Description
A comforting and satisfying Cheesy Potato Chicken Bake featuring tender chicken, seasoned baby potatoes, and a creamy blend of cheddar, sour cream, and fragrant herbs baked to golden perfection. Perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Potatoes
- 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 ½ lbs baby potatoes, quartered (or russet potatoes, diced)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Cheese Sauce
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ cup grated Parmesan cheese
Garnish
- Chopped green onions or parsley (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Season Potatoes: In a large bowl, combine the quartered baby potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss until the potatoes are evenly coated with the seasoning.
- Bake Potatoes: Spread the seasoned potatoes evenly in the prepared baking dish. Bake for 20 minutes to begin cooking and softening the potatoes.
- Season Chicken: While the potatoes bake, season the bite-sized chicken pieces with a pinch of salt and black pepper to enhance their flavor.
- Add Chicken to Potatoes: After 20 minutes, carefully remove the dish from the oven. Stir the potatoes gently to mix them up, then spread the seasoned chicken pieces evenly over the top of the potatoes.
- Prepare Cheese Mixture: In a separate bowl, whisk together the sour cream, milk, shredded cheddar cheese, dried thyme, dried parsley, and grated Parmesan cheese until well combined and creamy.
- Pour Cheese Mixture: Pour the cheese and herb mixture evenly over the chicken and potatoes in the baking dish, making sure the ingredients are well covered.
- Bake Until Done: Return the dish to the oven and bake for an additional 25–30 minutes. Bake until the chicken is cooked through and the top is golden and bubbly.
- Garnish and Serve: Remove from oven and garnish with chopped green onions or parsley if desired. Serve hot and enjoy!
Notes
- You can substitute Greek yogurt for sour cream for a tangier flavor.
- Add broccoli or spinach to the dish for a nutritious vegetable boost.
- This recipe is great for meal prep and works well as leftovers, easily reheated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
