Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 2 lbs Yukon Gold potatoes, peeled and 1-inch cubed
  • 3 cups fresh broccoli florets
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 cups chicken bone broth
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1.5 teaspoons sea salt
  • 0.5 teaspoon cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon olive oil

Instructions:

  1. Peel and cube 2 lbs (900g) of Yukon Gold potatoes into 1 inch pieces.
  2. Heat 1 tablespoon of olive oil in a large skillet and brown the 1.5 lbs (680g) of cubed chicken until golden and opaque on all sides. Remove chicken from skillet.
  3. Add 1 medium diced yellow onion and the potatoes to the pan, cooking 8 minutes until the onion is translucent and potatoes have browned edges.
  4. Stir in 4 cloves of minced garlic, 1 teaspoon thyme, 1 teaspoon smoked paprika, 1.5 teaspoons salt, and 0.5 teaspoon pepper until fragrant.
  5. In a small bowl, combine 2 tablespoons cornstarch with 1.5 cups chicken bone broth until no white streaks remain.
  6. Pour the broth mixture and 1 cup heavy cream into the skillet, stirring constantly until the liquid begins to bubble and thicken.
  7. Add the 3 cups of broccoli florets and the seared chicken back into the skillet, tossing gently until everything is coated in velvet sauce.
  8. Sprinkle 2 cups of shredded cheddar and the mixture of 0.5 cup Panko with 1 tablespoon melted butter evenly over the top.
  9. Transfer to a 350°F (180°C) oven and bake for 40 minutes until the cheese is bubbling and the Panko is deeply browned.
  10. Let the dish sit for 5 minutes until the sauce sets and stops moving.