Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 3 cups fresh broccoli florets
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup plain Greek yogurt
  • 1/2 cup low-sodium chicken bone broth
  • 3 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1.5 cups sharp white cheddar cheese, freshly shredded (divided)
  • 1/2 tsp onion powder
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup panko breadcrumbs

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in a large skillet over medium high heat.
  2. Season chicken with 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper.
  3. Sear the chicken for 3-4 minutes per side until golden and crackling. Remove chicken from the pan but keep the flavorful oils.
  4. In a medium bowl, whisk together 1 cup plain Greek yogurt, 1/2 cup chicken bone broth, 3 minced garlic cloves, 1 tsp Dijon mustard, and 1/2 tsp onion powder.
  5. Add 1 cup of the shredded sharp white cheddar to the sauce and stir until combined.
  6. Add the potatoes to the skillet used for the chicken and toss to coat in the remaining oil.
  7. Nestling the chicken and 3 cups of broccoli florets back into the pan with the potatoes.
  8. Pour the yogurt mixture over everything, ensuring the sauce gets into every nook and cranny.
  9. Sprinkle the remaining 1/2 cup cheddar, 1/4 cup panko breadcrumbs, and 1/4 cup sliced green onions over the top.
  10. Bake at 375°F (190°C) for 35 minutes until the sauce is bubbling and the panko is bronze.