Go Back
ASPARAGUS BACON CHICKEN POTATO centered hero view, clean and uncluttered
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 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
 

  1. Set your oven to 375°F (190°C) and grease a 9x13 inch baking dish lightly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Whisk together the heavy cream, chicken broth, and fresh thyme, then pour this mixture over everything in the dish.
  8. Top with shredded cheddar cheese and bake uncovered for about 25 to 30 minutes until the cheese is melted and golden on top.
  9. 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.