A hearty and flavorful dish combining tender chicken, golden potatoes, and a sweet-savory honey mustard sauce. This casserole is perfect for a comforting family dinner or meal prep.
Ingredients:
- For the Chicken and Potatoes:
- 2 lbs boneless, skinless chicken breasts, cubed
- 2 lbs Yukon Gold potatoes, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- For the Honey Mustard Sauce:
- 1/3 cup honey
- 1/3 cup Dijon mustard
- 1/4 cup mayonnaise (optional, for creaminess)
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- Toppings:
- 1 cup shredded cheddar cheese
- 4 strips of bacon, cooked and crumbled (optional)
- 2 tbsp chopped fresh parsley
Instructions:
- Prepare the Potatoes:
Preheat your oven to 400°F (200°C). Toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them evenly on a greased 9×13-inch casserole dish. Roast for 20 minutes. - Cook the Chicken:
While the potatoes are roasting, season the cubed chicken with salt and pepper. In a large skillet over medium heat, cook the chicken until browned (about 5–7 minutes). It does not need to be fully cooked, as it will finish cooking in the oven. - Make the Sauce:
In a small bowl, whisk together honey, Dijon mustard, mayonnaise (if using), apple cider vinegar, and onion powder. Adjust seasoning to taste. - Assemble the Casserole:
Remove the potatoes from the oven. Add the partially cooked chicken on top of the potatoes. Pour the honey mustard sauce evenly over the mixture. - Add Toppings:
Sprinkle shredded cheddar cheese over the top. Add crumbled bacon, if desired. - Bake:
Return the casserole to the oven and bake for an additional 20–25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly. - Garnish and Serve:
Remove from the oven and sprinkle with fresh parsley. Serve hot and enjoy!
Perfect for pairing with a fresh green salad or steamed vegetables.