Hearty Chicken Bake
Indulge in the ultimate comfort food with this flavorful Hearty Chicken Bake, a one-dish wonder that combines tender, golden-seared chicken breasts, perfectly roasted Yukon gold potatoes, carrots, and broccoli, all smothered in a luxuriously creamy cheese sauce made with sharp cheddar and parmesan. Infused with aromatic garlic, thyme, and oregano, this baked casserole is a harmonious blend of savory goodness and wholesome ingredients. Ready in just over an hour, this protein- and veggie-packed dish is perfect for family dinners, meal prep, or any night you’re craving a hearty, satisfying meal. Garnish with fresh parsley for a pop of color and flavor, and serve straight from the oven for a truly irresistible dining experience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 medium-sized Yukon gold potatoes
- 3 large carrots
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.5 cup parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
Peel and dice the Yukon gold potatoes into 1-inch cubes. Slice the carrots into thin rounds. Set aside the broccoli florets.
Rub the chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of thyme, and 1/2 teaspoon of oregano.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 2 minutes on each side until golden brown. Set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then sauté the minced garlic for 1 minute until fragrant.
Melt the butter in the skillet, then whisk in the flour to create a roux. Stir constantly for 1 minute.
Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it thicken, about 2-3 minutes.
Stir in the heavy cream, shredded cheddar cheese, and parmesan cheese, and let the sauce simmer for 2 more minutes. Adjust seasoning with salt and black pepper, if needed.
Layer the potatoes, carrots, and broccoli in the prepared baking dish. Pour half of the creamy cheese sauce over the vegetables, stirring to coat them evenly.
Place the seared chicken breasts on top of the vegetables, then pour the remaining sauce over the chicken.
Cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.0 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1351 mg | 29% | |
*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.
