Chicken broccoli and potato bake is a creamy, cheesy one-dish dinner of bite-size chicken, roasted yellow potatoes and broccoli florets, bound in a garlicky sour cream sauce and baked under a blanket of melted cheese. The potatoes get a head start in the oven, so they are tender by the time the chicken is cooked. It is meat, potatoes and a green vegetable in one casserole, and the whole table will eat it without complaint.
How to make chicken broccoli and potato bake: Roast small chunks of potato at 375°F for 20 minutes. Season bite-size pieces of raw chicken with salt and pepper and combine them with chopped broccoli, garlic and the roasted potatoes. Stir in sour cream and mayonnaise, spread in a casserole dish, top with shredded cheese and bake for 45 to 50 minutes, until browned, bubbling and 165°F.
Why You’ll Love It
- A complete dinner in one dish. Protein, potatoes and broccoli together.
- Creamy and cheesy. A simple sauce of sour cream and mayonnaise.
- No precooking the chicken. It goes in raw and bakes in the casserole.
- Tender potatoes. A short roast first means no hard chunks.
- Family food. Mild, familiar flavors.
Ingredient Notes
Chicken breasts. Two, cut into bite-size pieces. Small, even pieces cook through in the bake.
Small yellow potatoes. Six, cut into small chunks, about 3 cups in all.
Olive oil. One teaspoon, to coat the potatoes for roasting.
Broccoli florets. Two cups, chopped.
Garlic. Four cloves, minced.
Sour cream and mayonnaise. One cup of sour cream and 1/2 cup of mayonnaise make the creamy sauce.
Fine sea salt and black pepper. Half a teaspoon of each.
Cheese. One cup, shredded. Cheddar is a good choice.
Ingredients
- 2 chicken breasts, cut into bite-size pieces
- 6 small yellow potatoes, cut into small chunks
- 1 teaspoon olive oil
- 2 cups chopped broccoli florets
- 4 cloves garlic, minced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese
How to Make Chicken Broccoli and Potato Bake
1. Heat the oven. Heat the oven to 375°F. Lightly grease an 8 x 11-inch casserole dish and line a baking sheet with parchment.
2. Roast the potatoes. Cut the potatoes into small chunks. Coat them with the olive oil, spread them evenly on the baking sheet and roast for 20 minutes, flipping halfway through.
3. Prepare the chicken and broccoli. Cut the chicken into bite-size pieces. Put it in a large mixing bowl and season with the salt and pepper. Add the chopped broccoli and minced garlic.
4. Mix the casserole. Add the roasted potatoes to the bowl. Stir in the sour cream and mayonnaise until everything is coated. Spread the mixture in the prepared dish and sprinkle the shredded cheese over it.
5. Bake and check. Bake for 45 to 50 minutes, until the top is browned and bubbling. Before serving, check with a food thermometer that the casserole, including the chicken, has reached 165°F.
6. Rest. Let the bake rest for 5 minutes, then serve.
Can Raw Chicken, Broccoli and Potatoes Go Into the Oven Together?
Yes, with one adjustment. The chicken and the broccoli go into the casserole raw. The potatoes do not. Raw potato chunks take longer to soften than small pieces of chicken take to cook, so the potatoes are roasted by themselves for 20 minutes first. After that, all three finish together.
| Ingredient | How it goes in | Why |
|---|---|---|
| Potatoes | Roasted for 20 minutes first, then mixed in | They need a head start to turn tender |
| Chicken | Raw, cut into bite-size pieces | Small pieces cook through during the bake |
| Broccoli | Raw, chopped | It softens in the sauce without turning to mush |
| Sauce and cheese | Stirred in and sprinkled on before baking | The sauce keeps everything moist as it cooks |
Because raw chicken is hidden under sauce and cheese, you cannot see when it is done. A browned, bubbling top looks finished, but it tells you about the cheese, not the chicken. Push a food thermometer into the middle of the dish, into a piece of chicken if you can. It should read 165°F.
Tips for Success
How small should I cut the chicken?
Bite-size, and all about the same. Large pieces may still be undercooked when the top has browned.
How small should the potatoes be?
Small chunks, about the size of the chicken pieces. They roast faster and mix evenly through the dish.
Should I cook the broccoli first?
No. Chop it and add it raw.
How do I confirm the casserole is done?
The top is browned and bubbling, and the center, including the chicken, reaches 165°F on a food thermometer.
Why let it rest?
Five minutes out of the oven lets the sauce thicken, so it stays on the fork.
How Long Does It Take?
About 100 minutes in all: 30 minutes of prep, about 65 minutes of oven time, which is 20 minutes for the potatoes and 45 for the casserole, and a 5-minute rest. You can prepare the chicken and broccoli while the potatoes roast.
Storage & Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers, and eat them within 3 to 4 days. Reheat in the oven or microwave until hot, to 165°F.
What to Serve With It
This bake needs nothing more than a salad or a basket of rolls. For more chicken and broccoli dinners, try broccoli cheddar stuffed chicken breasts, the broccoli rice cheese and chicken casserole or the one pot cheesy chicken broccoli rice casserole. For other cozy dishes, there are the Ritz cracker chicken casserole, the slow cooker loaded potato bake and crockpot potato broccoli cheddar soup.
Frequently Asked Questions
Can raw chicken and broccoli cook together in the oven?
Yes. Here both go into the casserole raw and bake together in the sauce.
Can raw chicken and potatoes cook in the oven at the same time?
Yes, once the potatoes have had a 20-minute roast first.
How do I confirm the chicken casserole is done?
Check the center with a food thermometer. It should read 165°F.
When potatoes roast first, how long does the complete method actually take?
About 100 minutes, including prep, the potato roast, the bake and a short rest.
Final Notes
I cut the chicken and broccoli while the potatoes are roasting, so the bowl is ready the moment the baking sheet comes out. If you make it, leave a comment to tell me how it turned out or ask a question.
Chicken Broccoli and Potato Bake
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Ingredients
- 2 chicken breasts cut into bite-sized pieces
- 6 small yellow potatoes cut into small chunks, about 3 cups
- 1 teaspoon olive oil
- 2 cups broccoli florets chopped
- 4 cloves garlic minced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 cup cheese shredded
Instructions
- Heat the oven to 375°F. Lightly grease an 8 x 11-inch casserole dish and line a baking sheet with parchment.
- Cut the potatoes into small chunks. Coat them with the olive oil, spread them evenly on the baking sheet and roast for 20 minutes, flipping halfway through.
- Cut the chicken into bite-size pieces. Put it in a large mixing bowl and season with the salt and pepper. Add the chopped broccoli and minced garlic.
- Add the roasted potatoes to the bowl. Stir in the sour cream and mayonnaise until everything is coated. Spread the mixture in the prepared dish and sprinkle the shredded cheese over it.
- Bake for 45 to 50 minutes, until the top is browned and bubbling. Before serving, check with a food thermometer that the casserole, including the chicken, has reached 165°F.
- Let the bake rest for 5 minutes, then serve.
Notes
Nutrition
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