Let’s talk about comfort food—because if there’s one dish that checks every box for cozy, satisfying, weeknight magic, it’s this Cheesy Potato Chicken Bake. We’re talking juicy, seasoned chicken, tender roasted potatoes, gooey melted cheese, and a hint of garlicky creaminess, all baked together in one glorious pan. It’s hearty, homey, and hits the kind of nostalgic notes that make you close your eyes and smile after that first bite.
This dish is a crowd-pleaser from start to finish. It’s great for feeding a hungry family, satisfying picky eaters, or just meal-prepping something delicious that’ll reheat beautifully all week long. Plus, it’s one of those forgiving recipes where you can toss in what you’ve got—leftover veggies, extra herbs, even different cheeses—and it still comes out amazing.
This one landed in my regular dinner rotation kind of by accident. I had leftover chicken and some baby potatoes that were about to sprout eyes. I threw them together in a casserole dish with a bunch of cheese (because, well, cheese) and what came out was absolute gold. Since then, I’ve made it more times than I can count—especially on those nights when I want something hearty but don’t feel like doing a ton of dishes.
Let me show you why you’ll fall head-over-heels for it too.
Why You’ll Love This Recipe
- One-pan wonder – Everything bakes up together, so cleanup is a breeze.
- Family-friendly – Even picky eaters love cheesy potatoes and chicken.
- Perfect for meal prep – Makes a big batch that reheats like a dream.
- Customizable – Swap the veggies, use your favorite cheese, make it spicy—whatever you like.
- Comforting and satisfying – It’s warm, cheesy, and filling in all the best ways.
- Simple ingredients – No fancy stuff here, just good ol’ pantry and fridge staples.
- Great make-ahead option – Assemble it ahead of time, pop it in the oven when you’re ready.
Ingredients You’ll Need
Here’s what goes into this cozy, cheesy masterpiece. You probably have most of these in your kitchen already!
- Chicken breasts or thighs – Boneless, skinless, cut into bite-sized pieces. Thighs stay juicier, but breasts work great too.
- Baby potatoes – Halved or quartered, depending on size. Yukon golds or red potatoes are perfect.
- Shredded cheese – Cheddar melts beautifully, but a mix of mozzarella and Monterey Jack takes it to another level.
- Heavy cream or sour cream – Adds richness and binds everything together.
- Garlic – Freshly minced for that little pop of flavor.
- Onion – Diced finely for extra savory depth.
- Paprika – Adds warmth and color. Smoked paprika works especially well here.
- Salt and pepper – To season everything just right.
- Olive oil or butter – For coating the potatoes and chicken before baking.
- Fresh parsley or green onions (optional) – For garnish and a little pop of freshness.
Optional additions:
- Bacon bits – Because why not?
- Broccoli or spinach – Toss in for extra veggies.
- Crushed red pepper – For a little kick.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep your ingredients
Preheat your oven to 400°F (200°C). Wash and halve your baby potatoes. Dice your chicken into bite-sized chunks. Mince the garlic and onion, and shred the cheese if you haven’t already.
Pro tip: Use a mix of sharp cheddar and mozzarella for the perfect balance of flavor and meltiness.
Step 2: Season everything
In a large bowl, toss the potatoes and chicken with olive oil, garlic, onion, paprika, salt, and pepper. Make sure everything gets well-coated—this is where the flavor magic starts.
If you want to add some chopped veggies (like broccoli or bell peppers), throw them in now too.
Step 3: Start the bake
Spread the seasoned chicken and potatoes in a greased 9×13” baking dish. Cover with foil and bake for 25–30 minutes. This lets the potatoes start to soften and the chicken to cook through.
You’re looking for tender potatoes and juicy chicken—poke a potato with a fork to check.
Step 4: Get cheesy
Remove the foil, pour over the cream (or sour cream thinned with a splash of milk), and sprinkle on that glorious pile of shredded cheese.
Pop the dish back in the oven, uncovered, for another 10–15 minutes—until the cheese is melty, bubbly, and just starting to turn golden on top.
Step 5: Broil (optional)
If you like a crispy cheese top (who doesn’t?), turn on your broiler for the last 2–3 minutes. Keep an eye on it so it doesn’t burn—just enough to get those little golden bubbles.
Step 6: Garnish and serve
Sprinkle on some chopped parsley or green onions for a fresh contrast. Then serve hot, right out of the pan. It’s rustic, comforting, and SO satisfying.
Helpful Tips
- Cut the potatoes small – This helps them cook faster and evenly with the chicken.
- Use pre-cooked or leftover chicken – Just reduce the initial bake time since it’s already cooked through.
- Make it ahead – Assemble the whole thing up to a day ahead, cover, and refrigerate. Bake when ready.
- Storage – Leftovers keep in the fridge for up to 4 days. Store in an airtight container and reheat in the oven or microwave.
- Reheating tips – Cover with foil to reheat in the oven (350°F for about 20 minutes), or microwave in short bursts with a splash of water to keep it moist.
- Freeze it – This bake freezes surprisingly well. Let it cool, portion it out, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs)
Can I use frozen potatoes or chicken?
Sure! Just make sure to thaw and pat them dry first so they don’t release too much moisture while baking.
What if I don’t have heavy cream?
You can use sour cream, plain Greek yogurt, or even a splash of milk with a bit of butter stirred in. It’s flexible!
Can I make this vegetarian?
Absolutely. Skip the chicken and add in roasted cauliflower, mushrooms, or chickpeas for a hearty plant-based version.
Is this recipe gluten-free?
Yes! As long as you’re using gluten-free ingredients (like avoiding flour-thickened cream sauces), you’re good to go.
Can I add a crunchy topping?
Go for it! Crushed Ritz crackers, cornflakes, or even seasoned breadcrumbs mixed with a bit of melted butter make an awesome topping.
This Cheesy Potato Chicken Bake is seriously one of my go-tos for busy weeknights, cozy Sunday dinners, or anytime I want to feed a crowd without much fuss. I probably make it two or three times a month—and it never gets old.
Final tip? Try pairing it with a crisp green salad and a glass of something chilled (white wine, sparkling water, whatever floats your boat). Or go full comfort mode with garlic bread on the side.
Cheesy Potato Chicken Bake
Ingredients
- 5 medium Russet potatoes peeled and cut into 1-inch pieces
- 3 tablespoons olive oil divided
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- ½ tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 to 2 cups shredded cheddar cheese
- ½ cup cooked chopped bacon
- 2 green onions sliced thin
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with non-stick spray.
- Prepare Potatoes:
- Spread the diced potatoes evenly in the prepared baking dish. Drizzle with 1 tablespoon of olive oil and toss to coat. Bake in the preheated oven for 40 minutes.
- Season Chicken:
- While the potatoes are baking, in a bowl, whisk together the remaining 2 tablespoons of olive oil, paprika, garlic powder, salt, and black pepper. Add the diced chicken to the mixture and stir to coat evenly.
- Combine Chicken and Potatoes:
- After 40 minutes, remove the potatoes from the oven. Add the seasoned chicken to the baking dish and gently toss to combine with the potatoes.
- Bake Together:
- Return the dish to the oven and bake, uncovered, for an additional 15 minutes, or until the chicken is cooked through.
- Add Toppings:
- Remove the dish from the oven and sprinkle the top evenly with shredded cheddar cheese, chopped bacon, and sliced green onions.
- Final Bake:
- Place the dish back in the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the casserole stand for 5 minutes before serving. Enjoy with a dollop of sour cream if desired.
Notes
- For added flavor, consider mixing in a teaspoon of ranch seasoning with the chicken.
- Feel free to substitute the cheddar cheese with your favorite cheese blend.
- This dish pairs well with a fresh green salad or steamed vegetables.
