A simple and delicious dinner recipe that can be made in one dish! The perfect weeknight meal that’s great for families and anyone with a busy life who wants a yummy and comforting meal. This Cheesy Chicken & Potato Bake is gluten-free, meal-prep friendly, and definitely kid-approved.

I’m a huge fan of simple dinners. Sometimes it’s nice to come home after a long day (or after a long day on Zoom), and have a meal that is ready to go. This recipe requires minimal prep and cooks in less than one hour. Such a hearty meal that is so cozy in the colder months. These leftovers also make a delicious lunch the next day!

What Ingredients Do I Need?

This chicken and potato bake requires minimal ingredients and basic spices that everyone is going to have around the kitchen. Here’s everything you’re going to need:

Potatoes (I use russet potatoes)
Boneless and skinless chicken breast
Olive oil
Garlic powder
Salt
Pepper
Shredded mozzarella cheese
Dried parsley (optional)

Prepping and Cooking the Potatoes

The first step to making this chicken and potato bake is prepping the potatoes. Grab your potatoes and rinse them under water to rid them of any dirt. Wipe them dry with a kitchen towel or paper towel. Slice the potatoes into small cubes, making sure they’re all even. Place the diced potatoes in a large bowl.

Add the olive oil, garlic powder, salt, and pepper into the bowl with the potatoes. Mix so that they’re all evenly coated. Pour the potatoes into a 9″x13″ baking dish sprayed with nonstick cooking spray (don’t wash the bowl yet!). DO NOT forget the cooking spray. Spread them out evenly and bake for 20 minutes.

Prepping the Chicken

While the potatoes are baking, you’re going to prep the chicken. Slice the chicken breast longways so that they’re in thin pieces and open like a butterfly. You should now have 6 thinly sliced chicken breasts. Place them in the SAME BOWL that you had the potatoes in. This way you get all that extra seasoning and flavor. Add the extra olive oil, garlic powder, salt, and pepper into the bowl with the chicken and toss so they’re all evenly coated.

Once the potatoes are done cooking, you’re going to place the chicken breasts on top of them. Use a fork to push them into the potatoes a bit so that they’re snuggled in close. Sprinkle as much mozzarella cheese on top as you like. Place the dish back in the oven for another 25 minutes, or until the chicken is completely cooked through.

When the chicken is done, you can sprinkle the bake with some fresh or dried parsley if you like. Serve and enjoy!

Ways to Serve

This recipe is delicious on its own, but I love to serve it with some roasted vegetables. Great options are green beans, Brussel sprouts, broccoli, or roasted carrots. It’s also great with a nice green salad on the side.

If you’re really wanting some extra goodness, this chicken and potato bake is AMAZING with ranch dressing. You can use it as a dip or drizzle it right on top.

How to Store Leftovers

If you have leftovers of this recipe, you can store them in an airtight container in the refrigerator. It will stay good in there for up to 1 week. These leftovers hold super well and make a delicious lunch the next day!

More Dinner Recipes

Cheesy Chicken & Potato Bake

Recipe by Mary WeissCourse: DinnerDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Potatoes
4 large potatoes
2 tbsp olive oil
2 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
For the Chicken
3 boneless and skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
3/4 cup shredded mozzarella cheese
Dried parsley (optional)

Directions

Preheat the oven to 425 degrees. Spray a 9″x13″ casserole dish with non-stick cooking spray and set aside.
Rinse your potatoes under water and dry them well with a paper towel or kitchen towel. Dice them into small cubes, and place them in a large bowl. Add in 2 tbsp olive oil, 2 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper. Toss the potatoes with a spoon to evenly coat them.
Pour the potatoes into the casserole dish, making sure that they’re evenly spread across the bottom. Bake them for 20 minutes. Save the bowl that they were just in, we’re going to use it for the chicken!
While the potatoes are baking, slice your 3 chicken breasts in half vertically, so that they open up like a butterfly. You should now have 6 thin chicken breasts. Place the chicken in the bowl where you had the potatoes so that the extra seasonings will get onto the chicken. Add the remaining 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss the chicken and seasonings around with a fork or spoon.
Once the potatoes are done cooking, place the chicken breasts right on top of them, pressing down a bit to snuggle them into the potatoes. Sprinkle the mozzarella cheese on top and bake for another 25 minutes, or until the chicken is completely cooked through. Serve and enjoy!