This Chicken and Potato Bake is a hearty, comforting dish featuring tender chicken thighs and golden roasted potatoes, all baked together in a single pan. It’s a simple yet satisfying meal that’s perfect for busy weeknights or cozy family dinners.

Why I Love This Recipe

I love this recipe because it’s incredibly easy to prepare and requires minimal cleanup. The combination of juicy chicken and crispy potatoes, seasoned with garlic and herbs, creates a flavorful and filling meal that everyone enjoys. Plus, it’s versatile enough to adapt with different seasonings or add-ins based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium potatoes, diced into ¾-inch cubes
1 tablespoon minced garlic
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper
1½ pounds boneless, skinless chicken thighs
1 cup shredded mozzarella cheese
Fresh parsley for garnish (optional)

Directions

Preheat the oven to 425°F (220°C).
In a large bowl, toss the diced potatoes with minced garlic, olive oil, salt, and pepper until evenly coated.
Spray a 9×13-inch baking dish with non-stick spray. Spread the potato mixture evenly in the dish and bake for 15 minutes.
While the potatoes are baking, cut the chicken thighs into bite-sized pieces.
After 15 minutes, remove the baking dish from the oven and place the chicken pieces evenly over the partially cooked potatoes.
Return the dish to the oven and bake for an additional 25 minutes, or until the chicken is cooked through and the potatoes are tender.
Sprinkle the shredded mozzarella cheese over the chicken and potatoes. Bake for another 5 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving, if desired.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Cheesy Twist: Substitute mozzarella with cheddar or a blend of your favorite cheeses for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the garlic and oil mixture for some heat.
Vegetable Add-ins: Incorporate chopped vegetables like bell peppers, onions, or broccoli to make it a complete one-pan meal.
Herb Infusion: Mix in herbs like rosemary, thyme, or oregano with the potatoes for an aromatic touch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, microwave individual portions on high for 2-3 minutes.

FAQs

How can I make this dish ahead of time?

I can prepare the potato and chicken mixture ahead of time and store it covered in the refrigerator for up to 24 hours. When ready to bake, I let it sit at room temperature for about 15 minutes before placing it in the preheated oven.

Can I use chicken breasts instead of thighs?

Yes, I can substitute chicken breasts for thighs. However, I need to be cautious as chicken breasts can dry out more easily. I might consider reducing the cooking time slightly to prevent overcooking.

What type of potatoes work best for this recipe?

I find that starchy potatoes like Russets or Yukon Golds work well because they become tender and slightly crispy when baked. However, I can use any potato variety I prefer or have on hand.

Is it possible to make this dish dairy-free?

Absolutely. I can omit the cheese or use a dairy-free cheese alternative to make this dish suitable for a dairy-free diet.

Can I freeze leftovers?

Yes, I can freeze leftovers in an airtight container for up to 2 months. To reheat, I thaw them in the refrigerator overnight and then bake at 350°F (175°C) until heated through.

Conclusion

This Chicken and Potato Bake is a versatile and delicious meal that’s easy to prepare and sure to please the whole family. With simple ingredients and minimal prep time, it’s a go-to recipe for busy evenings. Whether I stick to the classic version or experiment with variations, this dish never disappoints.