22 Delicious Chicken and Hash Browns Recipes Amazing

Feeling stuck in a dinner rut? Look no further! Our roundup of 22 Delicious Chicken and Hash Browns Recipes is here to save your weeknights with a mix of comfort food classics and creative twists. Whether you’re craving something quick, hearty, or simply delicious, these recipes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite meal!

Cheesy Chicken and Hash Brown Casserole

Yesterday, I found myself staring into the fridge, pondering what to make for dinner that would satisfy my craving for something hearty and comforting. That’s when the idea for this cheesy chicken and hash brown casserole came to mind—a dish that’s as easy to make as it is delicious to eat.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 3 cups frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 1 cup sour cream (light or full-fat, depending on your preference)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for a twist)
• 1/4 cup unsalted butter, melted (plus extra for greasing the dish)
• 1 1/2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup green onions, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large bowl, mix together the shredded chicken, thawed hash browns, sour cream, cream of chicken soup, melted butter, garlic powder, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
4. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
5. Bake in the preheated oven for 35-40 minutes, or until the cheese is bubbly and slightly golden on top.
6. Let the casserole sit for 5 minutes after baking to set, then garnish with chopped green onions before serving.

Really, the magic of this casserole lies in its perfect balance of creamy, cheesy goodness with the slight crunch of the hash browns. Serve it with a side of steamed vegetables or a crisp salad to round out the meal.

Spicy Southwest Chicken and Hash Brown Skillet

Goodness, do I have a treat for you today! This Spicy Southwest Chicken and Hash Brown Skillet is my go-to when I need something hearty, flavorful, and a little bit spicy to kickstart my day. It’s a dish that reminds me of those lazy weekend mornings when I have a little extra time to savor my breakfast.

Ingredients

• 2 cups frozen hash browns (thawed for quicker cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced (for even cooking)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (for that extra kick)
• 1/2 cup diced bell peppers (any color works)
• 1/2 cup diced onions
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped cilantro (for garnish)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced chicken to the skillet, seasoning with chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Tip: Don’t overcrowd the skillet to ensure the chicken browns nicely.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the hash browns, pressing them down slightly to form an even layer. Cook without stirring for 5 minutes to get a crispy bottom.
6. Flip the hash browns and cook for another 5 minutes until crispy and golden.
7. Tip: Use a spatula to flip the hash browns in sections for easier handling.
8. Add the bell peppers and onions to the skillet, stirring to combine with the hash browns. Cook for 3-4 minutes until the vegetables are slightly softened.
9. Return the chicken to the skillet, mixing well with the hash browns and vegetables. Cook for an additional 2 minutes to heat through.
10. Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it sit for 2 minutes until the cheese is melted.
11. Tip: For extra melty cheese, place the skillet under a broiler for 1-2 minutes.
12. Garnish with chopped cilantro before serving.

You’ll love the crispy hash browns paired with the tender, spicy chicken and melted cheese. Serve it straight from the skillet for a rustic, shareable breakfast that’s sure to impress.

Creamy Chicken and Hash Brown Soup

Every time the weather starts to turn, I find myself craving something hearty and comforting. That’s how this Creamy Chicken and Hash Brown Soup came to be—a dish that’s as satisfying to make as it is to eat, especially on those chilly evenings when all you want is a bowl of warmth.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
• 3 cups frozen hash browns (no need to thaw, they’ll cook right in the soup)
• 4 cups chicken broth (low-sodium recommended to control saltiness)
• 1 cup heavy cream (for that rich, creamy texture we’re after)
• 1 small onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 2 tbsp butter (or olive oil for a lighter version)
• 1 tsp thyme (dried is fine, but fresh thyme leaves are even better)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust from there)

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
2. Add the minced garlic and thyme, cooking for another minute until fragrant. This builds a flavor base for the soup.
3. Pour in the chicken broth and bring to a gentle boil. This is the perfect time to scrape up any bits stuck to the bottom of the pot—they’re packed with flavor.
4. Stir in the frozen hash browns and shredded chicken. Reduce the heat to a simmer and let it cook for 15 minutes, or until the hash browns are tender.
5. Slowly add the heavy cream, stirring continuously to incorporate it smoothly into the soup. Let it simmer for another 5 minutes to thicken slightly.
6. Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it out, so start with a little and adjust as needed.

Perfect for those nights when you need a little extra comfort, this soup is creamy, hearty, and full of flavor. Serve it with a sprinkle of fresh thyme on top or a side of crusty bread for dipping. The hash browns add a delightful texture that makes this dish stand out from your average chicken soup.

Bacon Wrapped Chicken with Hash Brown Stuffing

Every time I think about comfort food, my mind instantly goes to this Bacon Wrapped Chicken with Hash Brown Stuffing. It’s the perfect blend of crispy, savory, and hearty that makes it a hit in my household, especially on those busy weeknights when we all need a little extra comfort.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 8 slices of bacon (thick-cut works best for wrapping)
• 2 cups frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup sour cream (for creaminess)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, mix the thawed hash browns, shredded cheddar cheese, sour cream, garlic powder, salt, and black pepper until well combined.
3. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through. Stuff each pocket with the hash brown mixture.
4. Wrap each stuffed chicken breast with 2 slices of bacon, securing the ends with toothpicks if necessary.
5. Brush the wrapped chicken breasts lightly with olive oil to help the bacon crisp up in the oven.
6. Place the chicken on the prepared baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

You’ll love how the crispy bacon gives way to the juicy chicken and creamy hash brown stuffing inside. Try serving it with a side of steamed green beans or a fresh salad to round out the meal.

Chicken and Hash Brown Breakfast Burritos

Rising early has its perks, especially when it means whipping up these hearty Chicken and Hash Brown Breakfast Burritos. I stumbled upon this combo during a lazy Sunday fridge clean-out, and now it’s my go-to for feeding a crowd or meal prepping a week’s worth of breakfasts.

Ingredients

• 2 cups shredded cooked chicken (leftovers work great)
• 3 cups frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 6 large eggs (room temperature blends better)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 4 large flour tortillas (warmed for easier rolling)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup diced onions (optional for extra crunch)
• 1/4 cup diced bell peppers (any color for sweetness)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add hash browns, spreading them evenly. Cook for 5 minutes without stirring to achieve a golden crust.
3. Flip hash browns in sections, then cook for another 5 minutes until crispy. Transfer to a plate.
4. In the same skillet, add remaining oil and sauté onions and bell peppers for 2 minutes until softened.
5. Push vegetables to one side, pour beaten eggs into the other. Scramble over low heat for 2 minutes until just set.
6. Combine eggs with vegetables, then add chicken, salt, and pepper. Stir gently to warm through, about 1 minute.
7. Divide the mixture among tortillas, top with cheese and hash browns. Fold sides in, then roll tightly.
8. Optional: Return burritos to the skillet, seam side down, over medium heat for 1-2 minutes per side to crisp.

Fresh out of the skillet, these burritos boast a delightful contrast of creamy eggs, crispy hash browns, and tender chicken. Serve with a side of salsa or avocado slices for a burst of freshness.

Garlic Parmesan Chicken with Hash Brown Crust

Kicking off the week with a dish that’s been a game-changer in my kitchen is always exciting. This Garlic Parmesan Chicken with Hash Brown Crust combines crispy, golden hash browns with juicy chicken, all smothered in a garlic parmesan sauce that’s to die for. It’s the kind of meal that feels indulgent but is surprisingly straightforward to make.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 cup shredded hash browns (thawed if frozen)
• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Season the chicken breasts with salt, pepper, and oregano on both sides.
3. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 3-4 minutes per side, until golden but not fully cooked. Remove and set aside.
4. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Tip: Be careful not to burn the garlic.
5. Stir in the heavy cream and Parmesan cheese, simmering for 2 minutes until the sauce thickens slightly.
6. Place the chicken in the prepared baking dish. Top each breast with shredded hash browns, pressing lightly to adhere.
7. Pour the garlic Parmesan sauce over the chicken and hash browns.
8. Bake for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the hash browns are crispy. Tip: For extra crispiness, broil for the last 2 minutes.
9. Let rest for 5 minutes before serving. Tip: This allows the juices to redistribute, keeping the chicken moist.

Now, the moment you’ve been waiting for. The hash brown crust adds an incredible crunch that contrasts beautifully with the tender chicken and creamy sauce. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s sure to impress.

Slow Cooker Chicken and Hash Brown Stew

Fall has always been my favorite season for cozy meals, and nothing says comfort like a hearty stew simmering away in the slow cooker. This Slow Cooker Chicken and Hash Brown Stew is a weeknight lifesaver that combines tender chicken, creamy hash browns, and a rich broth that’s simply irresistible. I love how the flavors meld together over hours of cooking, making it perfect for those busy days when you want dinner ready with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat for a leaner stew)
• 4 cups frozen hash browns (thawed for quicker cooking)
• 1 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 3 cups chicken broth (low-sodium to control saltiness)
• 1 cup heavy cream (for richness, half-and-half works too)
• 1 tsp dried thyme (or 1 tbsp fresh for a brighter taste)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
2. Add minced garlic to the skillet and cook for another 30 seconds, just until fragrant.
3. Transfer the onion and garlic mixture to the slow cooker. Layer the chicken thighs on top.
4. Pour in the chicken broth and add dried thyme. Season with salt and pepper.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
6. Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker.
7. Stir in the thawed hash browns and heavy cream. Cover and cook on HIGH for an additional 30 minutes, or until the hash browns are soft and the stew is creamy.
8. Taste and adjust seasoning with more salt and pepper if needed.

What I love most about this stew is its creamy texture and the way the hash browns thicken the broth naturally. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up every last drop. It’s a comforting meal that feels like a hug in a bowl, especially on those chilly fall evenings.

Chicken and Hash Brown Stuffed Peppers

Remember those lazy Sunday mornings when you’d whip up a hearty breakfast, only to realize you’ve made enough to feed a small army? That’s exactly how these Chicken and Hash Brown Stuffed Peppers came to be. I found myself with leftover roasted chicken and a bag of hash browns, and voilà, a new family favorite was born.

Ingredients

• 4 large bell peppers (any color, but I love the sweetness of red ones)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great here)
• 2 cups frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup sour cream (light or full-fat, depending on your preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (don’t skimp on the seasoning)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared baking dish.
3. In a large bowl, mix the shredded chicken, thawed hash browns, 3/4 cup of cheddar cheese, sour cream, garlic powder, salt, and pepper until well combined.
4. Spoon the mixture evenly into the bell peppers, packing it down lightly. Top with the remaining 1/4 cup of cheddar cheese.
5. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
6. Let the stuffed peppers cool for 5 minutes before serving. This allows the filling to set slightly, making them easier to handle.

Just imagine cutting into one of these peppers to reveal the creamy, cheesy filling with the perfect crunch from the hash browns. Serve them with a dollop of extra sour cream or a side of avocado slices for a refreshing contrast.

Buffalo Chicken and Hash Brown Bake

Mondays are for comfort food in my house, and nothing says comfort like a dish that combines the spicy kick of buffalo chicken with the crispy, golden goodness of hash browns. I stumbled upon this recipe during a lazy Sunday fridge clean-out, and it’s been a family favorite ever since.

Ingredients

• 2 cups shredded cooked chicken (leftover rotisserie chicken works great)
• 1/2 cup buffalo sauce (adjust to taste)
• 1 package (20 oz) frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream (light or full-fat, your choice)
• 1/4 cup chopped green onions (for garnish)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken with buffalo sauce until evenly coated. Tip: For extra flavor, let the chicken marinate in the sauce for 10 minutes before baking.
3. Spread the thawed hash browns evenly at the bottom of the prepared baking dish, pressing down slightly to form a crust.
4. Layer the buffalo chicken mixture over the hash browns, then dollop with sour cream and sprinkle with cheddar cheese. Tip: For a cheesier top, mix half the cheese into the chicken before layering.
5. Bake for 25-30 minutes, or until the cheese is bubbly and the edges are golden brown. Tip: Broil for the last 2 minutes for an extra crispy top.
6. Garnish with chopped green onions before serving.

Right out of the oven, this bake is a beautiful mess of spicy, cheesy, and crispy textures. Serve it with a side of celery sticks and blue cheese dressing to cool down the heat, or pile it high on a plate for the ultimate comfort food experience.

Chicken and Hash Brown Pot Pie

Believe it or not, the idea for this Chicken and Hash Brown Pot Pie came to me during one of those lazy Sunday mornings when all I wanted was comfort food that wouldn’t keep me in the kitchen all day. It’s a twist on the classic pot pie, with a crispy hash brown crust that’s just as satisfying as the traditional pastry version.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, and corn blend is my go-to)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a twist)
• 1/2 cup milk (whole milk adds richness, but any kind will do)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 package (20 oz) frozen hash browns, thawed (squeeze out excess moisture for crispiness)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with olive oil.
2. In a large bowl, mix the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, and black pepper until well combined. Tip: Taste the filling before adding it to the dish to adjust seasoning if needed.
3. Spread the chicken mixture evenly into the prepared pie dish.
4. In another bowl, combine the thawed hash browns and shredded cheddar cheese. Tip: Squeezing out the excess moisture from the hash browns ensures a crispier crust.
5. Press the hash brown mixture over the chicken filling to form a crust. Drizzle the top lightly with olive oil for extra crispiness.
6. Bake for 35-40 minutes, or until the hash brown crust is golden brown and crispy. Tip: For an even crispier top, broil for the last 2-3 minutes, watching closely to prevent burning.

Unbelievably comforting, this pot pie has a creamy, savory filling contrasted by the crispy, cheesy hash brown topping. Serve it straight from the oven with a simple green salad for a meal that feels both indulgent and effortless.

Smoky BBQ Chicken and Hash Brown Pizza

Craving something that combines the comfort of pizza with the heartiness of breakfast? I stumbled upon this idea one lazy Sunday morning when I couldn’t decide between ordering pizza or making hash browns. The result? A smoky BBQ chicken and hash brown pizza that’s become a weekend staple in my house.

Ingredients

• 1 pre-made pizza dough (or homemade if you’re feeling ambitious)
• 1 cup BBQ sauce (I prefer a smoky flavor, but any will do)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great here)
• 1 cup frozen hash browns, thawed (squeeze out excess water for crispiness)
• 1 1/2 cups shredded mozzarella cheese (or a blend for more flavor)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven now to heat up.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
3. Brush the dough lightly with olive oil to prevent sogginess from the BBQ sauce.
4. Spread the BBQ sauce evenly over the dough, leaving a small border for the crust.
5. Layer the shredded chicken, hash browns, and red onion over the sauce. Tip: Distribute the toppings evenly for every bite to be perfect.
6. Sprinkle the smoked paprika, salt, and pepper over the toppings, then cover with mozzarella cheese.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through for even cooking.
8. Let the pizza cool for a couple of minutes before slicing to allow the toppings to set.

Absolutely irresistible, this pizza boasts a smoky sweetness from the BBQ sauce, a satisfying crunch from the hash browns, and the gooey goodness of melted cheese. Try serving it with a side of ranch dressing for dipping, or top with fresh cilantro for a pop of color and freshness.

Chicken and Hash Brown Tacos

Goodness, have I got a treat for you today! Imagine the crispy, golden hash browns you love, but wrapped in a soft taco with juicy chicken and all the fixings. It’s a breakfast meets dinner situation that’s too good to pass up, and trust me, it’s become a regular in my house for good reason.

Ingredients

• 2 cups shredded cooked chicken (leftovers work great here)
• 2 cups frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4 small flour tortillas (warmed)
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream (for serving)
• 1/4 cup salsa (for serving)
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add the thawed hash browns to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a crispy bottom.
3. Sprinkle garlic powder, onion powder, salt, and pepper over the hash browns. Flip and cook for another 5 minutes until crispy and golden. Tip: Resist the urge to stir too often for maximum crispiness.
4. While the hash browns cook, warm the shredded chicken in a microwave or small skillet until heated through.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds.
6. Assemble the tacos by dividing the hash browns, chicken, and cheese among the tortillas. Tip: Adding the cheese while the hash browns and chicken are hot helps it melt perfectly.
7. Serve immediately with sour cream, salsa, and fresh cilantro on the side. Tip: A squeeze of lime juice adds a bright contrast to the rich flavors.

Here you have it, the perfect blend of crispy, cheesy, and savory in every bite. These tacos are fantastic as is, but for an extra kick, try adding a dash of hot sauce or avocado slices. Happy cooking!

Herb Roasted Chicken with Hash Brown Bed

Ah, the joy of finding a recipe that feels like a warm hug on a busy weeknight! That’s exactly what this Herb Roasted Chicken with Hash Brown Bed is for me. It’s a dish that combines the comfort of crispy hash browns with the aromatic allure of herb-roasted chicken, making it a perfect meal to gather around the table for.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 4 cups frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp garlic powder
• 1 tbsp dried rosemary (fresh rosemary can be used if available)
• 1 tbsp dried thyme
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese (optional for extra flavor)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, mix the thawed hash browns with 1 tbsp olive oil, half the garlic powder, half the rosemary, half the thyme, and half the salt and pepper. Tip: Pressing the hash browns into an even layer in the baking dish helps them crisp up uniformly.
3. Spread the seasoned hash browns in an even layer in a large baking dish, creating a ‘bed’ for the chicken.
4. Rub the chicken breasts with the remaining olive oil, garlic powder, rosemary, thyme, salt, and pepper. Tip: Letting the chicken sit with the seasoning for 10 minutes before roasting enhances the flavor.
5. Place the seasoned chicken breasts on top of the hash brown bed in the baking dish.
6. Sprinkle the grated Parmesan cheese over the chicken and hash browns, if using, for an extra layer of flavor.
7. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the hash browns are golden and crispy. Tip: Use a meat thermometer to ensure the chicken is perfectly cooked without overdoing it.

The result is a beautifully golden, crispy hash brown bed that perfectly complements the juicy, herb-infused chicken. Try serving it with a side of steamed green beans or a fresh salad for a complete meal that’s sure to impress.

Chicken and Hash Brown Alfredo Pasta

Remember those nights when you crave something creamy, comforting, and a little indulgent? That’s exactly how I felt when I first whipped up this Chicken and Hash Brown Alfredo Pasta. It’s a twist on the classic Alfredo that brings together the heartiness of chicken and the crispy delight of hash browns in one dish.

Ingredients

• 2 cups shredded cooked chicken (leftover rotisserie chicken works great)
• 3 cups frozen hash browns (thawed for even cooking)
• 2 cups heavy cream (for a lighter version, half-and-half can substitute)
• 1 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 8 oz fettuccine pasta (or any pasta of choice)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the thawed hash browns to the skillet. Cook for 5-7 minutes, stirring occasionally, until golden and crispy. Tip: Press them down slightly with a spatula for extra crispiness.
4. Stir in the shredded chicken and cook for another 2 minutes until heated through.
5. Pour in the heavy cream, stirring gently. Bring to a simmer and let it cook for 3-4 minutes until the sauce slightly thickens.
6. Reduce the heat to low and gradually stir in the Parmesan cheese until melted and the sauce is smooth. Tip: Adding cheese off the heat prevents clumping.
7. Season with salt and black pepper, then add the cooked fettuccine. Toss everything together until the pasta is evenly coated with the sauce. Tip: Reserve some pasta water to adjust the sauce consistency if needed.

Every bite of this Chicken and Hash Brown Alfredo Pasta is a delightful mix of creamy, cheesy goodness with the unexpected crunch of hash browns. Serve it straight from the skillet for a rustic touch, or garnish with extra Parmesan and fresh parsley for a pop of color.

Crispy Chicken and Hash Brown Waffles

Absolutely nothing beats the comfort of combining breakfast and dinner into one glorious meal, and that’s exactly what Crispy Chicken and Hash Brown Waffles offer. I remember the first time I tried this dish at a cozy diner in Nashville; it was love at first bite, and I’ve been perfecting my version ever since.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, you can substitute half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for the fluffiest waffles)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 2 large eggs, room temperature (cold eggs can make the batter lumpy)
• 1 1/2 cups milk (whole milk gives the richest flavor)
• 1/3 cup melted butter (or any neutral oil, but butter adds depth)
• 2 cups shredded hash browns (thawed if frozen, to remove excess moisture)
• 4 boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1 cup buttermilk (for marinating the chicken, adds tenderness)
• 1 cup all-purpose flour (for dredging the chicken)
• 1 tbsp paprika (smoked paprika adds a nice kick)
• Oil for frying (peanut oil is my go-to for its high smoke point)

Instructions

1. In a large bowl, whisk together 2 cups flour, baking powder, and salt. This ensures your waffles are light and airy.
2. Add eggs, milk, and melted butter to the dry ingredients. Mix until just combined; overmixing leads to tough waffles.
3. Fold in the shredded hash browns gently. This adds texture and makes the waffles crispy on the outside.
4. Preheat your waffle iron to medium-high and cook the batter according to your iron’s instructions, usually about 5 minutes, until golden and crispy.
5. While the waffles cook, marinate the chicken thighs in buttermilk for at least 10 minutes. This step is crucial for juicy chicken.
6. In a separate bowl, mix 1 cup flour with paprika. Dredge the marinated chicken in this mixture, ensuring an even coat.
7. Heat oil in a deep fryer or large pan to 375°F. Fry the chicken for about 6 minutes per side, until golden and the internal temperature reaches 165°F.
8. Serve the crispy chicken on top of the hash brown waffles immediately. The contrast between the crunchy chicken and soft, savory waffles is divine.

Zesty, savory, and utterly satisfying, this dish is a testament to the magic of combining textures and flavors. For an extra touch, drizzle with maple syrup or hot sauce before serving to elevate the dish to new heights.

Chicken and Hash Brown Quesadillas

Kicking off the week with a recipe that’s become a staple in my household, these Chicken and Hash Brown Quesadillas are the perfect blend of comfort and convenience. I stumbled upon this combo during a lazy Sunday brunch experiment, and now it’s my go-to for using up leftover chicken.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup hash browns, thawed if frozen (for extra crispiness)
• 1/2 cup cheddar cheese, shredded (sharp cheddar adds a nice bite)
• 1/4 cup green onions, sliced (adds a fresh contrast)
• 4 large flour tortillas (whole wheat for a healthier twist)
• 2 tbsp butter, divided (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for a hint of smokiness)

Instructions

1. In a large skillet over medium heat, melt 1 tbsp butter and cook hash browns until golden and crispy, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add the remaining butter, chicken, garlic powder, and smoked paprika. Stir until the chicken is warmed through and coated in spices, about 3 minutes.
3. Lay out the tortillas and evenly distribute the chicken, hash browns, cheese, and green onions on one half of each tortilla.
4. Fold the tortillas over the filling and press down gently.
5. Return the skillet to medium heat and cook each quesadilla for 2-3 minutes per side, or until the tortilla is golden and the cheese is melted.
6. Let the quesadillas sit for a minute before cutting into wedges. This helps the cheese set slightly for cleaner slices.

Last night’s dinner transformed into today’s brunch hero, these quesadillas offer a delightful crunch from the hash browns against the creamy, cheesy interior. Serve them with a side of sour cream and salsa for dipping, or get creative with a drizzle of chipotle mayo for an extra kick.

Savory Chicken and Hash Brown Muffins

Craving something hearty yet easy to make for breakfast? I stumbled upon this recipe for Savory Chicken and Hash Brown Muffins during one of those lazy Sunday mornings when I wanted something more exciting than my usual cereal. It’s a game-changer for meal prep or a quick grab-and-go option.

Ingredients

• 2 cups shredded cooked chicken (leftover rotisserie chicken works great)
• 3 cups frozen hash browns, thawed (squeeze out excess moisture for crispier muffins)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds more flavor)
• 2 large eggs (room temperature blends better)
• 1/4 cup milk (whole milk for richness, but any works)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp garlic powder (for a hint of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil.
2. In a large bowl, combine the thawed hash browns, shredded chicken, and cheddar cheese.
3. In a separate bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well blended.
4. Pour the egg mixture over the hash brown mixture and stir until everything is evenly coated.
5. Divide the mixture evenly among the prepared muffin cups, pressing down lightly to compact.
6. Bake for 25-30 minutes, or until the edges are golden brown and the tops are set.
7. Let the muffins cool in the tin for 5 minutes before removing to a wire rack.

Perfectly golden and crispy on the outside, these muffins are wonderfully soft and flavorful inside. Try serving them with a dollop of sour cream or your favorite hot sauce for an extra kick.

Chicken and Hash Brown Shepherd’s Pie

Every now and then, I stumble upon a dish that perfectly combines comfort with a twist, and that’s exactly how I felt when I first made Chicken and Hash Brown Shepherd’s Pie. It’s a hearty, satisfying meal that brings together the classic flavors of shepherd’s pie with the crispy, golden goodness of hash browns, and it’s become a regular in my dinner rotation.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 1 package (20 oz) frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 1 cup frozen mixed vegetables (peas, carrots, and corn blend is my go-to)
• 1/2 cup chicken broth (low-sodium preferred to control saltiness)
• 1/2 cup sour cream (light or full-fat, depending on your preference)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 1 tsp garlic powder (adjust to taste for more or less garlic flavor)
• 1/2 tsp salt (adjust based on the saltiness of your chicken and broth)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the thawed hash browns, spreading them evenly. Cook for 5-7 minutes until the bottom is golden brown, then flip and cook the other side for another 5 minutes. Tip: Pressing down on the hash browns with a spatula helps them crisp up.
3. Transfer the cooked hash browns to a 9-inch pie dish, pressing them down to form a crust. Set aside.
4. In the same skillet, combine the shredded chicken, mixed vegetables, chicken broth, sour cream, garlic powder, salt, and pepper. Cook over medium heat for 5 minutes, stirring occasionally, until the mixture is heated through and well combined. Tip: If the mixture seems too dry, add a little more broth.
5. Pour the chicken mixture over the hash brown crust in the pie dish, spreading it evenly.
6. Sprinkle the shredded cheddar cheese on top of the chicken mixture.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.

Cheesy, creamy, and with a satisfying crunch from the hash brown crust, this Chicken and Hash Brown Shepherd’s Pie is a delightful twist on the classic. Serve it with a simple green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Thai Curry Chicken with Hash Brown Rice

Perfect for those evenings when you’re craving something comforting yet exotic, this Thai Curry Chicken with Hash Brown Rice is a dish that never fails to impress. I stumbled upon this recipe during a rainy weekend when all I wanted was to experiment with flavors, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces (thighs work too for more flavor)
• 2 cups hash browns, thawed if frozen (for that perfect crisp)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 tbsp Thai red curry paste (adjust based on your heat preference)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup jasmine rice, uncooked (basmati is a good substitute)
• 1 tbsp fish sauce (soy sauce for a vegetarian option)
• 1 tsp sugar (balances the heat)
• 1/2 cup water (for cooking rice)

Instructions

1. Heat oil in a large pan over medium heat (350°F) and add chicken pieces. Cook until no longer pink, about 5-7 minutes.
2. Push chicken to one side of the pan, add curry paste to the other side. Fry for 1 minute until fragrant, then mix with chicken.
3. Pour in coconut milk, fish sauce, and sugar. Stir well and simmer on low heat for 10 minutes, allowing flavors to meld.
4. Meanwhile, cook jasmine rice with water in a rice cooker or pot until fluffy, about 15 minutes.
5. In a separate pan, cook hash browns over medium heat until golden and crispy, about 3-4 minutes per side.
6. Serve curry chicken over a bed of fluffy rice with crispy hash browns on the side. Tip: Garnish with fresh cilantro for an extra pop of color and flavor.

Zesty and rich, this dish offers a delightful contrast between the creamy curry and the crispy hash browns. Try serving it with a side of pickled vegetables to cut through the richness for a balanced meal.

Chicken and Hash Brown Stuffed Mushrooms

Sometimes, the best dishes come from the simplest ideas, like turning leftover chicken and hash browns into something extraordinary. I stumbled upon this combo one lazy Sunday morning, and now these Chicken and Hash Brown Stuffed Mushrooms are a staple in my kitchen.

Ingredients

• 12 large white mushrooms (stems removed and finely chopped)
• 1 cup cooked chicken (shredded, rotisserie works great)
• 1 cup frozen hash browns (thawed, squeeze out excess moisture)
• 1/4 cup sour cream (full fat for creaminess)
• 1/4 cup shredded cheddar cheese (plus extra for topping)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (don’t skip, it brings out the flavors)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and sauté until soft, about 3 minutes.
3. In a large bowl, mix the sautéed stems, chicken, hash browns, sour cream, cheddar cheese, garlic powder, salt, and pepper until well combined.
4. Spoon the mixture into the mushroom caps, pressing down lightly to pack it in. Top with a little extra cheese for that golden finish.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Let them cool for a few minutes before serving; they’re piping hot and the flavors meld beautifully as they sit.

Key to enjoying these stuffed mushrooms is the contrast between the juicy chicken, crispy hash browns, and the earthy mushrooms. Serve them as a hearty appetizer or pair with a fresh salad for a light meal that’s anything but ordinary.

Lemon Pepper Chicken with Hash Brown Risotto

Remember those lazy Sunday mornings when you just want something comforting yet a bit fancy for brunch? That’s exactly how I felt when I first whipped up this Lemon Pepper Chicken with Hash Brown Risotto. It’s a dish that brings together the zestiness of lemon pepper and the creamy, comforting texture of risotto, but with a fun twist using hash browns.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp lemon pepper seasoning (adjust to taste)
• 2 cups frozen hash browns (thawed for better texture)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 2 cups chicken broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup heavy cream (for richness, can substitute with half-and-half)
• 1 tbsp butter (unsalted to control saltiness)
• 1 clove garlic (minced, for a hint of aroma)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
2. Season the chicken breasts evenly with the lemon pepper seasoning on both sides. Tip: Let them sit for 5 minutes to absorb the flavors.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden but not fully cooked through. Tip: Don’t overcrowd the pan to get a good sear.
4. Remove the chicken and set aside. In the same skillet, melt butter and sauté garlic until fragrant, about 30 seconds.
5. Add the thawed hash browns to the skillet, stirring occasionally, until they start to brown, about 5 minutes.
6. Gradually add chicken broth, 1/2 cup at a time, stirring frequently until absorbed before adding more. Tip: This method mimics the risotto technique for creamy results.
7. Once all broth is absorbed and hash browns are tender, stir in heavy cream and Parmesan cheese until well combined.
8. Return the chicken to the skillet, nestling it into the hash brown mixture. Transfer to the oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

The chicken comes out juicy with a vibrant lemon pepper kick, while the hash brown risotto is luxuriously creamy with a slight crisp from the oven. Try serving it with a side of steamed asparagus for a pop of color and freshness.

Chicken and Hash Brown Nachos

After a long day of chasing deadlines and dodging responsibilities, there’s nothing like diving into a plate of something utterly indulgent. That’s where these Chicken and Hash Brown Nachos come in—a twist on the classic that’s as fun to make as it is to eat. I stumbled upon this combo during a lazy Sunday fridge raid, and it’s been a game-changer ever since.

Ingredients

• 2 cups shredded cooked chicken (leftovers work great here)
• 3 cups frozen hash browns, thawed (or freshly grated potatoes for extra crispiness)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup sour cream (light or full-fat, your call)
• 1/4 cup chopped green onions (for a fresh kick)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for that smoky depth)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the thawed hash browns with olive oil, garlic powder, and smoked paprika until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Bake for 20 minutes, then flip the hash browns and bake for another 10 minutes until golden and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Layer the crispy hash browns with shredded chicken and cheddar cheese on the same baking sheet. Return to the oven for 5 minutes, just until the cheese melts.
5. Dollop with sour cream and sprinkle with green onions right before serving. Tip: For an extra zing, add a drizzle of hot sauce or a squeeze of lime.

Every bite of these nachos is a delightful crunch followed by the creamy, cheesy goodness that makes comfort food so irresistible. Serve them straight from the baking sheet for a fun, communal eating experience that’s sure to spark joy at any gathering.

Conclusion

Whether you’re craving comfort food or seeking quick dinner solutions, our roundup of 22 Delicious Chicken and Hash Browns Recipes offers something for every taste. Dive into these mouthwatering dishes and find your new favorite meal. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest board for easy access to these amazing recipes. Happy cooking!