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A delicious Cheesy Chicken and Potato Bake is displayed as the featured image for a recipe article.

Cheesy Chicken and Potato Bake Easy

This Cheesy Chicken and Potato Bake is the ultimate comfort food, combining tender chicken, creamy potatoes, and a generous layer of melted cheese. It's easy to customize and budget-friendly, making it a perfect one-pan meal for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2-3 pounds Russet or Yukon Gold potatoes, peeled and sliced into 1/4-inch thick rounds
  • 2 cups shredded cheddar and Monterey Jack cheese blend
  • 1 medium yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Optional: Diced bell peppers, mushrooms, or frozen peas

Equipment

  • Oven
  • Large skillet or Dutch oven
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Cheese grater (optional)
  • Mandoline (optional)
  • Lid or aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Wash, peel, and slice the potatoes into 1/4-inch thick rounds.
  3. Cut the chicken breasts into bite-sized pieces.
  4. In a large skillet or oven-safe Dutch oven, melt the butter over medium heat.
  5. Add the chopped onion and cook until softened, about 5 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly.
  8. Gradually whisk in the milk and chicken broth until the sauce is smooth and thickened.
  9. Add the sliced potatoes and chicken pieces to the skillet.
  10. Season with salt, pepper, paprika, and dried thyme. Stir well to coat everything in the sauce.
  11. Cover the skillet or Dutch oven with a lid or aluminum foil and bake for 45 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Remove the lid or foil and sprinkle the shredded cheese over the top.
  13. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  14. Let the Cheesy Chicken and Potato Bake rest for a few minutes before serving.

Notes

Don't overcrowd the pan; ensure chicken and potatoes are in a single layer for even cooking. Use freshly grated cheese for better melting. Adjust seasoning to taste. For make-ahead preparation, assemble and refrigerate up to 24 hours, adding extra baking time. Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat in the oven or microwave. Add vegetables such as carrots, celery or broccoli. Substitute different cheeses such as Gruyere or Provolone.