Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1.5 lbs Yukon Gold potatoes (cut into 1/2-inch cubes)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup shredded Monterey Jack or Mozzarella cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning (plus salt and black pepper to taste)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Season the cubed chicken generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet (cast iron preferred) over medium-high heat and sear the chicken until browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- Step 2: Add the cubed potatoes to the same skillet and cook for 5-7 minutes, stirring occasionally, until the edges begin to soften. Reduce the heat to medium-low and add the minced garlic, cooking for 1 minute until fragrant.
- Step 3: Pour in the chicken broth and scrape the bottom of the pan to deglaze (lift up any browned bits). Stir in the heavy cream and Italian seasoning, bringing the mixture to a low simmer. Continue to cook for 2-3 minutes until the sauce slightly thickens.
- Step 4: Return the seared chicken pieces to the creamy sauce, ensuring they are fully submerged. Stir in 3/4 cup of the shredded cheese until it is melted and fully incorporated into the sauce. Taste and adjust seasoning as needed.
- Step 5: Sprinkle the remaining 1/4 cup of cheese evenly over the top of the chicken and potatoes. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is bubbly and golden brown.
Notes
- Leftovers keep well in the refrigerator for 3-4 days; store them in an airtight container once completely cooled to maintain the creamy texture.
- To prevent the sauce from breaking or drying, reheat individual portions gently on the stovetop over low heat, adding a splash of milk or broth if the sauce seems too thick.
- Since this dinner is quite rich and hearty, serve it alongside a bright, simple mixed green salad dressed with a sharp vinaigrette to provide a refreshing contrast.
- For maximum flavor payoff, ensure you thoroughly scrape up the browned bits (the ‘fond’) from the bottom of the pan when you add the chicken broth during the deglazing step.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6th of the casserole (approx. 1.5 cups)
- Calories: 875
- Sodium: 1350mg
- Fat: 50g
- Saturated Fat: 25g
- Trans Fat: 0g
- Protein: 6g