Chicken & Potato Bake

This chicken potato bake recipe is trending fast — cozy, bold, and perfect for busy nights. Think tender bites of chicken, layers of soft golden potatoes, and a creamy, garlicky sauce bubbling under a blanket of melted cheese. This chicken potato bake delivers that straight-from-the-oven comfort food moment with almost zero fuss.

It’s the kind of throw-it-in-a-dish dinner that feels like a hug after a long day. Everything bakes together in one pan, so the chicken stays juicy, the potatoes soak up all the flavor, and cleanup is blissfully simple. Way better than takeout, and you control the ingredients.

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Chicken & Potato Bake

This chicken & potato bake is the ultimate one-pan comfort food — juicy chicken, creamy garlic herb sauce, soft golden potatoes, and melty cheese come together in a cozy, crowd-pleasing dinner that’s perfect for busy weeknights or lazy Sundays.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Casserole, Dinner

Cuisine American

Servings 6 servings

Calories 540 kcal

Ingredients

  

For the Chicken

• 1.5 lb boneless skinless chicken breasts or thighs cut into bite-size pieces
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika or regular paprika
• 1 tbsp olive oil

For the Potatoes & Sauce

• 2 lb Yukon Gold or russet potatoes peeled if desired, thinly sliced ⅛–¼ inch
• 1 small yellow onion thinly sliced
• 3 cloves garlic minced
• 1.5 cups low-sodium chicken broth
• 1.5 cups heavy cream or half-and-half
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard optional, for depth
• 1 tsp dried thyme or Italian seasoning
• 0.5 tsp kosher salt plus more to taste
• 0.25 tsp black pepper

For the Topping & Garnish

• 1.5 cups shredded mozzarella or Monterey Jack cheese
• 0.5 cup shredded sharp cheddar cheese
• 2 tbsp grated Parmesan optional, for extra savoriness
• 1.5 tbsp chopped fresh parsley or chives for garnish

Instructions

 

• Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
• In a bowl, toss chicken with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Set aside.
• Thinly slice potatoes and onion. Set aside.
• In a saucepan, melt butter and sauté garlic 30–60 seconds. Stir in flour and cook 1 minute. Whisk in broth, then cream, thyme, Dijon, salt, and pepper. Simmer until slightly thickened.
• Layer half the potatoes and onion in baking dish. Sprinkle lightly with salt and pepper. Add chicken, then top with remaining potatoes and onion. Pour sauce over entire dish. Tap dish to settle.
• Cover tightly with foil and bake for 30–35 minutes. Remove foil, top with cheeses, and bake 15–20 minutes more until golden and bubbly. Broil 1–2 minutes for deeper color, if desired.
• Let rest 10 minutes. Garnish with parsley or chives and serve.

Notes

Make ahead by assembling up to 24 hours in advance. For added veggies, layer in spinach, carrots, or broccoli. To lighten, use half-and-half and reduce cheese slightly. For gluten-free, thicken sauce with cornstarch instead of flour.

Keyword chicken potato bake, comfort food, creamy chicken casserole, easy weeknight meals, one-pan dinner

Why You’ll Love This Chicken & Potato Bake

• True one-pan comfort: Protein, potatoes, and sauce all cook together in one baking dish.
• Weeknight-friendly: Simple prep and the oven does the rest.
• Family-approved: Mild, creamy flavors you can easily spice up or keep kid-friendly.
• Budget-conscious: Uses basic pantry staples and affordable chicken and potatoes.
• Meal prep win: Leftovers reheat beautifully for lunch the next day.
• Customizable: Swap in different cheeses, herbs, or veggies without changing the base recipe.

Quick Recipe Overview

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour 5–15 minutes

This chicken potato bake layers seasoned chicken and thin-sliced potatoes in a creamy garlic herb sauce, then tops everything with cheese and bakes until bubbly and golden.

What Is Chicken & Potato Bake?

Chicken potato bake is a hearty casserole-style dish where pieces of chicken are nestled between layers of sliced potatoes and baked in a savory sauce. As it cooks, the potatoes turn tender and creamy, the chicken stays juicy, and the top forms a golden, cheesy crust.

Flavor-wise, this chicken potato bake is cozy and homey. You get hints of garlic and onion, a touch of thyme and paprika, and that rich, satisfying creaminess you expect from a baked comfort dish. It’s simple, familiar, and endlessly flexible depending on what you have in the fridge.

Ingredients for Chicken & Potato Bake

For the Chicken

• 1 ½ lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika (or regular paprika)
• 1 tbsp olive oil

For the Potatoes & Sauce

• 2 lb Yukon Gold or russet potatoes, peeled if desired and thinly sliced (about ⅛–¼ inch)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 ½ cups low-sodium chicken broth
• 1 ½ cups heavy cream or half-and-half
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard (optional, for depth)
• 1 tsp dried thyme or Italian seasoning
• ½ tsp kosher salt (plus more to taste)
• ¼ tsp black pepper

For the Topping & Garnish

• 1 ½ cups shredded mozzarella or Monterey Jack cheese
• ½ cup shredded sharp cheddar cheese
• 2 tbsp grated Parmesan (optional, for extra savoriness)
• 1–2 tbsp chopped fresh parsley or chives, for garnish

How to Make Chicken & Potato Bake

1. Prep the Oven and Dish

Preheat and grease:
Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil so the potatoes don’t stick.

2. Season the Chicken

Season the pieces:
In a medium bowl, add the chicken pieces, olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Toss until every piece is evenly coated. Set aside while you prep the potatoes and sauce.

3. Slice the Potatoes and Onion

Prep the veggies:
Thinly slice the potatoes into even rounds (about ⅛–¼ inch thick). A mandoline makes this quick, but a sharp knife works too. Thin slices help the potatoes cook through in the same time as the chicken.

Slice the onion into thin half-moons. Set potatoes and onion aside.

4. Make the Creamy Sauce

Cook the aromatics:
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds until fragrant, stirring so it doesn’t brown.

Build the roux:
Sprinkle in the flour and cook, whisking constantly, for about 1 minute to remove the raw flour taste.

Add liquid and seasonings:
Slowly whisk in the chicken broth, making sure there are no lumps, then add the cream or half-and-half. Stir in thyme (or Italian seasoning), Dijon mustard if using, salt, and black pepper.

Simmer briefly:
Bring to a gentle simmer and cook for 3–4 minutes, stirring often, until slightly thickened. It should coat the back of a spoon. Turn off the heat. Taste and adjust seasoning—remember the potatoes will soak up a lot of flavor.

5. Layer the Chicken Potato Bake

First layer – potatoes & onion:
Spread half of the sliced potatoes in an even layer in the prepared baking dish. Scatter half of the sliced onion over the potatoes and sprinkle with a small pinch of salt and pepper.

Chicken layer:
Spread all of the seasoned chicken pieces evenly over the potatoes and onion.

Second layer – potatoes & onion:
Top with the remaining potatoes and onion, arranging them as evenly as you can. It doesn’t need to be perfect, just relatively level so it cooks evenly.

Pour the sauce:
Slowly pour the warm sauce over the entire dish, letting it seep down between the layers. Gently shake the pan or tap it on the counter to help the sauce distribute.

6. Bake Until Tender

Cover and bake:
Cover the baking dish tightly with foil and bake at 375°F for 30–35 minutes. This helps the potatoes soften and the chicken cook through without drying out.

Add the cheese and finish baking:
Carefully remove the foil (watch for steam). Sprinkle the mozzarella or Monterey Jack, cheddar, and Parmesan evenly over the top.

Return the dish to the oven, uncovered, and bake another 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden and the potatoes are very tender when pierced with a knife.

If you want a deeper golden top, you can broil for 1–3 minutes at the end—just keep a close eye so it doesn’t burn.

7. Rest and Serve

Let it settle:
Remove the chicken potato bake from the oven and let it rest for 10 minutes. This helps the sauce thicken slightly and makes it easier to scoop.

Garnish and enjoy:
Sprinkle with chopped parsley or chives for a pop of color. Scoop into bowls or onto plates, making sure everyone gets some chicken, potatoes, and extra cheesy sauce.

Customize the Flavor / Heat

• Milder & extra creamy: Use all heavy cream instead of half-and-half and skip the Dijon mustard for a softer flavor.
• More garlicky: Add an extra clove of garlic to the sauce or a pinch of garlic powder to the chicken.
• Spicier: Add ¼–½ tsp red pepper flakes to the sauce or a pinch of cayenne to the chicken seasoning.
• Herb-forward: Increase the thyme or use a mix of thyme, rosemary, and parsley for a more pronounced herb flavor.
• Smoky: Add a little extra smoked paprika or a pinch of chipotle powder to the chicken seasoning.
• Lighter: Use half-and-half instead of heavy cream and reduce the cheese topping slightly, or mix in some low-fat milk with the cream.

Variations & Add-Ins

• Add veggies: Stir in 1–1 ½ cups of small broccoli florets, thin-sliced carrots, or baby spinach between the layers for extra veggies.
• Swap the cheese: Try Gruyère, provolone, or pepper Jack for a different flavor.
• Use thighs only: Boneless, skinless chicken thighs stay very juicy and are forgiving if slightly overbaked.
• Gluten-free: Skip the flour and thicken the sauce with 1–1 ½ tbsp cornstarch whisked into the cold broth before heating; use gluten-free broth if needed.
• No onion: If your family isn’t into onion slices, omit them and add a bit more onion powder to the chicken seasoning.
• Extra crispy top: Toss ¼ cup breadcrumbs with 1 tbsp melted butter and 2 tbsp Parmesan and sprinkle over the cheese before the final bake.

Make It a Balanced Meal

This chicken potato bake already brings protein from the chicken, carbs from the potatoes, and fat from the sauce and cheese. To round things out:

• Add a big side of steamed or roasted vegetables (like green beans, broccoli, or a simple mixed veg medley).
• Serve with a light green salad dressed with lemon or vinegar to cut through the richness.
• Keep portions in balance: a moderate scoop of chicken potato bake with half your plate filled with veggies makes a satisfying but not heavy dinner.

You can also let hungrier eaters go back for seconds while lighter eaters fill up more on salad and vegetables.

Meal Prep, Storage & Reheating

• Make ahead: Assemble the unbaked chicken potato bake up to 24 hours in advance. Cover tightly and keep in the fridge. When ready to bake, remove from the fridge while the oven preheats and add 10–15 minutes to the initial covered bake time.
• Fridge storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheating:
  • Oven: Place leftovers in an oven-safe dish, cover with foil, and reheat at 350°F for 15–20 minutes, or until hot in the center.
  • Microwave: Reheat single portions on a microwave-safe plate in 45–60 second bursts, stirring gently between bursts so everything heats evenly.
• Freezing: For best texture, freeze in portions after baking and cooling. Wrap tightly or use freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the fridge, then reheat in the oven until piping hot.

For more detailed guidance on how long casseroles keep in the freezer and how to thaw them safely, this USDA resource is very helpful.

Always make sure reheated chicken is steaming hot and reaches 165°F in the center before serving.

Approximate Nutrition (Per Serving)

For 1 of 6 servings of chicken potato bake (with cream and cheese), approximate:

• Calories: ~540
• Protein: ~33g
• Carbohydrates: ~35g
• Fat: ~27g

These numbers are estimates and will vary based on the exact ingredients and brands you use. This is not medical or dietary advice—adjust the recipe as needed for your own nutritional needs.

TastyInspo Notes

I love keeping this chicken potato bake in my back pocket for nights when I want something cozy without a ton of hands-on cooking. Once the potatoes are sliced and the sauce is whisked together, the oven does all the heavy lifting.

It’s also a great “clean out the fridge” meal. If I have a lonely handful of spinach, a stray carrot, or a bit of extra cheese, it all finds a home in this bake and somehow tastes like it was meant to be there.

If you’re feeding a crowd, double the recipe and use two baking dishes. This chicken potato bake lands somewhere between a weeknight dinner and a special Sunday meal, which makes it perfect for when you want comfort food without going over the top.

Serving Ideas & Pairings

• Veggie sides: Roasted green beans, garlic roasted broccoli, or a simple pan of sautéed zucchini.
• Simple salad: Mixed greens with cherry tomatoes, cucumbers, and a lemon vinaigrette or balsamic dressing.
• Bread (if needed): Warm dinner rolls or a light garlic bread if you’re feeding serious carb lovers.
• Drinks: Sparkling water with lemon, iced tea, or a citrusy mocktail to cut through the creaminess.
• For guests: Serve the chicken potato bake family-style in the baking dish, with bowls of steamed veggies and salad on the side so everyone can build their own plate.

FAQs about Chicken & Potato Bake

Final Thoughts

This chicken potato bake brings everything you want on a cold or busy night: juicy chicken, tender potatoes, and a creamy, cheesy sauce that bakes together in one pan. Once you’ve made it, you’ll see why a simple chicken potato bake can be a keep-forever recipe—easy enough for weeknights, cozy enough for Sunday dinner, and endlessly adaptable to whatever your fridge holds.