Chicken and Potato Bake

Chicken and potato bake is one of my ultimate comfort food meals—hearty, flavorful, and made with simple ingredients that I almost always have on hand. Tender chunks of chicken and golden roasted potatoes are baked together in a creamy, cheesy sauce that brings everything together in one cozy dish. It’s the kind of meal that fills the kitchen with amazing smells and makes everyone at the table happy.

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal in one pan—protein, starch, and flavor all baked to perfection. It’s easy to throw together, budget-friendly, and perfect for feeding a hungry crowd. I can prep it ahead of time and let the oven do all the work. It’s also one of those dishes that tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• Russet or Yukon gold potatoes, diced

• Onion, chopped

• Garlic, minced

• Olive oil

• Salt

• Black pepper

• Paprika

• Dried Italian herbs or thyme

• Shredded cheddar or mozzarella cheese

• Cream or milk

• Optional: chopped fresh parsley for garnish

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.

2. I toss the diced potatoes with olive oil, salt, pepper, paprika, and Italian herbs, then spread them evenly in the bottom of the dish.

3. I layer the seasoned raw chicken on top of the potatoes and scatter the chopped onions and garlic over everything.

4. I pour cream or milk evenly over the top to add moisture and help the dish bake into a creamy base.

5. I cover the dish with foil and bake for 35 minutes.

6. I remove the foil, sprinkle the shredded cheese over the top, and bake uncovered for another 15–20 minutes, until the cheese is bubbly and the chicken is cooked through.

7. I let it rest for 5 minutes before serving and sprinkle with parsley if I’m using it.

Servings and timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I add broccoli or green beans to the mix during the last 15–20 minutes of baking for a veggie boost. I’ve also swapped the cream for a can of cream of chicken soup for extra richness. For a spicy twist, I toss the potatoes with Cajun seasoning or add red pepper flakes to the chicken.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through, or microwave individual portions. It also freezes well—I portion it out and freeze in containers for up to 2 months.

FAQs

Can I use pre-cooked chicken?

Yes, but I reduce the baking time. I add the chicken after the potatoes have baked for about 20 minutes so it doesn’t dry out.

Can I use other types of potatoes?

Definitely. I’ve used red potatoes, Yukon golds, and even sweet potatoes. I just make sure they’re cut evenly so they cook at the same rate.

Do I need to boil the potatoes first?

No, they bake right in the dish. Just dice them small enough so they roast and soften in the oven.

What cheese works best?

I like cheddar or mozzarella, but pepper jack adds a nice kick. Parmesan works well for a salty, sharp topping.

Can I make it ahead of time?

Yes, I assemble the whole dish, cover it, and refrigerate it up to 24 hours before baking. I add 5–10 minutes to the bake time if it’s going straight from fridge to oven.

Conclusion

Chicken and potato bake is the kind of meal I make when I want something filling, easy, and totally satisfying. It’s warm, cheesy, and packed with flavor—and best of all, it’s all done in one pan. Whether I’m feeding family, friends, or just myself, this is a dish I know I can always count on.