A comforting and flavorful bake with tender chicken, creamy potatoes, and a cheesy topping. Perfect for a family dinner.
Ingredients:
- Protein:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Vegetables:
- 2 lbs potatoes (russet or Yukon Gold), peeled and sliced into 1/4-inch thick rounds
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
- Dairy/Sauce:
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Preheat oven to 375°F (190°C).
- Season the chicken pieces with salt, pepper, paprika, thyme, and rosemary.
- Cook the Onion and Garlic:
- In a large skillet, melt the butter over medium heat.
- Add the sliced onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Create the Cream Sauce:
- Sprinkle the flour over the onion and garlic mixture, and cook for one minute, stirring constantly.
- Slowly pour in the chicken broth and heavy cream, whisking continuously to prevent lumps.
- Bring the sauce to a simmer and cook until slightly thickened, about 3-5 minutes.
- Season with salt and pepper to taste.
- Layer the Bake:
- In a large baking dish (9×13 inch), arrange a layer of potato slices on the bottom.
- Add a layer of the seasoned chicken pieces.
- If using peas, sprinkle them over the chicken.
- Pour the cream sauce evenly over the chicken and potatoes.
- Arrange the remaining potato slices on top of the sauce, overlapping slightly.
- Cheese it up!
- Sprinkle the shredded cheddar and parmesan cheese evenly over the top layer of potatoes.
- Bake:
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly.
- Rest and Serve:
- Let the bake rest for 10 minutes before serving.
- Garnish with fresh parsley.
Tips and Variations:
- For a spicier kick, add a pinch of cayenne pepper to the cream sauce.
- You can use other vegetables like carrots or bell peppers in addition to or instead of the peas.
- For a smokey flavor add smoked paprika.
- Ensure that the potatoes are sliced evenly for even cooking.
- If the top is browning too quickly, cover it with foil again.
Enjoy your delicious Chicken and Potato Bake!