Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil or cooking spray.
- Prepare the Chicken and Potatoes:
- Season the chicken breasts with paprika, thyme, garlic powder, salt, and pepper.
- Toss the sliced potatoes with olive oil, minced garlic, salt, and pepper in a large bowl.
- Assemble the Bake:
- Arrange the potato slices in a single layer in the greased baking dish. Top with the sliced onions and bell peppers (if using).
- Place the seasoned chicken breasts over the vegetables.
- Make the Sauce:
- In a bowl, whisk together the heavy cream and chicken broth. Pour the mixture evenly over the chicken and potatoes.
- Bake:
- Cover the baking dish with aluminum foil and bake for 40 minutes.
- Remove the foil, sprinkle the shredded cheese on top, and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly, and the potatoes are tender.
- Garnish and Serve:
- Remove the bake from the oven and let it rest for 5 minutes. Garnish with fresh parsley and crumbled turkey bacon, if desired.
Tips:
- Vegetable Variations: Add sliced zucchini, mushrooms, or broccoli for more veggies.
- Make It Ahead: Assemble the dish the night before, cover, and refrigerate. Bake it fresh the next day.
- Cheese Swap: Use mozzarella, gouda, or pepper jack for a different flavor.
Would you like ideas for a salad or bread to serve on the side? 😊