Peel and slice the russet potatoes into thin rounds, about 1/8-inch thick. Arrange the potato slices evenly in the bottom of the prepared baking dish, overlapping them slightly in layers. Season with salt, pepper, garlic powder, and onion powder for extra flavor.
Season the chicken: Season the boneless, skinless chicken breasts with salt, pepper, paprika, and a little garlic powder. Rub the seasoning evenly over both sides of the chicken to enhance the flavor.
Layer the chicken: Place the seasoned chicken breasts on top of the potatoes in the baking dish. This will allow the juices from the chicken to infuse the potatoes as they cook, making them tender and flavorful.
Add the cream: Pour the heavy cream over the chicken and potatoes, ensuring the cream soaks into the layers of potatoes. This will create a rich, creamy texture as the dish bakes. For a lighter option, you can substitute milk, but cream will give a richer flavor and consistency.
Bake the dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork. The foil helps the chicken stay moist and ensures the potatoes cook through.
Add the cheese: After 30-35 minutes of baking, remove the foil and sprinkle the shredded cheddar cheese evenly over the chicken and potatoes. Top with the grated Parmesan cheese for added flavor and a golden, crispy topping. Return the dish to the oven and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly browned.
Serve: Once the cheese is melted and bubbly, remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley or chopped chives for a burst of color and freshness.
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