Idaho Chicken Scallop
Transform your dinner table with the comforting and indulgent flavors of Idaho Chicken Scallop—a hearty one-skillet meal that brings together tender, seasoned chicken breasts, velvety Idaho potatoes, and a creamy cheddar cheese sauce. This recipe layers thinly sliced potatoes around juicy pan-seared chicken, all baked to perfection under a bubbling golden topping for a dish that feels as rich as it tastes. Made with pantry staples like butter, garlic powder, and smoked paprika, this family-friendly dinner is easy to prepare and perfect for weeknights or cozy gatherings. Garnished with a sprinkle of fresh parsley, it’s a stunning, satisfying meal that highlights the versatility of Idaho potatoes while staying irresistibly creamy and flavorful. Ready in just 60 minutes, it’s a must-try recipe for lovers of classic comfort food!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 large Idaho potatoes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons smoked paprika
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel the Idaho potatoes and thinly slice them into rounds about 1/4 inch thick. Set aside in a bowl of water to prevent browning.
Season the chicken breasts on both sides with salt, pepper, paprika, garlic powder, and onion powder.
In a large oven-safe skillet, heat the olive oil over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown but not fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then add the heavy cream and bring to a gentle simmer.
Stir in half of the shredded cheddar cheese and season with additional salt and pepper to taste. Once the cheese has melted, remove the skillet from heat.
Drain the potato slices and pat them dry with a towel. Layer half of the potato slices evenly on the bottom of the skillet, on top of the sauce.
Place the partially cooked chicken breasts over the potatoes, then layer the remaining potato slices around the chicken.
Sprinkle the remaining shredded cheddar cheese over the top.
Cover the skillet with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the potatoes are tender and the top is golden and bubbly.
Garnish with fresh chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 5013 mg | 218% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 954 mg | 73% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 594 mg | 13% | |
*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.
