Simple Chicken and Potatoes Bake
A cozy, no-fuss comfort food that features tender chicken nestled into crispy roasted potatoes, topped with gooey mozzarella cheese.
Ingredients
For the Potatoes
- 4 medium medium potatoes, diced into ¾-inch cubes Russet, red, or white varieties all work great.
- 1 tablespoon minced garlic
- 1 tablespoon olive oil Can reduce to ½ tablespoon for a lighter version.
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the Chicken
- 1.5 pounds boneless skinless chicken (breasts or thighs)
For the Toppings
- 1 cup shredded mozzarella cheese Can substitute with cheddar, Monterey Jack, or Parmesan.
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- Dice potatoes into even ¾-inch cubes and place them in a mixing bowl.
- Add minced garlic, olive oil, salt, and pepper. Toss well to coat.
Baking
- Spray a 9×13 baking dish with nonstick spray and spread the seasoned potatoes evenly in the dish.
- Bake for 15 minutes to begin crisping the potatoes.
- Remove from oven. Nestle the chicken pieces into the potatoes, pressing them down slightly. If desired, brush tops with olive oil and season with more salt and pepper.
- Bake for 20–25 minutes until the chicken is cooked through and potatoes are golden brown.
- Sprinkle mozzarella over the top and return to the oven for 2–3 minutes until melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
Add herbs like rosemary, thyme, paprika, or smoked paprika for extra depth. You can toss everything directly in the baking dish to skip washing a bowl. Add veggies such as broccoli, zucchini, or bell peppers for a complete meal. Use a meat thermometer: chicken is done when it reaches 165°F. Leftovers reheat best in the oven at 350°F to keep potatoes crisp.