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
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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×13 inch baking dish to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Topping: Sprinkle the remaining mozzarella cheese evenly over the top of the dish.
- 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.
- 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
