Chicken and Potato Bake

 

Ingredients

• 1.5 lbs chicken breast or thighs, cut into bite-sized pieces

• 4–5 medium potatoes, peeled and diced (Yukon Gold or Russet work best)

• 1 medium onion, sliced (optional)

• 3 cloves garlic, minced

• 1 ½ tsp paprika

• 1 tsp dried thyme (or rosemary)

• 1 tsp garlic powder

• Salt & pepper, to taste

• ¼ tsp crushed red pepper flakes (optional)

• 3 tbsp olive oil (or melted butter)

• 1 cup shredded cheese (cheddar, mozzarella, or a mix — optional)

• ½ cup heavy cream or sour cream (optional for creaminess)

• Fresh parsley or green onions for garnish

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🔪 Instructions

1. Preheat Oven

• Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the Chicken and Potatoes

• In a large bowl, combine:

  • Diced potatoes

  • Chicken pieces

  • Onion (if using)

  • Minced garlic

  • Olive oil

  • Paprika, thyme, garlic powder, salt, pepper, and red pepper flakes

• Toss everything together until well-coated with seasoning and oil.

3. Assemble and Bake

• Spread the mixture evenly in the prepared baking dish.

• Optional: Dot with a few spoonfuls of sour cream or drizzle cream over the top for extra richness.

• Cover with foil and bake for 35–40 minutes, or until the potatoes are fork-tender and the chicken is cooked through.

• Remove foil, sprinkle with cheese (if using), and bake uncovered for another 10–15 minutes until golden and bubbly.

4. Finish and Serve

• Let cool for a few minutes, garnish with chopped parsley or green onions, and serve warm.