Chicken Bacon Potato Bake
A comforting and hearty casserole made with tender chicken, crispy bacon, and seasoned potatoes, perfect for busy weeknights and meal prepping.
Ingredients
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 3 lbs russet potatoes, peeled and sliced thi
- 8 strips bacon, chopped into pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup heavy cream, room temperature
- 1/2 cup chicken broth, low-sodium preferred
- 2 cups cheddar cheese, shredded
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly ground
- 1 tsp paprika, for color and flavor
- 2 tbsp fresh thyme, chopped
Instructions
- Preheat your oven to 375°F and grease a 9x13 inch baking dish.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside.
- Season the chicken pieces with salt, pepper, and paprika. Sear the chicken pieces in the bacon fat until golden brown on all sides, about 5-6 minutes.
- Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- In a mixing bowl, combine the heavy cream, chicken broth, half of the cheese, fresh thyme, and a pinch of salt and pepper.
- Layer half of the sliced potatoes in the prepared baking dish, followed by half of the chicken mixture and half of the bacon. Repeat these layers and pour the cream mixture over the top. Cover tightly with foil.
- Bake the covered casserole for 45 minutes. Remove the foil, sprinkle with remaining cheese, and bake uncovered for an additional 15-20 minutes until the potatoes are tender and the top is golden brown.
Notes
Choose firm, evenly-sized potatoes for consistent cooking. The bacon doesn't need to be premium. For chicken, thighs stay more tender than breasts during the longer baking time.