Description
This creamy Chicken and Potato Bake is a comforting, one-pan dinner featuring tender chicken thighs, crispy roasted potatoes, and melty mozzarella cheese. Perfect for busy weeknights, this easy bake is full of savory flavor, minimal prep, and endless variation options.
Ingredients
- 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)
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced potatoes with garlic, olive oil, salt, and pepper.
- Spread potatoes in a greased 9×13-inch baking dish. Bake for 15 minutes.
- Cut chicken into bite-sized pieces.
- Add chicken to the dish over the potatoes. Bake for 25 more minutes.
- Top with shredded cheese, then bake an additional 5 minutes until melted.
- Garnish with fresh parsley if desired and serve hot.
Notes
- Swap mozzarella with cheddar for a bolder cheese flavor.
- Add vegetables like bell peppers or broccoli for a complete meal.
- To make it dairy-free, use a vegan cheese or skip the cheese altogether.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
