Crispy potatoes, bacon and tender chicken come together in this simple skillet meal that makes the most of leftover chicken. Finished with a soft egg, a little parmesan and fresh chives, it is hearty, comforting and easy to put together with everyday ingredients. Serve with a crisp green salad for a balanced, satisfying dinner.
Why This Recipe Works
- It makes good use of leftover cooked chicken.
- The potatoes and bacon make it feel hearty and satisfying.
- A runny egg adds richness without needing a sauce.
- It is simple, flexible and made with everyday ingredients.
- It pairs well with a crisp salad and light honey mustard dressing for balance.
Ingredient Notes
- Cooked chicken: Leftover roast chicken or cooked chicken breast both work well here. Cut into bite-sized pieces so it heats evenly.
- Potatoes: Dice into small, even pieces so they cook through and crisp up properly in the pan.
- Bacon: Adds both flavour and fat for cooking the potatoes, so there is no need for much extra lactose free butter.
- Garlic: Add towards the end so it becomes fragrant without burning.
- Eggs: A soft poached or fried egg works best — the yolk acts as a sauce and brings everything together.
How To Serve
- Serve straight from the pan onto plates and top each portion with a soft egg.
- Add a generous sprinkle of chives and a little extra parmesan if liked.
- This dish is quite rich, so it pairs well with a simple green salad and a light dressing such as honey mustard.
- It is filling enough on its own, but can be served with crusty bread if needed.
Storage
- Fridge: Store the cooked skillet (without eggs) in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a frying pan over medium heat until hot, allowing the potatoes to crisp up again. Add a small amount of oil or butter if needed.
- Eggs: Cook fresh when serving rather than reheating.
- Freezing: Not recommended, as the potatoes lose their texture.
Leftover Chicken, Bacon & Potato Skillet (with Poached Egg)
Leftover chicken, crispy potatoes and smoky bacon come together in this simple skillet meal that is both hearty and easy to make. Finished with a soft egg, a little lactose free parmesan and fresh chives, it is a great way to turn leftover chicken into a comforting, satisfying dinner.
Ingredients
Method
- Cook the bacon in a large frying pan over medium heat with the butter until crisp. Remove and set aside, leaving the fat in the pan.
- Add the diced potatoes and cook over medium heat until golden and crisp on the outside and soft inside, around 10–15 minutes. Season with paprika, thyme, rosemary, black pepper and a little salt.
- Add the chopped red onion and cook until softened and lightly golden.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the cooked chicken and stir through until heated. Allow it to catch a little colour on the edges if you like.
- Return the bacon to the pan and mix everything together. Taste and adjust seasoning.
- Sprinkle over grated parmesan and allow it to melt slightly into the mixture.
- Cook the eggs separately, either poached or fried, keeping the yolks soft and runny.
- Spoon onto plates and top each serving with a soft egg.
- Finish with a sprinkle of fresh chives and a little extra black pepper if liked.
Notes
- Do not rush the potatoes: Let them sit in the pan to crisp up properly before stirring. This is what gives the dish its texture.
- Go easy on the salt: The bacon and parmesan already add salt, so taste before adding more.
- Add the chicken later: This prevents it from drying out and keeps it tender.
- Cook the garlic briefly: About 30 seconds is enough. It should be fragrant, not browned.
- Eggs are best fresh: Cook just before serving so the yolk stays soft and acts as a sauce.
- Reheating: The skillet base can be reheated in a pan. Add a little oil or butter and let it sit to crisp up again before stirring.