Description

This Chicken and Potato Casserole is cozy, creamy comfort food in one bubbling baking dish. Tender chicken breasts are nestled between layers of thinly sliced potatoes, sweet onions, and a rich cream-and-broth sauce, then blanketed with golden cheddar cheese. It’s a hearty, family-friendly bake that feels special enough for Sunday dinner yet simple enough for any chilly weeknight.

Ingredients

Scale

4 boneless, skinless chicken breasts
4 medium potatoes, thinly sliced (Yukon Gold or russet work well)
1 cup heavy cream
1 cup chicken broth (low-sodium recommended)
1 cup shredded cheddar cheese
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Cooking spray or butter, for greasing the baking dish

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté for 3–4 minutes, stirring occasionally, until softened and fragrant.
Meanwhile, pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, dried thyme, and paprika.
Push the onions to the sides of the skillet and add the seasoned chicken breasts. Sear for 2–3 minutes per side, until lightly browned but not cooked through. Remove from heat and set aside.
In a large mixing bowl or measuring jug, whisk together the heavy cream and chicken broth. Taste and season with a pinch of salt and pepper, keeping in mind the cheese will also add saltiness.
Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
Place the seared chicken breasts on top of the potatoes in a single layer. Spoon the sautéed onions and garlic evenly over the chicken.
Pour about half of the cream-and-broth mixture over the chicken and onions, letting it seep down around the potatoes.
Layer the remaining potato slices evenly over the top. Pour the rest of the cream mixture over the potatoes, making sure the top layer is moistened.
Sprinkle the shredded cheddar cheese evenly over the top layer of potatoes.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
After 45 minutes, carefully remove the foil and return the dish to the oven. Bake for an additional 15–20 minutes, or until the potatoes are tender when pierced with a knife and the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5–10 minutes to set slightly and cool enough to serve.
Garnish with chopped fresh parsley, slice or scoop into portions, and serve warm.

Notes

Slice the potatoes as evenly and thinly as possible (about 1/8 inch) so they cook through at the same rate as the chicken.
Using low-sodium chicken broth lets you better control the overall saltiness of the casserole.
If the top browns too quickly before the potatoes are tender, loosely tent the dish with foil again for the last few minutes of baking.
Letting the casserole rest before serving helps the creamy sauce thicken slightly and makes slicing and serving easier.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baked / Casserole
Cuisine: American

Nutrition

Serving Size: 1/4 of casserole
Calories: 480 kcal
Sugar: 4 g (approx.)
Sodium: 750 mg (approx., varies with broth and cheese)
Fat: 28 g (approx.)
Saturated Fat: 15 g (approx.)
Unsaturated Fat: 13 g (approx.)
Trans Fat: 0 g
Carbohydrates: 28 g (approx.)
Fiber: 3 g (approx.)
Protein: 32 g (approx.)
Cholesterol: 145 mg (approx.)

Keywords: chicken and potato casserole, chicken potato bake, creamy chicken casserole, cheesy potato casserole, comfort food dinner