Chicken Tarragon and Potato Casserole
Indulge in the rich, comforting flavors of this Chicken Tarragon and Potato Casserole, a perfect one-dish meal for busy weeknights or family gatherings. Juicy, golden-seared chicken breasts are nestled between layers of tender potato slices and smothered in a creamy tarragon-infused sauce made from a luscious blend of chicken broth, heavy cream, and fragrant garlic. Topped with a blanket of melted mozzarella cheese, this warm, oven-baked casserole is both hearty and elegant. With its perfectly balanced herbaceous tarragon notes and savory layers, this dish will delight your taste buds while making dinnertime effortless. Serve it fresh from the oven with a sprinkle of fresh tarragon for a meal everyone will love!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 6 medium Potatoes
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Fresh tarragon leaves
- 3 cloves Fresh garlic
- 1 large Onion
- 2 tablespoons Olive oil
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish and set aside.
Peel the potatoes and slice them into 1/4-inch thick rounds. Set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until lightly browned but not cooked through. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium. Add 1 tablespoon of olive oil and sauté diced onion and minced garlic until softened, about 3-4 minutes.
Add butter to the skillet with the sautéed onions and garlic and let it melt. Stir in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the chicken broth, followed by the heavy cream. Stir constantly until the sauce thickens, about 3-5 minutes. Season with the remaining salt, pepper, and tarragon leaves.
Layer half the potato slices in the prepared casserole dish. Pour half of the sauce over the potatoes. Arrange the chicken breasts on top of the potatoes and sauce.
Add the remaining potato slices over the chicken, then pour the remaining sauce over the top. Spread evenly to ensure all potatoes are coated.
Cover the dish with aluminum foil and bake for 35 minutes in the preheated oven.
Remove the foil, sprinkle the shredded mozzarella cheese over the casserole, and return to the oven. Bake uncovered for another 15 minutes until the cheese is melted and golden brown.
Let the casserole rest for 5-10 minutes before serving. Garnish with additional fresh tarragon if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 17.0 g | ||
| Protein | 275.0 g | 550% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1125 mg | 87% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6392 mg | 136% | |
*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.
