Chicken Potato Broccoli Bake (Printer-Friendly Layout)
Tender chicken, potatoes, and broccoli snuggle up with cheddar in a comfy, all-in-one pan dish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
300 g broccoli florets, snapped into easy-to-eat pieces
02 -
600 g Yukon Gold or Russet potatoes, skin left on, chopped into 2.5 cm chunks
03 -
500 g boneless chicken breast, chopped into 2.5 cm pieces
→ Cheese & Dairy
04 -
30 g unsalted butter, liquefied
05 -
150 g sharp cheddar cheese, grated by hand
→ Liquids
06 -
120 ml chicken stock
→ Seasonings
07 -
0.5 teaspoon coarse sea salt, more or less to your liking
08 -
1 teaspoon garlic powder
09 -
0.5 teaspoon ground black pepper, as you like
# Step-by-Step Instructions:
01 -
Set your oven to heat up at 190°C. Now, chop the potatoes and chicken into 2.5 cm cubes. If your broccoli's big, break it up smaller.
02 -
Grab a big bowl. Toss in the chicken, potatoes, broccoli bits, shredded cheddar, chicken stock, melted butter, and all the spices. Stir it all up till everything's coated nice and even.
03 -
Oil up a big dish that can go in the oven. Pour in your mixture and smooth it out. Wrap it tight with foil so it stays moist. Pop it in the oven for 45 minutes.
04 -
Take the foil off the top. Let it bake 15 more minutes, so the cheese bubbles up and turns golden brown around the edges.
05 -
Pull your hot dish from the oven and let it chill for about 5–10 minutes. Dish it up while it’s warm. You can toss on more cheese or toss in some fresh chopped herbs if you want.
# Extra Tips and Tricks:
01 -
Keep your chicken and potatoes about the same size so they cook evenly.
02 -
Foil keeps the dish juicy—taking it off at the end gives you a nice, crispy cheese top.
03 -
Want it extra rich? Splash in some cream or mix in a spoonful of sour cream before baking.
04 -
If you’re not sure it’s cooked, a quick check with a thermometer should read 74°C for the chicken.
05 -
Mix things up by swapping in corn or peas for the broccoli, or throw in some pan-cooked onions or mushrooms.