Crispy bacon meets tender chicken, golden potatoes, and bright green asparagusall in one pan. Asparagus Bacon Chicken Potato is the kind of dinner that makes weeknights feel easy and weekends taste special.
I’ve been testing one-pan dinners for over a decade, and this one hits every mark. Spring of 2018, I threw these four ingredients together after a farmers market haulmy daughter said it tasted like “fancy restaurant food.” The trick is roasting everything at the same temp but staggering when each ingredient hits the pan, so nothing gets soggy and the bacon stays shatteringly crisp.
Joe Rooney
Easy Asparagus Bacon Chicken Potato Recipe Perfect for Dinner
This Easy Asparagus Bacon Chicken Potato recipe is a delicious, hearty one-dish meal packed with fresh asparagus, savory bacon, tender chicken, and tender potatoes. It’s perfect for a comforting dinner that comes together easily with simple ingredients.
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
6 slices of bacon, chopped
3 cups of diced potatoes (about 1/2-inch cubes)
1 medium onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
1 cup shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Method
Set your oven to 375°F (190°C) and grease a 9×13 inch baking dish lightly.
Cook the chopped bacon in a large skillet over medium heat until crisp, then remove it and place on paper towels, keeping the bacon fat in the pan.
Add the diced onion to the skillet and cook until it softens, then stir in the minced garlic and cook for about a minute more.
Move the onion and garlic to one side of the skillet, raise the heat to medium-high, and add the chicken breasts. Season them with salt, pepper, and paprika, then brown each side for 3 to 4 minutes.
Take out the chicken and slice it into strips. In the same skillet, add the diced potatoes and cook until they begin to soften, about 5 minutes.
Put half of the potatoes in the baking dish, layer the chicken strips over them, sprinkle on the cooked bacon, and top with the asparagus pieces.
Whisk together the heavy cream, chicken broth, and fresh thyme, then pour this mixture over everything in the dish.
Top with shredded cheddar cheese and bake uncovered for about 25 to 30 minutes until the cheese is melted and golden on top.
Allow the dish to rest for around 5 minutes after baking to thicken the sauce slightly before serving.
Notes
For best results, use fresh ingredients and serve this dish hot. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Why You’ll Love This Recipe
This Asparagus Bacon Chicken Potato hits that perfect balance between Sunday supper and Tuesday rescue dinner. It’s hearty enough to satisfy hungry teens but still feels light and spring-fresh thanks to the asparagus cutting through all that creamy, cheesy goodness.
One dish, zero fuss: Everything bakes together in one panminimal cleanup, maximum flavor.
Bacon makes everything better: The rendered fat seasons the chicken and potatoes as you go, building layers of smoky richness.
Family-tested and approved: I’ve made this dozens of times, tweaking the timing so the asparagus stays bright and the potatoes come out tender but not mushy.
Flexible and forgiving: Swap the cheddar for Gruyère, use sweet potatoes, or skip the cream for a lighter versionit still works beautifully.
Key Ingredients & What They Do
You’re working with simple grocery staples here, but each one plays a role. The bacon isn’t just for flavorit’s your cooking fat and your crispy topping. The heavy cream and chicken broth create a silky sauce that keeps everything moist without turning into soup.
Pro Tip: Fresh thyme is a game-changer. Dried works in a pinch, but fresh leaves give you that herby, garden-y note that ties the whole dish together.
The magic here is layering flavors as you build. You’re not just dumping everything into a panyou’re searing the chicken in bacon fat, softening the potatoes on the stovetop first, then finishing everything in the oven so it melds together under a blanket of melted cheese.
Start by crisping the bacon, then use that rendered fat to sauté your onion and garlic until they smell like heaven. Sear the chicken right in the same skillet so it picks up all those browned bits. Slice it into strips after searingit’ll finish cooking gently in the oven and stay tender.
Potatoes get a head start on the stovetop so they’re not raw when everything goes into the oven. Layer them into your baking dish first, then add the chicken, bacon, and asparagus. Pour the cream and broth mixture over the top, sprinkle on the cheese, and let the oven do the rest.
Tips for Perfect Results Every Time
Don’t skip the searing step. Those golden-brown edges on the chicken add so much flavorit’s worth the extra effort. And make sure your potatoes are cut into uniform pieces so they cook evenly.
Let it rest: Give the casserole a few minutes after it comes out of the oven. The sauce will thicken slightly and everything will hold together better when you scoop it.
Watch the asparagus: If your spears are thick, cut them into smaller pieces so they cook through. Thin asparagus can go in as-is.
Bacon grease is gold: Don’t drain it allleave about a tablespoon in the pan to sauté the onion and garlic. That’s where the flavor starts.
Serving and Storage
This dish is a complete meal on its own, but a simple green salad or crusty bread on the side makes it feel even more special. Leftovers reheat beautifullyjust cover with foil and warm in the oven until heated through.
Storage Method
How Long It Lasts
Reheating Tip
Refrigerator (covered)
3–4 days
Reheat covered at 350°F for 20 minutes
Freezer (airtight container)
Up to 2 months
Thaw overnight, then reheat as above
Individual portions
3 days in fridge
Microwave 2–3 minutes, stirring halfway
Note: The asparagus may soften a bit after freezing, but the flavors hold up beautifully. If you know you’re meal-prepping for the freezer, slightly undercook the asparagus the first time around.
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FAQs (Asparagus & Bacon Chicken Potato)
Can I make this casserole ahead of time?
Yes, you can assemble this dish up to 24 hours in advance and refrigerate covered. Add an extra 10-15 minutes to the baking time if cooking straight from the fridge. The flavors actually develop nicely overnight.
What type of potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape while becoming creamy. Russets work too but may break down more. Slice them about 1/4 inch thick for even cooking throughout the casserole.
How do I prevent the asparagus from overcooking?
Choose thick asparagus spears and cut them into 2-inch pieces. Add them during the last 20-25 minutes of baking to keep them tender-crisp. Thin spears will turn mushy in this recipe.
Can I substitute turkey bacon for regular bacon?
Turkey bacon works but won’t render as much fat, so you may need to add a tablespoon of oil. Cook it until crispy before adding to maintain texture. The flavor will be milder than traditional bacon.
What internal temperature should the chicken reach?
The chicken should reach 165°F when measured with a meat thermometer. Check the thickest pieces to ensure food safety. If the top browns too quickly, cover with foil and continue baking until done.
You’ll love how this Asparagus Bacon Chicken Potato turns outgolden on top, creamy underneath, with tender chicken and vegetables that taste like spring comfort in every bite. The bacon stays crispy, the potatoes soak up all that smoky richness, and the asparagus adds just enough brightness to keep things interesting. It’s the kind of dinner that makes your house smell like a hug.
Want to make it your own? Swap the cheddar for smoked Gouda if you’re feeling fancy, or toss in some cherry tomatoes for a pop of sweetness. Leftovers are perfect tucked into a tortilla for lunch the next daya trick I learned from my grandmother’s “never waste good food” philosophy. And if you’re meal-prepping, this reheats like a dream and actually tastes better the second day once all those flavors meld together.
I’d love to see how yours turns outtag me if you snap a photo, or tell me in the comments what you served alongside it. Did your family have a favorite one-pan dinner growing up? There’s something so grounding about meals like this, the kind you can make with your eyes half-closed on a busy Wednesday. Save this one for the weeks when you need dinner to feel like a warm kitchen and full hearts.
