CHICKEN POTATO BAKE

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Chicken Potato Bake is like a chicken potato casserole tossed in garlic and olive oil, baked to a golden brown, and topped with stretchy, melty cheese. It’s my go-to recipe for when I need inexpensive, no-fuss, quick dinner ideas!

This may appear to be somewhat insane, however I frequently plunk down to do my supper plan for the forthcoming week, and I am puzzled.

Indeed, I think it is a comparative wonder as the one that causes Thing 1 and Thing 2 to wander into our completely loaded kitchen, glance through the storage room and cooler, and proclaim that there isn’t anything to eat!

I have come to understand that I can never turn out badly with heated plans with potatoes and chicken for supper. Nobody grumbles and everybody essentially licks their plate (and the goulash dish as well!).

At whatever point I get that dinner arranging ‘block’, or anything you desire to call it, I pull up a couple of my go-to dishes, thud them in the supper organizer, and by one way or another that kicks off my cerebrum so I can complete the whole feast plan.

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This Chicken Potato Bake is one of those go-to dishes. I have served it a bigger number of times than I can recall, and each time it is a success in the family.

Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!

  • PREP TIME 10 mins
  • COOK TIME 40 mins
  • TOTAL TIME 50 mins
  • COURSE Entree
  • CUISINE American
  • SERVINGS 6 People
  • CALORIES 286 kcal

INGREDIENTS

  • 4 potatoes medium-sized, cut into 3/4″ cube (russet, white, and red are all good choices, no need to peel)
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken breasts or thighs (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped

INSTRUCTIONS

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. 4 potatoes, 1 tablespoon minced garlic, 1.5 tablespoons olive oil, 1/8 teaspoon salt, 1/8 teaspoon pepper
  4. Spray a large (9×13) baking dish with non stick spray. Spread potato mixture in dish and bake about 15 minutes.
  5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  6. 1.5 pounds boneless skinless chicken breasts or thighs
  7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  9. 3/4 cup shredded mozzarella cheese
  10. When serving, sprinkle chopped parsley on top (if desired).
  11. parsley
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NOTES

  1. You can definitely cut back on the olive oil if you are trying to minimize oil. I have used as little as 1/2 tablespoon and no one complained.
  2. Use a meat thermometer to check the chicken for doneness. The thermometer should read 165 degrees F.
  3. Change up this recipe with different herbs or spices. Some ideas: dried rosemary, thyme, paprika, smoked paprika, etc. Or use seasoned salt in place of the salt.

NUTRITION

Calories: 286kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 282mg | Potassium: 1016mg | Fiber: 3g | Vitamin A: 130IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 5.1mg

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