Easy Chicken Skillet Recipe- How to Cook Frozen Chicken
Howdy folks, and thanks for stopping by the website! This recipe is a life-saver if you find yourself with some mouths to feed and it’s 5:30pm and all you have is some frozen chicken. Grab yourself a tea towel and a cheese grater and turn it into a chicken grater. Yep, you grate the chicken as if it was a potato and you want to whip up some hashbrowns. Trust me!
Grate the Frozen Chicken
You can use this technique with any type of frozen meat, and we encourage you to try this recipe with pork, beef, turkey – whatever you’ve got back in that freezer that you can get your hands on.
Tip: Not only will the grated chicken defrost quickly, it’ll give you an arm workout.
When you’re done grating the chicken, set it aside in a large bowl and thoroughly clean the cheese grater. You’re going to use that to grate a russet potato – skin on for more flavor – and add the potato to the bowl of chicken.
Add Diced Peppers and Onions
Now, we know it’s 5:30 pm and you don’t want to go to the store for fresh veggies, so work with what you have. We used a red bell pepper, 4 oz of Hatch green chilies, and the whites and greens of a green onion. You can substitute any type of bell pepper or use a poblano pepper, you can leave out the Hatch or use double. You can use any medium sized onion – don’t make it too complicated. We used mozzarella cheese but any grated cheese will do. I reckon pepper jack would be mighty tasty!
Add an egg to bind the mixture together and mix the entire thing really well. Sprinkle generously with Original Seasoning or the seasoned salt of your choice.
Bake it in the Cast Iron Skillet
Get the cast iron at medium low heat – medium if you’re using teflon. Melt a tablespoon of Kerrygold butter and olive oil.
Tip: Make sure you spread the butter and olive oil around the sides of the skillet so the chicken doesn’t stick to the sides.
Once you’ve got the mixture in the skillet, cover tightly with a lid (or another skillet of the same size). This is important! Covering the skillet tightly turns this skillet into a little oven that is baking up a delicious chicken pie.
Flip onto a plate
This mixture can’t be flipped easily with a spatula. Follow these simple steps to get this pie flipped.
- Remove the lid/cover.
- Put a large plate that can hold the entire pie upside down on top of the skillet.
- Use one hand on the skillet handle and the other hand on the back of the plate.
- Flip it upside down, letting the pie fall gently on to the plate. If it’s sticking, use a spatula to get it all.
- Put the skillet back on the heat and add the same amount of butter & olive oil.
- Slide the pie back into the skillet.
Tip: If the crust is a little more burnt than you liked at this part, turn the heat down a little.
Cook for 15 minutes. You can serve the meal right out of the cast iron.
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Easy Chicken Skillet - Cowboy Kent Rollins
- 2 large boneless chicken breasts frozen
- 2 russet potatoes peeled or unpeeled
- 1 red bell pepper diced
- 3-4 green onions chopped
- 2 large eggs beaten
- 8 ounces shredded mozzarella cheese
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
With a large grater, shred the chicken into a large bowl. Shred the potatoes into the bowl.
- With a paper towel, squeeze as much of the moisture out of the cut bell peppers as you can. Add to the bowl. Add the green onions, eggs, and mozzarella. Salt and pepper to taste.
- With your hands or a spoon, combine all the ingredients.
- Place a medium skillet over medium heat and melt 1 tablespoon of butter. Add the olive oil and swirl around the skillet. *Be sure you have a lid for the skillet.
- Scrape the chicken mixture into the skillet. Cover and cook for 15 minutes.
Place a large plate on top of the skillet and invert the skillet to remove the contents. Melt the remaining 1 tablespoon of butter to the skillet. Slide the chicken back into the skillet. Cover and cook 12 to 15 minutes or until browned and on the bottom. Remove from the skillet. Top with Parmesan cheese and serve warm.