Description
This One-Pot Buttermilk Chicken and Potatoes Casserole combines tender chicken with creamy potatoes, creating a heartwarming meal perfect for family gatherings or cozy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 lbs Yukon Gold potatoes, chopped into bite-sized pieces
- 1 cup buttermilk
- 4 garlic cloves, minced
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 cup shredded cheddar cheese
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C).
- Prepare Your Baking Dish: Spray a large baking dish with nonstick cooking spray. Arrange the boneless chicken thighs at the bottom.
- Mix It Up: In a bowl, combine buttermilk, minced garlic, olive oil, and fresh thyme.
- Layer Those Potatoes: Place the chopped potatoes around the chicken in your baking dish. Pour the buttermilk mixture over everything.
- Season Generously: Sprinkle salt and pepper over the top layer and finish with shredded cheddar cheese.
- Bake Until Perfect: Cover with aluminum foil and bake for about 45 minutes. Remove the foil and bake for an additional 15-20 minutes until cheese is bubbly and edges are crispy.
Nutrition
- Serving Size: 1/6th of casserole (approximately 300g)
- Calories: 445
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 115mg
Keywords: Customize by adding vegetables like broccoli or carrots. Swap chicken thighs for turkey or use Greek yogurt instead of buttermilk for a tangy twist.