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!
Liz says
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 says
Thanks for stopping by! Congrats and good luck with the baby! 🙂
Karyn says
I'm so grateful to find something for which I have all the ingredients on hand. Thank you!
Kristin King says
Yay! I love when I find a recipe like that! 🙂 Thanks for stopping by!
Nicole says
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 says
Sounds delicious! I am glad you enjoyed it and so happy you stopped by to let me know! 🙂
Kimberly McMullen says
Making this tonight looks really good using boneless chicken breast sided with steamed broccoli. Can't wait
arden kuhn says
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 says
I love those adaptations! Yum! Thanks so much for stopping by and sharing your ideas! 🙂
Dawn says
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 says
So glad to hear that you like this, Dawn! Thanks for stopping by and letting me know! 🙂
Debi says
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 says
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 says
Sounds delicious! So glad to hear your family loved it. Thanks for stopping by! 🙂
Mike says
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 says
Wow, that sounds amazing! Great additions! Glad you guys enjoyed it and thanks for stopping by to share! 🙂
gbsenter says
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 says
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 says
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 says
Thank you, John! 😉