Go Back Email Link

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