Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, peeled and sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Season the chicken breasts with salt, pepper, and half of the dried thyme and parsley.
- Heat olive oil in a skillet over medium heat and sear the chicken for 2–3 minutes per side until golden. Remove from heat and set aside.
- Arrange the sliced potatoes in the bottom of the prepared baking dish. Season lightly with salt, pepper, and the remaining herbs.
- In a bowl, mix heavy cream, chicken broth, minced garlic, and Parmesan cheese. Pour the mixture over the potatoes.
- Place the seared chicken breasts on top of the potatoes. Sprinkle shredded mozzarella cheese evenly over the dish.
- Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- For extra golden cheese, broil for 2–3 minutes at the end of baking.
- Use Yukon Gold potatoes for creamier texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg