Chicken Potatoes Bake – Okay, I’ll admit it. This recipe started out as pure desperation. You know those nights when you’re standing in front of the fridge, hoping it’ll magically turn into a five-star meal? That was me. I had chicken thighs, a couple of potatoes that were definitely on their last good day, and a bag of mozzarella that had been living in the fridge for… longer than I’d like to admit.
I didn’t have a plan. I just threw it all in a baking dish, said a little prayer, and hoped it wouldn’t turn into one of those meals where everyone just quietly eats and pretends it’s fine. But when I pulled it out of the oven? Wow. The potatoes were crispy, the chicken was juicy, and the cheese—oh, the cheese—was melty perfection. My family devoured it like I’d spent hours slaving over it (spoiler: I didn’t).
Now, this Chicken Potatoes Bake is a regular in our house. It’s one of those recipes that feels like a warm hug after a long day, and honestly, isn’t that the kind of dinner we all need?
Why You’ll Love This Chicken Potatoes Bake Recipe?
Let me break it down for you:
- It’s ridiculously easy. Chop some potatoes, toss everything in a dish, and let the oven do the work. You’ve got this.
- Minimal cleanup. One baking dish, and you’re done. More time to binge-watch your favorite show, less time scrubbing pans.
- Packed with flavor. Garlic, olive oil, and mozzarella come together to create something way more delicious than it has any right to be.
- Picky-eater approved. Crispy potatoes + cheesy chicken = no complaints at the dinner table.
- Customizable. Got extra veggies? Toss ’em in. Prefer chicken breasts? Go for it. This recipe is as chill as it gets.
Ingredient Notes:
Here’s the lowdown on what makes this dish shine:
- Potatoes: I love using russet or red potatoes, but honestly, use whatever you’ve got. The crispy edges are the real MVP.
- Garlic: Freshly minced for the best flavor. And let’s be honest, can you ever have too much garlic?
- Olive Oil: Helps everything crisp up while adding a nice, subtle richness.
- Chicken Thighs: Juicy and forgiving, but chicken breasts work too. I just prefer thighs because they’re harder to mess up.
- Mozzarella Cheese: The gooey, melty topping that ties it all together. You can swap it out for cheddar or parmesan if you’re feeling fancy.
- Parsley: Optional, but it adds a little pop of color that makes the dish look like you put in way more effort than you actually did.
Pro Tip: Want to kick up the flavor? Sprinkle a little smoked paprika or chili flakes on the potatoes before baking. It’s a total game-changer.
How To Make Chicken Potatoes Bake?
Don’t worry, this recipe is foolproof. Here’s how to nail it:
- Preheat Your Oven:
Set it to 425°F (220°C). Trust me, high heat is what gives the potatoes those crispy edges we all love. - Prep the Potatoes:
Grab a big bowl and toss the potato cubes with garlic, olive oil, salt, and pepper. Get in there with your hands—it’s messy but worth it. - Bake the Potatoes:
Spread the potatoes in a greased 9×13-inch baking dish. Pop it in the oven for 15 minutes. This gives them a head start so they’re perfectly cooked by the end. - Add the Chicken:
Nestle the chicken thighs into the potatoes. Brush the tops with a little olive oil and sprinkle with salt and pepper. Back into the oven it goes! - Finish Baking:
Let it bake for 20–25 minutes, or until the chicken is cooked through (165°F internal temp if you’re measuring) and the potatoes are golden and crispy. - Add the Cheese:
Sprinkle mozzarella over the top and bake for another 3–5 minutes, just until the cheese melts into gooey, bubbly perfection. - Garnish and Serve:
Sprinkle some parsley on top if you want to feel fancy, and serve it up hot. Watch it disappear in record time.
Storage Options:
Leftovers (if there are any!) are easy to save:
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) to keep the potatoes crispy, or use the microwave if you’re in a rush.
- Freeze: This dish can be frozen for up to 2 months, though the potatoes might lose some texture. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
This recipe is endlessly adaptable. Here’s how to make it your own:
- Switch up the protein: Use drumsticks, wings, or even pork chops instead of chicken thighs.
- Add veggies: Carrots, zucchini, or bell peppers would be amazing roasted alongside the potatoes.
- Try different cheese: Swap mozzarella for cheddar, gouda, or parmesan for a fun twist.
- Experiment with spices: Add rosemary, thyme, or smoked paprika for extra flavor.
What to Serve with Chicken Potatoes Bake?
While this dish is pretty much perfect on its own, here are a few ideas for rounding it out:
- Side Salad: A crisp green salad with a tangy vinaigrette cuts through the richness.
- Garlic Bread: Because who says no to more carbs?
- Steamed Veggies: Broccoli or green beans make a great, healthy side.
- Apple Sauce: Sounds odd, but the sweet and tangy combo actually works!
Frequently Asked Questions:
Can I use bone-in chicken?
Absolutely. Just add a little extra baking time since bone-in pieces take longer to cook.
Can I prep this ahead of time?
Totally. Assemble everything in the dish, cover it, and keep it in the fridge. Just add 5–10 minutes to the baking time if it’s going in cold.
Can I skip the cheese?
Of course! It’s still delicious without it, though the cheese really does add that extra something.
So, what do you think? Ready to try this Chicken Potatoes Bake? It’s cozy, comforting, and just so easy to make. Let me know how it turns out—I’d love to hear your tweaks and twists!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Potatoes Bake
Ingredients
- 4 medium potatoes approximately ¾-inch/2 cm cubes; russet, white, or red varieties; peeling optional
- 1 tablespoon minced garlic
- 1½ tablespoons olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1½ pounds boneless skinless chicken breasts or thighs (thighs recommended for juiciness)
- ¾ cup shredded mozzarella cheese
- Fresh parsley optional, for garnish
Instructions
Preheat the Oven:
- Begin by preheating your oven to 425°F (220°C). This temperature ensures the potatoes will crisp and the chicken will cook thoroughly.
Prepare the Potatoes:
- Place the potato cubes in a large mixing bowl. Add the minced garlic, olive oil, salt, and pepper. Toss thoroughly to ensure all pieces are evenly coated with seasoning and oil.
Bake the Potatoes:
- Lightly grease a 9x13-inch baking dish with non-stick spray. Spread the seasoned potatoes evenly in the dish. Place the dish in the preheated oven and bake for 15 minutes. This step partially cooks the potatoes, allowing them to brown evenly during the final bake.
Add the Chicken:
- Remove the baking dish from the oven. Nestle the chicken pieces into the potato mixture, ensuring they are evenly distributed. For enhanced flavor, brush the chicken lightly with olive oil and sprinkle additional salt and pepper over the top.
Continue Baking:
- Return the dish to the oven and bake for an additional 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.
Add the Cheese:
- Remove the dish from the oven and sprinkle the shredded mozzarella cheese evenly over the chicken and potatoes. Place the dish back into the oven for 3–5 minutes, or until the cheese melts and becomes bubbly.
Garnish and Serve:
- Once baked, sprinkle freshly chopped parsley over the dish for a touch of color and added freshness. Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
