Ingredients
Scale
- 4 boneless chicken breasts
- 1 lb fresh asparagus (cut into 1-inch pieces)
- 3 cups cubed potatoes (½-inch sides)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp fresh thyme leaves
- ½ tsp paprika
- 1 cup sharp cheddar cheese (shredded)
- Salt and pepper (to taste)
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium-high heat. Sear seasoned chicken breasts for about 6 minutes until golden brown on both sides. Remove and set aside.
- In the same skillet, sauté chopped onions until softened, then add minced garlic for another minute.
- Stir in heavy cream and chicken broth with thyme and paprika; simmer until slightly thickened.
- In a greased baking dish, layer half of the cubed potatoes, asparagus pieces, seared chicken, cream sauce, remaining potatoes, and top with shredded cheddar cheese.
- Cover with foil and bake for 25-30 minutes; uncover and bake an additional 15-20 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg