Chicken and Scalloped Potatoes with Broccoli Skillet
This is one of those dishes born from lack of capacity. I was planning a simple roast chicken and scalloped potatoes for a friend’s birthday but as I stood over the ingredients, I wondered why fuss with a separate main and side dish when I can tuck them both into the same skillet? Fingers crossed it works like I saw it in my head. This dish layers sliced chicken between fan-arranged potato and turnip slices and chopped broccoli in a rich garlic-Parmesan cream sauce sprinkled chopped bacon. It looks like a high-effort centerpiece, but with a mandoline, the prep takes only minutes. It’s simple comfort food elevated, just like you deserve.
Chicken and Scalloped Potatoes
An elegant but simple one-pot meat and potatoes dish with broccoli, onion, garlic, and a cheesy cream sauce.
Tools You'll Need
Ingredients
- 1 medium potato (about 200 g), peeled and sliced into half-moons
- 1 medium turnip (about 120 g), peeled and sliced into half-moons
- ½ medium onion (about 55 g), thinly sliced
- 1 pound (450 g) raw boneless, skinless chicken breast, thinly sliced
- ¾ cup (70 g) chopped broccoli
- ½ cup (120 ml) plain Greek yogurt or sour cream
- ¼ cup (25 g) shredded Parmesan cheese
- ½ cup (120 ml) milk or plant milk
- 1 tablespoon (4 g) parsley flakes
- ½ teaspoon (1.5 g) garlic granules
- ¾ teaspoon (4.5 g) salt
- ½ teaspoon (1 g) ground black pepper
- 2 slices (rashers) cooked bacon (about 30 g), crumbled, or use packaged, precooked bacon
Directions
- Cook the bacon, or use packaged, precooked bacon heated according to package directions. Set aside for topping.
- Preheat the oven to 375°F (190°C). Lightly grease an oven-proof skillet.
- Working around the edge of the skillet, stand the potato and turnip slices on end, alternating with the sliced onion and tucking a piece of chicken and a piece of broccoli in between every 4 to 5 vegetable slices. Continue until the skillet is filled in a circular pattern.
- Cover tightly with foil and bake for 35 to 40 minutes, until the potatoes and turnips are almost tender when pierced with a knife.
- Meanwhile, in a large bowl, whisk together the yogurt (or sour cream), milk, garlic granules, parsley flakes, salt, pepper, and Parmesan. Set aside.
- Remove the foil and return uncovered to the oven for another 15 minutes, until the vegetables are fully tender and the chicken reaches 165°F (74°C) internally.
- Remove from the oven and pour the sauce evenly over the top, allowing it to run into the cracks. Let cool for 5 minutes, then sprinkle with crumbled bacon before serving.
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Welcome to my vintage RV kitchen. Here’s a peek at the tiny space where I cook on a propane stove and photograph all of the recipes on this blog by a small window over the sink. My life detonated in 2023, absolutely no thanks to my POS, 50+ ex-husband who cleaned out our bank accounts and ran off with his 20-something lover. I had to choose a lifestyle that I could afford and that took the weight off my nervous system while I rebuilt my life. Enter: RV in a forest by a river. Everything on this blog comes from this cozy, safe space under the pine trees where I studied to get the certifications that would change the course of my life so I could build this small business.
Before You Go
Simple, whole-food recipes with global flair are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 who enjoys turning humble ingredients into unforgettable meals and you're ready to rebel against mainstream wellness, cut through the noise on perimenopause, restore your energy, and rebuild your health without blending cottage cheese into everything, you’re in the right place. Get The Fierce Weekly Edit delivered straight to your inbox every Sunday morning.
Welcome to Finding My Fierce. It took a lot for me to get here and I hope you stick around!
Stay fierce!
Melissa
