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Easy Baked Chicken and Potato Casserole Recipe

Easy Baked Chicken and Potato Casserole

Tender seasoned chicken and perfectly cooked potatoes bake together with onion, garlic, herbs, and chicken broth in one family-friendly casserole. Optional shredded cheese adds a bubbly golden finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken thighs or chicken breasts
  • 2 pounds Yukon Gold or russet potatoes, cut into 1-inch pieces
  • 1 medium Medium yellow onion, sliced
  • 3 cloves Garlic cloves, minced
  • 3 tablespoons Olive oil
Seasonings
  • 1 teaspoon Paprika
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Liquid and Topping
  • 1 cup Low-sodium chicken broth
  • 1/2 cup Shredded mozzarella or cheddar cheese, optional
  • 2 tablespoons Chopped parsley, optional garnish

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and lightly grease a 9 x 13-inch baking dish.
  2. Toss the 1-inch potato pieces with about 2 tablespoons olive oil, half the salt, paprika, Italian seasoning, and black pepper.
  3. Pat the chicken dry, then rub or toss it with the remaining olive oil, minced garlic, and remaining seasoning.
  4. Arrange the potatoes, sliced onion, and chicken in the prepared baking dish. Pour the chicken broth around the ingredients rather than directly over the chicken.
  5. Cover the dish tightly with foil and bake for 25–30 minutes.
  6. Remove the foil and continue baking for 20–30 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) internally.
  7. Sprinkle on the optional cheese during the final five minutes. Rest the casserole for five minutes, then garnish with parsley and serve.

Notes

Cut potatoes no larger than 1 inch for even cooking. If desired, parboil them for 5–7 minutes before assembling. Chicken thighs usually remain juicier than breasts, but always check doneness with a thermometer. Refrigerate leftovers promptly and reheat until hot throughout.