Chicken and Potato Bake is a comforting and simple dish that combines tender chicken with flavorful potatoes in a creamy, cheesy sauce. Here’s a tasty and easy recipe for you:
Ingredients:
4 bone-in, skin-on chicken thighs (or breasts)
4 medium potatoes, peeled and sliced thinly (russet or Yukon gold work well)
1 medium onion, thinly sliced
1 cup shredded cheddar cheese (or a cheese blend)
1 cup heavy cream or half-and-half
1/4 cup chicken broth
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary (or fresh if preferred)
Salt and pepper, to taste
Fresh parsley or thyme (optional, for garnish)
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
Prepare the potatoes:
Wash, peel, and slice the potatoes thinly (about 1/8-inch thick). You can use a mandolin slicer for even slices.
Season the potato slices with salt, pepper, and a little olive oil. Set aside.
Sear the chicken (optional but adds flavor):
In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and dried thyme.
Sear the chicken for 3-4 minutes per side, just to get a nice golden brown color. The chicken will not be fully cooked yet; it will finish in the oven. Transfer the chicken to a plate and set aside.
Make the cream sauce:
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken broth and bring it to a simmer, scraping up any bits from the bottom of the pan.
Stir in the heavy cream, rosemary, salt, and pepper. Let it simmer for 3-4 minutes until slightly thickened. Remove from heat.
Assemble the bake:
Layer the sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them.
Add a layer of onions over the potatoes.
Place the seared chicken thighs on top of the potatoes and onions.
Pour the cream sauce evenly over the chicken and potatoes. Be sure to cover the potatoes with the sauce.
Sprinkle the shredded cheese evenly over the top.
Bake:
Cover the dish with foil and bake for 40-45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are tender.
Remove the foil for the last 10-15 minutes of baking to allow the cheese to melt and turn golden.
Serve:
Garnish with fresh parsley or thyme for a pop of color, if desired.
Serve the chicken with the creamy potatoes on the side.
This dish is a complete meal with all the flavors combined into one easy-to-make casserole. Enjoy your hearty and delicious chicken and potato bake!