When comfort food craving hits this Chicken potato bake is the answer. An easy, 15-minute prep time, budget friendly, one pan casserole for a filling weeknight dinner.
Loaded with juicy chunks of chicken, tender pieces of potatoes, then taken to the next level by adding shredded mozzarella and baking until the cheese is melty and bubbly. A versatile hearty casserole that your whole family will love.
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❤️ Why You'll Love It
- Hearty and filling dinner full of flavor.
- Baked chicken with a Middle Eastern flair.
- Versatile chicken recipe.
- Budget-friendly meal with easy ingredients.
This baked chicken recipe can be baked on a sheet pan or on a baking dish right in your oven. The flavor can be adjusted by adding your favorite seasoning mix or throw in your favorite veggies. Kids will love the tender chicken and the chunks of potatoes.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Wash, peel and cut the potatoes into chunks. Mix with salt, pepper, some chopped rosemary and drizzle about 1 tablespoon olive oil over. Bake for 15 minutes.
- Cut chicken into 1 inch cubes and place in a bowl. Pour the marinade over and mix well.
- Take the dish out of oven and mix in chicken. Cover with aluminum foil and return to oven for 30-35 minutes or until chicken is done.
- Uncover, spread the cheese over and return to oven for 10 minutes until cheese melts and bubbly. Serve garnished with some chopped green onions.
💡 Amira's Tips
- You can use any potatoes you like, Idaho potatoes is what I've used for this recipe but red potatoes work great.
- Try this dish with sweet potatoes too.
- Add a dash of Cayenne peppers for some heat.
🧺 Storage
Leftover chicken potato bake can be refrigerated in an airtight container for up to 4 days.
⌛ Make Ahead
- Chop both chicken and potato and season and keep each in a separate bag or container in the fridge for up to 3 days. Bake as directed.
- Alternatively, you can bake the casserole without the cheese cover tightly and refrigerate for up to two days. When ready to serve, reheat in the oven then add the cheese and follow instructions.
👩🍳 Variations
- Feel free to add more vegetables as you like, carrots are great in this recipe too.
- Play with the spices, add oregano, paprika or any other spice mix you love.
- Use chicken thighs instead of chicken breasts or even use bone in chicken. Adjust cooking time accordingly.
💬 FAQs
The olive oil based marinade the chicken is covered in and then baked keeps the chicken from drying out in the recipe.
Yes, when making chicken potato bake it's best to cover up the dish to ensure even cooking. If you wish to take the cover off to brown up the dish that can be done in the last ten minutes of cooking.
📣 Related Recipes
- Chicken Hash Brown Casserole is an easy, comfort food casserole you can whip up in minutes. A family favorite chicken and potato casserole that's also perfect for busy weeknights.
- Comforting and simplified Easy Lasagna Casserole for those nights when you are craving the classic Italian dish with minimal effort.
- Mashed Potatoes Chicken Casserole is a family favorite delectable comfort food that will take your mashed potatoes to a whole new level. Great for a satisfying weeknight dinner or as a side dish for the holidays.
- An easy 30-minute Chicken Mushroom Casserole for those weeknights when you need something quick and healthy. Creamy delicious and you won't even miss the extra calories.
More Potato Recipes
- This Instant Pot Garlic Mashed Potatoes Recipe is the quickest and easiest way to get mashed potatoes on the table. Less than 30 minutes, no drain and no peel recipe, it can't get easier than that!
- Cheesy Mashed Potatoes recipe is the ultimate comfort side dish for your family meals specially during the holidays. A gooey side dish with velvety texture and smooth rich flavor.
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Chicken Potato Bake
Ingredients
- 2 pounds potatoes
- 4 boneless skinless chicken breasts 2 - 2.5 pounds
The marinade:
- 5 large garlic cloves minced
- ¼ cup olive oil
- 1 sprig fresh rosemary
- ¼ teaspoon ground cardamom
- ½ teaspoon allspice
- juice of 1 lemon
- salt and pepper to taste
Topping
- 2 cups shredded mozzarella cheese
- chopped parsley or chives optional garnish
Instructions
- Preheat oven to 400°F. Spray a casserole dish, or a large baking sheet with oil and set aside.
- While the oven is heating up, wash, peel (if desired) and cut potatoes into chunks.
- Sprinkle with salt, pepper, some chopped rosemary and drizzle 1 tablespoon olive oil over.
- Mix everything together and spread in your baking dish.
- Bake for about 15 minutes or until we finish preparing the chicken.
- In a small bowl combine the remaining oil with the rest of the marinade ingredients well and taste to adjust seasoning.
- Cut chicken into 1 inch cubes and place in a bowl. Pour the marinade over and mix well.
- Take the dish out of oven and mix in chicken.
- Cover with foil and return to oven for 30-35 minutes or until chicken is done.
- Uncover, spread the cheese over and return to oven for 10 minutes until cheese melts and bubbly.
Notes
- Please check the nutrition disclaimer policy.
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