Copycat Sizzling Chicken and Cheese
TGI Fridays, but at home!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Tbsp olive oil
- 2 Tsp all-purpose seasoning
- 1/2 Tsp lemon juice
- 4 clove garlic (minced)
- 4 Tbsp flat-leaf parsley (minced)
- 1 Lb boneless skinless chicken breasts (about 2 large breasts, sliced lengthwise)
- 3 Lb red potatoes (cut into even-sized chunks)
- 2 1/2 Tsp kosher salt (to taste)
- 4 Tbsp salted butter (room temperature)
- 1/2 C sour cream (room temperature)
- 1 Tbsp minced garlic
- 1/4 C heavy cream (warm)
- 2 medium bell pepper (any color, sliced)
- 1 small Vidalia onion (sliced)
- 1/2 C Colby jack
- 1/2 C Sharp cheddar
Instructions
- 1
Start by whipping up a marinade an hour or so before you’re ready to get cooking. Grab a small bowl and mix together 3 tablespoons of olive oil, all-purpose seasoning, lemon juice, minced garlic, and parsley. Toss the chicken in there and really work the marinade into the meat. Cover and let it chill in the fridge until showtime.
- 2
Get your red potatoes going by tossing them into a large pot, covering them with cold water, and adding a good pinch of salt. Crank the heat to high and bring the pot to a rolling boil. Once boiling, reduce the heat and let them cook for 10-12 minutes until they’re just fork-tender. Drain those bad boys and set them aside in the same pot off the heat.
- 3
Preheat a 10” cast-iron skillet over medium-high heat for about two minutes. Add the marinated chicken in a single layer and let it sear without moving it for 2-3 minutes. You’ll know it’s ready to flip when the edges start to turn opaque. Flip the chicken and continue cooking until done, adding a drizzle of olive oil if it starts sticking. Once done, remove the chicken from the pan and set it aside.
- 4
While the chicken is cooking, start building your mashed potatoes. Add the sour cream, pureed garlic, and butter to the potatoes. Mash it all together until you get a nice texture. Stir in the warm heavy cream, and taste to adjust the salt if needed. You want a smooth mash with a few lumps for character. Set the mash aside.
- 5
In the same skillet, add a bit more olive oil and toss in the sliced onions. Season with a pinch of salt and cook for about three minutes, stirring often. Add the bell peppers next, along with another pinch of salt. Stir, then let them sit for a couple of minutes to char up nicely.
- 6
If you have individual cast-iron dishes, heat them up. If not, just use the skillet. Reduce the heat to medium-low and sprinkle the shredded Colby jack and cheddar cheeses evenly across the pan. Let the cheese melt, then dollop two large mounds of mashed potatoes on one side of the pan.
- 7
Turn off the heat and add the cooked chicken breasts and a mound of grilled peppers beside the potatoes. Serve directly from the skillet, letting everyone scoop up their portions buffet-style. Don’t forget to get some of that cheese with each serving. Dassit!