Creamy Chicken Casserole with Fingerling Potatoes
Indulge in the comforting flavors of this creamy chicken casserole with fingerling potatoes, a hearty one-dish meal perfect for cozy dinners or family gatherings. Juicy, golden-seared chicken breasts are nestled atop tender fingerling potatoes and drenched in a rich, velvety sauce made from chicken broth, heavy cream, and Parmesan cheese. Infused with the fragrant notes of garlic, onions, and fresh thyme, this dish strikes the ideal balance between rustic simplicity and gourmet flair. Finished with a sprinkle of fresh parsley, this casserole is baked to perfection, creating a golden, bubbling masterpiece that’s sure to impress. Ready in just over an hour, it’s an easy yet elegant recipe to elevate any weeknight meal or special occasion. Keywords: creamy chicken casserole, fingerling potatoes, easy baked casserole, one-dish meal, comfort food recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds fingerling potatoes
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash the fingerling potatoes thoroughly and cut them in half lengthwise.
Season the chicken breasts with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and the paprika on both sides.
Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion mixture, stirring constantly, and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps, then slowly add the heavy cream. Cook for 4-5 minutes, stirring frequently, until the sauce thickens.
Stir in the Parmesan cheese, chopped thyme, and remaining salt and pepper. Mix until the cheese is melted and the sauce is smooth.
In a 9x13-inch casserole dish, arrange the fingerling potatoes in an even layer. Pour half of the creamy sauce over the potatoes.
Nestle the seared chicken breasts on top of the potatoes, then pour the rest of the sauce over the chicken and potatoes.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the chicken is fully cooked with an internal temperature of 165°F (74°C).
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 2.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 926 mg | 20% | |
*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.
