Description
This asparagus bacon chicken potato dish is a flavorful one-pan meal combining tender chicken with crispy bacon fresh asparagus and roasted potatoes. It’s easy to prepare and perfect for a comforting dinner. Enjoy a hearty and delicious recipe.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 lb fresh asparagus trimmed and cut into 1-inch pieces
- 6 slices of bacon chopped
- 3 cups of diced potatoes about ½ inch cubes
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- ½ teaspoon paprika
- 1 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Set your oven to 375°F 190°C and grease a 9×13 inch baking pan lightly.
- Cook the bacon in a large skillet over medium heat until it turns crispy then transfer it onto a paper towel to drain keeping the bacon fat in the pan.
- Sauté the diced onion in the bacon fat until softened then add the garlic and cook for about one minute until fragrant.
- Move the onion and garlic to the side increase the heat to medium-high and add the chicken breasts seasoning them with salt pepper and paprika cook each side for 3 to 4 minutes until golden.
- Remove and slice the chicken then add diced potatoes to the skillet cooking for about five minutes until they begin to soften.
- Place half the potatoes in the baking dish then layer with chicken strips bacon and asparagus.
- Mix heavy cream chicken broth and thyme then pour over the ingredients in the dish.
- Sprinkle cheese on top and bake uncovered for 25 to 30 minutes until bubbly and golden.
- Allow the casserole to rest for five minutes so the sauce thickens before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Cook Time: 25–30 minutes
- Method: Baked
Nutrition
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g + 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg