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–+ servings
Cheesy Chicken and Potato Bake

Cheesy Chicken and Potato Bake

Indulge in this Cheesy Chicken and Potato Bake, a comforting family favorite loaded with creamy flavors and hearty textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Potatoes
  • 2 pounds Boneless, Skinless Chicken Breasts Can substitute with thighs for added flavor
  • 1 pound Small Red or Yukon Gold Potatoes Cut into 1-inch chunks for even cooking
  • 2 tablespoons Olive Oil Any cooking oil can work as a substitute
  • 1 teaspoon Salt Adjust according to your taste preference
  • 1 teaspoon Black Pepper
For the Cheese Sauce
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead
  • 1/4 teaspoon Onion Powder Optional if you prefer a simpler flavor
  • 4 tablespoons Unsalted Butter Salted butter is a suitable option
  • 1/4 cup All-Purpose Flour Try a gluten-free blend if needed
  • 2 cups Milk (Whole or 2%) Almond milk may be used, though results may vary
  • 2 cups Shredded Mozzarella Cheese Experiment with cheddar or Gruyere for variety
  • 1/4 cup Grated Parmesan Cheese Optional for an extra savory note
Garnish
  • 1 tablespoon Fresh Parsley Dried parsley can work in the sauce as a substitute

Equipment

  • Baking Dish
  • Skillet
  • Saucepan
  • Whisk
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish.
  2. Combine the cubed chicken with half of the salt, black pepper, garlic powder, and ¼ of the onion powder in a bowl.
  3. Heat olive oil in a skillet over medium-high heat, add the chicken, and brown for 3-4 minutes.
  4. In the same skillet, sauté the cubed potatoes for 5-7 minutes until slightly softened and golden.
  5. Melt the butter in a saucepan, whisk in flour to form a roux and cook for about 1 minute.
  6. Pour in the milk while whisking the roux, cooking for 5-7 minutes until thickened.
  7. Stir in remaining seasonings and cheeses until smooth and melted.
  8. Combine browned chicken and sautéed potatoes in the baking dish, and pour the cheese sauce over them.
  9. Top with remaining mozzarella cheese and bake for 20-25 minutes until bubbly and golden.
  10. Let it rest for 5 minutes before garnishing with parsley and serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 36gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 400mgIron: 3mg

Notes

Perfect for busy weeknights or make-ahead meals. Can customize with veggies or different cheeses.

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