Farmhouse Chicken Bake by Vickie
Warm, hearty, and brimming with rustic flavor, Vickie's Farmhouse Chicken Bake is the ultimate comfort food for family dinners. This one-pan recipe combines juicy, golden-seared chicken breasts with a medley of tender baby potatoes, carrots, and crisp green beans, all smothered in a creamy, cheesy sauce infused with garlic, onion, and thyme. Topped with a luscious cheddar-infused roux, the dish bakes to perfection, creating a symphony of flavors and textures in every bite. Easy to prepare in just over an hour, this farmhouse-inspired casserole is a cozy, crowd-pleasing meal ideal for weeknight dinners or Sunday gatherings. Experience wholesome countryside cooking with this deliciously satisfying chicken bake!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Baby potatoes
- 2 cups Carrots
- 1 cup Green beans
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Half-and-half
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Season the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
Heat the olive oil in a skillet over medium heat and sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and half-and-half, cooking until the mixture thickens into a creamy sauce. Remove from heat and stir in shredded cheddar cheese until melted and smooth.
Layer the baby potatoes, carrots, and green beans in the prepared baking dish. Pour half of the creamy sauce over the vegetables and stir gently to coat.
Place the seared chicken breasts on top of the vegetables and pour the remaining sauce over the chicken.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 15 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
Let the dish rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 5508 mg | 239% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 31.1 g | ||
| Protein | 273.2 g | 546% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1390 mg | 107% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3907 mg | 83% | |
*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.
