Cheesy Chicken and Potato Bake Recipe

Introduction

This Cheesy Chicken and Potato Bake is a comforting, hearty dish perfect for family dinners. Tender chicken, tender potatoes, and a creamy, cheesy sauce come together for an easy meal that’s full of flavor.

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 lbs small red or Yukon gold potatoes, scrubbed and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, toss the cubed chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes until lightly browned but still raw inside. Remove chicken and set aside.
3. Step 3: Add the potatoes to the same skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened and lightly browned.
4. Step 4: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the milk, ensuring no lumps. Continue whisking until sauce thickens, about 5-7 minutes. Remove from heat.
5. Step 5: Stir in remaining 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, half of the mozzarella, and all Parmesan cheese into the sauce until melted and smooth.
6. Step 6: Combine the chicken and potatoes in the prepared baking dish. Pour the cheese sauce evenly over the mixture, coating everything well.
7. Step 7: Sprinkle the remaining mozzarella cheese on top.
8. Step 8: Bake for 20-25 minutes until potatoes are tender, chicken is cooked through, and cheese is bubbly and golden.
9. Step 9: Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Tips & Variations

• Use Yukon gold potatoes for a creamier texture or red potatoes for a firmer bite.
• Add chopped cooked bacon or sautéed mushrooms to the mix for extra flavor.
• Swap mozzarella for cheddar or Gruyère to vary the cheese profile.
• If you prefer a spicier dish, sprinkle some crushed red pepper flakes into the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the chicken tender and the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this bake?

It’s best to use fresh or fully thawed chicken cut into cubes to ensure even cooking. If using frozen chicken, thaw completely before starting the recipe.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken, potatoes, and sauce in advance and assemble the dish just before baking. This saves time on busy days.

Cheesy Chicken and Potato Bake Recipe

---

★★★★★

4.9 from 123 reviews

• Author: Zoe
• Total Time: 55 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Cheesy Chicken and Potato Bake is a comforting and hearty dish perfect for weeknight dinners. Featuring tender chicken breasts and tender potatoes smothered in a creamy, cheesy sauce made with mozzarella and Parmesan cheeses, this baked casserole delivers rich flavors with a golden, bubbly topping. The lightly sautéed chicken and potatoes ensure a moist and flavorful interior, while the cheese sauce ties everything together for an irresistible meal.

---

Ingredients

Scale 1x2x3x

Chicken and Potatoes

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 lbs small red or Yukon gold potatoes, scrubbed and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon garlic powder, divided
• 1/2 teaspoon onion powder, divided

Sauce

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

---

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Season and Lightly Brown Chicken: In a large bowl, toss cubed chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes, just until outside is lightly browned but center remains raw. This locks in moisture. Remove chicken from skillet and set aside.
3. Partially Cook Potatoes: Using the same skillet, add the potato chunks. Cook for 5-7 minutes, stirring occasionally, until potatoes are slightly softened and lightly browned.
4. Prepare Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly until a smooth paste (roux) forms. Gradually whisk in milk, a little at a time, to avoid lumps. Continue whisking until sauce thickens to creamy consistency, about 5-7 minutes. Remove from heat.
5. Incorporate Seasonings and Cheese into Sauce: Stir into the sauce remaining 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, half the mozzarella cheese, and all the Parmesan cheese. Stir until all cheeses are melted and sauce is smooth.
6. Assemble Bake: Combine partially cooked chicken and potatoes in the greased baking dish. Pour the creamy cheese sauce evenly over the mixture, coating everything well.
7. Add Topping: Sprinkle the remaining mozzarella cheese evenly over the top of the dish.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until potatoes are tender, chicken is cooked through, and the cheese on top is bubbly and golden brown.
9. Garnish and Serve: Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving for a fresh, vibrant finish.

Notes

• Partially cooking the chicken and potatoes before baking ensures even cooking and locks in moisture.
• You can substitute Yukon gold potatoes with red potatoes or fingerlings for similar texture.
• Use whole milk for a richer sauce, or 2% milk for a lighter version.
• For a lower-fat option, use reduced-fat cheese and milk, although flavor and creaminess may slightly decrease.
• This dish can be prepared a few hours ahead and refrigerated before baking; just increase baking time by 5-10 minutes if baking straight from the fridge.
• Fresh parsley can be replaced with chives or basil depending on your taste preference.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Cheesy Chicken Bake, Chicken Potato Casserole, Comfort Food, Baked Chicken Dish, One Dish Meal