Crispy bacon, tender chicken, golden potatoes, and bright green asparagus all roasted together on one pan. Asparagus bacon chicken potato is the kind of dinner that makes weeknights feel a little easier and a lot more delicious.
I first tried this combo back in spring 2019, standing at my kitchen counter with farm-fresh asparagus I’d grabbed that morning at the Austin farmers’ market. The way the bacon fat crisps the potatoes while keeping the chicken juicy? That’s the magic. After testing sheet pan meals for nearly a decade now, I can tell you this one delivers every single time.
This cozy asparagus bacon chicken potato casserole is the perfect blend of flavors and textures, creating a delicious and easy comfort food meal. Loaded with tender chicken, crisp bacon, fresh asparagus, and soft potatoes, it delivers a satisfying dish that everyone will love.
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
Method
Set your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook the chopped bacon in a large skillet over medium heat until it turns crisp, then transfer it onto paper towels to drain, keeping the bacon fat in the pan.
Add the diced onion to the skillet and cook until it softens, then stir in the minced garlic and cook for an additional minute.
Push the onion and garlic aside, raise the heat to medium-high, and add the chicken breasts seasoned with salt, pepper, and paprika. Brown each side for 3 to 4 minutes.
Take the chicken off the skillet and slice it into strips. Add the diced potatoes to the skillet and cook them for about 5 minutes until they begin to soften.
Place half of the potatoes at the bottom of your prepared dish, then layer on the chicken strips, crispy bacon, and asparagus pieces.
Whisk together the heavy cream, chicken broth, and thyme, then pour this evenly over all the ingredients in the baking dish.
Sprinkle the shredded cheddar cheese on top and bake uncovered for 25 to 30 minutes until the cheese is melted and golden.
Allow the casserole to sit for 5 minutes before serving so the sauce can thicken a bit.
Notes
For a richer flavor, use smoked bacon. Leftovers store well in the fridge for up to three days and reheat nicely in the oven or microwave.
Why You’ll Love This Cozy One-Pan Dinner
Everything cooks together in one baking dish, which means less cleanup and more time to actually enjoy dinner. The bacon does double duty hereit crisps up beautifully while its rendered fat seasons the potatoes and keeps the chicken incredibly moist.
Family-friendly flavors: Even picky eaters go back for seconds when bacon and cheese are involved
Wholesome and balanced: You’ve got protein, vegetables, and comfort all in one dish
Smart weeknight strategy: Active cooking time is minimal, then the oven does the rest
Spring meets comfort: Fresh asparagus brings a bright, seasonal touch to this hearty meal
What You’ll Need (and Why These Ingredients Work)
The ingredient list is straightforward, but each component plays an important role. I’ve shopped for this recipe at regular grocery stores for years now, and everything’s easy to find year-round.
The boneless, skinless chicken breasts stay tender thanks to the cream and broth mixture, while the bacon adds that smoky depth we all crave. Fresh asparagus brings color and a slight vegetal snap that balances the richness. Diced potatoes soak up all those good flavors and turn golden at the edges. Sharp cheddar cheese melts into a bubbly, golden topping that ties everything together.
Pro Tip: If your asparagus spears are thick, slice them in half lengthwise before cutting into piecesthey’ll cook more evenly.
How This Recipe Comes Together
You’ll start by crisping the bacon in a skillet, which creates the flavorful base for everything else. That same pan is where you’ll sauté the onion and garlic, then sear the chicken breasts until they’re golden. The potatoes get a quick head start in the skillet too, so they’re partially cooked before hitting the oven.
Layering is the secret to even cooking. Potatoes go in first since they take the longest, followed by sliced chicken, bacon, and asparagus on top. The cream and chicken broth mixture gets poured over everything, creating a luscious sauce that bubbles up around the edges as it bakes.
When the cheese melts and turns golden brown, you know it’s ready. Let it rest before servingthis helps the sauce thicken just enough to coat everything without being soupy.
Simple Swaps and Kitchen Tweaks
If You Don’t Have…
Try This Instead
Heavy cream
Half-and-half works, though the sauce will be slightly thinner
Fresh thyme
Use 1/2 teaspoon dried thyme (add it to the cream mixture)
Sharp cheddar
Gruyère or Monterey Jack both melt beautifully
Bacon
Turkey bacon works in a pinch; add 1 tablespoon olive oil to the skillet first
Chicken breasts
Boneless thighs are more forgiving and stay extra juicy
Note: If asparagus isn’t in season, green beans (trimmed and halved) are a great year-round substitute.
Serving and Storing Your Asparagus Bacon Chicken Potato
This dish is hearty enough to serve on its own, especially if you’re looking for a complete meal in one pan. I like to add a simple green salad with a tangy vinaigrette on the side to cut through the richness. Crusty bread for soaking up that creamy sauce never hurts either.
Leftovers keep beautifully in an airtight container in the fridge. Reheat individual portions in the microwave, or warm the whole dish covered with foil in the oven. The asparagus will soften a bit more upon reheating, but the flavors deepen overnight, which I actually love.
Storage Method
How Long It Lasts
Reheating Tip
Refrigerator (covered)
3 days
Microwave 2-3 minutes, or oven at 350°F for 15 minutes
Freezer (airtight container)
Up to 2 months
Thaw overnight in fridge, then reheat in oven
Pro Tip: Freeze individual portions in meal prep containers for grab-and-go lunches that actually taste homemade.
Follow me on to unlock a world of flavorful recipes and creative food ideas Pinterest!
FAQs (Asparagus & Bacon Chicken Potato)
Can I make this casserole ahead of time?
Yes, you can assemble the entire dish up to 24 hours before baking. Cover tightly with foil and refrigerate. Add an extra 10-15 minutes to the baking time if cooking straight from the fridge. This makes it perfect for meal prep or entertaining.
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal choices. Russets create a fluffier texture while Yukon Golds hold their shape better and offer a creamier consistency. Slice them about 1/4 inch thick for even cooking throughout the casserole.
How do I prevent the asparagus from getting mushy?
Cut asparagus into 1-2 inch pieces and add them during the last 20-25 minutes of baking. This prevents overcooking while ensuring they’re tender. Choose medium-thickness spears as they hold up better than thin ones during the cooking process.
Can I substitute turkey bacon for regular bacon?
Turkey bacon works well as a lighter alternative, though it provides less fat and flavor. Cook it until crispy before adding to maintain texture. You may want to add a tablespoon of olive oil to compensate for the reduced fat content.
What size baking dish should I use?
A 9×13 inch baking dish works perfectly for this meal, providing enough space for even layering. If using a smaller 8×8 dish, increase the baking time by 10-15 minutes since the layers will be thicker and need more time to cook through.
A One-Pan Dinner That Just Works
There’s something so satisfying about pulling asparagus bacon chicken potato out of the ovengolden, bubbly, smelling like Sunday dinner on a weeknight. Everything cooks together, and the way those bacon-kissed potatoes turn crispy at the edges? Pure comfort in a single pan.
If you want a little extra richness, drizzle a bit more bacon fat over the potatoes before baking. I learned that trick from a neighbor who swore by it. Feel free to toss in whatever spring vegetables you grabbed at the farmers’ marketsnap peas or baby carrots work beautifully. Leftovers reheat like a dream, and honestly, they taste even better the next day once all those flavors have had time to mingle.
I’d love to see how yours turns outsnap a photo and share it with me! Did your family have a favorite one-pan dinner growing up? This recipe feels like a hug on a plate, and I hope it brings that same cozy feeling to your table. Save it, share it, make it your own, and enjoy every single bite.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
Thank you for joining this cozy community where nutritious and delicious meals come together.
