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Chicken & Potato Bake

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1h 20min

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6 servings

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This hearty and comforting chicken and potato bake is a perfect one-dish meal for busy weeknights or casual gatherings. Tender chicken pieces and creamy potatoes are baked in a savory garlic and herb sauce, creating a delicious and satisfying casserole. This easy-to-make dish is sure to become a family favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

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1
Preheat the oven

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2
Prepare the chicken

Cut 2 pounds of boneless, skinless chicken thighs into 1-inch pieces. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

3
Prepare the potatoes

Peel and cut 2 pounds of russet potatoes into 1/2-inch thick slices.

4
Prepare the onion and garlic

Finely chop 1 large onion and mince 4 cloves of garlic.

5
Prepare the sauce

In a large bowl, whisk together 1 cup of heavy cream, 1 cup of chicken broth, 2 tablespoons of Dijon mustard, 2 tablespoons of fresh thyme leaves, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

6
Assemble the casserole

In the prepared baking dish, layer half of the sliced potatoes, followed by the chopped onion, minced garlic, and chicken pieces. Pour half of the sauce over the chicken. Repeat the layers with the remaining potatoes, sauce, and 2 tablespoons of olive oil drizzled on top.

7
Bake the casserole

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.

8
Rest and serve

Remove the chicken and potato bake from the oven and let it rest for 5-10 minutes before serving. Serve hot, garnished with additional fresh thyme leaves, if desired.

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