There’s something about crispy bacon meeting tender chicken and spring asparagus that just feels right. Asparagus bacon chicken potato brings all that together in one pan golden potatoes, smoky meat, and bright green spears that snap when you bite them.
I started making this in the early spring of 1982, when Eleanor was small and I had just a handful of ingredients left before market day. The bacon fat coated everything beautifully, and the potatoes crisped at the edges while the chicken stayed juicy. After decades in the kitchen, I’ve learned that simple combinations when timed right create the most satisfying meals.
PrintEasy Asparagus Bacon Chicken Potato Recipe You Need Now
This asparagus bacon chicken potato is a flavorful one-pan dinner perfect for busy weeknights. It combines fresh asparagus, crispy bacon, tender chicken, and hearty potatoes for a family-friendly meal everyone will enjoy.
- Cook Time: 25-30 minutes
- Total Time: 0 hours
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 4 boneless skinless chicken breasts
- 1 lb fresh asparagus trimmed and cut into 1 inch pieces
- 6 slices of bacon chopped
- 3 cups of diced potatoes about 1/2 inch cubes
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- 1 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the oven to 375°F and grease a 9×13 inch baking dish lightly.
- Cook bacon in a large skillet over medium heat until it is crispy then place it on paper towels to drain, keeping the bacon fat in the skillet.
- Sauté the diced onion in the bacon fat until tender then add minced garlic and cook it for one more minute.
- Move the onion and garlic aside and raise heat to medium-high, then season chicken breasts with salt, pepper, and paprika and sear for 3 to 4 minutes each side until browned.
- Remove chicken and slice into strips, then add diced potatoes to the skillet and cook for about 5 minutes until just starting to soften.
- Spread half the potatoes in the prepared dish, top with chicken strips, bacon, and asparagus.
- Mix heavy cream, chicken broth, and thyme, pour over the layered ingredients in the dish.
- Sprinkle shredded cheese on top and bake uncovered for 25 to 30 minutes until bubbly and golden.
- Let the casserole rest for 5 minutes before serving to thicken the sauce.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Why This One-Pan Wonder Works
Busy nights need meals that don’t ask for much but give you everything. This asparagus bacon chicken potato recipe layers flavors right in the baking dishno juggling multiple pots or frantic last-minute plating.
The bacon does double duty: it crisps beautifully, then leaves behind golden fat that coats the onions and garlic. That same skillet sears the chicken, building flavor in every step. By the time it goes into the oven, the potatoes have softened just enough, the asparagus stays bright, and the creamy sauce pulls it all together under a blanket of melted cheddar.
- One dish, less cleanup: You’ll use just a skillet and a baking dish
- Balanced and hearty: Protein, vegetables, and potatoes in every bite
- Familiar flavors: Nothing fussyjust good ingredients working together
Key Ingredients That Make It Sing
Start with fresh asparagus trimmed into one-inch pieces. They’ll steam gently under the cream sauce and keep their snap. The bacon should be chopped before cookingit renders faster and distributes more evenly through the casserole.
Diced potatoes work best when cut into half-inch cubes. Smaller pieces cook through in the oven without turning mushy. Sharp cheddar adds tang that balances the richness of the heavy cream, and fresh thyme leaves bring an earthy note that ties everything together.
| Ingredient | Why It Matters |
|---|---|
| Bacon | Adds smokiness and renders flavorful fat for sautéing |
| Fresh asparagus | Brings color, texture, and a slight vegetal brightness |
| Diced potatoes | Absorb the creamy sauce and add hearty substance |
| Sharp cheddar | Melts beautifully and cuts through the cream with tangy depth |
| Heavy cream + chicken broth | Create a silky sauce that’s rich but not heavy |
How It Comes Together
You’ll start on the stovetop, then finish in the oven. First, crisp the bacon in a large skillet and set it aside. Use that same pan to soften the onion and garlicthe bacon fat carries their flavor beautifully.
Next, sear the chicken breasts seasoned with salt, pepper, and paprika until golden on both sides, then slice them into strips. Toss the diced potatoes into the skillet for a quick head start, letting them pick up all those savory bits stuck to the bottom.
Layer half the potatoes in your greased baking dish, then add the chicken, bacon, and asparagus. Pour the cream and broth mixture over top, sprinkle with cheddar, and bake until bubbly and golden. Let it rest for five minutes before serving so the sauce thickens just enough to cling to your fork.
Simple Swaps and Tweaks
No heavy cream? Use half-and-half mixed with a tablespoon of flour to help it thicken. If fresh thyme isn’t handy, dried thyme worksjust use a third of the amount since dried herbs are more concentrated.
Swap the sharp cheddar for Gruyère if you want something a little nuttier, or use turkey bacon if that’s what you have. The asparagus can be replaced with green beans or broccoli floretsjust keep the pieces about the same size so they cook evenly.
| Original | Swap |
|---|---|
| Heavy cream | Half-and-half + 1 tbsp flour |
| Sharp cheddar | Gruyère or Monterey Jack |
| Fresh thyme | 1/3 tsp dried thyme |
| Asparagus | Green beans or broccoli florets |
| Bacon | Turkey bacon or diced ham |
Serving and Storing
Serve this straight from the baking dish with a simple green salad or crusty bread on the side. The creamy sauce is perfect for soaking up, and the bacon adds enough salt that you won’t need much else.
Leftovers keep well in an airtight container in the fridge. Reheat individual portions in the microwave, or warm the whole dish covered in the oven. The asparagus will soften a bit more, but the flavors deepen overnight.
- Make ahead: Assemble the casserole up to the baking step, cover, and refrigerate before baking
- Freezing: Not recommendedthe cream sauce and asparagus don’t thaw well
- Doubling: Use two baking dishes or one deep roasting pan
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FAQs ( Asparagus & Bacon Chicken Potato )
Can I make this casserole ahead of time?
Yes, you can assemble this dish up to 24 hours in advance and refrigerate it covered. Add an extra 10-15 minutes to the baking time if cooking straight from the fridge. The flavors actually develop nicely when made ahead.
What type of potatoes work best for this recipe?
Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture when baked. Russets work too but may break down more. Cut them into uniform 1-inch pieces for even cooking throughout the casserole.
How do I prevent the asparagus from getting mushy?
Cut asparagus into 2-inch pieces and add them during the last 20-25 minutes of baking. Choose medium-thick spears rather than thin ones, as they hold up better to the longer cooking time without becoming overcooked.
Should I cook the bacon completely before adding it?
Cook the bacon until just crispy but not overdone, as it will continue cooking in the casserole. Drain on paper towels and reserve some of the bacon fat to toss with the potatoes for extra flavor and browning.
What internal temperature should the chicken reach?
The chicken should reach an internal temperature of 165°F for food safety. Use a meat thermometer to check the thickest part of the chicken pieces. Let the casserole rest for 5 minutes before serving to allow juices to redistribute.
This asparagus bacon chicken potato casserole comes together beautifully and delivers all the comfort of a home-cooked meal. The bacon crisps just right, the chicken stays moist, and every bite feels satisfying. You’ll love how the cream sauce pools around the potatoes and carries that smoky, savory warmth through the whole dish.
For a little extra brightness, squeeze fresh lemon over the asparagus just before servingit wakes up all those rich flavors beautifully. If you’re short on time, use rotisserie chicken and skip the searing step entirely. Leftovers taste even better the next day when the sauce has had time to settle into the potatoes.
I hope this becomes one of those recipes you turn to on busy spring evenings when you want something nourishing without the fuss. Did your family have a favorite one-pan supper that brought everyone to the table? I’d love to hear your stories. Save this one for the weeks aheadit’s the kind of meal that feels like wrapping your loved ones in something warm and familiar.
