There’s something about waking up hungry but not wanting to spend forever in the kitchen that makes mornings tricky. One chilly morning, I found myself staring at the fridge, half-awake and craving something warm, filling, and… well, a little different than the usual cereal or toast. That’s when the idea of this Chicken Breast Breakfast Skillet landed in my head like a small but welcome surprise. The sizzle of chicken hitting the pan, the colorful peppers softening gently, and the eggs swirling into creamy clouds all came together in a way that felt like a cozy hug on a plate. I wasn’t exactly measuring the time perfectly — I think I got distracted by the sound of the coffee machine — but the result was so worth it. It’s a breakfast that feels hearty without being heavy, and it’s just enough to carry you through the morning without a crash.
Why You’ll Love It:
- It’s a protein-packed start that keeps you full and focused, a real boost when mornings are rushed.
- The combination of tender chicken and sautéed veggies adds layers of texture and flavor that wake up your taste buds.
- It’s simple — and that’s kind of the point. No complicated steps, just straightforward cooking that works.
- The melted cheddar cheese adds a comforting finish that’s just a little indulgent without going overboard.
- It’s flexible enough to tweak if you want to swap veggies or seasonings, though I usually stick close to the original because it’s that good.
If you’re a little nervous about balancing the timing between the chicken and eggs, don’t be. This skillet practically manages itself once you get the pan going. Plus, cleanup is a breeze since everything cooks in one place.
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Chicken Breast Breakfast Skillet
- Total Time: 25 minutes
- Yield: 2 1x
Description
A hearty and protein-packed breakfast skillet featuring tender chicken breast, sautéed vegetables, and fluffy scrambled eggs. Perfect for a nutritious start to your day.
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each), cut into bite-sized pieces
1 tablespoon olive oil
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1/4 medium yellow onion, diced
2 large eggs
1/4 cup shredded cheddar cheese
Salt, to taste
Black pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 tablespoon chopped fresh parsley
Instructions
Heat olive oil in a large non-stick skillet over medium heat.
Add the diced chicken breast to the skillet. Season with salt, black pepper, garlic powder, and smoked paprika. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the diced red bell pepper, green bell pepper, and onion to the skillet with the chicken. Sauté for 4-5 minutes until the vegetables are tender.
In a small bowl, whisk the eggs with a pinch of salt and pepper.
Push the chicken and vegetables to one side of the skillet. Pour the eggs into the empty side and scramble gently until cooked through, about 2-3 minutes.
Mix the scrambled eggs with the chicken and vegetables in the skillet.
Sprinkle the shredded cheddar cheese over the skillet mixture and allow it to melt for 1-2 minutes.
Remove from heat and garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes: Using a good non-stick skillet really makes a difference here, especially when scrambling those eggs alongside the chicken and veggies. I usually serve this skillet straight from the pan, garnished with fresh parsley, alongside a slice of crusty bread or a simple green salad for a bit of freshness. Sometimes I toss in a pinch of chili flakes if I’m feeling adventurous, or swap cheddar for pepper jack to add a little kick. If I’m in a hurry, I might skip the peppers and just go with onion and chicken — still tasty, just less colorful. And hey, if you want to turn this into a family-style dish, double the recipe and watch it disappear fast.
FAQ:
Can I make this ahead of time? Absolutely — leftovers keep well in the fridge for a couple of days and reheat nicely in a skillet or microwave.
Is it okay to use different veggies? Sure! I haven’t tested all possible combos, but mushrooms, zucchini, or spinach could work well in place of the peppers.
What if I don’t eat cheese? You can skip it or sprinkle on some nutritional yeast for a cheesy flavor without dairy.
Ready to shake up your breakfast routine? Give this Chicken Breast Breakfast Skillet a try — it might just become your new morning favorite.