Go Back
–+ servings
Cheesy Chicken and Potato Bake

Cheesy Chicken and Potato Bake That Will Warm Your Soul

This Cheesy Chicken and Potato Bake is a comforting dish, perfect for busy weeknights and gatherings, packed with juicy chicken, creamy cheese, and hearty potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 lbs Boneless, Skinless Chicken Breasts Chicken thighs can be used for a richer taste.
  • 2 lbs Small Red or Yukon Gold Potatoes Alternate waxy potatoes can work as substitutes.
  • 1 tbsp Olive Oil For sautéing the chicken.
  • 1 tsp Salt Adjust for dietary preferences.
  • ½ tsp Black Pepper
  • 1 tsp Garlic Powder Substitute fresh minced garlic for a more vibrant flavor.
  • ½ tsp Onion Powder
For the Cheese Sauce
  • ¼ cup Unsalted Butter
  • ¼ cup All-Purpose Flour Opt for a gluten-free blend if needed.
  • 2 cups Milk Plant-based milk can be used for a dairy-free option.
  • 1 cup Shredded Mozzarella Cheese Cheddar is a fantastic alternative.
  • ½ cup Grated Parmesan Cheese Can be swapped with pecorino Romano.
For Garnish
  • 2 tbsp Fresh Parsley, Chopped Dried parsley may be used in a pinch.

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. In a large mixing bowl, season the cubed chicken with half of the salt, black pepper, garlic powder, and a quarter of the onion powder, then toss to coat.
  3. Heat olive oil in a large skillet over medium-high heat and sauté the seasoned chicken cubes for 3-4 minutes until lightly browned.
  4. In the same skillet, add small chunks of potatoes and sauté for 5-7 minutes until slightly softened but firm.
  5. In a separate saucepan, melt butter over medium heat, then stir in flour and cook for about a minute to create a roux.
  6. Gradually whisk in the milk and stir continuously for 5-7 minutes until the sauce thickens.
  7. Reduce heat and mix in remaining onion powder, garlic powder, mozzarella, and Parmesan until melted and smooth.
  8. Combine sautéed chicken and potatoes in the baking dish and pour cheese sauce over the top, sprinkling remaining mozzarella if desired.
  9. Bake in the preheated oven for 20-25 minutes until bubbly and potatoes are tender.
  10. Garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 38gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 350mgIron: 3mg

Notes

For uniform cooking, cut potatoes and chicken evenly. Don’t skip the searing step for better flavor and moisture retention.

Tried this recipe?

Let us know how it was!