Lighter Creamy Chicken & Potato Bake
A lighter, homemade take on the classic creamy chicken and potato bake. Made from scratch with real ingredients and no canned soup for a cozy, healthy dinner.
Equipment
- 9x13-inch baking dish
- sauté pan
- whisk
- measuring cups
- knife
Ingredients
- 1.5 lbs boneless chicken breast or thighs
- 4 medium Yukon gold potatoes, thinly sliced
- 1 cup low-sodium chicken broth
- 1 cup low-fat milk
- 0.5 cup Greek yogurt
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tbsp flour
- 1 tbsp olive oil
- Salt, pepper, and thyme to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Slice potatoes and layer half in the dish. Add half the chicken, then repeat layers.
- Sauté garlic and onion in olive oil. Whisk in flour, then add broth and milk until thickened.
- Stir in Greek yogurt and seasonings. Pour sauce evenly over layers.
- Cover with foil and bake 40 minutes. Remove foil and bake 20 minutes more until golden.
- Let rest 10 minutes before serving.
Notes
Add spinach or mushrooms between layers for variety. For a crispier top, broil the last 2–3 minutes before serving.
Nutrition
Calories: 310kcalCarbohydrates: 25gProtein: 31gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 420mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 230IUVitamin C: 12mgCalcium: 130mgIron: 2mg