Description
Enjoy this Creamy Chicken and Potato Bake, a comforting and easy dish perfect for family dinners.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 lbs Yukon gold potatoes, peeled and sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in thyme, salt, and pepper.
- In a large baking dish, layer sliced potatoes and chicken mixture.
- Pour chicken broth and heavy cream over the potato and chicken layers.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle with cheddar cheese, and bake for another 15 minutes, or until cheese is melted and bubbly and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a splash of white wine to the skillet when cooking the chicken.
- You can substitute the Yukon gold potatoes with Russet potatoes.
- Adjust the amount of cheese to your preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American