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Savory Chicken and Potato Bake

This savory chicken and potato bake is the ultimate family-friendly dinner that brings everyone to the table with minimal fuss and maximum flavor. Perfect for busy families, this casserole comes together quickly and bakes into a complete meal with tender chicken nestled among creamy potatoes, all baked to golden perfection in one pan.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 6 medium potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Thinly slice potatoes and onion to 1/4-inch thickness. Pat chicken breasts dry and season both sides with salt and pepper.
  2. Grease a 9x13 inch baking dish with olive oil. Create a single layer of potato slices on bottom, followed by onion slices. Sprinkle with minced garlic and salt. Arrange seasoned chicken breasts evenly over vegetables.
  3. In a medium bowl, whisk together heavy cream, chicken broth, flour, thyme, paprika, and garlic powder until smooth.
  4. Pour cream sauce evenly over chicken and vegetables. Cover with aluminum foil and bake for 45 minutes.
  5. Remove foil and sprinkle cheddar and Parmesan cheeses over top. Return to oven uncovered for 15-20 minutes or until cheese is golden and chicken reaches 165°F internal temperature.
  6. Let casserole rest for 5-10 minutes before serving to allow sauce to thicken.

Notes

Use Yukon Gold or Russet potatoes for best results. Consistent slicing ensures even cooking. Can be assembled up to 24 hours in advance.