. Assemble the tacos by layering hash browns, chicken mixture, shredded cheddar cheese, diced tomatoes, and a dollop of sour cream on each tortilla. Tip: For extra flavor, add a squeeze of lime juice or a sprinkle of cilantro.
8. Fold the tortillas in half and serve immediately.

Vibrant in flavor and texture, these Chicken and Hash Brown Tacos offer a satisfying crunch from the hash browns, contrasted by the creamy sour cream and melty cheese. Serve them with a side of salsa or avocado slices for an extra layer of freshness and color.

Loaded Chicken and Hash Brown Nachos

Unleash the ultimate comfort food experience with these Loaded Chicken and Hash Brown Nachos, a dish that combines crispy, golden hash browns with tender, flavorful chicken and a melty cheese topping. Perfect for any gathering or a cozy night in, this recipe is designed to guide you through each step with precision, ensuring delicious results every time.

Ingredients

• 2 cups of shredded, crispy golden hash browns
• 1 lb of boneless, skinless chicken breasts, seasoned and grilled to perfection
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of Monterey Jack cheese, freshly grated
• 1/4 cup of rich, extra virgin olive oil
• 1/2 cup of sour cream, creamy and tangy
• 1/4 cup of green onions, finely chopped
• 1/2 cup of ripe cherry tomatoes, diced
• 1 jalapeño, thinly sliced for a spicy kick

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the nachos to perfection.
2. Spread the shredded hash browns evenly on a baking sheet lined with parchment paper, creating a solid base for your nachos.
3. Drizzle the extra virgin olive oil over the hash browns, ensuring they’re lightly coated for optimal crispiness.
4. Bake the hash browns in the preheated oven for 20 minutes, or until they’re golden and crispy around the edges.
5. While the hash browns bake, slice the grilled chicken breasts into thin strips, ready for layering.
6. Once the hash browns are crispy, remove them from the oven and evenly distribute the chicken strips over the top.
7. Sprinkle the freshly grated sharp cheddar and Monterey Jack cheeses over the chicken and hash browns, covering them completely.
8. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.
9. Remove from the oven and immediately top with dollops of sour cream, diced cherry tomatoes, finely chopped green onions, and thinly sliced jalapeño for garnish.

Combining textures and flavors, these nachos offer a delightful crunch from the hash browns, a savory depth from the chicken, and a creamy, spicy finish with the toppings. Serve them straight from the oven for a gooey, irresistible treat that’s sure to impress.

Chicken and Hash Brown Shepherd’s Pie

For a comforting twist on a classic, this Chicken and Hash Brown Shepherd’s Pie combines tender chicken, savory vegetables, and a crispy hash brown topping for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups shredded, cooked chicken (juicy and tender)
• 1 cup frozen mixed vegetables (colorful and crisp)
• 1/2 cup chicken broth (rich and flavorful)
• 1/4 cup heavy cream (luxuriously thick)
• 1 tbsp all-purpose flour (fine and powdery)
• 1 tbsp unsalted butter (creamy and golden)
• 1/2 tsp garlic powder (aromatic and pungent)
• 1/2 tsp onion powder (sweet and earthy)
• 1/4 tsp black pepper (freshly ground)
• 1/4 tsp salt (fine and sea-sourced)
• 4 cups frozen hash browns (crispy and golden)
• 1/2 cup shredded cheddar cheese (sharp and melty)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s bubbly and fragrant.
3. Sprinkle the all-purpose flour over the melted butter, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the chicken broth and heavy cream, ensuring the mixture is smooth and free of lumps.
5. Add the garlic powder, onion powder, black pepper, and salt, stirring to combine the flavors fully.
6. Fold in the shredded chicken and frozen mixed vegetables, coating them evenly with the sauce.
7. Transfer the chicken mixture to a greased 9-inch pie dish, spreading it out into an even layer.
8. Top the chicken mixture with the frozen hash browns, spreading them out to cover the surface completely.
9. Sprinkle the shredded cheddar cheese evenly over the hash browns for a cheesy, golden crust.
10. Bake in the preheated oven for 25-30 minutes, or until the hash browns are crispy and the cheese is bubbly.

Just out of the oven, this shepherd’s pie boasts a delightful contrast between the creamy chicken filling and the crispy, cheesy topping. Serve it with a side of steamed green beans or a crisp salad for a complete meal that’s sure to impress.

Chicken and Hash Brown Breakfast Bowl

Let’s dive into creating a comforting and hearty Chicken and Hash Brown Breakfast Bowl, perfect for starting your day with a satisfying meal. This dish combines crispy hash browns, tender chicken, and eggs for a balanced breakfast that’s both delicious and easy to make.

Ingredients

• 1 cup of shredded, golden Yukon potatoes
• 2 tbsp of rich extra virgin olive oil
• 1/2 lb of boneless, skinless chicken breast, diced into bite-sized pieces
• 2 large farm-fresh eggs
• 1/4 cup of sharp cheddar cheese, freshly grated
• 1 tbsp of unsalted butter
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the shredded Yukon potatoes to the skillet, pressing them down into an even layer. Cook for 5 minutes without stirring to allow the bottom to become golden and crispy.
3. Flip the hash browns in sections and cook for another 5 minutes until uniformly crispy. Transfer to a plate and keep warm.
4. In the same skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Add the diced chicken, sea salt, and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 6 minutes.
5. Push the chicken to one side of the skillet. Add the butter to the other side and crack the eggs into the butter. Cook the eggs to your preferred doneness, about 3 minutes for sunny-side up.
6. Sprinkle the freshly grated cheddar cheese over the chicken and cover the skillet for 1 minute to melt the cheese.
7. Divide the crispy hash browns between two bowls. Top with the cheesy chicken and eggs.

For a delightful contrast, the crispy hash browns pair beautifully with the creamy melted cheese and tender chicken. Serve immediately with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.

Chicken and Hash Brown Quesadillas

Let’s dive into creating a dish that combines the comforting crunch of hash browns with the savory goodness of chicken, all wrapped up in a crispy quesadilla. This recipe is perfect for a hearty breakfast or a quick dinner, and I’ll guide you through each step to ensure delicious results.

Ingredients

• 1 cup shredded, cooked chicken (juicy and tender)
• 1 cup frozen hash browns (crispy golden shreds)
• 1/2 cup shredded cheddar cheese (sharp and melty)
• 1/4 cup diced onions (fresh and pungent)
• 2 tbsp unsalted butter (rich and creamy)
• 4 large flour tortillas (soft and pliable)
• 1/2 tsp garlic powder (aromatic and flavorful)
• 1/4 tsp salt (fine and evenly dispersing)
• 1/4 tsp black pepper (freshly ground for zest)

Instructions

1. Preheat a large non-stick skillet over medium heat (350°F) and add 1 tbsp of unsalted butter, letting it melt until it bubbles slightly.
2. Add the diced onions to the skillet, sautéing for 2 minutes until they become translucent and fragrant.
3. Stir in the frozen hash browns, spreading them evenly in the skillet, and cook for 5 minutes until they start to turn golden brown. Flip occasionally for even cooking.
4. Sprinkle the garlic powder, salt, and black pepper over the hash browns, mixing well to distribute the seasonings evenly.
5. Add the shredded chicken to the skillet, stirring to combine with the hash browns, and cook for another 2 minutes until everything is heated through.
6. Remove the skillet from heat and transfer the chicken and hash brown mixture to a bowl, keeping it warm.
7. Wipe the skillet clean with a paper towel and return it to medium heat. Add the remaining 1 tbsp of butter.
8. Place one flour tortilla in the skillet, sprinkle half of the shredded cheddar cheese evenly over the tortilla, then spread half of the chicken and hash brown mixture on top.
9. Sprinkle the remaining cheddar cheese over the mixture, then top with another tortilla, pressing down gently.
10. Cook the quesadilla for 3 minutes on each side, or until the tortillas are golden brown and the cheese is fully melted.
11. Repeat the process with the remaining ingredients to make a second quesadilla.
12. Cut each quesadilla into quarters using a sharp knife or pizza cutter for easy serving.

Finally, these Chicken and Hash Brown Quesadillas offer a delightful contrast of textures, from the crispy exterior to the soft, cheesy interior. Serve them with a side of cool sour cream or a vibrant salsa for an extra flavor boost that complements the dish perfectly.

Chicken and Hash Brown Stir Fry

Mastering a quick and satisfying meal is easier than you think with this Chicken and Hash Brown Stir Fry. Let’s break down the process into simple, foolproof steps to ensure delicious results every time.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups frozen hash browns, thawed to room temperature
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, diced into small pieces
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp soy sauce
• 1/2 cup shredded sharp cheddar cheese
• 2 green onions, thinly sliced for garnish

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken pieces to the skillet, seasoning with sea salt and black pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, about 5-6 minutes per side. Tip: Avoid overcrowding the skillet to ensure even browning.
3. Remove the chicken from the skillet and set aside on a plate. Add the remaining 1 tbsp of olive oil to the skillet.
4. Add the thawed hash browns, spreading them evenly in the skillet. Cook without stirring for 4-5 minutes until the bottom is crispy and golden. Tip: Resist the urge to stir too early to achieve that perfect crispiness.
5. Push the hash browns to one side of the skillet. Add the sliced onion, diced bell pepper, and minced garlic to the other side. Sauté for 3-4 minutes until the vegetables are softened.
6. Combine the hash browns and vegetables in the skillet. Add the cooked chicken back into the skillet, drizzle with soy sauce, and toss everything together. Cook for an additional 2 minutes to blend the flavors.
7. Sprinkle the shredded cheddar cheese over the top, cover the skillet with a lid, and let it sit for 1-2 minutes until the cheese is melted.
8. Garnish with sliced green onions before serving. Tip: For an extra kick, serve with a side of hot sauce or sour cream.

Savory and satisfying, this Chicken and Hash Brown Stir Fry offers a delightful contrast of textures with crispy hash browns and tender chicken. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Chicken and Hash Brown Stuffed Mushrooms

Creating a dish that combines the earthy flavors of mushrooms with the hearty satisfaction of chicken and hash browns is easier than you might think. Carefully selecting each ingredient ensures a burst of flavors in every bite.

Ingredients

• 12 large, fresh white mushrooms, stems removed and reserved
• 1 cup cooked, shredded chicken breast, tender and juicy
• 1 cup frozen hash browns, thawed and patted dry
• 1/4 cup sour cream, rich and creamy
• 1/4 cup shredded cheddar cheese, sharp and melty
• 1 tbsp unsalted butter, melted and golden
• 1/2 tsp garlic powder, aromatic and pungent
• 1/4 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp fresh chives, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray.
2. Finely chop the reserved mushroom stems and mix them with the shredded chicken, hash browns, sour cream, cheddar cheese, melted butter, garlic powder, salt, and black pepper in a large bowl.
3. Spoon the mixture evenly into the mushroom caps, pressing down gently to fill them completely.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
5. Remove from the oven and let them cool for 5 minutes before garnishing with fresh chives.

Variations in texture from the crispy hash browns to the tender mushrooms make each bite interesting. Serve these as an appetizer at your next gathering or as a unique side dish that’s sure to impress.

Chicken and Hash Brown Salad

Let’s dive into creating a delightful Chicken and Hash Brown Salad, a perfect blend of crispy, savory, and fresh flavors that’s sure to impress. This dish combines the heartiness of hash browns with the lean protein of chicken, topped with a vibrant mix of greens for a balanced meal.

Ingredients

• 2 cups shredded, crispy hash browns
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 cups mixed fresh greens (e.g., arugula, spinach, and romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp balsamic vinaigrette

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp of rich extra virgin olive oil.
2. Add the thinly sliced chicken breasts to the skillet, seasoning with 1/2 tsp sea salt and 1/2 tsp finely ground black pepper. Cook for 5-7 minutes until golden brown and fully cooked through. Tip: Avoid overcrowding the skillet to ensure each piece cooks evenly.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of olive oil and the shredded hash browns. Cook for 4-5 minutes until crispy and golden, flipping once halfway through. Tip: Press the hash browns down gently with a spatula for even crispiness.
4. In a large bowl, combine the mixed fresh greens, halved cherry tomatoes, and thinly sliced red onion.
5. Add the cooked chicken and crispy hash browns on top of the greens mixture.
6. Drizzle with 2 tbsp balsamic vinaigrette and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.

Combining the warm, crispy hash browns and tender chicken with the cool, fresh greens creates a delightful contrast in textures. The balsamic vinaigrette ties all the flavors together, making this salad a versatile dish that’s perfect for any meal of the day.

Chicken and Hash Brown Waffles

Kickstart your morning with a twist on a classic by combining the savory crunch of hash browns with the fluffy tenderness of waffles, all topped with perfectly seasoned chicken. This dish is a delightful fusion that promises to satisfy your breakfast cravings with every bite.

Ingredients

• 1 cup of shredded, golden russet potatoes
• 2 large, farm-fresh eggs
• 1/4 cup of finely grated sharp cheddar cheese
• 1/2 teaspoon of freshly ground black pepper
• 1/2 teaspoon of sea salt
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 cup of whole milk
• 2 boneless, skinless chicken breasts, tenderized
• 1 tablespoon of rich extra virgin olive oil
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of garlic powder

Instructions

1. Preheat your waffle iron to 375°F and lightly grease it with olive oil.
2. In a large bowl, combine the shredded potatoes, eggs, cheddar cheese, black pepper, and sea salt, mixing until evenly distributed.
3. Add the flour and baking powder to the potato mixture, stirring gently to incorporate without overmixing.
4. Pour the milk into the bowl and stir until the batter is cohesive but still lumpy, ensuring a light texture in your waffles.
5. Spread a generous 1/2 cup of the batter onto the preheated waffle iron, closing the lid to cook for 5-7 minutes or until golden and crispy.
6. While the waffles cook, season the chicken breasts with smoked paprika and garlic powder.
7. Heat the olive oil in a skillet over medium-high heat, adding the chicken to cook for 6-7 minutes on each side or until the internal temperature reaches 165°F.
8. Remove the waffles from the iron and top each with a slice of the seasoned chicken breast.

Golden and crispy on the outside with a tender, flavorful chicken topping, this dish offers a perfect balance of textures and tastes. Serve it drizzled with maple syrup for a sweet and savory combination that’s sure to impress.

Conclusion

Outstanding flavors await in these 18 chicken and hash browns recipes, perfect for any meal or occasion. Whether you’re craving comfort food or something new, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to enjoy. Happy cooking!

Bella Bacinos