Chicken Potato Bake consists of potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. It’s my go-to recipe for when I need inexpensive, 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!
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!
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!).
This post may contain affiliate links which won’t change your price but will share some commission.
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.
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!
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!
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
Baked Chicken Fried Steak
Danielle’s Super Easy Chicken Pot Pie
Chicken Potato Bake
If you love this recipe, please give it 5 stars!
And I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what’s going on in my kitchen.
Chicken Potato Bake
Print RecipeIngredients
- 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
- 1 tablespoon minced garlic
- 1.5 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1.5 pounds boneless skinless chicken breasts or thighs (I like to use thighs)
- 3/4 cup shredded mozzarella cheese
- parsley (optional, freshly chopped)
Instructions
- Preheat oven to 425 degrees F/220 degrees C.
- Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
- 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.
- 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.
- When serving, sprinkle chopped parsley on top (if desired).
Video
Nutrition
Tools used for this recipe:
Enjoy!
Natalie A
This looks so yummy with 2 of my favorite foods together! I pinned this recipe and I look forward to trying it out!
Nina
I am a fan of potatoes and garlic. I not only toss them in it, but cut up small bits and roast them with the potatoes!
Kristin
Yum, that sounds delicious!
Helen at the Lazy Gastronome
Looks good and sounds so easy to make – Thanks for sharing at the What’s for Dinner party!
Mother of 3
That looks delicious! pinned.
Esther
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.
Adrienne
This was so stinking easy and everyone loved it. Going into my recipe file. Thank you for sharing.
John & Genet
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!
Kristin King
So glad you liked it! Those additions sound awesome. Thanks so much for popping in to let me know! 🙂
Anna Elena Brana
Thanks for posting this recipe! I made it today, very yummy and no leftovers! Lol!
Kristin King
Yay! So glad you liked it. Thanks for stopping back to share that! 🙂
Brenda Lincoln
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!!
Kristin King
🙂 Thanks so much for coming back to let me know! The broiling idea is great. So happy that you liked it!
John
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!
Kristin King
Thanks! I am so glad you guys liked it! I love your time-saving idea with the baby potatoes. Thanks for stopping by!
Liz
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! 🙂
Kristin King
Thanks for stopping by! Congrats and good luck with the baby! 🙂
Karyn
I’m so grateful to find something for which I have all the ingredients on hand. Thank you!
Kristin King
Yay! I love when I find a recipe like that! 🙂 Thanks for stopping by!
Nicole
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!!
Kristin King
Sounds delicious! I am glad you enjoyed it and so happy you stopped by to let me know! 🙂
Kimberly McMullen
Making this tonight looks really good using boneless chicken breast sided with steamed broccoli. Can’t wait
arden kuhn
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.
Kristin King
I love those adaptations! Yum! Thanks so much for stopping by and sharing your ideas! 🙂
Dawn
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!
Kristin King
So glad to hear that you like this, Dawn! Thanks for stopping by and letting me know! 🙂
Debi
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.
Melissa
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
Kristin King
Sounds delicious! So glad to hear your family loved it. Thanks for stopping by! 🙂
Mike
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.
Kristin King
Wow, that sounds amazing! Great additions! Glad you guys enjoyed it and thanks for stopping by to share! 🙂
gbsenter
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?
Kristin King
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!
john
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
Kristin King
Thank you, John! 😉