Baked Potato Chicken and Broccoli – A Creamy One-Dish Comfort Classic

Baked Potato Chicken and Broccoli is everything you love about a loaded baked potato—tender chunks of potato, juicy chicken, crisp-tender broccoli, and creamy cheese—all baked into one hearty, family-style casserole.

It’s the kind of dish that feels like home: warm, savory, and satisfying, with golden melted cheese stretching over a bed of cozy ingredients. Inspired by the flavors of a loaded potato bar, this version turns your favorite comfort food into a wholesome, oven-baked dinner.

Perfect for weeknights or meal prep, it’s a balanced dish that packs protein, vegetables, and comforting carbs in every bite—all baked together on one pan or in a casserole dish.

Ingredients Overview

Let’s take a closer look at what makes this recipe so crave-worthy and how each ingredient contributes to flavor and texture.

Russet or Yukon Gold Potatoes

• Texture: Russets are fluffy inside and crisp on the outside; Yukon Golds are creamy and slightly sweet.

• Tips: Dice them into small, even chunks (about ¾ inch) for even cooking.

• Alternative: Sweet potatoes for a slightly sweeter, earthy variation.

Boneless, Skinless Chicken Breast or Thighs

• Protein: Chicken breast is lean and quick-cooking, while thighs offer more juiciness and flavor.

• Cut: Dice into bite-sized cubes for quicker, even roasting.

Fresh Broccoli Florets

• Color & Crunch: Adds brightness and texture to balance the creamy elements.

• Steam While Baking: Bake uncovered in the last 15–20 minutes to keep it vibrant and crisp-tender.

• Substitute: Cauliflower or green beans for variety.

Olive Oil

• Base: Coats the potatoes and chicken for even browning.

• Seasoning Carrier: Helps the spices adhere to ingredients.

Seasonings

• Garlic Powder & Onion Powder: Add savory depth without overpowering.

• Paprika: Gives a subtle smokiness and color.

• Salt & Pepper: Essential for building flavor throughout.

Sour Cream or Greek Yogurt

• Creaminess: Mixes into the baked dish for that classic baked potato feel.

• Lighter Option: Greek yogurt adds tang and protein.

Shredded Cheese

• Topping: Cheddar is classic, but Monterey Jack, Colby, or a blend also work beautifully.

• Melt Factor: Use freshly shredded cheese for best results.

Green Onions (Optional)

• Garnish: Bright and fresh, a perfect finish to contrast the richness.

• Substitute: Chives or parsley.

Step-by-Step Instructions

1. Prep the Oven and Ingredients

   Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or sheet pan. Wash and dice the potatoes (leave skin on for texture). Cut chicken into 1-inch pieces and set aside.

2. Toss and Season

   In a large mixing bowl, combine diced potatoes, chicken, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until evenly coated.

3. Bake the Chicken and Potatoes

   Spread the mixture evenly into the prepared baking dish. Bake for 30 minutes, stirring once halfway through for even browning.

4. Add the Broccoli

   After 30 minutes, scatter broccoli florets over the top. Return to the oven and bake for another 15 minutes, or until broccoli is tender and chicken is fully cooked.

5. Add the Creamy Touch

   Remove from the oven and gently stir in sour cream or Greek yogurt. Top evenly with shredded cheese.

6. Melt and Finish

   Return the dish to the oven for 5–7 minutes until the cheese is melted and bubbly. Garnish with sliced green onions if desired.

Tips, Variations & Substitutions

• For Extra Crispiness: Broil the dish for 2–3 minutes at the end to brown the cheese.

• Make It a Casserole: Add a layer of cream of chicken soup or ranch dressing mixed with sour cream for an ultra-rich casserole feel.

• Low-Carb Option: Replace potatoes with roasted cauliflower chunks.

• Vegan Version: Use tofu instead of chicken, vegan cheese, and coconut yogurt.

• Add Bacon: A sprinkle of cooked crumbled bacon adds a smoky crunch—just like a loaded baked potato.

Serving Ideas & Occasions

This baked potato chicken and broccoli dish is perfect as a standalone meal, but it also pairs wonderfully with simple sides:

• Crisp garden salad with vinaigrette

• Garlic bread or dinner rolls

• Roasted carrots or a side of sautéed spinach

Serve it at:

• Family Dinners: Everyone will love the familiar flavors.

• Meal Prep: Store in portions and reheat throughout the week.

• Potlucks: Easy to double and transport in a baking dish.

It’s hearty, wholesome, and hits every note: creamy, savory, cheesy, and full of texture.

Nutritional & Health Notes

This dish delivers protein from chicken, complex carbs from potatoes, and fiber from broccoli—making it a balanced and filling meal.

To make it more health-conscious:

• Use Greek yogurt instead of sour cream for added protein.

• Try reduced-fat cheese, or limit the amount to cut calories.

• Add more veggies like zucchini, spinach, or bell pepper for volume and nutrition.

Portion control is straightforward thanks to the even mix of ingredients. One serving provides energy, satisfaction, and a good mix of macronutrients—ideal for growing kids or active adults.

FAQs

Q1: Can I use frozen broccoli?

Yes, but add it only in the final 10–12 minutes of baking to prevent it from becoming mushy. No need to thaw first—just toss it on top.

Q2: How do I know the chicken is cooked?

Chicken should reach an internal temperature of 165°F (74°C). It will be firm and opaque when done. Cutting a piece open to check is always a safe bet.

Q3: Can I make this dish ahead of time?

Yes. Assemble and bake the potato-chicken mixture first. Cool, cover, and refrigerate. Add broccoli and bake again just before serving for best texture.

Q4: What potatoes work best?

Russet potatoes are fluffy and absorb flavor well. Yukon Golds are creamier and hold their shape better. Avoid red potatoes—they can become waxy.

Q5: How long will leftovers last?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. Add a splash of broth or milk if it seems dry.

Q6: Can I use chicken thighs?

Definitely. Chicken thighs add extra juiciness and are slightly more forgiving if overcooked. Use boneless, skinless thighs and cut into equal pieces.

Q7: What cheese melts best for this dish?

Cheddar, Colby-Jack, or mozzarella are top choices. Freshly grated cheese melts better and avoids the powdery texture of pre-shredded bags.

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