Cheesy Broccoli Chicken and Potato Bake
Indulge in comfort food at its finest with this Cheesy Broccoli Chicken and Potato Bake, a hearty, all-in-one casserole that's perfect for busy weeknights or family gatherings. Packed with tender chunks of seasoned chicken, oven-roasted potatoes, and vibrant broccoli florets, this dish is layered with a rich, homemade cheddar cheese sauce and topped with a golden, bubbly finish. Featuring simple ingredients like russet potatoes, shredded cheddar, and pantry spices, this recipe delivers maximum flavor with minimal effort. With a prep time of just 20 minutes and a warm, cheesy aroma guaranteed to fill your kitchen, this dish is a delicious way to bring everyone to the table. Serve as a satisfying standalone meal or pair with a crisp side salad for a balanced dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 medium russet potatoes
- 3 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1.5 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons optional chopped parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
Wash and peel the potatoes, then cut them into 1-inch cubes. Transfer to a large mixing bowl.
Drizzle 1 tablespoon of olive oil over the potatoes, and season with half of the salt, pepper, garlic powder, and paprika. Toss to coat evenly.
Spread the potatoes in an even layer across the greased baking dish and place them in the oven to bake for 20 minutes, stirring halfway through.
While the potatoes bake, cut the chicken breasts into bite-sized pieces. In the same empty bowl, toss the chicken with the remaining olive oil, salt, pepper, garlic powder, and paprika.
After 20 minutes, remove the potatoes from the oven. Add the seasoned chicken pieces on top of the potatoes, then return the dish to the oven for another 15 minutes.
Steam or blanch the broccoli florets for 2–3 minutes until slightly tender but still vibrant. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly, to form a roux.
Gradually pour in the milk while whisking to prevent lumps. Continue stirring until the sauce thickens, about 3–4 minutes.
Remove the saucepan from heat, then stir in 1.5 cups of shredded cheddar cheese and Parmesan cheese until smooth. Season with a pinch of salt and pepper if needed.
Take the baking dish out of the oven, arrange the broccoli evenly on top of the chicken and potatoes, and pour the cheese sauce over the entire dish.
Sprinkle the remaining 0.5 cups of shredded cheddar cheese over the top, then return the dish to the oven for 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven, let it cool slightly for 5 minutes, and garnish with chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 4879 mg | 212% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 29.4 g | ||
| Protein | 216.6 g | 433% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2587 mg | 199% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5427 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
