This baked chicken and potato recipe has everything in one baking dish, with no pile of dishes to wash. Juicy chicken sits on top of tender potatoes, finished with a golden cheese and onion crust.
At a Glance:
- Prep time: 15 min | Baking time: 40 min | Total: 55 min
- Servings: 4 | Difficulty: Easy
- Great for: a quick lunch, a hearty family dinner
- Make ahead: no, it is best fresh from the oven
- Storage: in a covered container in the refrigerator for 2 days
- Serving suggestion: with a fresh vegetable salad
- Main ingredients: chicken breasts, potatoes, cheese
Ingredients
- 1 lb 5 oz (600 g) potatoes
- 1 lb 2 oz (500 g) boneless, skinless chicken breasts
- 2 onions
- 5 oz (150 g) hard cheese, coarsely shredded, about 1 1/2 cups; cheddar works well
- 2 tablespoons mayonnaise, or see Tips
- 3 tablespoons olive oil
- 1 teaspoon potato seasoning, or a mix of paprika, garlic powder and dried herbs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley, for sprinkling
Instructions
- Slice the scrubbed or peeled potatoes thinly, ideally with a mandoline or a grater.
- Place them in a bowl, add half of the salt, the pepper and the potato seasoning, drizzle with part of the olive oil and toss with your hands until evenly coated.
- Spread the seasoned potatoes evenly over the bottom of a baking dish.
- Cut the chicken breasts into smaller, thinner slices or medallions. Season them with the remaining salt and drizzle with the remaining olive oil.
- Arrange the chicken slices in a single layer directly over the potatoes.
- Cover the baking dish tightly with aluminum foil and bake in an oven preheated to 375°F (190°C) for 20 minutes.
- Meanwhile, make the cheese topping. Finely chop the onions, then mix them with the shredded cheese and mayonnaise with a spoon into a compact mixture.
- After 20 minutes, take the dish out of the oven, carefully remove the foil and spread the onion and cheese mixture evenly over the chicken.
- Return the dish to the oven without the foil and bake for another 20 minutes at 375°F (190°C), until the top forms a golden, crisp crust. The chicken should reach an internal temperature of 165°F (74°C).
- Sprinkle with chopped parsley, cut into portions and serve.
Video Recipe
Tips and Storage
- Slice the potatoes really thin. This is key so that they are tender within the total baking time of 40 minutes.
- Do not skip the foil in the first stage. It lets the chicken and potatoes release juices and stay moist.
- If you like, replace the mayonnaise with thick sour cream mixed with a little full-flavored (Dijon-style) mustard.
Frequently Asked Questions (FAQ)
- How long does this chicken and potato bake keep in the refrigerator? In a covered container it keeps for 2–3 days.
- What can I use instead of chicken breasts? You can use boneless, skinless chicken thighs, which are juicier. Chicken is done at 165°F (74°C).
- Why did my chicken turn out dry? The chicken may have baked too long or at too high a temperature. Next time, bake it for less time or at a lower temperature, and check with a thermometer that it reaches 165°F (74°C).
- Can I add other vegetables? Yes, bell pepper, zucchini, broccoli or carrots all work well. Add them to the potatoes.
The recipe is based on a version by KAZAN, adapted by the We Cook With Love team.
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