Recipe by pattikay in L.A.
This is a super easy recipe I got from the Philadelphia Inquirer years ago. Chicken cooks up really moist. This is simple and leaves room for variations, like marinating the chicken, adding vegetables under the potatoes, etc. I have used the marinade from Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts and it worked nicely; I also added some shredded carrots in with the chicken.
Top Review by marenaz
My family came over and I needed something to make fast...found this recipe! There were fifteen of us...and we all thought it was delicious......I did not add anything......just chicken, oil, spicy brown mustard, hash browns, salt and pepper... we had some veggies on the side...and wow!! Kids and adults alike will love this. Beyond easy !
- 3 -4 boneless skinless chicken breasts
- 2 cups frozen hash browns, thawed
- 1 tablespoon olive oil
- 2 tablespoons good prepared mustard (I like country dijon)