This Chicken and Potato Bake is a comforting, hearty dish that brings together tender chicken and perfectly roasted potatoes in a flavorful blend of seasonings. It’s easy to prepare and delivers a satisfying meal that’s perfect for family dinners or gatherings.
Why You’ll Love This Recipe
- Simple and Affordable: Uses basic ingredients that are easy to find and budget-friendly.
- One-Pan Wonder: Minimizes cleanup by cooking everything in a single dish.
- Customizable: Easily adapt the seasonings or add vegetables to suit your taste.
- Comfort Food: Delivers that warm, satisfying feeling of a home-cooked meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breasts
- Potatoes
- Olive oil
- Garlic
- Onion
- Paprika
- Dried thyme
- Salt and pepper
Directions
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the ingredients: Wash and chop the potatoes into bite-sized pieces. Dice the onion and mince the garlic.
- Season the chicken and potatoes: In a large bowl, toss the chicken and potatoes with olive oil, garlic, onion, paprika, thyme, salt, and pepper. Ensure everything is well coated.
- Assemble in a baking dish: Arrange the seasoned chicken and potatoes in a single layer in a large baking dish.
- Bake: Place the dish in the preheated oven and bake for about 45-55 minutes, or until the chicken is cooked through and the potatoes are tender. Turn the chicken and potatoes halfway through for even cooking.
- Serve: Let the dish rest for a few minutes after removing it from the oven. Serve warm and enjoy!
Servings and Timing
- Servings: Serves 4-6 people.
- Prep Time: 10 minutes.
- Cook Time: 45-55 minutes.
- Total Time: About 1 hour.
Variations
- Vegetable Additions: Add carrots, bell peppers, or green beans for extra nutrition and color.
- Cheesy Twist: Sprinkle shredded cheese over the dish during the last 10 minutes of baking.
- Spicy Kick: Add chili flakes or cayenne pepper for a spicy version.
- Herb Swap: Try rosemary or oregano instead of thyme for a different flavor profile.
Storage/Reheating
- Storage: Place leftovers in an airtight container and refrigerate for up to 3-4 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts for convenience.
- Freezing: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use boneless chicken?
Yes, boneless chicken breasts or thighs work well, but you may need to adjust the cooking time slightly.
2. What kind of potatoes should I use?
Yukon Gold or red potatoes are great for roasting, but any variety will work.
3. Can I make this dish ahead of time?
Absolutely! Prepare everything in the baking dish, cover, and refrigerate until you’re ready to bake.
4. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes are a delicious alternative and add a touch of sweetness to the dish.
5. How do I know the chicken is cooked through?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
6. Can I add a sauce to this dish?
Yes, a drizzle of creamy garlic sauce or a light gravy pairs well.
7. What other seasonings can I use?
Experiment with Cajun seasoning, Italian herbs, or a touch of curry powder for variety.
8. Do I need to peel the potatoes?
It’s up to you! Leaving the skins on adds texture and nutrients.
9. Can I cook this in an air fryer?
Yes, an air fryer can work for smaller portions. Adjust cooking time and temperature accordingly.
10. How can I prevent the dish from drying out?
Cover with foil for the first half of baking, then uncover to crisp up the potatoes and chicken.
Conclusion
Chicken and Potato Bake is a timeless dish that’s perfect for any occasion. With minimal prep and endless customization options, it’s a go-to recipe for busy weeknights or cozy family dinners. Give it a try and make it your own!
PrintChicken and Potato Bake
This Chicken and Potato Bake combines tender chicken breasts and creamy red potatoes, seasoned with a blend of spices, and topped with crispy bacon and melted cheddar cheese. It’s a one-dish meal that’s both satisfying and easy to prepare.
Ingredients
- For the Bake:
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 pounds red potatoes, cut into 1-inch cubes
- 1/3 cup olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- For the Toppings:
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped green onions
Instructions
- Prepare the Oven and Baking Dish:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- Season the Chicken and Potatoes:
- In a large bowl, combine the olive oil, salt, black pepper, paprika, and garlic powder.
- Add the cubed chicken and potatoes to the bowl, tossing them to ensure even coating with the seasoning mixture.
- Bake:
- Transfer the seasoned chicken and potatoes to the prepared baking dish, spreading them out in an even layer.
- Bake in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the potatoes are tender and the chicken is cooked through.
- Add Toppings:
- Remove the dish from the oven and sprinkle the crumbled bacon and shredded cheddar cheese over the chicken and potatoes.
- Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted.
- Serve:
- Allow the casserole to cool for about 5 minutes.
- Top with dollops of sour cream and a generous sprinkle of chopped green onions.
- Serve hot and enjoy!
Notes
- Prepare the Oven and Baking Dish:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- Season the Chicken and Potatoes:
- In a large bowl, combine the olive oil, salt, black pepper, paprika, and garlic powder.
- Add the cubed chicken and potatoes to the bowl, tossing them to ensure even coating with the seasoning mixture.
- Bake:
- Transfer the seasoned chicken and potatoes to the prepared baking dish, spreading them out in an even layer.
- Bake in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the potatoes are tender and the chicken is cooked through.
- Add Toppings:
- Remove the dish from the oven and sprinkle the crumbled bacon and shredded cheddar cheese over the chicken and potatoes.
- Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted.
- Serve:
- Allow the casserole to cool for about 5 minutes.
- Top with dollops of sour cream and a generous sprinkle of chopped green onions.
- Serve hot and enjoy!