Chicken Potato Bake

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Chicken Potato Bake – Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. This really easy chicken thighs recipe with potatoes is a family favorite! Its my go-to recipe for when I need no-fuss, quick dinner ideas

This might seem kind of crazy, but I often sit down to do my meal plan for the upcoming week, and I am stumped.

What?!? I know, I know, you are probably wondering how can that be, since I have a website with a ton of recipes from which to choose.

You would think that meal planning would be the last thing that stumps me, right?  Ha!

Overhead View of Chicken Potato Bake with melted cheese in a clear casserole dishWell, I think it is a similar phenomenon as the one that causes Thing 1 and Thing 2 to meander into our fully stocked kitchen, look through the pantry and fridge, and declare that there is nothing to eat!

I have come to realize that I can never go wrong with chicken recipes for dinner.  No one complains and everyone practically licks their plate (and the casserole dish too!).

Whenever I get that meal planning ‘block’, or whatever you want to call it, I pull up one or two of my go-to dishes, plop them in the meal planner, and somehow that jump-starts my brain so that I can finish the entire meal plan.

This Chicken Potato Bake is one of my go-to dishes.  I have served it more times than I can remember, and every time it is a big hit in the family.

A white plate filled with Chicken Potato Bake and garnished with a parsley sprig| DizzyBusyandHungry.com - Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!

In this recipe, I baked boneless chicken thighs in the oven along with the potatoes.  They both cook in the same amount of time, so, it makes them a perfect match.  If you don’t have chicken thighs, you can also try using chicken breasts in this recipe.

For the potatoes, you can choose between Russet potatoes, red potatoes or white potatoes.  I keep the skin on because it adds texture and its also contains a lot of the nutrition.

Potatoes tossed in garlic and olive oil and baked to a golden brown right in the same dish with tender, juicy chicken thighs practically guarantees a successful meal every time.  Add a side salad or some steamed veggies like my easy roasted Brussels sprouts and dinner is complete!

Closeup view of a white plate with chicken potato bake and a garnished with parsley. Plate is on a green napkin with a fork next to it.

The cheese in this recipe brings all the ingredients together and gives the casserole that delicious crusty look.  I found that using freshly shredded mozzarella works best.  However, if you don’t have fresh mozzarella, using store-bought mozzarella will taste good too.

It only takes this chicken potato bake about 25 minutes to finish cooking.  I serve it right after I remove it from the oven and I can still hear the sizzling! When I remove it from the oven, it fills the whole house with a delicious baked chicken and potato aroma.

This aroma is so heavenly that I don’t even have to call everyone to the dinner table.  The aroma brings everyone running to the dinner table!

Overhead view of a clear casserole dish with chicken potato bake and plates in the background

What’s your favorite chicken thighs recipe?

If you like easy chicken recipes, check out my other family favorites like:

Crock Pot Chicken Thighs in Beer Sauce

Overhead view of a white bowl with rice and topped with chicken thighs

Baked Chicken Fried Steak

Baked Chicken Fried Steak | DizzyBusyandHungry.com - Lightened up and easy to make, yet still so delicious, this is a hearty dish your whole family will love!

Danielle’s Super Easy Chicken Pot Pie

Danielle's Super Easy Chicken Pot Pie | DizzyBusyandHungry.com - This creamy, delicious family meal is quick and easy and the kids love it!

Chicken Potato Bake

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Chicken Potato Bake | DizzyBusyandHungry.com - Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!

Chicken Potato Bake

Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!
Print
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 People
Calories 286 kcal
Author Kristin

Ingredients

  • 4 potatoes Medium Sized cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
  • 1 tablespoon garlic Minced
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)

Instructions

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9x13) baking dish with non stick spray.

  4. Spread potato mixture in dish and bake about 15 minutes.

  5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.

  6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.

  7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  9. When serving, sprinkle chopped parsley on top (if desired).
Nutrition Facts
Chicken Potato Bake
Amount Per Serving
Calories 286 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 83mg 28%
Sodium 282mg 12%
Potassium 1016mg 29%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Protein 30g 60%
Vitamin A 2.6%
Vitamin C 21.8%
Calcium 12.1%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.

Tools used for this recipe:

Enjoy!
Kristin -
 

 

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Chicken Potato Bake | DizzyBusyandHungry.com - Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!

Reader Interactions

Comments

  2. I get stuck with meal planning too. Sometimes it is from an overload of recipes. I love the ease of this recipe, perfect for a school night. We start in 2 weeks!

    Reply

  4. It’s always so nice and not as stressful when I do take the time to plan ahead of time! This is one of those meals that my husband (and I) will devour! We might have leftovers too 🙂

    Reply

  5. It happens to me all the time! I don’t know what to make and I sit down and juice my mind! I love this bake it has everything and looks so yummy!

    Reply

  8. I love chicken bakes Kristin as they so remind me of childhood yum! I could so go for trying some of this now #ibabloggers

    Reply

    • You don’t need to cook it first, it cooks while on top of the potatoes. The potatoes actually take a little longer to cook, which is why you bake them for about 15 minutes before adding the chicken. Thanks for stopping by and I hope you enjoy it!

      Reply

      • Are the potatoes supposed to soften up? Because I’ve had it in the oven with the chicken for over 20 minutes. And they are still hard.

        Reply

        • Yes, they should soften with cooking. Did you cook the potatoes by themselves first? (See step 4 on the recipe card.) The potatoes need a little longer than the chicken, so that may be the issue. Let me know if you have any other questions!

          Reply

        • The recipe is included in this post. I checked and it is appearing for me on both mobile and desktop. Are you not able to see it? If not, I can email it to you, just let me know.

          Thanks!

          Reply

          • Can you please let me know what browser you are using? I will try to track down the issue. Also, if you like I can email the recipe to you. Please email me at kristin(at)dizzybusyandhungry(dot)com and I will be happy to send you the recipe. Thanks!

  24. Can you use boneless skinless breasts instead of thighs? Would you increase the baking time of the potatoes on their own and less time of chicken and potatoes together? Thanks for an easy recipe, looks tasty, can’t wait to try it.

    Reply

    • Yes, you can absolutely use chicken breasts! Breasts can dry out more easily so I would definitely watch the cooking time on them and check them sooner rather than later. I hope you enjoy it, thanks for stopping by!

      Reply

  26. I tried this today and it was good. I used chicken breast instead of thighs.The chicken was still a little frozen but it turned out well. My husband didn’t like all the liquid the potatoes were sitting in.

    Reply

  27. I made this for dinner last night and I must say this was one of the most delicious and easy meals I have ever made. Halfway through our meal, my boyfriend said how he already could not wait for lunch tomorrow, so he could eat this again! I used boneless/skinless thighs, which I lightly seasoned with a mesquite bbq rub, russet potatoes and served with corn. Delish!!!!

    Reply

    • So glad you liked it, Lena! Those additions sound great. I often change this up a little when I make it as well, it is a really versatile recipe. Thanks for stopping by! 🙂

      Reply

  30. Is the 1 tablespoon of minced garlic the dry kind, or are you chopping up an actual garlic clove to get the 1 tablespoon? 1 tablespoon of the dry kind seemed like a lot, so I just did 2 teaspoons. I am making it now and sure would like to know, but didn’t find the answer in any of the comments. Thanks for your help. Can’t wait to try this tonight.

    Reply

    • I minced up actual garlic. Sometimes I use the minced garlic that comes in a jar. I think you were smart to only use 2 tsp of the powdered! 1 tablespoon of that would probably be way too much! I hope you enjoy it!

      Reply

      • It wasn’t powdered garlic I was using, it was dry minced garlic. The container says that 1/4 tsp equals 1 clove of garlic, so with me using 2 teaspoons, that would equal 8 cloves of garlic. I got nervous about it being too garlicky, so I rinsed the potatoes in a strainer to get some of the garlic off. Then I added more oil, salt and pepper again because that probably got rinsed off as well. In the end, I think the dish could have used a little more garlic, but too little is better than way too much that I had before rinsing. Next time I will know better how to make the dish. It still turned out really good and my daughter and son in law like it a lot. Nice and simple, which I like, plus it’s fast to make.

        Reply

  31. Delicious. I tried this tonight and it was a big hit with all of us, not a scrap left! Thank you for sharing.

    Reply

  33. I am making this tonight…..only have 2 thighs in the fridge….next time I’ll make sure I have more….lol…..I am sure it will be delicious!!

    Reply

  34. I just made this tonight and used what I had on hand (baby gold potatoes, Mrs Dash+shredded parm+garlic powder). The cooking times were perfect, even in my little 11×7 dish and the instructions were very clear. I’m definitely adding it to our dinner rotation. It’s hard to find recipes that work for just two people, so we were very happy with it. Thanks so much!!

    Reply

  35. What a delicious recipe! I substituted cheddar as it was what I had on hand, and used dry parsley, which I sprinkled on when I put in the chicken. I also made it for one, with no problems in reducing the recipe 🙂 .

    Reply

  37. Recipe purest won’t like that I added tomatoes cubed but other than that it was the same. Yummy the garlic/olive oil was all the chicken and potatoes needed. Simple and healthy. Here, here.

    Reply

    • I think you should cook the potatoes a little longer than usual before adding the chicken, maybe 25 minutes or so. Then add the chicken and cook for another 10, or until it is warmed up. Check as you go, since these are estimates and I am not sure exactly how it will turn out. But if you watch, it should turn out OK!

      Reply

  39. Do you have to cover with foil while baking? I’m always afraid of cooking without cover since it seems to dry it out.

    Reply

    • I have not ever covered this dish while cooking it and never had a problem with the chicken being dry. I usually use chicken thighs and they are a bit less prone to drying out than chicken breasts. You can certainly cover it if you are concerned, but check for doneness often because it might cook faster. Also, for the last step with the cheese, you may want to leave it uncovered so the cheese gets melty and a little browned. I hope that helps!

      Reply

  40. Do you have an estimated calorie count for this one? Trying to count my calories and would like to make this for my kids tonight.

    Thanks,

    Jeremy

    Reply

  41. Your website is so irritating! I tried and tried to print this recipe and you’ve loaded so many adverts, it makes it impossible! Are you here to share or just make money?

    Reply

    • My apologies, I totally understand what you are saying. I am here to share, but it costs money to pay for the site and hosting and for the other expenses involved in running a recipe website. You would be surprised at how little money the ads actually produce, but they do help cover some of my costs so unfortunately I need to have them. I would be happy to send you the recipe in an email if that would be helpful to you. Not sure if the email address you entered for your comment is the correct one, but you can just shoot me a quick email to kristin (at) dizzybusyandhungry (dot) com and I will send it to you. I do appreciate you stopping by and I am sorry you had trouble with the ads!

      Reply

      • or they could do it the old fashioned way and write it down…some people are so lazy and would rather take more time to complain than figure out something else…these are the kind of people that are more irritating than any website…love your site by the way <3

        Reply

  42. Hi Kristen, I guess from what you have stated, that I have been cooking a lot longer than you. My wife would burn water and so it has always been up to me to provide great, tasty and nutritious meals for my family. I do it with a zeal though. I should have possibly been a chef instead of a landscape contractor. We had chicken and potatoes one night, with a package of Campbells Sweet and sour mix for chicken and rice. I couldn’t bear the thought of that, so I went to the internet and found this recipe. I prepared it with the following changes: I did not have bacon bits, but thought they might be a great addition to this. I did however have a couple of pieces of proscuitto, which I chopped finely and added to the mixture with the cheese. I also did not have parsley, but I did have cilantro. I also added some scallions and though I did not have enough mozzerella cheese, I did have some cheddar jack which I added also. The result was awesome and my 2 teenage boys scarfed it up. Even my wife liked it as I used breasts instead of thighs and she is chicken breast kinda girl. In any case, thank you for the recipe and let people know that they can be creative with food and possibly create something better. Thanks again.

    Reply

  43. I spiced it up a bit adding carmelized onions and sautéed mini bell peppers as well as turkey bacon bits. It added more flavor and my family loves it

    Reply

  44. I have the potatoes in the oven and I added diced carrots and onion to the dish and next goes in the chicken. I will let y’all know how it turns out. I started it early in case its a Fail lol.

    Reply

  45. I made this tonight for dinner and it came out delicious! I used chicken tenders. I followed the directions just as you said and they came out moist and juicy and not dried out at all. Next time I will try the thighs. It was very easy to do and didn’t take much time at all to prepare. My husband loved it and there are plenty of leftovers for lunch tomorrow. Thank you again!

    Reply

  46. The chicken potato bake is a good recipe. I really liked it. I read through all of the comments and decided to make the following changes:
    1) used a combination of red and russet potatoes, with skinned on.
    2) While the potatoes were roasting, I marinated the chicken in Cajun spices.
    3) I used these organic, skinless chicken breast from Costco, already in thin-cut form. I cut the chicken in to strips.

    I roasted the potatoes for 25 minutes before I added the chicken. They were nicely browned.

    Good recipe which allows for modifications.

    Reply

  47. Making this tonight looks really good using boneless chicken breast sided with steamed broccoli. Can’t wait

    Reply

  48. Hi, I made this tonight using russet potatoes with skin on. I used chicken breast cut up. I seasoned with salt, pepper, garlic salt, paprika, cayenne pepper and minced garlic in the jar I also added onion and red peppers as well. I think I used too much olive oil bc I didn’t measure I just kind of eye balled it. I also used a Mexican cheese blend I had on hand. This turned out juicy and delicious!! Thanks for sharing!!

    Reply

  50. Just wanted to stop by to say thank you for the simple recipe. I am 39 weeks pregnant and so tired. This recipe is simple and easy enough for me to throw together for dinner for my husband and I. Like a previous poster mentioned, I also was thankful to have all of the ingredients on hand already. Makes my life much easier! Making it for dinner tonight and am sure it will be wonderful. Take care! 🙂

    Reply

  51. This is delicious! And easy and fast and fulfilling. Can’t wait to try some of the adaptions above. Found this as I was grocery shopping this evening so got the chicken thighs, everything else I had already. Used baby potatoes cut in half to save time. Complete success!

    Reply

  52. This is a very easy and delicious meal!!
    I cook it on a cookie sheet and throw sliced mini peppers on top! I also broil it for a few minutes at the end, comes out great!! Thanks for the great recipe!!

    Reply

  54. Lovely! We are very partial to herbs, so we added an onion and fresh tarragon, sweet basil and oregano from the greenhouse. Boneless and skinless chicken thighs are a favorite, and this recipe is a keeper!

    Reply

  56. Today I made dinner for the family for the first time and I used this recipe. The chicken came out a tad dry but otherwise everyone loved it and it was so easy to do! Thank you for sharing this.

    Reply

  66. Made this tonight. It was good, but my family and I thought it needed more cheese, so next time I will add more than the recipe calls for. My husband asked me if I salted it, so I suppose I will add more salt too. I’m not the best cook, so not sure what spices I could add to give it a little more zing, any suggestions?

    Reply

  67. Tonight I needed to use boneless chicken breast and didn’t want another rice or pasta dish. Concept sounded great. While the potatoes with cheese were good, the chicken was somewhat boring. I always parboil potatoes prior to roasting, and added a bit of Italian seasoning to the chicken. Even squeezed fresh lemon on the chicken before adding cheese. Maybe I’m just addicted to fattening sauces and need to get used to simpler cooking. Thanks for the inspiration!

    Reply

  68. Making this right now. Threw in some fresh rosemary and thyme right off ththe plant in with the potatoes and a few chopped up onions too. I have breasts, not thighs, so I’m going to cut them up some so they dont dry out having to cook so long.

    Reply

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