Chicken Potato Broccoli Casserole 

Chicken Potato Broccoli Casserole

This Chicken Potato Broccoli Casserole is the perfect simple weekday supper, requiring only minutes of hands-on preparation time and twenty minutes of marinating time. The chicken (either the thighs or the breasts) comes out of a fast plunge in the bath of lemon, garlic, and herbs very moist and loaded with a variety of nuanced flavors. You could just cook the chicken by itself (on a grill or in a pan), but I strongly recommend baking it with butter.

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Why You’ll Love This Chicken Potato Broccoli Casserole Recipe:

  • Delicious: This dish for Lemon Garlic Chicken is a celebration of the dynamic duo that is a lemon and garlicky delight. All of these distinct flavors come from a simple marinade that just takes twenty minutes to prepare. The potatoes and broccoli are very delicious, and I highly recommend doing the sheet pan approach. They are then roasted until they are similarly lemony, garlicky, and fantastic after being mixed in some saved marinade that the chicken was never exposed to. If you dunk each piece of the juicy lemon garlic chicken, nutty broccoli, and creamy potatoes in the guilt-free Parmesan Herb Yogurt Sauce, you will not only be cooking this dish twice in one week, but you will also be making it more often.
  • Simple and uncomplicated: This quick meal packs a ton of flavor yet only takes a few minutes to prepare. It’s the sort of chicken supper that’s perfect for nights when you don’t feel like cooking (or cleaning dishes!) but still want something that tastes amazing. Simply combine the ingredients for the marinade, add the chicken, and then proceed to cook. While the potatoes have a head start in the oven, the chicken will be marinated; after that, the chicken and broccoli will be added all at once, and the cooking process will continue for around 20 minutes.
  • Simple to clean up: There is only a single whisk that has to be cleaned. Both the marinade bag and the foil will be discarded. These Lemon Garlic Chicken Thighs have just been elevated to a whole new level of mouthwatering deliciousness.
  • Make ahead: Because you will have prepared the chicken for cooking up to four hours in advance by marinating it, the only thing left to do is to cook it.

What Is Chicken Potato Broccoli Casserole?

The Chicken Potato Broccoli Casserole begins with light and airy mashed potatoes, which are then combined with bite-sized pieces of broccoli and chicken, and finally, a substantial amount of bacon and cheese is sprinkled on top. The end effect is a supper that is completely impossible to refuse.

What Cut Of Chicken Is Best?

This Chicken, Potato, and Broccoli Casserole is extremely adaptable and can be made successfully with any chicken cut, including thighs, breasts, legs, and even wings. The marinade would also be fantastic with shrimp, salmon, and pork since it improves the flavor of Everything.

Use boneless chicken thighs or chicken cutlets if you want to reduce the amount of time the chicken spends marinating to follow the instructions for the sheet pan recipe. You may also use bone-in chicken thighs or leg quarters, but the cooking time would need to be adjusted accordingly.

In this recipe for Lemon Garlic Chicken, chicken thighs are the part of the chicken that I use most often. They immediately absorb the marinade, giving the impression that they have been marinated for much longer than the actual twenty minutes spent in the refrigerator. In addition, because chicken thighs are dark slices of meat, they have a flavor that is more robust and are naturally more juicy than chicken breasts.

Chicken cutlets may be made by slicing three chicken breasts horizontally across the equator to produce six cutlets or six little chicken breasts, each weighing around 5-7 ounces. The chicken will be pounded to an equal thickness so that it is extremely soft, can absorb more of the marinade, and will cook more evenly and in the time that has been allocated for cooking.

Should Broccoli Be Boiled Before Cooking?

Broccoli may be prepared in a variety of ways; however, if you want to get the most out of it nutritionally, the ideal method to do it is to boil or steam it for only a few minutes, at which point it should still be bright green and somewhat crisp. Don’t forget that the stem tastes just as delicious as the florets, so don’t throw it away; instead, slice it up and cook it together with the rest of the cauliflower.

Chicken Potato Broccoli Casserole
Chicken Potato Broccoli Casserole

What Ingredients To Make Chicken Potato Broccoli Casserole?

  • Lemon juice: The chicken is rendered softer as a result of the breakdown of the chicken’s muscular fibers by the addition of lemon juice, which also imparts a taste that is bright and fresh. You’ll need around 1 whole lemon’s worth of lemon juice, which is equivalent to 3 teaspoons. Be careful to use freshly squeezed lemon juice, since you will also need the lemon zest for this recipe. You will be astounded at how much simpler it is to juice the lemon after giving it a 15-second blast in the microwave.
  • Lemon zest: The lemon flavor is amplified because of the addition of lemon zest. Be careful not to get any of the white pith on it, as otherwise, it will have a bitter flavor.
  • Garlic: Three whole cloves of garlic are used to impart their characteristic, pungent, and garlicky taste, which is what gives the dish its zip.
  • Olive oil: enhances the taste of the chicken and prevents it from drying out while it’s being cooked by acting as an insulator. For the finest flavor, be sure you use extra virgin olive oil of good quality.
  • Sugar: even just a sprinkle of it, can assist to balance out the sour flavor of lemon juice. Honey is a suitable alternative use.
  • Dijon mustard: A layer of acidic sharpness is added to the taste profile by using Dijon mustard, which results in a more nuanced flavor profile. In this recipe, I prefer using coarse ground mustard, but you may also use smooth. If you don’t have any Dijon mustard on hand, there’s no use in using it.
  • Seasonings: The chicken has been infused with a kaleidoscope of flavors thanks to the many seasonings, including dried oregano, dried basil, onion powder, paprika, and ground cumin. Since dried ingredients have a higher potency than fresh ones, using them makes the Lemon Garlic Chicken Marinade go much more quickly.
  • Salt and pepper are: essential for flavoring food. You will season the marinade with one teaspoon of salt and one teaspoon of pepper, and then you will season the potatoes with extra salt since potatoes adore and need salt.

The Veggies

  • Potatoes: You’ll need potatoes that are around 1 inch in circumference for this dish. I choose baby Dutch potatoes since they cook up to be as buttery soft as possible. You should divide the bigger baby potatoes or halve the really little ones, depending on their size. If you like, you may chop the potatoes into larger pieces; however, you will need to bake them for a longer period before adding the chicken and broccoli.
  • Broccoli: The use of broccoli in this dish is ideal since it can be prepared in the same amount of time as the chicken and complements the tastes of lemon and garlic very well.
Chicken Potato Broccoli Casserole
Chicken Potato Broccoli Casserole

How To Make Chicken Potato Broccoli Casserole?

  • Turn the temperature in the oven up to 400 degrees F.
  • Put all of the ingredients for the Lemon Garlic Marinade into a bag that can be sealed and stored in the freezer. 
  • Take off two tablespoons of the sauce and set them aside for the vegetables. After the bag has been sealed, add the chicken and flip it to coat it. 
  • While the potatoes are cooking, let the chicken marinate at room temperature for twenty minutes. Alternatively, you may marinate the chicken in the refrigerator for up to four hours.
  • To make cleaning a breeze, prepare a large sheet pan with sides (15 by 21 inches) by lining it with foil and spraying it with cooking spray.
  • To the pan with the chicken, add the potatoes, along with a tablespoon of the remaining marinade and a quarter of a teaspoon of salt. Toss everything together until it is thoroughly blended, and then spread it out into an equal layer. Bake potatoes at 400 degrees F for 15 minutes.
  • After 15 minutes, take the baking sheet out of the oven and set it aside. The potatoes should be moved to one side of the pan. After adding the broccoli, combine it with 1 tablespoon of the marinade that was set aside. Place in a single layer next to the potatoes and press down. The chicken should be added in a single layer.
  • Bake, uncovered, at 400 degrees for 17 to 22 minutes, or until an instant-read thermometer registers a temperature of 170-175 degrees Fahrenheit in the chicken thighs or 165 degrees Fahrenheit in the chicken cutlets.
  • While that is going on, prepare the Yogurt Parmesan Herb Sauce by mixing all of the ingredients with a whisk. Keep chilled in the refrigerator until ready to serve.

Recipe Tips 

  • Use chicken thighs in your recipe: Use chicken thighs for the chicken that is the tastiest, juicy, and caramelized since they have the most skin.
  •  When using chicken breasts: slice three of the breasts across the equator to form six cutlets or six little chicken breasts, each of which should weigh around 5-7 ounces. Pound the chicken until it is an equal thickness; this will make it extremely soft, allow it to absorb more of the marinade, and ensure that it cooks more uniformly and within the specified amount of time.
  • Use uniform potatoes: Instead of choosing a bag of potatoes, from which there will likely be potatoes of varied sizes, try picking out potatoes of comparable size on your own. Cut each potato into four pieces so that each piece is approximately one inch in length. Only cut in small half potatoes. If you like, you may chop the potatoes into larger pieces; however, you will need to bake them for a longer period before adding the chicken and broccoli.
  • Don’t leave home without the spray: Even though the vegetables aren’t swimming in the marinade, it still contains olive oil. Because of this, you must coat the aluminum foil with nonstick cooking spray before placing the vegetables on it.
  • Bring the chicken’s temperature up to room level: If you are planning on immediately preparing this dish, you may let the chicken come to room temperature while it marinates and bake the potatoes at the same time. Be careful to let the chicken sit out on the counter for at least 20 minutes before frying it if you are making this recipe after the chicken has been marinating in the refrigerator.
  • Don’t forget to add the sauce: The yogurt sauce is an essential element of this dish’s overall construction. Because of its creamy texture, all of the components blend well together. On the other hand, sour cream will give you more of a steakhouse dip feel while Greek yogurt will offer you more of a Mediterranean flavor profile: Use whatever herbs you have available to make the sauce; there is no need to go out and get more. You might also use something that you made yourself or purchased from the shop.
  • Meal prep: By separating the chicken and vegetables into separate airtight containers, you can quickly transform these Lemon Garlic Chicken Thighs into convenient meal prep that you can take with you wherever you go.
Chicken Potato Broccoli Casserole
Chicken Potato Broccoli Casserole

Recipe Variations

  • Use a different protein: You may also marinate shrimp, fish, or pork in the lemon-garlic chicken sauce.
  • Add pest: Remove the basil from the marinade and replace it with a quarter cup of pesto.
  • Add Parmesan: Before placing the broccoli and potatoes in the oven, sprinkle them with freshly grated Parmesan cheese.
  • Add some heat to it: To truly feel the heat, add one-fourth of a teaspoon of red pepper flakes.
  • Experiment with various proportions of the seasonings: To create a more complex taste profile, try omitting the oregano, increasing the amount of basil, etc.
  • Swap vegetables: Include cherry tomatoes, zucchini, maize, bell peppers, green beans, carrots, and asparagus in the mix, among other vegetables. Be careful to add the vegetables to the sheet pan at the appropriate time so that you don’t wind up with vegetables that are either crisp-tender or mushy. It is best to add the carrots when the potatoes are being prepared, the bell peppers when the chicken is being prepared, and the tomatoes, asparagus, and zucchini during the final ten minutes of baking.

Can You Put Raw Chicken In A Casserole?

Whenever we make this chicken casserole dish, we almost always use meat that has already been cooked. You may make this dish with chicken breasts, chicken thighs, or any other type of chicken that has been left over. Because the germs will be destroyed as soon as the dish reaches 160 degrees Fahrenheit, raw chicken may be used without fear.

Chicken Potato Broccoli Casserole
Chicken Potato Broccoli Casserole

How Do You Keep Chicken Potato Broccoli Casserole From Getting Watery?

If you want to thicken a cup of liquid, use one tablespoon of cornstarch instead of other methods. Remove all of the lumps by stirring. Add it to your casserole a few minutes before it is finished cooking, a little bit at a time until you get the desired consistency for the thickening.

How Do You Fix A Mushy Chicken Potato Broccoli Casserole?

When you are cooking a soup or a stew, you need to take out some of the liquid and replace it with a different kind of liquid that does not have any taste (so remove a few cups of the too-salty broth and replace with unsalted broth or water).

Chicken Potato Broccoli Casserole
Chicken Potato Broccoli Casserole

What To Serve With Chicken Potato Broccoli Casserole?

Popeyes Cajun Fries, Southern BiscuitTomato Salad, and  Creamy Cucumber Salad can be served with this Chicken Potato Broccoli Casserole. Chicken Potato Broccoli Casserole can also be served with Slow Cooker Tex Mex Chicken SoupSheet Pan Lemon Butter Chicken Thighs, or Head Cheese Sandwich

Should I Cover My Chicken Potato Broccoli Casserole With Foil?

Covering your Chicken Potato Broccoli Casserole as it bakes will guarantee that the dish cooks evenly, will keep its moisture, and will prevent it from burning. These three benefits are achieved by the cover. By removing the cover, you will help the process of browning and crisping, as well as let more steam exit the pan.

Chicken Potato Broccoli Casserole
Chicken Potato Broccoli Casserole

Can You Prep This Recipe Ahead Of Time?

You may get a head start on the preparation of this recipe by preparing some components ahead of time, as follows:

To prepare the marinade, place all of the marinade ingredients in a plastic bag that can be sealed and place it in the refrigerator. Before you add the chicken, be sure to set aside two tablespoons of the sauce for the vegetables.

Prepare a marinade for the chicken. Proceed to the next step, which is to marinade the chicken for up to four hours.

Make the preparations for the vegetables by chopping the potatoes into quarters and the broccoli into florets. When the potatoes are cut, the oxidation process causes them to become brown; to prevent this, you should refrigerate them with the cut side down in a bowl of water. Before you start roasting, make sure everything is completely dry.

How Long Does Leftover Chicken Potato Broccoli Casserole Last In The Fridge?

If it is properly refrigerated, any leftover Chicken Potato Broccoli Casserole can be stored in the refrigerator for up to four days after it has been consumed. Before going on to the next step, the first thing that must be done is to ensure that the casserole has been allowed to cool off. After allowing it to reach room temperature and then wrapping it in plastic wrap, this step should be performed after it has cooled down. You have the option of storing the individual servings of Chicken Potato Broccoli Casserole in airtight glass containers before placing them in the refrigerator. Alternatively, you could just place them directly in the refrigerator. Because of this, you will be able to preserve their pristine condition.

How To Freeze Chicken Potato Broccoli Casserole?

After it has been made, this Chicken Potato Broccoli Casserole may be stored in the freezer for up to three to four months at a time. The way that will save you the most time and effort is to cut the casserole into individual servings, place each dish into a separate plastic freezer bag, and then write the date on each bag. This will allow you to store the casserole in the freezer for a longer period. It is possible to freeze the casserole in its entirety; however, doing so is not recommended due to the extra length of time that will be necessary to defrost it once it has been frozen. The casserole may be frozen in its entirety.

How To Reheat Chicken Potato Broccoli Casserole?

In The Oven:

You can reheat any leftover Chicken Potato Broccoli Casserole by covering it with foil and setting it in an oven that has been preheated to 350 degrees Fahrenheit for around 20 to 25 minutes. This will bring the temperature back up to the desired level. Make sure the casserole has achieved an internal temperature of 165 degrees Fahrenheit before you serve it to your guests.

In The Microwave:

If you wish to reheat the casserole in the microwave, you should first divide it into individual servings and then place each one of those servings into the microwave on its own. Once it has been placed in the microwave, reheat each piece for an additional two minutes at medium power in the microwave.

FAQ Section

Can I Make Chicken Potato Broccoli Casserole?

Absolutely! The Chicken Potato Broccoli Casserole may be prepared on its own and works well when grilled on either an outdoor grill during the warm months or an indoor grill pan during the colder months. The amount of time needed to cook chicken cutlets ranging from 5 to 7 ounces and boneless, skinless chicken thighs is almost the same:

Can I Make Chicken Potato Broccoli Casserole In A Skillet?

Of course! You may prepare this dish in a skillet, or you can use an indoor grill pan like this one:
In a large pan set over medium-high heat, warm one and a half tablespoons of olive oil.
After the pan has reached a very high temperature, add the chicken and cook for another three to four minutes, or until thoroughly brown on one side.
After you have turned the chicken over, cover it and turn the heat down to medium. Cook for a further five to seven minutes, depending on the thickness of the chicken, or until the chicken is cooked all the way through.

What Temperature Should Chicken Thighs Be Cooked To?

The internal temperature of chicken thighs should reach 175 degrees Fahrenheit, while the internal temperature of chicken breasts should reach 165 degrees. If you cook dark meat to a temperature of only 165 degrees Fahrenheit, you will get meat that is chewy and rubbery because it contains more connective tissue than light meat. However, if you cook thighs to 175 degrees Fahrenheit, you will get meat that is tender and juicy because the collagen melts and turns into gelatin. Because the temperature will continue to rise after the chicken is removed from the heat source, it is best to remove the chicken from the heat source when it is a few degrees below the desired internal temperature.

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Chicken Potato Broccoli Casserole Nutrition Facts

Amount Per Serving

  • Calories 391
  • Total Fat 25g
  • Saturated Fat 9.8g
  • Cholesterol 77mg
  • Sodium 566mg
  • Potassium 358mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1.6g
  • Sugars 2.2g
  • Protein 21g
  • Vitamin A 18%
  • Vitamin C 91%
  • Calcium 26%
  • Iron 7%

Nutrition Facts Source: Source

Image Source: Source

Chicken Potato Broccoli Casserole 

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: minutesTotal time: 55 minutesServings:6 servingsCalories:391 kcal Best Season:Available

Description

This Chicken Potato Broccoli Casserole is the perfect simple weekday supper, requiring only minutes of hands-on preparation time and twenty minutes of marinating time. The chicken (either the thighs or the breasts) comes out of a fast plunge in the bath of lemon, garlic, and herbs very moist and loaded with a variety of nuanced flavors. You could just cook the chicken by itself (on a grill or in a pan), but I strongly recommend baking it with butter.

Ingredients

    Chicken And Veggies

  • Lemon Garlic Marinade

  • Parmesan Yogurt Herb Sauce (Optional, Recommended)

Instructions

  1. Turn the temperature in the oven up to 400 degrees F.
  2. Put all of the ingredients for the Lemon Garlic Marinade into a bag that can be sealed and stored in the freezer. 
  3. Take off two tablespoons of the sauce and set them aside for the vegetables. After the bag has been sealed, add the chicken and flip it to coat it. 
  4. While the potatoes are cooking, let the chicken marinate at room temperature for twenty minutes. Alternatively, you may marinate the chicken in the refrigerator for up to four hours.
  5. To make cleaning a breeze, prepare a large sheet pan with sides (15 by 21 inches) by lining it with foil and spraying it with cooking spray.
  6. To the pan with the chicken, add the potatoes, along with a tablespoon of the remaining marinade and a quarter of a teaspoon of salt. Toss everything together until it is thoroughly blended, and then spread it out into an equal layer. Bake potatoes at 400 degrees F for 15 minutes.
  7. After 15 minutes, take the baking sheet out of the oven and set it aside. The potatoes should be moved to one side of the pan. After adding the broccoli, combine it with 1 tablespoon of the marinade that was set aside. Place in a single layer next to the potatoes and press down. The chicken should be added in a single layer.
  8. Bake, uncovered, at 400 degrees for 17 to 22 minutes, or until an instant-read thermometer registers a temperature of 170-175 degrees Fahrenheit in the chicken thighs or 165 degrees Fahrenheit in the chicken cutlets.
  9. While that is going on, prepare the Yogurt Parmesan Herb Sauce by mixing all of the ingredients with a whisk. Keep chilled in the refrigerator until ready to serve.

Notes

  • Use chicken thighs in your recipe: Use chicken thighs for the chicken that is the tastiest, juicy, and caramelized since they have the most skin.
  •  When using chicken breasts: slice three of the breasts across the equator to form six cutlets or six little chicken breasts, each of which should weigh around 5-7 ounces. Pound the chicken until it is an equal thickness; this will make it extremely soft, allow it to absorb more of the marinade, and ensure that it cooks more uniformly and within the specified amount of time.
  • Use uniform potatoes: Instead of choosing a bag of potatoes, from which there will likely be potatoes of varied sizes, try picking out potatoes of comparable size on your own. Cut each potato into four pieces so that each piece is approximately one inch in length. Only cut in small half potatoes. If you like, you may chop the potatoes into larger pieces; however, you will need to bake them for a longer period before adding the chicken and broccoli.
  • Don’t leave home without the spray: Even though the vegetables aren’t swimming in the marinade, it still contains olive oil. Because of this, you must coat the aluminum foil with nonstick cooking spray before placing the vegetables on it.
  • Bring the chicken’s temperature up to room level: If you are planning on immediately preparing this dish, you may let the chicken come to room temperature while it marinates and bake the potatoes at the same time. Be careful to let the chicken sit out on the counter for at least 20 minutes before frying it if you are making this recipe after the chicken has been marinating in the refrigerator.
  • Don’t forget to add the sauce: The yogurt sauce is an essential element of this dish’s overall construction. Because of its creamy texture, all of the components blend well together. On the other hand, sour cream will give you more of a steakhouse dip feel while Greek yogurt will offer you more of a Mediterranean flavor profile: Use whatever herbs you have available to make the sauce; there is no need to go out and get more. You might also use something that you made yourself or purchased from the shop.
  • Meal prep: By separating the chicken and vegetables into separate airtight containers, you can quickly transform these Lemon Garlic Chicken Thighs into convenient meal prep that you can take with you wherever you go.
  • Recipe Variations
  • Use a different protein: You may also marinate shrimp, fish, or pork in the lemon-garlic chicken sauce.
  • Add pest: Remove the basil from the marinade and replace it with a quarter cup of pesto.
  • Add Parmesan: Before placing the broccoli and potatoes in the oven, sprinkle them with freshly grated Parmesan cheese.
  • Add some heat to it: To truly feel the heat, add one-fourth of a teaspoon of red pepper flakes.
  • Experiment with various proportions of the seasonings: To create a more complex taste profile, try omitting the oregano, increasing the amount of basil, etc.
  • Swap vegetables: Include cherry tomatoes, zucchini, maize, bell peppers, green beans, carrots, and asparagus in the mix, among other vegetables. Be careful to add the vegetables to the sheet pan at the appropriate time so that you don’t wind up with vegetables that are either crisp-tender or mushy. It is best to add the carrots when the potatoes are being prepared, the bell peppers when the chicken is being prepared, and the tomatoes, asparagus, and zucchini during the final ten minutes of baking.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 391
% Daily Value *
Total Fat 25g39%
Saturated Fat 9.8g50%
Cholesterol 77mg26%
Sodium 566mg24%
Potassium 358mg11%
Total Carbohydrate 20g7%
Dietary Fiber 1.6g7%
Sugars 2.2g
Protein 21g42%

Vitamin A 18%
Vitamin C 91%
Calcium 26%
Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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