Chicken & Broccoli Loaded Baked Potato takes your basic baked potato and elevates it to an all in one meal. Tender Baked Potatoes filled with Garlic & Herb Chicken, Broccoli and topped off with melted Cheese, fried Onions and Sour Cream. A simple dish with deliciousness in every bite.

Sometimes you just want a simple meal that takes no time to prepare. Baked Potatoes have potential to be whatever you want them to be. Simple doesn’t have to be boring and with a few additional ingredients, you can elevate them to a gourmet dinner in no time. Give them a good rinse, rub them down with a bit of Oil and sprinkle with salt & the oven does all the work for you. The fun part is brainstorming what you would like to stuff those babies with.

Chicken presents itself with options. You have Breast, Leg, Thighs or Wings. Skin on, off, bone in or out. We will keep it simple and grab a pack of Chicken Tenders available in most grocery stores. Fat removed and sliced, again the work is done for you. Season up, pan sear and you have yourself a great option to a stuffed Baked Potato. Not a Chicken Tender type of person, you have options such a Beef, Pork, Seafood & Vegetarian versions.

Let us not forget the Broccoli though. A quick steam, a bit of Salt & Butter and another compliment to your already delicious Chicken Tenders. Give it a fancy twist with some simple fried Onions prepared in no time. Add some Mushrooms if you are craving a protein packed version or even some fried Jalapeños for a kick. Top off with a sharp White Cheddar Cheese, Sour Cream & melted Herb Butter and you have yourself dinner all in one. Here’s to Chicken & Broccoli Loaded Baked Potato. Cheers !

Chicken & Broccoli Loaded Baked Potato

Baked Potatoes stuffed with tender pan seared Garlic Herb Chicken & sautéed Broccoli. Topped off with melted Sharp White Cheddar Cheese, fried Onion and a generous portion of Sour Cream.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Lunch, Main Course
Cuisine American
Servings 4

Equipment

  • Baking Pan
  • Skillet
  • Pot
  • Mixing Bowl
  • Cutting Board
  • Knife

Ingredients
  

Protein

  • 1.5 lb Chicken Tender Strips

Produce

  • 2 large Yellow Onions Sliced thinly.
  • 3 cups Broccoli Chopped to bite size pieces. May use steamed Broccoli if preferred.
  • 4 tbsp Garlic Minced.
  • 4 large Baking Potatoes Washed & Dried.

Dairy

  • 8 oz Sharp White Cheddar Cheese Shredded.
  • 1 Egg
  • Sour Cream
  • Milk
  • Butter

Pantry

  • 1 cup Flour

Seasonings

  • 2 tbsp Garlic Herb Seasoning
  • 1 tbsp Seasoned Salt
  • 1 tsp Onion Powder
  • 1 tsp Cumin
  • 1/2 tsp Black Pepper
  • Salt

Other

  • Olive Oil
  • Vegetable Oil For frying.

Instructions
 

Potato Preparation

    Preheat Oven to 350℉

    • Using a sharp knife or fork, puncture a few holes around Potato. Drizzle each Potato with Olive Oil. Using your hands, rub Oil all over Potato being sure coated well. Sprinkle Salt lightly all over Potato on all sides.
    • Wrap each Potato in aluminum foil. Place on baking pan or directly on rack. Bake for 45 minutes to an hour or until fork tender.
      ***Baking time will vary depending on size of Potato and oven.

    Chicken Preparation

    • Place Chicken in a Bowl. Add 1 tbsp Garlic Herb Seasoning, Seasoned Salt, Onion Powder, Cumin & Black Pepper. Drizzle a generous amount of Olive Oil. Using your hand, mix all the ingredients to incorporate being sure to coat the Chicken thoroughly. Set aside and let marinade for 30 minutes.
      *** this can be done the night before and put into refrigerator until ready to use.

    Broccoli

    • Bring a small pot of water to a rapid boil. Add Broccoli to water with a generous pinch of salt. Boil for 3 minutes or until slightly tender but still has some texture. Drain the liquid and set aside until ready to use.
      *** can use steamed Broccoli as well.

    Crispy Onions

    • In a bowl, add Egg, splash of milk, pinch of Salt & Black Pepper. Whisk together to incorporate. Add Onions and let soak for a few minutes.
    • In a separate small bowl, add flour, pinch of Salt & Black Pepper and stir to incorporate.
    • Heat a small skillet on medium high filling skillet with about an inch deep with Oil.
    • Take Onions shaking off excess liquid and dredge into the flour and coat thoroughly. Add into Oil and fry for 2-3 minutes or until lightly golden brown. Remove and set aside on paper towel lined plate. This may be done in batches.

    Chicken

    • Heat skillet on medium/high giving it a drizzle of Olive Oil. Add the Chicken tenders and pan sear for 3-4 minutes on each side or until inner temperature reaches 165℉. Remove and let rest until ready to use. Prior to using, slice into bite size pieces.
    • In the same skillet, add 6 tbsp Butter, 1 tbsp Garlic Herb Seasoning, minced Garlic & a pinch of Salt & Black Pepper. Shut off cooking temperature and let ingredients melt together while stirring.

    Baked Potato Preparation

    • Baked Potatoes should be ready to go. You can either leave them in the foil or remove and place on a plate. Make a slit down the middle and slightly open. Using a fork, fluff up the inside of Potato. Add a pinch of Salt & Black Pepper, top with Broccoli, Chicken, Shredded Cheese & Fried Onions. Drizzle melted Garlic Herb Butter over top and add a dollop of Sour Cream. Enjoy!
    Keyword Baked Potato, Boneless & Skinless Chicken, broccoli, Sharp White Cheddar Cheese, Stuffed Baked Potato