Cheesy Potato Chicken Bake (Print-Friendly Version)
# What You'll Need:
→ Protein
01 -
500 g chicken breasts, no bones or skin, chopped into 2.5 cm chunks
→ Vegetables
02 -
250 g broccoli florets, broken down into smaller pieces
03 -
400 g Yukon Gold or Russet potatoes, diced into 2.5 cm chunks, leave the skins on
→ Dairy
04 -
150 g cheddar cheese with a sharp flavor, grated
→ Liquids & Fats
05 -
30 g butter, melted and unsalted
06 -
120 ml chicken stock, reduced sodium
→ Seasonings
07 -
1 teaspoon of garlic powder
08 -
Salt as needed
09 -
0.5 teaspoon of onion powder (optional)
10 -
Black pepper, freshly cracked, to taste
11 -
0.5 teaspoon of paprika (optional)
# Step-by-Step Directions:
01 -
Set your oven to 190°C and let it preheat. Chop the chicken breasts and potatoes into 2.5 cm chunks. Break the broccoli into small florets. Grate the cheddar cheese if it’s not prepped yet.
02 -
In a big bowl, toss together the chicken, potatoes, broccoli, grated cheese, melted butter, chicken stock, garlic powder, and your chosen seasonings. Stir until everything is nicely coated.
03 -
Coat an oven-safe casserole dish with a little grease. Spread the mixture evenly into it, making sure it’s packed tightly. Cover with an aluminum foil sheet to seal it.
04 -
Place the dish into the warmed oven and bake it for 45 minutes. This will make sure the chicken is cooked and the veggies soften.
05 -
Take off the foil, then pop the dish back into the oven. Let it cook another 15 minutes until the edges are bubbling and the top has a golden crust.
06 -
Take the dish out and give it 5-10 minutes to rest. This makes it easier to serve and lets the flavors come together. Add extra cheese on top if you like.
# Helpful Notes:
01 -
Grating your own cheddar will give a smoother melt compared to buying pre-grated cheese.