Description
Indulge in the rich, creamy layers of this Chicken Potato Coin Bake, where tender chicken pieces meld beautifully with buttery Yukon Gold potato coins. The dish is enveloped in a velvety cream sauce, punctuated by the savory notes of garlic and herbs, creating a comforting experience that warms the soul.
Ingredients
Scale
- For the Chicken
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- For the Potatoes
- 2 lbs Yukon Gold potatoes, sliced into ¼-inch thick coins
- 2 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- For the Cream Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp dried parsley
- ¼ tsp ground nutmeg (optional)
- For the Topping
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Optional Add-Ins
- 8 oz sliced mushrooms
- 2 cups fresh spinach
- 1 cup cooked bacon, crumbled
- 1 cup steamed broccoli florets
- Caramelized onions
- Red pepper flakes for a little heat
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chicken pieces and season with garlic powder, onion powder, smoked paprika, Italian seasoning, kosher salt, and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from heat.
- In a separate bowl, toss the sliced Yukon Gold potatoes with melted butter, garlic powder, kosher salt, and black pepper until evenly coated.
- For the cream sauce, melt 2 tbsp of butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Whisk in the flour and cook for 1 minute, then gradually add heavy cream and chicken broth, stirring constantly until the mixture thickens, about 5 minutes.
- Stir in Parmesan cheese, mozzarella cheese, cream cheese, Dijon mustard, thyme, parsley, and nutmeg (if using) until smooth and creamy.
- In a greased 9×13 inch baking dish, layer half of the potato coins, followed by the cooked chicken, and then pour half of the cream sauce over the top.
- Repeat the layers with the remaining potatoes, chicken, and cream sauce.
- Top with shredded mozzarella, cheddar cheese, grated Parmesan, and chopped parsley.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute half-and-half for heavy cream and use low-fat cheese.
- Feel free to add your favorite vegetables or proteins to customize the dish.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion
- Calories: 650
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 40 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 120 milligrams
Keywords: Creamy Chicken Potato Coin Bake, comfort food, chicken bake, creamy casserole, potato bake, cheesy chicken dish, family dinner, easy recipe, baked chicken, creamy sauce, hearty meal, one-dish dinner, American cuisine