Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 lbs potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 cup shredded cheddar cheese for topping
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until softened, about 5 minutes. Add chicken pieces and minced garlic, cooking until lightly browned on all sides.
- Peel and cube the potatoes. In a bowl, toss the potatoes with salt, pepper, dried thyme, and rosemary until coated.
- Preheat oven to 375°F (190°C). In a greased 9×13 inch casserole dish, layer half the seasoned potatoes, then the cooked chicken and onion mixture, finishing with the remaining potatoes. Pour chicken broth and heavy cream evenly over the layers.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until potatoes are tender. Optional: sprinkle cheese on top during the last 5 minutes of baking. Let rest for 10 minutes before serving.
Notes
- Add vegetables like carrots or peas for extra nutrition.
- For a richer flavor, try different cheeses.
- Incorporate a can of condensed cream of chicken soup for a creamier sauce.
- Mix in a pinch of red pepper flakes for spice.
- Assemble in advance and refrigerate until baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 760mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg