Ingredients 

For the base: 

• 3–4 medium potatoes, thinly sliced
• 1 medium onion, sliced
• 2 cups broccoli florets (fresh or thawed frozen)
• 2–3 cloves garlic, minced (or 1 tsp garlic powder)
• 2–3 boneless skinless chicken breasts
• ½ cup cream (heavy cream or half‑and‑half)
• 1–2 cups shredded cheddar cheese
• Salt, pepper, and any seasoning blend you love (garlic herb, ranch, paprika, etc.)

For the topping: 

• 1 cup breadcrumbs (Panko or regular)
• 2–3 tbsp melted butter
• Pinch of salt
• Optional: parsley or chives for garnish

Instructions 

1. Prep the dish

• Preheat your oven to 375°F.
• Grease a baking dish (9×13 works well).

2. Build the potato layer

• Spread the sliced potatoes across the bottom.
• Season generously with salt, pepper, and garlic.
• Scatter the sliced onions over the potatoes.
• Add the broccoli on top.

3. Add the chicken

• Season the chicken breasts on both sides.
• Lay them right on top of the veggies.
• Pour the cream evenly over everything — this helps the potatoes get tender and creates that cozy sauce.

4. Cover and bake

• Cover the dish tightly with foil.
• Bake for 45–55 minutes, or until the chicken is mostly cooked and the potatoes are soft.

5. Add the cheddar

• Remove the foil.
• Sprinkle cheddar all over the chicken and veggies.

6. Make the buttery breadcrumb topping

• Mix breadcrumbs with melted butter and a pinch of salt.
• Sprinkle over the cheddar.

7. Finish baking

• Return the dish to the oven uncovered.
• Bake 10–15 minutes, or until the top is golden and the cheese is bubbling.
• Let it rest for 5 minutes before serving so everything settles.