Cheesy Chicken Potato Bake without cream, a fabulous one-pan dinner idea that everybody gets to enjoy. Big on flavours, with a subtle garlic kick, this hearty casserole ticks all the boxes when it comes to an easy family meal.
This fantastic chicken and potato casserole is cooked in one dish, which means less mess, less fuss, and one hearty dinner that everybody will enjoy.
Rather than cooking the chicken and potatoes separately, we throw everything in the same dish, and wait for this amazing bake to be ready.
Add any seasoning you like, but my very favourite is the paprika and garlic combo; you can never go wrong with it. Absolutely everything tastes better with garlic, and my rule is the more garlic, the better.
This dish is particularly great if you are planning a rather large family meal, and you have to many things in the oven at the same time. Rather than roasting the chicken in one tray, and the potatoes in another, you can have another tray free for something else.
Isn't that great? And big celebrations always come with lots of cooking and baking, so if you can save some room in the oven, why not?!
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How to make chicken and potato bake
- preheat the oven to 200 degrees Celsius (390 Fahrenheit)
- peel and chop the potatoes, add the olive oil, salt, pepper, paprika and garlic granules
Swap the regular paprika for smoked paprika for a nice smokey flavour.
- arrange the potatoes on an oven-proof dish, and bake for 20 minutes
- cut the chicken breasts into small chunks, add the olive oil, salt, pepper, paprika and garlic granules, and add them on top of the potatoes together with a few dots of butter
- bake for a further 35-40 minutes or until the chicken is cooked through and the potatoes are tender
- top with grated cheddar cheese, bake for a few more minutes until the cheese is melted, then garnish with fresh parsley
Tips and tricks
Potatoes take a little big longer to cook in the oven than chicken does, so it's a good idea to first add the potatoes, then the cubed chicken pieces.
The smaller the potato bites, the better, I wouldn't go for large pieces. If you use baby potatoes, best to half or even quarter them.
New potatoes don't necessarily need to be peeled, but that's up to you, it's not a big deal if you leave the skin on.
The baking time depends entirely on the size of your potatoes. And even type of oven, so check them regularly, and give them a good shake, so that they cook evenly.
What else can you add to this dinner casserole?
For a loaded chicken and potato bake, feel free to add anything else that takes your fancy. Some good options are:
- any leftover meat
- ham
- bacon
- any cooked or fresh veggies like broccoli or cauliflower
For an extra creamy texture, add some double or heavy cream. And there you have it, a fantastic dinner casserole to warm your heart no matter the season.
More chicken and potato recipes
Chicken Cacciatore with Potatoes
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Chicken and Potato Bake
Ingredients
- 4 large potatoes
- 2 chicken breasts
- 2 tablespoon olive oil
- 2 teaspoon paprika
- 2 teaspoon garlic granules
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup grated cheddar cheese
- 1 tablespoon butter
- 2 tablespoon chopped parsley
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Peel and chop the potatoes into cubes, add the olive oil, one teaspoon of paprika, one teaspoon of garlic granules, a pinch of salt and pepper, and toss well to coat.
- Arrange the potatoes onto an oven-proof dish, and bake for 20 minutes.
- Cut the chicken breasts into chunks, add add the remaining olive oil, salt, pepper, paprika and garlic granules.
- Add the chicken pieces to the potatoes together with the butter cut into small cubes, and bake for a further 35-40 minutes or until the chicken is cooked through and the potatoes are tender.
- Mix the potatoes and chicken now and then to make sure they bake evenly.
- Top with grated cheese, and bake for 5 more minutes so that the cheese can melt.
- Remove from the oven and garnish with fresh parsley.
Notes
- Potatoes take a little big longer to cook in the oven than chicken does, so it's a good idea to first add the potatoes, then the cubed chicken pieces.
- The smaller the potato bites, the better, I wouldn't go for large pieces. If you use baby potatoes, best to half or even quarter them.
- New potatoes don't necessarily need to be peeled, but that's up to you, it's not a big deal if you leave the skin on.
- The baking time depends entirely on the size of your potatoes. And even type of oven, so check them regularly, and give them a good shake, so that they cook evenly.
Kathy
Is this freezeable? would I cook first and then freeze or freeze before baking? Thanks
Daniela Anderson
I have not tried to freeze it, but l think it’s better to cook it first then freeze. Then just pop it in the oven from frozen.
Marlen
Awesome recipe bake! Thank you.
Daniela Anderson
Thank you!
Molly
So easy to make! I used sweet potatoes chopped small, and cooked for just 5 minutes less. Thanks for sharing.
Daniela Apostol
That sounds delicious!
Martin Stables
Hi Daniela,
Sounds tasty. What about microwaving the spurs for 5 minutes first?
Martin
Daniela Apostol
You could, that would speed up the roasting time.
Cheri
If using cream, when would that be added?
Daniela Apostol
I would add it after the chicken.
Billy
I can't wait to make this. I'll add onion, celery, and carrots to the potatoes, then bake. Will pour a small amount of crm of chicken mixed with broth, top with cheese then bake till done. I can't wait.