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Spring Vegetable Loaded Chicken Potato Bake

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A comforting twist on a classic dish, featuring tender chicken, hearty potatoes, and vibrant spring vegetables, all baked to perfection.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 lb chicken breasts, diced
  • 3 cups potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup carrots, sliced
  • 1 cup asparagus, chopped
  • 1 cup peas
  • 1 cup broccoli florets
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup grated cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Sauté the chicken in olive oil until golden brown and cooked through, about 5-6 minutes.
  3. Add the chopped onion and minced garlic; sauté for another 2-3 minutes. Then, add the carrots, asparagus, peas, and broccoli, cooking for an additional 5 minutes.
  4. Make the sauce by sprinkling flour over the mixture, then stirring in chicken broth and milk; add thyme, salt, and pepper.
  5. Fold in the cubed potatoes and let simmer for 5 minutes.
  6. Bake in the oven for about 30 minutes until the potatoes are fork-tender and golden brown.
  7. Add grated cheddar cheese on top and return to the oven for another 5 minutes until melted.

Notes

Feel free to substitute chicken with turkey or tofu for a lighter option. You can also swap vegetables based on seasonal availability.

Nutrition

Keywords: spring vegetables, chicken bake, comfort food, baked chicken, healthy dinner

Find it online: https://sprinklespoon.com/spring-vegetable-loaded-chicken-potato-bake/