Loaded Broccoli Potato Pan

Directions

1. Preheat oven to 400°F (200°C) for roasting the potatoes later.
2. Cut chicken breasts into bite-sized cubes. Heat 1–2 tbsp of oil in a skillet over medium heat, season chicken with salt, pepper, and garlic powder, and cook until golden brown. Remove and set aside.
3. Cut the potatoes into 1-inch cubes and boil in salted water until just tender but still firm, about 10–12 minutes. Drain and set aside.
4. While potatoes cook, season the shrimp with Old Bay and parsley. Melt 1 stick (113 g) butter in a skillet over medium heat, add minced garlic, and sauté briefly. Cook shrimp until pink and opaque, about 2–3 minutes per side. Sprinkle extra parsley while cooking. Remove from heat.
5. Spread cooked potatoes in a roasting pan and dot with 1–2 sticks (113–227 g) butter. Sprinkle lightly with Old Bay seasoning and salt. Toss to coat evenly. Roast for 10–15 minutes until slightly golden.
6. Steam the broccoli according to package instructions, then set aside.
7. Layer the roasted potatoes, cooked chicken, shrimp, and broccoli in the roasting pan. Sprinkle shredded cheese evenly on top.
8. Return the pan to the oven and bake at 375°F (190°C) for 10–15 minutes, or until the cheese is melted and bubbly.
9. Garnish with additional parsley flakes before serving.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6–8
• Difficulty: Medium

Variations & Substitutions

• Swap shrimp with cooked bacon or sausage for a meaty version.
• Use sweet potatoes instead of red potatoes for a sweeter twist.
• Add bell peppers or mushrooms for more vegetables and flavor.

Serving Suggestions