One-Pot Creamy Chicken & Scalloped Potatoes

• Servings 4–6
• Time About 45 minutes (one pot / cast iron skillet)

Ingredients

• 1 1/2–2 lb (680–900g) raw chicken tenders
• 4 medium (~800g) russet potatoes
• 1 1/2 cups (~360g / 360ml) heavy cream
• 1/2 cup (~120g / 120ml) chicken broth
• 2 Tbsp (28g) butter
• 3 cloves (~9g) garlic, minced
• 1 1/2 cups (170g) shredded Gouda or Italian blend
• 1 tsp (3g) onion powder
• 1/2 tsp (1g) paprika
• 1/2 tsp (0.5g) dried thyme
• to taste salt and black pepper

Instructions

1. Peel (optional) and slice the potatoes about 1/8 inch thick.
2. Season chicken with salt, pepper, onion powder, and paprika. Melt butter in a large cast iron skillet over medium-high heat and brown the chicken 2–3 minutes per side. Remove to a plate (it will finish cooking later).
3. Lower heat to medium. Add garlic and cook 30 seconds until fragrant. Stir in heavy cream, chicken broth, and thyme, scraping up browned bits.
4. Add potato slices, spreading them into an even layer in the sauce. Cover and simmer gently 12–15 minutes, until nearly tender.
5. Nestle chicken back in. Cover and cook 8–12 minutes, until potatoes are tender and chicken reaches 165°F.
6. Sprinkle cheese over the top, cover, and cook 2–3 minutes until melted.
7. Rest 5 minutes off heat so the sauce thickens, then serve.

Levers and swaps

• Cheese: Gouda — buttery, mellow; Italian blend — sharper, saltier; Gruyère — nutty, sharp, great melt
• Cream: Heavy cream (standard) — richest, won't break; Half-and-half + scoop of cream cheese — lighter, still creamy
• Potato: Russet (standard) — fluffier, thickens sauce; Yukon gold — creamier, holds slices
• Finish: Stovetop only — soft, saucy top; Brief broil 2–3 min — browned, bubbly cheese top

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