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! 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!
Ruth says
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.
Kristin King says
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!
Ruth says
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.
Kristin King says
Oh, dry minced garlic...I understand now. I have not used that before. Glad it turned out anyway, sounds like next time it will be even better! 🙂
Liz says
This was so good! We made it tonight.
Kristin King says
Hooray! Glad you liked it. We actually had it on 2/8 as well, isn't that funny? Thanks for stopping by, Liz! 🙂
Lena | Lena Talks Beauty says
I made this tonight and it was delicious! I added some onion and also a chicken seasoning with paprika and a few other things - so tasty and easy.
Kristin King says
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! 🙂
Judy says
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!!!!
Kristin King says
HI Judy, I am so glad you and your boyfriend liked it! Thanks for letting me know! 🙂
Lisa Cooper says
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.
Kristin King says
I have made this many times and I have never had liquid in the bottom of the dish before. I am not sure why that was there. But I am glad you enjoyed it anyway! 🙂
celina says
if I had to guess I would say the liquid is because the chicken was frozen.
I remember buying chicken breast once and when it thawed it seemed watery.
Trying this tonight... may add a bit of cooked bacon... mmmm
Kristin King says
The bacon is a great idea. Yum! Enjoy!!
Ellen Fisher says
What herbs did you sprinkle on top in the picture? I would like to add some herbs and am wondering what would be good ones to try.
Kristin King says
That is chopped parsley. I like it not only for the flavor but also because it adds a little color to the dish! 🙂
Jennifer Lynn says
I feel like I should have had to scroll this far to find this answer (you should edit and put this in the recipe)
Kristin King says
You are right! I will do that, thanks for the suggestion!
Jennifer Lynn says
Also we just made this tonight for dinner! My fiancé has a fear of baking raw meat on any vegetables and HE LOVED THIS!
We paired this with Baked Zucchini with Parmesan, caprese salad and sliced cantaloupe and watermelon!
Thanks for such a yummy recipe, this is a win!
Kristin King says
Hooray! So glad you guys liked it! And thanks so much for coming back to let me know, you really made my day! 🙂
Melissa says
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.
Kristin King says
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!
Sarah says
Do you put the chicken on top when it's raw, or do you cook it in the pan first?
Kristin King says
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!
Sylvie says
I used chicken breast and I cut them in cubes
Kristin King says
I bet that worked out great! Thanks, Sylvie! 🙂
Kristen says
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.
Kristin says
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!
Karen says
I can't find the actual recipe for this!!! Can you help?
Kristin says
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!
Lori says
We cannot see the recipe card.
Kristin says
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!
Joan says
Substituting boneless chicken breasts and using cheddar (all we have). Can't wait to try it tonight.
Kristin King says
That actually sounds like it would be pretty good, Joan! I hope you enjoyed it. Thanks for stopping by!
Cindy says
I made this tonight using rotisserie chicken. It was good but a little dry for me. Next time I will add a touch of chicken soup.. However my husband just got his second helping! Wasn’t to bad then!
Kristin says
Great shortcut idea to use the rotisserie chicken! I imagine the reason it was dry is that you started with already cooked chicken and cooked it more. If you start with raw chicken, the juices from the cooking prevent dryness. So your thought to add chicken soup with your variation is a good one - it will make up for those missing juices! And I'm glad your husband enjoyed it too. 🙂 Thanks for stopping by!
Amber @ The Bewitched Baker says
This looks delicious. Nothing beats roasted potatoes OR one dish dinners! Yum! Thanks for sharing!