Chicken Potato Bake

4.24 from 956 votes

Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. This chicken bake is a family favorite!

Prep Time10

Cook Time40

Total Time50

Servings: People

Author: Kristin

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)

US Customary - Metric

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.

Nutrition