Description
This chicken and broccoli potato bake is about to become your family’s new favorite comfort food—one bite of this creamy, cheesy casserole and weeknight dinners will never be the same.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ pounds Yukon Gold potatoes, cut into ¾-inch cubes
- 4 cups fresh broccoli florets
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- ⅓ cup panko breadcrumbs
Instructions
- Preheat oven to 375°F and grease a 9×13 inch baking dish. Blanch broccoli in boiling salted water for 2 minutes, then transfer to ice water. Parboil potato cubes in the same water for 5-7 minutes until just fork-tender, then drain. Season chicken pieces with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken pieces for 3-4 minutes until lightly browned but not fully cooked. Transfer to a plate.
- In the same skillet, heat remaining olive oil over medium heat. Cook onion for 3-4 minutes until softened, then add garlic and cook 30 seconds. Add butter and let melt, then sprinkle in flour and whisk constantly for 2 minutes.
- Gradually whisk in chicken broth and milk until smooth. Simmer 2-3 minutes until thickened. Remove from heat and stir in 1½ cups cheddar, all Parmesan, thyme, paprika, salt and pepper.
- Layer half the potatoes in the baking dish, followed by chicken, broccoli, and remaining potatoes. Pour sauce evenly over everything and top with remaining ½ cup cheddar.
- Cover with foil and bake for 25 minutes. Mix panko with a drizzle of olive oil, sprinkle over casserole, and bake uncovered 15-20 minutes more until golden and bubbling. Rest 10 minutes before serving.