Scalloped Chicken and Potatoes
Indulge in the ultimate comfort food with this Scalloped Chicken and Potatoes recipe, a creamy, cheesy casserole layered with tender slices of russet potatoes, juicy seared chicken, and a velvety homemade cheese sauce. Featuring sharp cheddar and Parmesan cheeses, this dish is perfectly seasoned with garlic, onion, thyme, and a touch of paprika for a savory depth of flavor. Baked until golden and bubbling, it’s an irresistible combination of textures and flavors, ready to satisfy the whole family. With just 25 minutes of prep time, this hearty casserole is perfect for cozy dinners or special occasions. Don’t forget to garnish with fresh parsley for a pop of color and freshness!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 large russet potatoes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Slice the potatoes into thin, even rounds, about 1/8-inch thick, using a sharp knife or mandoline. Set them aside in a bowl of water to prevent browning.
Season the chicken breasts with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the paprika. Heat the olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes on each side, or until lightly browned and just cooked through. Remove the chicken from the skillet and set aside to cool slightly before slicing into thin strips.
In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute to create a roux. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the milk, remaining salt (1 teaspoon), black pepper (0.5 teaspoon), and dried thyme. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens.
Remove the skillet from heat and stir in 1.5 cups of the shredded cheddar cheese and 0.5 cup of Parmesan cheese until melted and smooth.
Drain the potato slices and pat them dry with a clean towel. Layer half of the potatoes evenly in the prepared baking dish. Top with half of the sliced chicken and pour half of the creamy cheese sauce over the top. Repeat with the remaining potatoes, chicken, and sauce.
Sprinkle the remaining cheddar cheese (0.5 cup) and Parmesan cheese (0.5 cup) evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the casserole rest for 10 minutes before serving. Garnish with freshly chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 508 mg | 39% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1339 mg | 28% | |
*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.
