Creamy Chicken and Potato Bake
Creamy Chicken and Potato Bake
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk, whole or 2%
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping and Garnish
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the diced potatoes and onion to the same skillet. Cook, stirring occasionally, until the potatoes start to soften and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min
- 4
Melt butter in the skillet. Sprinkle in the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth and milk, stirring until the sauce begins to thicken. Add the softened cream cheese, Dijon mustard, dried thyme, salt, and black pepper. Continue to whisk until the cream cheese is fully melted and the sauce is smooth and creamy.
⏱️ 5 min
- 6
Return the cooked chicken to the skillet with the potatoes and onions. Pour the creamy sauce over everything and stir gently to combine all ingredients evenly.
⏱️ 2 min
- 7
Transfer the mixture to the prepared 9x13 inch baking dish. Sprinkle the shredded sharp cheddar cheese evenly over the top.
⏱️ 3 min
- 8
Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. If the cheese browns too quickly, you can loosely cover the dish with foil.
⏱️ 30 min•🌡️ 375
- 9
Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Potato Bake
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk, whole or 2%
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping and Garnish
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the diced potatoes and onion to the same skillet. Cook, stirring occasionally, until the potatoes start to soften and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min - 4
Melt butter in the skillet. Sprinkle in the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth and milk, stirring until the sauce begins to thicken. Add the softened cream cheese, Dijon mustard, dried thyme, salt, and black pepper. Continue to whisk until the cream cheese is fully melted and the sauce is smooth and creamy.
⏱️ 5 min - 6
Return the cooked chicken to the skillet with the potatoes and onions. Pour the creamy sauce over everything and stir gently to combine all ingredients evenly.
⏱️ 2 min - 7
Transfer the mixture to the prepared 9x13 inch baking dish. Sprinkle the shredded sharp cheddar cheese evenly over the top.
⏱️ 3 min - 8
Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. If the cheese browns too quickly, you can loosely cover the dish with foil.
⏱️ 30 min•🌡️ 375 - 9
Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min