Chicken Potato Bake is like a chicken potato casserole tossed in garlic and olive oil, baked to a golden brown, and topped with stretchy, melty cheese.
It's my go-to chicken bake recipe for when I need inexpensive, no-fuss, quick dinner ideas! Your whole family will love the simple but timeless combination of baked chicken and potatoes.
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💚 About This Recipe
This might seem kind of crazy, but I often sit down to do my meal plan for the upcoming week, and I am stumped.
Well, 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!
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 and plop them in the meal planner. That jump-starts my brain so that I can finish the entire meal plan.
This Chicken Potato Bake is one of those go-to dishes. Potatoes tossed in garlic and olive oil and baked to a golden brown right in the same dish with tender, juicy chicken thighs guarantees a successful meal every time. The melty mozzarella cheese on top then seals the deal! I have served it more times than I can remember, and every time it is a big hit in the family.
If you love simple chicken dinners like this, you should also try my Chicken Pitas with Homemade Yogurt Sauce or this Chicken Cordon Bleu Pasta Casserole! And for another potato dish, make these Easy Potato Fritters.
🥘 Ingredients Needed for Baked Chicken and Potatoes
- boneless chicken thighs - baked in the oven along with the potatoes. If you don't have chicken thighs, you can substitute chicken breasts.
Looking to save money on meat? Check out these tips on the cheapest meat to buy (and which to skip!).
- potatoes - choose between russet potatoes, red potatoes, or white potatoes. No need to peel! Just wash them and cut into ¾ inch cubes. I keep the skin on because it adds texture and its also contains a lot of the nutrition.
- cheese - 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.
- seasoning - add minced garlic, salt, and pepper to taste.
Serve with a side salad or some steamed veggies like my easy roasted Brussels sprouts and dinner is complete!
It only takes baked chicken and potatoes 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 my chicken bake 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!
🔪 Let's Make a Chicken Potato Bake!
(Or click here to jump right to the recipe card with measurements!)
Cut Potatoes
Use a sharp knife to dice the potatoes into bite-sized pieces.
Season
In a large mixing bowl, toss the potatoes with oil and seasonings.
Bake Potatoes
Spread the potatoes in an even layer in the bottom of a baking dish and bake for 15 minutes.
Add Chicken and Bake
Remove from the oven and add chicken to the potatoes. Brush with oil and add salt and pepper if desired, then bake 25 minutes.
Add Cheese
Sprinkle shredded cheese over top of the chicken and return to the oven for a minute or so to melt.
❔ FAQs
Yes, it is safe to cook raw chicken and potatoes in the same baking dish. Just ensure the chicken reaches an internal temperature of 165°F (74°C) to kill any harmful bacteria.
If you prefer juicier, more flavorful chicken, thighs are the way to go. Thighs are dark meat, so they're naturally juicier, richer, and more flavorful. If you want lean and mild, use breasts but carefully monitor the cooking time. Breasts can dry out easily if overcooked because they have less fat.
Choose based on the texture and flavor you want. Using russet will result in light, fluffy potatoes. White potatoes will be crispy on the oustide and soft but not mushy. Red potatoes will result in creamy, dense potatoes.
📖 Variations
- Add some dried rosemary or thyme to change up the flavor profile.
- Some red pepper flakes or a pinch of cayenne is a great way to spice it up!
- We like to add some paprika or even smoked paprika to our baked chicken and potatoes.
- Seasoned salt is another great way to amp up the flavor in this dish.
- Cook up some bacon, cut it into pieces, and then mix it in with the potatoes right before adding the chicken into the pan. YUM!
- To add some additional nutrition, mix in about 8 ounces of sliced mushrooms with the potatoes before baking them.
I find that dinner recipes with potatoes and chicken are just so versatile and perfect for busy weeknights. What are your favorite chicken bake recipes?
🍗 More Chicken Recipes You'll Love
If you like baked chicken and potatoes recipes like this one, check out my other family favorites, like this Chicken Tray Bake with Potatoes!
Or if you prefer to use your pressure cooker, check out this Instant Pot Chicken and Potatoes recipe, which is an easy and delicious dinner you can throw together at the last minute.
Here are some other tasty baked chicken recipes as well.
One of my family's favorite chicken bake recipes is this bright, lemony Breaded Lemon Pepper Chicken. So flavorful yet so delicious!
And it's oven-baked instead of fried so it's a lot healthier than fried chicken.
🔊 What readers are saying...
"Made this tonight and it was a big hit. Will definitely make again! Thanks for sharing the recipe!"
- Katynana
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Chicken Potato Bake
Ingredients
- 4 medium potatoes
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 ½ pounds boneless skinless chicken (breasts or thighs)
- 1 cup shredded mozzarella cheese
- fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Dice the potatoes in approximately ¾ inch (2 cm) cubes.4 medium potatoes
- Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.1 tablespoon minced garlic, 1 tablespoon olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper
- Spray a large (9x13) baking dish with non stick spray. Spread potato mixture in dish and bake about 15 minutes.
- Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.1 ½ pounds boneless skinless chicken (breasts or thighs)
- Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
- Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.1 cup shredded mozzarella cheese
- When serving, sprinkle chopped parsley on top (if desired).fresh parsley for garnish
Notes
- Russet, white, and red potatoes are all good choices for this recipe. No need to peel any of them.
- You can definitely cut back on the olive oil if you are trying to minimize oil. I have used as little as ½ tablespoon and it was fine.
- Change up this recipe with different herbs or spices. Some ideas: dried rosemary, thyme, paprika, smoked paprika, etc. Or use seasoned salt in place of the salt.
- To prep ahead of time, dice the potatoes and mix them with the seasonings and oil the night before. Store in an airtight container in the fridge.
- Opt for jarred minced garlic to skip the peeling and chopping step.
- Toss the potatoes, garlic, oil, and seasoning directly in the baking dish instead of a separate bowl to reduce cleanup.
- Substitute the chicken with turkey breast, pork chops, or sausage links for a different protein.
- Add veggies like broccoli, bell peppers, or zucchini for extra nutrients and color.
- Swap mozzarella with cheddar, Monterey Jack, or Parmesan for a flavor twist.
- Use a meat thermometer to check the chicken for doneness. The thermometer should read 165 degrees F.
- Add a sprinkle of some smoked paprika before serving for added depth.
- Serve with a fresh green salad or steamed green beans, plus warm crusty bread for a complete meal.
- Serve with a side of ranch dressing or garlic aioli for dipping the potatoes.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven at 350°F (175°C) until warmed through to maintain texture. For a quicker option, use a microwave but note that the potatoes will not be crispy.
- Some ideas for leftovers:
- Dice the chicken and potatoes, sauté them with onions and peppers, and top with a fried egg for a hearty breakfast or brunch dish.
- Reheat the chicken and potatoes then, add toppings like sour cream, chives, and bacon bits, and enjoy as a comforting bowl meal.
- Chop leftovers into small pieces and use as a filling in tortillas with additional cheese. Grill until crispy.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in July 2015, and was republished with tips, step by step photos, and a recipe change in January 2025.
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Happy cooking!
Kimberly says
This is a great recipe I do have to say. I made a little bit of changes, I browned my chicken really quick first before adding it on the potatoes. And I season them very very well because I like flavor. With the potatoes I cut them up in cubes and added the fresh garlic olive oil sometimes I use sunflower oil but I also added fresh Rosemary I’m telling you that Rosemary really change the dish with the flavor. And I also sprinkled a really good brand of lemon pepper all over the top. I did add the cheese last. I’ve even made a really good brand of rice instead of the potatoes. Great recipe !!
Kristin says
Those are great ideas for variations! Glad you enjoyed the recipe and thanks for stopping by! 🙂
Marisol says
There’s so much great feedback! I can’t wait to try this tonight! Just one quick question to be in the safe side..no aluminum foil was used to cover the pan while in oven, correct?
Kristin says
Right, there is no need to cover it while baking. I hope you enjoy it!
Jessica says
I see that everyone in the comments is adding extra seasoning , I have not made it yet but will tonight , any suggestions on which extra seasoning I should add ?
Kristin says
My family honestly prefers that I keep it simple with just the salt and pepper. But the great thing about this recipe is that there are so many ways to change it up. You might try adding some smoked paprika, or a little bit of cayenne pepper if you like things spicy!
Amy says
I don't usually review recipes (or anything) unless it really adds a significant amount of value to my life. Tried this dish tonight in a rush before ballet and it will definitely be making many repeat appearances. It's so simple and EASY to prepare but also very good in a homey, stick to your ribs kind of way. I used more potatoes and chicken so needed to use a bigger pan and very slightly increased cooking time but otherwise made as directed. Oh and didn't do the cheese at the end, will probably try that next time. Thanks for a great, easy weeknight recipe!
Kristin says
Yay, I'm so glad this recipe is helpful for you and that you enjoyed it! It is definitely a regular in our meal plan as well. Thanks so much for stopping by to let me know! 🙂
Lynda McCormick says
This was wonderful! Only thing I think I'll add extra chicken next time because 1.5 lb isn't enough for 6 people. At least at house. I used extra seasoning as others suggested. I also added baby Portobello's as someone suggested they added mushrooms to theirs. Serve this with roasted brussel sprouts.
Kristin says
So glad to hear that you liked it, Lynda! Thanks so much for stopping by! 🙂
Sue says
Great Recipe! I added mushrooms and peas after precookong potatoes, Chef Prudhomme spice to chicken breasts which I butterflied and nestled, and used a Parmesan petal mixture with three Italian cheeses for the final step. It was awesome. Wish I could share the photo. Thank you for the inspiration!
Kristin says
Yay! So glad to hear that you like this. There are definitely tons of ways to customize this recipe. I love your ideas!
Seana Daley says
Recipe does look fantastic but for me I had to add carrors, cos I add them to everyrhing!! So cant wait to make this dish this weekend!!!
Kristin says
Carrot are a GREAT idea! Yum! 🙂
Tara says
Everyone ate it! So delicious
Kristin says
Oh, I'm so happy everyone liked it, Tara! Thanks for stopping by! 🙂
Heidi Smith says
Loved this recipe, I fried the chicken cubes for 5 mins with the fresh garlic and a little olive oil, set aside and the juices that came off the chicken I then added to my Tupperware container with raw small pieces of cauliflower which I tossed around. I then added the cauliflower to the oven 10mins before the end of cooking, it was so tasty. Thank you!
Kristin says
Love your variation idea! 🙂 I'm so glad you enjoyed the recipe. Thanks for stopping by!
Loretta says
This was super easy. Cooked in exactly the timing as specified. I kicked up the seasoning as it seemed too wimpy for that amount of potatoes and chicken. I used all thighs also. Served with oven roasted asparagus. Fussy husband cleaned his plate. Keeper.
Kristin says
Glad you liked it! I actually deliberately kept the seasonings on the light side because it is always easier to add more than to remove them when there's too much. So I'm glad to hear you were able to customize more to your family's liking, that's exactly what I was going for. Thanks for stopping by! 🙂
L P says
I made this and it seemed a little dry so I added cooked diced bacon, onion and drizzled over a cheese sauce that I put green pesto in - oh my it was delicious
Kristin says
Great additions! Thanks for sharing!