Cheesy Chicken and Potato Bake
Cheesy Chicken and Potato Bake is a hearty and comforting dish that combines tender chicken pieces with soft, golden potatoes all covered in a rich, melty blanket of cheese. It’s…
By Ava
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Reading time: 6 min
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Cheesy Chicken and Potato Bake is a hearty and comforting dish that combines tender chicken pieces with soft, golden potatoes all covered in a rich, melty blanket of cheese. It’s the kind of meal that feels like a warm hug on a plate, perfect for cozy dinners when you want something simple but satisfying. The melt-in-your-mouth cheese adds just the right amount of gooey goodness to every bite.
I love making this dish on busy weeknights because it’s so straightforward to prepare—just layer your ingredients, sprinkle the cheese, and pop it into the oven. One of my favorite tricks is to toss the potatoes in a little butter and herbs before baking to bring out extra flavor, which makes the whole dinner feel even more special without extra work. It’s also great for using up leftovers or whatever cheese you happen to have on hand.
When I serve this cheesy chicken and potato bake, I like to pair it with a simple green salad or steamed veggies to balance out the richness. It’s a dish that feels like a full meal on its own but also plays well with fresh sides. Whenever I bring this to family dinners, everyone always asks for seconds, and it’s easy to see why—it’s just plain delicious and comforting in all the best ways.
Key Ingredients & Substitutions
Baby potatoes: These are perfect because they hold their shape well when baked. If unavailable, try fingerling or red potatoes. Just adjust boiling time based on size!
Chicken breast: Cooked, shredded, or chopped chicken works best. Leftover roast chicken or rotisserie chicken are great time-savers here.
Cheese: Mozzarella gives lovely stretch and melt, while cheddar adds depth. You can skip cheddar or use any mild melting cheese like Monterey Jack.
Bacon: Adds crunch and flavor, but optional. Try smoked turkey bacon or omit for a vegetarian version.
Cream and sour cream: These create a rich, creamy sauce. For a lighter option, use half-and-half or Greek yogurt instead of sour cream.
How Do I Get the Creamy Sauce Just Right?
The sauce blends cream and sour cream with sautéed garlic, onion, and chicken for rich flavor and smooth texture. Here’s how to nail it:
- After cooking garlic, onion, bacon, and chicken, reduce heat to low.
- Mix cream and sour cream separately to avoid clumping.
- Pour the cream mixture gradually into the skillet, stirring to combine evenly.
- Keep heat low so the sauce thickens gently but doesn’t curdle.
- Season well with herbs, salt, and pepper before layering over potatoes.
This slow combining helps the sauce coat the chicken and potatoes perfectly, making your bake creamy without being too runny.
Equipment You’ll Need
- Large pot – perfect for boiling the baby potatoes until tender without crowding them.
- Large skillet – essential for sautéing onions, garlic, bacon, and chicken all in one pan.
- Mixing bowl – handy for combining the cream and sour cream smoothly before adding to the skillet.
- Baking dish (9×13 inches or similar) – roomy enough to layer the potatoes and chicken mixture evenly for baking.
- Wooden spoon or spatula – great for stirring the ingredients gently without scratching your skillet.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or turkey for a different protein flavor and texture.
- Add chopped spinach or kale in step 5 for extra veggies and a pop of color.
- Use pepper jack cheese instead of mozzarella for a mild spicy kick.
- Stir in some smoked paprika or chili flakes with the herbs to boost warmth and depth.
Cheesy Chicken and Potato Bake
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700g) baby potatoes, halved or quartered if large
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese (optional for extra flavor)
- 4 slices bacon, chopped (optional)
Sauce and Flavorings:
- 1 cup heavy cream or cooking cream
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground pepper, to taste
- Fresh parsley, chopped for garnish
- 2 tbsp olive oil or butter
How Much Time Will You Need?
This comforting dish takes about 15 minutes to prep, including boiling the potatoes and sautéing the ingredients. Then it bakes for 25-30 minutes until golden and bubbly. In total, budget about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by preheating your oven to 375°F (190°C). Boil the baby potatoes in salted water for 10 to 15 minutes until they are just tender but not falling apart. Drain them and set aside while you prepare the rest.
2. Cook the Aromatics and Bacon:
Heat olive oil or butter in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, about 3 to 4 minutes. Add the chopped bacon and cook until crispy. If you’d like, reserve half the bacon pieces for garnish later.
3. Add Chicken and Seasonings:
Stir shredded chicken into the skillet with onions, garlic, and bacon. Season the mixture with salt, freshly ground pepper, dried oregano, and thyme. Mix well to combine all the flavors.
4. Make the Creamy Sauce:
In a bowl, whisk together the heavy cream and sour cream (or Greek yogurt) until smooth. Pour this creamy mixture into the skillet and stir everything until the chicken and seasonings are evenly coated.
5. Assemble the Bake:
Lightly grease a baking dish. Spread the boiled potatoes evenly at the bottom. Pour the chicken and cream sauce mixture over the potatoes, spreading it out. Scatter the halved cherry tomatoes on top, then sprinkle the shredded mozzarella and cheddar cheese evenly over everything.
6. Bake Until Golden:
Place the dish in the preheated oven and bake for about 25 to 30 minutes, until the cheese is melted, bubbly, and nicely golden brown.
7. Garnish and Serve:
Remove the bake from the oven and sprinkle with the reserved crispy bacon and freshly chopped parsley. Let it rest for a few minutes before serving so it sets just right.
Enjoy your hearty and creamy Cheesy Chicken and Potato Bake! Perfect for a cozy meal any day of the week.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure it’s fully thawed before cooking. Thaw frozen chicken in the fridge overnight or submerge it in cold water in a sealed bag for a quicker option. Pat dry before shredding or chopping.
Can I Substitute Potatoes with Another Vegetable?
Absolutely! Sweet potatoes or cauliflower florets can work well. Adjust boiling and baking times accordingly to ensure they’re tender but not mushy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or milk if the sauce feels too thick.
Can I Make This Dish Ahead of Time?
Yes, you can prepare it up to the baking step and refrigerate for a few hours or overnight. When ready, bake as directed, adding a few extra minutes if baking from cold.